Braised Soy Curls Aladdin
Braised Soy Curls Aladdin truly stand out as a hearty and satisfying dish. You can serve them over pasta, paired with rice, or even alongside grilled peppers and onions in a hoagie for a delightful meal experience.
Equipment
- Dutch oven (or roasting pan)
Ingredients
Aladdin
- 2-3 tbsp all-purpose flour or 1T cornstarch/arrowroot
- salt and pepper
- ½ tbsp sesame seeds optional
- 1 cup tomato puree
- 2 tbsp chili powder
- 4 cloves garlic, minced
- 1 tbsp parsley, dry
- 1 tsp cumin, ground
- 1/2 tsp coriander, ground
- 2 chili peppers optional. I used "California" chili peppers, you can use any.
- 1/2 cup vegan beef broth 1/2 cup hot water + 1/2 tsp McKay's Vegan Beef Flavored Bouillon
- 12 pitted ripe green olives, sliced Castelvetrano or Manzanilla
- ¼ cup blanched, slivered almonds
Instructions
- Preheat oven to 300°F
- Rehydrate the soy curls by heating 8oz water, remove from heat, then whisk in 1/2 tsp marmite and add 4 oz. soy curls.
- Cover and let sit about 10 minutes, stirring after the first few minutes. Remove cover and allow the soy curls to cool for a bit.
- Dredge soy curls in 2-3T flour (or less cornstarch/arrowroot), and about 1/4t ground black pepper and 1/4t salt
- In a skillet, dry fry soy curls or fry in a very small amount of oil. Cook both sides until lightly brown
- In a bowl, whisk tomato puree, chili powder, garlic, parsley, cumin, and coriander. Mix in broth.
- Add tomato mixture to the soy curls in a Dutch oven or roasting pan. Add hot chili peppers of your choice. I used Mild California Peppers. Mix it all up.
- Cover the Dutch oven or roasting pan, and bake at 300F for 30 minutes
- Remove from the oven and mix in green olives and blanched almonds
- Remember the olives are going to be the primary salty part of this dish, but feel free to add a bit more to your liking
- If it's too bitter, you can cut that with a bit of cane sugar, but I like to embrace the savory as much as possible
Notes
Knowing this recipe was prepared in the 1960s, I'm guessing the most appropriate "hot chili pepper" would have been the common jalapeño, possibly even pickled. I think nearly any one of your favorite hot chili peppers would work well in this recipe.
Try not to let the sauce burn, it will turn bitter if burnt.
Tried this recipe?Let us know how it was!