Author: karenwpullen

Asian-Style Pepper “Steak”

karenwpullen Main Dishes, Recipes , , , ,

Stir-fried soy curls, onions, peppers, and green beans are mixed with a punchy brown sauce.

Prep Time20 minutes
Cook Time10 minutes
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Vegan Pepper & Onions “Steak”

Course: Main Course
Cuisine: Chinese, Vegan
Servings: 4

Ingredients

  • ½ bag Butler soy curls
  • 2 cups vegetable broth
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 onion
  • 1 cup green beans trimmed, cut in half

Sauce

  • ¼ cup soy sauce
  • ¾ cup water
  • 1 tablespoon maple syrup
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne
  • 1 inch knob fresh ginger

Instructions

  • Heat the vegetable broth and pour over the soy curls to hydrate them for 10 minutes.
  • Slice the onions and peppers into thin strips. With the green beans, cook in a sauté pan until they are soft and starting to brown. Add a bit of water if they start to stick.
  • Mince or grate the ginger. Put all the sauce ingredients into a bowl and whisk together.
  • Drain the soy curls and add them to the sauté pan. Stir to combine and cook 2 more minutes until the soy curls start to brown.
  • Add the sauce. Cook and stir until the sauce thickens.

Notes

Serve over rice. 

Soy Curl “Chik’n” Salad

karenwpullen Recipes, Salads, Sandwiches

Soy curls are 100% soy beans, cooked and dehydrated. They contain no no chemicals, additives, or preservatives.

I buy them directly from Butler Foods, and keep them in the refrigerator. My two favorite uses for soy curls are this recipe and a mac & cheeez recipe by JL Fields that I make in the instant pot.

Prep Time20 minutes
Print Recipe

Soy Curl “Chik’n” Salad

Course: Salad, Sandwich, Snack
Cuisine: American, Vegan
Servings: 4

Ingredients

  • 1/2 bag Butler soy curls
  • 2 teaspoons chicken-style bouillon, dissolved in 2 cups water
  • ¼ red onion finely diced
  • 2 celery stalks finely diced
  • 1 tablespoon pickle relish or chopped pickle
  • ¼ cup pecans toasted and chopped
  • ⅓ cup vegan mayo
  • 1 teaspoons garlic powder
  • 1 tablespoon mustard

Instructions

  • Bring the broth to a boil, remove from heat, and add the soy curls. Let them hydrate for about 10 minutes.
  • Drain the soy curls. To remove as much moisture as possible, place them in a clean dishtowel, and wring out as much liquid as possible.
  • Chop the soy curls. Add remaining ingredients and mix.
  • Salad will keep 4-5 days in the refrigerator.

Notes

Here’s a vegan mayo recipe.
The nuts aren’t necessary but I like the crunch!
You can also add chopped apple, dried cranberries, or sliced grapes.
Serve it on a cracker, in a sandwich, or on a bed of lettuce.

Mushroom Ragu with Polenta

karenwpullen Main Dishes, Recipes, Soups and Stews , , , ,

Elegant and hearty.

Prep Time10 minutes
Cook Time20 minutes
Print Recipe

Mushroom Stew over Polenta

Course: Main Course
Cuisine: American, Vegan
Servings: 0

Ingredients

  • 1 onion diced
  • 4 cloves garlic minced
  • ¼ cup white wine or the juice of a lemon
  • 1 tablespoon tomato paste
  • 1 tablespoon sage chopped (or 1 teaspoon dry)
  • 1 tablespoon thyme or 1 teaspoon dry
  • ¼ teaspoon cayenne
  • ½ teaspoon salt
  • 1 pound mushrooms sliced
  • 2 teaspoons soy sauce
  • 1 cup vegetable broth
  • 1 tablespoon corn starch dissolved in 2 Tbs water
  • 2 tablespoons parsley chopped, for garnish

Polenta

  • 1 cup corn meal medium or fine
  • 1 teaspoon salt
  • 4 cups water

Instructions

Polenta

  • Whisk the corn meal and salt into cold water. Bring to a boil, stirring. It will thicken.
  • Cook over low heat about 20 minutes, stirring every 4-5 minutes. Add 1/2 to 1 cup more water if it gets too thick.

Mushroom Stew

  • Sauté the onion for a couple minutes, adding a bit of water if it sticks.
  • Add the garlic, and cook another minute.
  • Add the wine and let it cook away.
  • Add the tomato paste, herbs, and mushrooms. Sauté a few minutes, then add the vegetable broth and soy sauce.
  • Cook over low heat for 2-3 minutes. Dissolve the cornstarch in two tablespoons of water and whisk it into the stew. Stir and cook 2-3 minutes until the stew thickens.
  • Dish out a cup of polenta into an individual plate, and spoon the mushroom stew over it. Sprinkle with chopped parsley.