BUFFALO SOY CURL SUBMARINE SANDWICH

My husband loved this sandwich. I thought it was good but not like I expected. It's rare that he likes a vegan meal more than I do but he is a huge fan of Butler Soy Curls and I think he was glad it wasn't mushrooms or tofu! Also my husband cannot tolerate too much spice whereas I like my lips to burn a bit.

Here is the the original recipe by “A Plantiful Path”: Buffalo Soy Curl Sub

Here is the recipe I use when making vegan Ranch.

I order my soy curls directly from Butler Foods.

Why not just rehydrate the soy curls, squeeze out the excess water, sauté them in a pan, and add Frank's Buffalo sauce? You certainly can do that and it will be healthier than purchasing a Buffalo Chicken sandwich from a fast food restaurant. Frank's Buffalo sauce has some ingredients that I prefer to avoid but I have used it in a pinch. The ingredients I want to avoid: Canola Oil and "Natural Butter Type Flavor" (it's vegan). Frank's Original hot sauce does not contain oil or butter flavor.

I do my best to avoid products that have "natural" or "artificial" flavors added because I have no idea what that means so likely don't want it in my body. Here is an easy to understand blog article from “Very Well Fit” about "natural flavors": Why Natural Flavors Are Listed as a Food Additive

What I did differently and clarifications:

-Did not have soy milk so used cashew milk

-Used just 1 TBSP of maple syrup

-Used just 1/2 TBSP apple cider vinegar

-Reduced water when cooking soy curls to 2 1/2 cups

-Tossed occasionally while cooking. No sure why recipe calls to cook them so long. I shut off my crock pot after 2 1/2 hrs.

-Before putting the cooked soy curls on the sandwich, I squeezed out some of the excess liquid

-Served on baguette with spring mix, garden tomatoes, dill pickles, and homemade vegan Ranch dressing