Oil-Free Vegan Butter Chicken Soy Curls

I love Indian food and could eat it every day and even for every meal. I made these Butter Chicken Soy Curls for Cheryl. When she went plant-based this was the dish she missed the most. My version uses oats to make it creamy, no butter or oil at all, and is 100% vegan!

This recipe has tons of flavor from the spices, but it’s mild enough for kids, including my Cheryl, and is a great way to ease doubters into the amazing world of Indian stews. 

My dish is healthier because it swaps oat cream for the dairy cream and butter and non-GMO soy curls for the chicken. 

Now that you have your soy curls out get all the soy curl info here. 

What are soy curls?

They are a one ingredients soy product that produces a chicken-like strip. It’s easy to store since it’s dry, you can store it in your pantry until you reconstitute them.

Butler Food’s uses non-GMO soybeans which makes this a much cleaner product than TVP or other soya chunks that you can buy

How do you cook Butler soy curls?

To use just pour hot water or broth over them. They soak it up and turn into vegan chicken strips.

Use broth to use as is, or water if you are adding a spice blend or rub on the outside for flavor.

Do I have to reconstitute them before using in every recipe?

Most recipes do call for them to be rehydrated before using. In this recipe and some others of mine, I actually put them in dry when I’m adding them to saucy dishes, or soups or stews.

Indian-Style No Butter Chicken Soy Curls

FOR THE SAUTE:

• ½ onion, minced
• 1 tablespoon grated ginger
• 2 teaspoons minced garlic

FOR THE BLENDER:

• 1 (15.5 ounce can) diced tomatoes or 1 ½ cups chopped fresh tomatoes
• 1 cup water
• ¼ cup rolled oats – this is what we’re using to make our stew creamy
• 2 tablespoons nutritional yeast – adds a little of that vegan chicken flavor
• 1 teaspoon garam masala – an Indian blend that varies in flavor, just use your favorite
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• ½ teaspoon ground chili or cayenne pepper – vary the amount to make it milder or hotter
• ½ teaspoon ground coriander – adds a slight floral flavor that I love
• ½ teaspoon ground fenugreek seeds – gives it a special flavor that’s kind of sweet and nutty
• ¼ teaspoon black pepper
• Salt, to taste, I used ½ teaspoon – or use a plain salt substitute to make it salt-free

FOR THE POT:

• ½ package Soy Curls, about 2 cups – NOT rehydrated – you will put them in dry!

FOR SERVING:

• unsweetened plain vegan yogurt – to add some extra creaminess
• Chopped cilantro – makes it pretty and add nutrients too
• Steamed long grain or basmati Brown rice – you could use quinoa or your favorite steamed grain

How do you make vegan butter chicken soy curls?

First saute the onions until translucent, then add the ginger and garlic and saute a minute or 2 more. Add the cooked mixture to a small blender plus the blender ingredients: tomatoes, oats and spices, then blend until smooth.

Then put the sauce, dry soy curls, and 1 cup extra water to a 3 or 4-quart pot and simmer until the soy curls are reconstituted.

You can always add more water to thin the sauce or cook it a little more uncovered to thicken it up. Or just fold in some unsweetened non-dairy plain yogurt to add extra creaminess.

What can I use in place of Butler’s soy curls?

If you can have soy, but don’t have any soy curls – try cubed extra firm or pressed tofu or cubes of tempeh. Just leave out the extra water when you aren’t using soy curls.

My favorite inexpensive swap is chickpeas. I always keep a few cans in the pantry.

Is butter chicken vegan?

If you go to an Indian restaurant anything that says chicken is going to have real non-vegan chicken in it.

But there are some special places that will have vegan alternatives. I have found vegetarian substitutes for butter chicken much more than a vegan option.

Look towards dals, veggies, and anything that’s not creamy. Dosas and uttapams are great vegan choices, just ask for them to leave off the ghee. Get my easy Instant Pot uttapam recipe here.

How do I store vegan butter chicken?

Store in a covered container in the refrigerator. You can reheat it on the stove or in the microwave. You may need to add more water or plain non-dairy milk to thin it out to the perfect texture.

How long does butter soy curls last?

They should last 5 to 7 days in the fridge, but you could freeze them for up to 3 months for a last-minute perfect meal.

What recipes should I make to go with this?

Make this a proper feast by adding an appetizer like Instant Pot Indian Potato Salad. Then serve with Vegan Aloo Jeera and Slow Cooker Creamy Indian Lentils and Kidney Beans to make your own Indian buffet at home!

Want more Butler soy curl recipes?

Have I got some soy curl recipes for you! If you want to cook some Instant Pot soy curls try my Pad Thai with Soy Curls, or my caballero bean soy curl chili – you can substitute regular white beans for the heirlooms. 

Want to make some soy curl takeout recipes? I’ve got you covered with Oil-Free Vegan Date-Sweetened Teriyaki Soy Curls, General Tso’s Soy Curls, or these super easy tacos.

You need to try my Southern Style Air Fryer Soy Curls, even if you don’t have an air fryer, because you can cook them in your oven. They are my reader’s favorite. My guilt-free treat way to serve them is over whole-food plant-based mashed potatoes with oil-free gravy and some vinegary greens – yum!