Measure out roughly 2 cups or half of an 8oz bag of soy curls in to a bowl. In a separate bowl mix together vegetable base with the water. Pour vegetable broth over soy curls and let soak for 10 minutes.
Preheat oven to 400F.
Be sure to reserve ½ cup of the soaking broth for the sauce. Put it in a separate bowl and set aside. I like to use the rest of the reserved broth to cook the rice. Squeeze out excess broth from the soy curls and place back in to the bowl. Toss with the cornstarch until it's coated and becomes translucent. Place on a baking tray and spray or drizzle with oil. Bake for 20-25 minutes or until crispy.
To start the sauce combine the reserved ½ cup of broth with the low sodium soy sauce, agave, white vinegar, chili sauce, and cornstarch. Set aside.
Mince red onion, garlic, and ginger. In a pan on medium-high heat, add 1 tablespoon coconut oil. Add the red onion and cook for 5-7 minutes until soft and starting to brown. Then, add in garlic and ginger. Cook for another minute or two. Add in the sauce and lower the heat. Whisk occasionally until thickened, about 7-10 minutes.
Toss in soy curls and that's it! Serve you vegan honey garlic chicken with rice and top with scallions. Enjoy!