Monday, March 19, 2018

Vegan Buffalo Soy Curls Rice Skillet

NOTE: Half the recipe if you do not want leftovers

1 large onion, chopped
4 cloves garlic, minced
2 large carrots, chopped
4 C cauliflower, chopped into small bite-sized pieces
2-3 cups finely chopped steamed kale (or you can cook it with the onions)
2 C low-sodium veggie broth (more if needed)
3 cups soy curls
4 C cooked (warm) brown rice
1 C salt-free tomato sauce
1/4-1/2 C Louisiana Hot Sauce, depending on your desired spice level
2 T nutritional yeast
Vegan Bleu Cheese Dressing (make in advance and chill; see recipe below)

NOTE: Make sure rice is cooked and ready to make the recipe before you start the following directions.

Preheat oven or toaster oven to 350 degrees F.
Place soy curls in a bowl of water and cover with cold water. After 10 minutes, drain off the water well and squeeze the curls with your clean hands to remove excess water. In a small bowl, mix 1/2 cup tomato sauce with 1/4 cup Louisiana Hot Sauce. Mix well and pour into the soy curls to marinate for about 10 minutes, or until the sauce has been absorbed into the curls.
Bake the buffalo curls on non-stick foil or parchment paper-lined baking pan for about 20-25 minutes, or until a little crispy on the outside.

While the curls are baking, steamfry onion and garlic in a large skillet with a couple of T of water and cook about 3-5 minutes until onion is translucent.
Add carrots, cauliflower, kale, and veggie broth and cook covered for 10-15 minutes or until veggies are cooked through. You may need to add more veggie broth or water while cooking, however there shouldn't be too much liquid left after the veggies are done otherwise the dish will be too wet. You want a little coating on the bottom of the pan but if there's too much liquid once the veggies are finished cooking, pour a little out.
Add rice, baked buffalo soy curls, the rest of the tomato sauce and hot sauce, nutritional yeast and cook for about 3 minutes or until all ingredients are heated through.

Top with vegan bleu cheese dressing and serve!

Bleu Cheeze Dressing
2 T raw cashews
6 oz. firm or extra-firm tofu
1 t salt
¼ cup raw tahini
¼ cup + 2 t lemon juice
3/4 t white vinegar
1 t. Dijon mustard
2 T apple cider vinegar
2 t. agave
1 T water
2 garlic cloves
4 t miso paste

Blend until smooth.

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