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