![](/wp-content/uploads/ig/media/posts/202405/445567838_789994226437348_5537912298206301576_n_17886080861979603.webp)
![](/wp-content/uploads/ig/media/posts/202405/445602001_978340987286512_7309064922756285706_n_17934086438755702.webp)
![](/wp-content/uploads/ig/media/posts/202405/445539180_464283156016485_793047119228877653_n_18027492584317752.webp)
![](/wp-content/uploads/ig/media/posts/202405/445680171_1826057444564984_6778418650480661170_n_18050557078636563.webp)
![](/wp-content/uploads/ig/media/posts/202405/443717078_1646325072875958_6913321820921403085_n_18044694091769806.webp)
![](/wp-content/uploads/ig/media/posts/202405/443763448_314302115053717_8493211003017669631_n_18008718476240883.webp)
Mississippi roast soy curls with parsley potatoes, roast broccoli, and salad 💚
I went light on the potato in my plate because I was also making red pepper pasta 😁 I'm muy excited for leftovers!
I can count on one hand my most favorite ways to prepare soy curls. Okay, maybe two hands. And a foot, because now I have this! I put this recipe down for over a year and a lot of inspo built up over that time. I finally mustered up the motivation to make it and hooooo-weee it's good.
I usually split recipe tests into mini batches, but today I just cooked with heart and gusto into a single batch. I was all in. I took lots of pictures because I hate not remembering exactly what I did.
First, I simmered soy curls in hot water. I just needed them soft so I could then use a rolling pin to texturize them. Then I built a layer of slightly caramelized sauteed onion. I deglazed the onions with the remaining soy curls broth (just hot soy curl liquid at this point). I seasoned with ranch seasonings (onion, garlic, dill, etc.), and an au jus-inspired blend (low sodium soy sauce, dark soy sauce, balsamic, thyme, rosemary, etc.). Not pictured is what I was most hesitant about but am glad I added it: a creamy mixture of blended soy milk, 2 tbsp cashews, sweet corn (which brings a little sweetness and has naturally occurring diacetyl, which is the organic compound which makes butter taste buttery), lemon juice, and white vinegar which was like icing on the cake.
I added big slices of potato, parsley, and pepperoncini slices to complete the Mississippi-ness. This was simmered on low heat, covered VERY tightly for about 24 mins, undisturbed so it could brown on the bottom and fully simmer & steam the potatoes.
Délicieux et savoureux 😋
#plantbased #oilfree #soycurls #vegan #wfpb #potroast #skilletroast