making savory soy curls

Welcome to Making Mondays, dear Readers! 

Today's Making Monday recipe is Soy Curls. This is a take on my Tender Soy Curls recipe that is from Everyday Vegan Eats; it is adapted to use the Easy Savory Broth Mix.

Butler's Soy Curls are terrific in recipes and it is a healthier, tastier alternative to textures soy protein. With a caveat. You really should cook them properly.  

First, they should be rehydrated with flavor - for that I use the Easy Savory Broth Mix as the base. Then you can use them in recipes that have liquid, but for recipes that are not too moist, Soy Curls are amazing when they are slightly crisp. Here I show you the easier way of doing that. 

I use this recipe to make my Curried Chicken-free Salad Sandwich, the upcoming Sriracha Buffalo Sandwich and the upcoming Stromboli. It is also perfect in my Shawarma!

Either prepare the Savory Soy Curls and use in recipes right away or rehydrate, drain and store. It is best to air-fry right before use, but you can always re-crisp them after storing. I find it best freshly air-fried, but it is your call and you can certainly experiment. 

I have an extra large air-fryer, so I fry it in two batches, but with smaller air-fryers you might have to do it in more batches. Shake the basket every 5 minutes or so to crisp them evenly.  

Below is the step by step.

Enjoy!

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Making Savory Soy Curls

Makes about 4 1/2 to 5 cups 

www.ZsusVeganPantry.com

5 cups water

1 1/2 tablespoons Easy Savory Broth Mix

1 (8-ounce) bag Soy Curls (about 6 cups)

Oil spray

1. Rehydrating Curls: Add the water and broth mix to a medium pot, bring to boil, add the Soy Curls and reduce to simmer. Simmer until tender, about 5 to 10 minutes. Remove from heat and set aside for 5 minutes. Drain, if needed. Store the curls in the refrigerator for up to 5 days before air-frying or sautéing. 

2. Air-Fry: Preheat the air-fryer to 400F. Add the Rehydrated Curls, spraying with oil. Season with salt. Air-fry in batches, shaking the basket every 5 minutes. Cook until crisp as you like it, about 10 to 20 minutes, depending on the amount of Curls added to the air-fryer. Use in recipes. Alternatively, sauté in batches with oil in a large skillet over medium heat, until crisp, about 15 to 20 minutes. 

© 2021 Copyright Zsu Dever. All rights reserved.

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vegetarian, vegan, meatless, plant-based

one pot chili mac - dump dinner

  

Overview

Time: 30 minutes
Dishes: large pot or large skillet

Hello, hello Dear Readers!

As promised, another meatless, vegetarian and vegan dump dinner. It makes complete sense to make this dish as a dump dinner, as long as you keep an eye on the pasta to not over cook. Mine did, but I'm not sure I mind in a 30 minute meal. If this is important to you, just check on it periodically. The pasta should be al dente when the spinach and cheese are added (if using).

This was ready fast. I tend to like casserole dishes with lots of vegan cheese, so I was a happy diner. If you don't like vegan cheese, skip it! 

I love how fast this came together. I didn't have to make a separate batch of chili to have this ready and it was delicious. You can tweak it with more spices or heat, but the base is easy and simple. 

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Gather your ingredients.
• Add the frozen grounds to the pan before you chop the onion. Use a lid.
• Add the pasta and stir well before adding the broth. This will keep the pasta separate to cook properly. 
• I used water with a few teaspoons of broth mix or vegetable bullion. 
• Test the pasta after 7 minutes to avoid overcooking. It should be al dente before the spinach and cheese gets added, if using.

 

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

One Pot Chili Mac

www.ZsusVeganPantry.com

Makes 4 servings 

weekday

1 tablespoon olive oil

1 onion, diced

2 garlic cloves, minced

3 cups (about 1 bag) frozen grounds

12 ounces elbow pasta 

4 cups vegetable broth

1 (15-ounce) can kidney beans, rinsed and drained

1 (14.5-ounce) can diced tomatoes, undrained

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

1 (5-ounce) bag baby spinach (optional)

1 cup vegan shredded yellow or orange cheese (optional)

1. Protein: Add the oil to a large pot or skillet, over medium heat. Add the onion, garlic and grounds. Cover and cook until the onion is golden, about 5 minutes. Stir as needed. 

2. Pasta: Add the pasta to the Protein and stir well to coat the pasta evenly. 

3. Beans and Broth: Add the broth, beans, tomato, chili powder, cumin, and salt to the Pasta. Stir well. Bring to boil and reduce to simmer. Cover and cook until the pasta is tender, about 10 minutes.

4. Spinach and Cheese (optional): Stir in the spinach. Mix well to wilt. Add the vegan cheese, cover and cook until the cheese melts, about 5 minutes. Serve. 

© 2020 Copyright Zsu Dever. All rights reserved.

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vegan vegetarian meatless plant-based