This week I thought I’d incorporate a product review with a recipe. I really enjoy Butler Soy Curls. A few years back I ordered some from Amazon and enjoyed cooking with them. A week or so ago, I rediscovered them again while perusing the shelves of a small, local vegan grocery store. They’re dehydrated curly strips made entirely from soy beans. All you have to do is reconstitute them and then utilize in whatever way you deem fit
The soy curls are quick and easy to use. They also have a chewy consistency that creates a perfect analog for meat. The recipe below has 2 main components: bbq sauce and coleslaw . Make your own sauce or purchase a bottle from the store – either works fine. Cabbage can be purchased pre-shredded or buy the heads and shred your own. This is a great meal to whip up when you’re in a hurry or not in the mood to do a lot of cooking.
Measure about 2 cups of soy curls into a bowl. Cover with water and allow to rehydrate for about 10 minutes. Drain and set aside. Thinly shred the cabbage and other vegetables and combine in a large bowl. I used about half red and half green. Combine together the vegan mayonnaise, vinegar, sugar, pepper and salt in a another bowl. Pour over cabbage and mix well. Taste and and add seasoning as needed.
Add 1 tablespoon of oil in a frying pan and bring to medium heat. Add in the drained soy curl and allow to brown on all sides for about 10 minutes, stirring periodically. Turn the heat down and pour in about 1/2 cup of bbq sauce. Add more or less depending on your preferences. At this point I like to turn off the heat and allow the curls to continue cook but not dry out.
I like my bun a little crispy so I typically place it under the broiler on a high setting for a minute or so until it’s nice and golden brown. Watch carefully though as it can burn very quickly. Heap a good portion of the curls onto the bun and top with the coleslaw. I ate mine with a side fries and a chili lime garlic aioli. Enjoy!
BBQ Soy Curls & Coleslaw Burger
- 2 cups Butler Soy Curls
- 1/2 cup bbq sauce
- 1 tablespoon olive oil
- Sandwich rolls
- 1 pound red and green cabbage, finely shredded
- 1-2 carrots, grated
- 2 green onions, fine chopped
- 1/2 cup vegan mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon Sugar
- 1/8 teaspoon pepper, at least
- 1 dash salt
- 1. Place soy curls in a large bowl and allow to rehydrate for 10 minutes.
- 2. Drain and set aside.
- 3. Combine cabbage, carrots, and green onions in a large bowl.
- 4. In a separate bowl, mix together vegan mayonnaise, vinegar, sugar, pepper and salt.
- 5. Add dressing to cabbage mixture. Mix well and set aside.
- 6. Bring olive oil to medium heat in a frying pan. Add drained soy curls to pan and sauté until they brown on all sides.
- 7. Turn down heat and pour bbq sauce onto soy curls. Throughly incorporate.
- 8. Place buns under broiler until they're golden brown and crispy. Heap soy curls onto bun and top with coleslaw. Enjoy.
Artisanal Vegan http://www.artisanalvegan.com/
It’s been raining relentlessly for the last few days. Not a drizzle but a consistent downpour. Doing anything outside is impossible, so I’m stuck keeping myself busy inside until the weather improves and I don’t anticipate that happening anytime soon.
I’ve been craving comfort food. Something warm, rich, and savory that I can eat while wrapped up in a blanket on the couch, binge watching my favorite shows. What’s more comforting and all American than baked macaroni ‘n’ cheese with BBQ riblets?
Both recipes are pretty quick and easy to make. Prepacked seitan can be found in most grocery stores but I think it’s way overpriced. It can be made at home for a fraction of the cost and you can customize it anyway your heart desires. Seitan is made from vital wheat gluten and can usually be located in the bulk section (I get mine from Fred Meyer) of your grocery store.
I start with the riblets first so they’re in the oven and done around the same time as the macaroni. Mix together the dry and wet ingredients separately before combining together. Use your hands and knead ingredients for a few minutes. It will form a very pliable dough. Press into a lightly oiled baking dish and cut into 16 pieces with a sharp knife. It’s not necessary to cut completely through the seitan. A rough score mark will help the pieces separate after being baking.
The riblets will start to brown and puff up during the first 20 minutes in the oven. Pull them out and generously brush with the BBQ sauce. It’s not necessary to use the full cup of sauce. Return to the oven and bake an additional 10-15 minutes. Remove from oven and let cool for a few minutes.
Begin preparing the macaroni ‘n’ cheese while the riblets are baking. Boil about 3 cups of noodles according to the directions on the box. Drain and add to a 9×9″ baking dish. Mix remaining ingredients (expect bread crumbs) in a blender. Pour over noodles and top with bread crumbs. Cover and bake for 10 minutes. The riblets will be nearly done at this point. Turn on broiler, uncover, and bake until bread crumbs are brown and crispy – about 5 minutes.
Macaroni 'n' Cheese
- 3/4 lb. macaroni noodles (about 3 cups)
- 3/4 cup non dairy milk
- 1/2 cup water
- 1/2 cup canola oil
- 3/4 cup nutritional yeast
- 1/6 cup liquid aminos
- 1/2 tbsp. paprika
- 1/2 tbsp. garlic powder
- 1.5 oz firm tofu
- 1 tsp. yellow mustard
- 1/2 tsp. salt
- Ener-G bread crumbs
- 1. Preheat oven to 350°.
- 2. In a blender combined nondairy milk, water, oil, nutritional yeast, liquid aminos, paprika, garlic powder, tofu, mustard and salt until well incorporated. Set aside.
- 3. Boil noodles according to packaged. Remove from pan, drain, and transfer to 9x9" baking dish.
- 4. Pour sauce over noodles and top with bread crumbs.
- 5. Cover pan with foil and bake for 10 minutes. Remove foil and bake under broiler for an additional 5 minutes until top begins to brown.
Artisanal Vegan http://www.artisanalvegan.com/
BBQ Seitan Riblets