Chipotle Soya Strips
I have been really busy this past week and I almost ordered Chicken Licken wings on Uber Eats when I remembered that I had a box of Fry’s soya strips in the freezer.
I watched my brother make this a couple of weeks ago and it looked and tasted like chicken. So I decided to give it a go with a bottle of Simple Truth Chipotle sauce. I had initially wanted to use the sauce for a pasta dish but I am so happy that I decided to marry these two ingredients instead.
Now I know that if you live anywhere other than in South Africa, you won’t be able to find these exact ingredients, but maybe you could scout around for something similar.
Did you know: Simple Truth is a brand stocked by Checkers countrywide. Their Chipotle sauce is 100 % vegan and has no MSG’s or preservatives. I have tried their pasta before and it’s left me with no bloat. The sauce is very low in carbs - only 5g per 100ml. However, it’s high in fat - 8.4g per 100 ml. Interestingly enough it’s diabetic friendly because the sauce has no added sugar.
Ingredients
Handful of fresh thyme destalked
1 box Fry’s soya strips (thick cut)
1 bottle Simple Truth Chipotle Sauce
2 tsp olive oil
Method
In a heavy-based pan, heat oil and add in your fresh thyme.
You must be able to smell the herb before adding your soya strips to the pan.
Follow the instructions of the box and keep tossing the strips in the pan. Roughly 8 minutes. It should start looking a bit crispy.
Add the entire bottle of chipotle sauce to the pan and let that simmer for about 4 minutes. Stir occasionally.
Serve on a bed of spinach braised with a teaspoon of garlic.
Garnish with leftover thyme and finely chopped parsley.
