1 package (8 oz.) soy curls (I like
1 to 2 cups vegetable stock or no-chicken chicken broth substitute
1 small Hass avocado
⅔ to 3/4 cup vegan mayo (such as Fabanaise)
½ cup (total) finely chopped fresh dill, flat-leaf parsley, and chives
1 lemon, juiced (1/4 cup), or 1 lime, juiced (2 tbsp.)
2 tbsp. nondairy milk
2 tbsp. neutral-flavored oil (such as safflower)
¼ cup vegan butter or coconut oil
1 stalk celery with leafy top, finely chopped
5 cloves garlic—4 chopped, 1 pasted or finely grated
Salt and pepper
½ cup Frank’s RedHot or other cayenne sauce
2 tbsp. apple cider vinegar
2 tsp. vegan Worcestershire sauce
2 hearts romaine or 4 heads Little Gem lettuce, leaves separated, for wrapping
Pickled mild or hot jalapeño peppers, radishes cut into matchsticks, and sliced scallions (optional), for topping
In a medium saucepan, simmer the soy curls and stock over low heat until the soy curls are tender and all the stock is absorbed, 7 to 9 minutes.
Halve the avocado and remove the pit. Scoop the flesh into a food processor. Puree with the vegan mayo, herbs, lemon juice, and nondairy milk. Season the dressing with celery salt.
In a large skillet, heat the oil, two turns of the pan. Add the soy curls and cook, stirring occasionally, until lightly browned, 6 to 7 minutes. Transfer to a platter. Add the vegan butter to the skillet. When it melts, add the celery and garlic; season with salt and pepper. Stir until the celery is very soft and begins to brown, about 2 minutes. Stir in the hot sauce, vinegar, and Worcestershire. Add the soy curls and stir until coated and heated through, about 3 minutes; season.
Transfer the soy curls to a platter. Serve with the lettuce leaves for wrapping and the dressing, jalapeños, radishes, and scallions (if using) for topping.
Rach's Tip: The avo-ranch dressing is made from vegan mayo and avocado. Yum!