— Maria Allen

Butler soy curls are basically like a textured vegetable protein. Um, they are a soy product. There's usually not too much more in them, which is interesting. They are processed to be able to get it to that point. Um, but they basically offer the texture of like, uh, beef kind of, you know, kind of like a, like chunked beef if you will. Um, and I've used them a couple times, but not a lot. I've typically used textured vegetable protein like granules instead for like a, like a taco mix or something like that. Or I'll use it in soups, um, or chilies is probably more often where I use that. Um, but yeah, I know a lot of people that use them. I've had them in many, many different dishes and stir fries and stuff like that, so, you know, they work well, they get the kind of texture that you're looking for. Um, I just definitely don't make it like a main staple. It's not something I have often. I might have it three times a year or something like that. Um, but cool product to be able to really kind of mimic that kind of beef like texture that you might find in a stir fry.