Our Vegan Rotisserie Chicken (Easiest Shredded Recipe) is here to tantalize your taste buds. Made with soy curls meaty texture, and a savory blend of spices, this familiar dish offers the same satisfying flavors as store-bought rotisserie chickens without compromising your values. Even down to the crispy outer layer, from being tossed in rich olive oil and roasted to perfection, this vegan chicken is a must-try for those craving a meatless alternative that doesn't sacrifice flavor or texture.
There’s a comforting familiarity with rotisserie-style flavors, and this healthy meat alternative doesn't require long hours of roasting on a spit. We can still achieve the same flavorful results in less time, and I'm excited to teach you how!
Soy curls have been a protein game-changer. I've been cooking exclusively with tofu, like many vegans, in all the magical ways possible. Discovering these vegan chicken strips opened up a whole new world of cooking possibilities for me. I created the How to Cook with Soy Curls Complete Guide and have shared recipes like Ultimate Vegan BBQ Sandwich Recipe with Soy Curls.
I'm impressed that soy curls are considered a whole food with one ingredient and that their minimally processed, making me feel like it's a healthy meat alternative, something I don't often feel with meat substitute dishes in the grocery store. They're also an extremely easy ingredient to prepare fast, making their recipes perfect for quick meals.
In this post, I share the following:
- How to make the outer layer crispy, like rotisserie baked meat.
- What spice mix gives this vegan chicken its natural flavor?
- What classic recipes pair perfectly with these soy strips?
Use this section to jump to areas of interest within the post.
A handful of thyme sprigs, spices, and bullion or vegetable broth is all you need to turn these strips into the best-tasting, easiest-to-prepare vegan chicken.
After doing a simple internet search, you'll discover that there is really just one brand selling soy curls, Butler Foods. They have a list of grocery stores on their website that carry the product, mostly health food stores, although I purchased mine on Amazon, linked here.
Butler Foods boasts that its product is grown without chemicals or preservatives, the beans are soaked in chlorine-free water, and grown in the USA.
I did find non-brand soy curls at my local Asian market, although they contained a handful of preservatives and were made with GMO soybeans.
What you'll need:
- Soy curls
- Boulion + water or vegetable broth - used to rehydrate the curls and absorb more flavor.
- Olive oil - a little splash of oil on the strips or the baking sheet adds an incredibly valuable texture to the outer layer
- Spices: garlic granules, onion powder, dried parsley, and fresh thyme leaves
See the recipe card for full quantities and instructions.
The great thing about using this ingredient is that it's simple to prepare and doesn't take much time.
Add half a bag of dried Butler Foods Soy Curls or 2 ½ cups to a large bowl.
Rehydrate with vegetable broth for 8-10 minutes until plump and hydrated. Drain and squeeze any excess liquid from the strips. Use a paper towel if necessary.
Add a splash of olive oil, some spices, and a fresh herb, then arrange the strips on a baking sheet, making sure to spread them out generously.
Oven-roast for 20 minutes, flipping halfway until the strips are golden brown and crispy on the outside.
Tip: These rotisserie-style chicken strips go perfectly in our vegan chicken noodle soup!
This plant-based chicken makes for easy meal prep. A great way to enjoy them is in a stir fry with a side of brown rice, added to a pasta dish, on a sandwich, or added to a soup.
For this chicken-lover recipe, you'll need a large bowl to soak the soy strips and a baking dish or roasting sheet.
Alternatively, you can use an air fryer to bake these. Set the temperature to 375°F for 10-15 minutes (all air fryers will work differently, so you need to know how yours works for time and temperature recommendation).
Once cooked, soy curls can last up to 5 days in an air-tight container in the fridge. reheat in a pan to warm. For most soy curl recipes, I prefer them cold, but since these were oven-roasted with oil, they taste better reheated in the oven or warmed in a pan.
Uncooked, dehydrated soy curls should be stored in a cool, dry place. If buying in bulk, store extra in the freezer to extend shelf life and keep it fresh.
Use high-quality olive oil when baking. This is mostly for the outcome of the flavor. You don't want any rancid tones common with cheaper olive oil that is usually stored in a plastic container.
Sample a spoonful from the one you have in your cupboard - it should have a smooth grassy flavor with a clean, quickly dissipating aftertaste. A dark glass bottle is key to detracting UV light and the breakdown of fatty acids. Get familiar with reading the label, and buy from brands that are actually making the oil, not just bottling it.
How can I get a crispy outer layer on vegan chicken?
The oil! You don't need much, but 1-2 tablespoons of high-quality olive oil drizzled over top the vegan chicken before roasting.
What's the best oil to use for vegan chicken recipes?
Extra-virgin olive oil
What's the easiest way to shred soy curls?
You can use the two-fork method to shred. However, the easy way I prefer is to pull it from top to bottom with one fork and then break it apart using my clean hands.
Are there gluten-free options for vegan rotisserie chicken?
This recipe is gluten-free, dairy-free, nut-free, and plant-based. Unlike other vegan meat alternatives that contain vital wheat gluten, like in seitan recipes, commonly labeled seitan chicken.
Note that since we use soy products for this recipe, it isn't friendly for those allergic to soy. An alternative for soy could be a young jackfruit.
More vegan meat recipes
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Vegan Rotisserie Chicken (Easiest Shredded Recipe)
- 2 ½ cups dried soy curls get them here
- 1 tablespoon vegan bullion (Better Than Bullion)
- 2 cups filtered water
- 2 tablespoons olive oil
- 1 teaspoon garlic granules
- 1 teaspoon onion powder
- 1 tablespoon dried parsley
- 1 teaspoon leaves from a sprig of thyme
- pinch salt and black pepper to taste
- Add half a bag of dried soy curls or 2 ½ cups to a large bowl and preheat the oven to 375 °F
- In a large bowl, combine the bouillon with warm water then soak the soy curls for 8-10 minutes until they become plump and hydrated.
- Drain and squeeze any excess liquid from the curls, then transfer back to the large bowl and drizzle olive oil and seasoning over the top. Stir together until evenly coated.
- Transfer to a parchment-lined baking dish or sheet generously spread out and bake for 20 minutes, flipping halfway.
- Once golden brown and crispy, remove from oven and serve or add to another recipe!