Buffalo Soy Curl Subs at The Sweet Hereafter
A few years ago my friend Jenna and I went to Portland, Oregon for Vida Vegan Con, the amazing vegan blogger conference that is sadly no more. Our friend Julie had moved there the previous year, and she was kind enough to pick us up at the airport and then take us to our hotel. After we were all checked in, she drove us to a place called The Sweet Hereafter for dinner. Jenna and I both ordered Buffalo Soy Curl Subs, and they were so good that we both though we really had died and gone to heaven.
Even thought it’s been years, I still think of that sandwich fondly. I’ve even made my own version of it at home a few times. I found myself craving it again recently, and I decided to use a large whole wheat tortilla to make a buffalo soy curl wrap, rather than use a large roll to make a sub.
Portland seemed to be the Land of the Soy Curl, but they’re difficult to find here on the East Coast. I usually buy them in bulk from Amazon and store in them in the fridge until I’m ready to cook with them. Soy curls can go rancid when left in the pantry or kitchen cabinet, so it’s best to refrigerate them.
These Buffalo Soy Curl Wraps are great for lunch or a light dinner. They’re terrific for game day, too! To serve them as a snack at parties, slice the wraps about 2” thick and place a toothpick through each piece to insure they don’t fall apart. Serve them with extra ranch as dipping sauce and watch them disappear!
Buffalo Soy Curl Wraps
For the Buffalo Soy Curls
- 4 ounces soy curls (half a package)
- 2 cups hot water
- 1 vegan bouillon cube
- 1 teaspoon neutral-flavored oil
- ¼ cup hot sauce, such as Frank’s or Cholula
- 2 tablespoons vegetable stock
For the Cashew Ranch Dressing:
- ½ cup raw cashews, soaked for at least 2 hours, drained and rinsed
- ¼ cup non-dairy milk (more if needed)
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1½ teaspoons fresh chives or dill
- 1½ teaspoons fresh parsley
- 1 garlic clove
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
Dissolve the bouillon cube in the hot water. Re-constitute the soy curls by placing them in a bowl and pouring the broth over them. Let them sit for about 15 minutes. Once they’ve softened, drain them. The stock can be saved and used later, if you like.
Heat a large pan over medium high heat, and add the oil and the soy curls. Cook, stirring often, until they begin to brown. This will take about 10 minutes or so.
Whisk together the hot sauce and the stock and add the mixture to the pan. Continue cooking the soy curls until most of the liquid has been absorbed, about 3 minutes
While the soy curls are cooking, blend all of the cashew ranch ingredients together in a food processor or high-speed blender until smooth and creamy.
To make assemble the wraps, place the tortilla on a flat surface and spread on the Cashew Ranch. You may have some ranch leftover, but that’s okay, because it makes a great dip or salad dressing!
Place half of the soy curls on each wrap, about an inch from the bottom edge and two inches from the sides. Top with half of the shredded lettuce. Starting at the bottom, carefully roll the wrap, tucking in the sides as you go.
Repeat with the remaining tortilla.