168极速赛车开奖官网 Soy Curls Recipes Archives - Plant Power Couple

168极速赛车开奖官网 Vegan BBQ Chicken Pizza

Brittany Roche — Thu, 25 Jul 2024 23:44:15 +0000

If you’re looking for a classic BBQ chicken pizza made vegan, this is your recipe. Our unique stovetop method to cook the soy curls infuses the delicious BBQ chicken flavor into them, rather than just rehydrating them in water.

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This vegan BBQ pizza with pineapple has totally changed my mind about pineapple on pizza. When a reader suggested we add pineapple to the equation, I was honestly a little hesitant. But after one bite, I was a convert!

When it came to the plant-based chicken, I knew soy curls were going to be the perfect match. I make a lot of soy curl recipes here on this blog and have been working with them for almost 10 years, so I have learned a few tricks along the way.

Unlike some recipes that call for rehydrating the soy curls in water and then tossing them in BBQ sauce, ours uses a unique stovetop rehydration technique that infuses them with flavor and rehydrates them at the same time, so every bite of this vegan pizza is loaded with BBQ goodness!

And when it came to the cheese we use on this pizza, we went with a combination of vegan mozzarella and a non-dairy smoked provolone from Violife. This really enhances the overall flavor of this pizza and brings in even more smoky BBQ vibes.

This is the seventh pizza we’ve made in our Plant-Based Pizza Palooza series. It’s been a wild ride of really great pizzas and some not so great ones, so we know what to avoid. This is one of the greats – just enough toppings, a perfect fluffy crust, and a flavor that will light you up with nostalgia.

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Ingredients in Vegan Barbecue Pizza

Here’s what you’ll need to make one seriously epic vegan BBQ pizza that will rival the versions you find at Papa John and California Pizza Kitchen!

For the soy curl chicken:

Soy curls – See more about these, substitutes, and where to buy in the next section.
Water
Vegan chicken bouillon powder – We used our homemade vegan bouillon powder which we recommend for best results. It’s so easy to make! You can also use a bouillon cube (just let it dissolve in hot water before cooking) or paste. For paste, i would cut the amount in half.
BBQ sauce – Use your favorite BBQ sauce. More info on this below as well!

For the rest of the vegan bbq pizza recipe:

Pizza dough – Check out the section below for more info on vegan pizza dough!
Vegan mozzarella cheese – We used Vevan mozzarella shreds that melt like a charm! Daiya, Follow Your Heart, and Parmela will also work!
Vegan smoked gouda or provolone – We sliced up some Violife smoked provolone for a nice smoky blend. Feel free to mix up the cheeses you use or use all mozzarella if that’s your jam! Some vegan feta cheese would be an interesting addition too.
BBQ sauce
Sliced red onion – You can skip the red onions if you don’t like them. You can also sub other onions. Shallots would be cool! Peppers (bell peppers, hot peppers, or a mix, your choice!) could be a great sub too.
Fresh diced pineapple – If you really don’t like it, you can skip the pineapple. You can also play around with the fruit you use. I feel like a blueberry bbq pizza would be delicious!
Chopped green onions – for garnish

Soy Curls

Soy curls are a dehydrated, minimally processed product made from whole soybeans available through Butler Foods.

A good source of both fiber and protein, these meat-free alternatives are a 100% natural food that is vegan and gluten free. Soy curls are often used to mimic the texture and (when marinated) flavor of chicken or beef for use in a tremendously wide variety of dishes.

It can be hard to find soy curls in stores (unless you have a go-to natural grocery store in your area), so we purchase them in bulk from Amazon.

Check out our Soy Curls Guide for all our best soy curl tips, tricks, and recipes!

Soy Curl Substitutes

You can use your favorite vegan chicken like Daring, Tofurky, or Gardein ultimate, but you will have to adapt the recipe because they will need to be defrosted and don’t need to be rehydrated (so you won’t need the water).

Soy curls aren’t available outside of the US and Canada, but you can find a similar product called “TVP chunks” or “TVP strips” that can be used interchangeably. These have a slightly different texture but will still produce a delicious result!

If you wanted to go more of a whole foods route, you can adapt this recipe to make:

vegan bbq chickpea pizza
vegan bbq cauliflower pizza
vegan bbq jackfruit pizza

Vegan BBQ Sauce

If you’re looking for a homemade BBQ sauce, check out our air fryer BBQ soy curls post!

Many store-bought barbecue sauce (maybe most) is vegan-friendly. Just check the ingredients because as usual, some randomly have animal products like chicken fat or dairy in them.

Organicville is a great tangy BBQ sauce that’s both vegan and healthy if that’s your jam. I love the taste of it!

More Vegetarian Recipes with BBQ Sauce

And if you have leftover BBQ sauce, try these other recipes!

Vegan-Friendly Pizza Dough

We used T’s homemade pizza dough for this pizza crust. We always have some in our freezer! It’s the perfect pizza base – so soft and fluffy. It really takes this pizza to the next level.

We have not tested this recipe with gluten free flour yet, but I think it would work with an all-purpose GF flour like Cup4Cup.

If using premade pizza dough (many are vegan-friendly but again, always check ingredients), I recommend using something frozen for best results.

You can also adapt this recipe to make mini pita pizzas with pita bread. That sounds so delicious!

How to Make Vegan Pineapple Pizza

This vegetarian pizza recipe is mostly assembly. You’ll be shocked how quickly and easily it comes together!

Step 1: Make the BBQ soy curls.

Add all the BBQ soy curls ingredients to a high-walled pan. Cook on medium low (covered) for 5 minutes.

Then, remove the cover and cook on medium heat for 5-7 minutes, stirring every couple minutes to prevent sticking to the bottom.

Step 2: Assemble the pineapple BBQ pizza.

Preheat the oven to 475F and stretch your pizza dough to fit your pizza pan, cast iron skillet, or pizza stone. We prefer stretching the dough rather than using a rolling pin because it produces a better texture with less bubbles.

First, spread 1/3 cup of the bbq sauce evenly over the crust, leaving a 1-inch border around the edge. Then, sprinkle 1/2 of each kind of vegan cheese over the sauce. Spread the soy curls on top of the cheese and top those with the pineapple and red onion slices. Finally, finish it off with the remaining vegan cheese and drizzle with 1-2 more Tbsp bbq sauce.

Step 3: Cook the BBQ chicken pizza

Bake your vegan bbq pizza for 15-20 minutes, stopping to rotate the pan once halfway through. It’s ready when the crust is golden and the vegan cheese has melted.

Step 4: Finishing touches

Remove and let cool on your cutting board or wire rack for 10 minutes before slicing. Before serving, top with sliced green onions. Feel free to drizzle with vegan ranch if that’s your jam as well.

How to Make in the Pizzadesso

We recently received a Pizzadesso indoor pizza oven from our friends at Salton, and it totally takes our pizzas to the next level!

Here are the instructions for making this pizza in the Pizzadesso:

Follow the instructions for making each component of the pizza as written.
Turn on your Pizzadesso and hit the Wood Fire setting. Then, push in the knob to start preheating.
Sprinkle a hefty amount of cornmeal on your pizza peel + stretch your pizza dough to fit. Follow the instructions for assembling the BBQ pizza as written.
When the Pizzadesso has preheated, it will beep a couple times & the digital read will switch to “Fill In”. Use the rack handle accessory to safely pull out the rack & transfer the pizza from the peel to the heated stone. Reinsert the rack using the handle, close the door, & the preset countdown will begin.
3 min later, the Pizzadesso will have worked its magic. Let cool 5 min before slicing, top with sliced green onions, & enjoy!

More Vegan Pizza Recipes

If you like this BBQ vegan pizza, you’ll love these other homemade pizzas:

We hope you enjoy this vegan BBQ chicken pizza as much as we did! And we hope it changes your mind about pineapple on pizza too because WOW did it ever for us!

When you make it, don’t forget to leave a star rating and review below. We love joining in on your kitchen adventures, and this helps more people see our recipes!

Enjoy!

Vegan BBQ Chicken Pizza

This vegan BBQ chicken pizza is made using our stovetop soy curl hydration trick to infuse the barbecue flavor. It has a BBQ sauce base instead of tomato sauce, is topped with vegan mozzarella and dairy-free smoked provolone and finished off with a sprinkle of fresh pineapple and red onion. Enjoy this pizza in the oven or your pizza oven. Instructions for the Pizzadesso in the notes!

Course Entrees, Main Course, Pizza

Cuisine BBQ, Italian-American, Pizza

Keyword vegan BBQ chicken pizza, vegan BBQ pizza

Prep Time 20

Cook Time 20

Total Time 40

Servings slices

Calories 275kcal

Author Brittany Roche

Ingredients

For the BBQ soy curls:

2 oz. soy curls dry
3/4 cup water
1 ½ Tbsp vegan chicken bouillon powder
3 Tbsp BBQ sauce

For the pizza:

1 (16-oz) pizza dough
3/4 cup vegan mozzarella shreds
3/4 cup vegan smoked gouda or provolone
1/3 cup BBQ sauce plus more for drizzling
1/3 cup sliced red onion
1/2 cup fresh diced pineapple
Chopped green onions for garnish

Instructions

Make the BBQ soy curls: Add all the bbq soy curls ingredients to a high-walled pan. Cook on medium low (covered) for 5 minutes. Then, remove the cover and cook on medium heat for 5-7 minutes, stirring every couple minutes to prevent sticking to the bottom.
Assemble the pizza: Preheat the oven to 475F and stretch your pizza dough to fit your pizza pan, cast iron pan, or pizza stone. First, spread the bbq sauce evenly over the crust, leaving a 1-inch border around the edge. Then, sprinkle 1/2 of each kind of vegan cheese over the sauce. Spread the soy curls on top of the cheese and top those with the pineapple and red onion. Finally, finish it off with the remaining vegan cheese and drizzle with 1-2 more Tbsp bbq sauce.
Bake the pizza: Bake your vegan bbq pizza for 15-20 minutes, stopping to rotate the pan once halfway through. It’s ready when the crust is golden and the vegan cheese has melted.
Finishing touches: Remove and let cool on your cutting board or wire rack for 10 minutes before slicing. Before serving, top with sliced green onions.

Notes

Pizzadesso Instructions

We love our Pizzadesso pizza oven and highly recommend it if you’re in the market for an indoor pizza oven. Here is how we make this BBQ pizza in it:

Follow the instructions for making each component of the pizza as written.

Turn on your Pizzadesso and hit the Wood Fire setting. Then, push in the knob to start preheating.

Sprinkle a hefty amount of cornmeal on your pizza peel + stretch your pizza dough to fit. Follow the instructions for assembling the BBQ pizza as written.

When the Pizzadesso has preheated, it will beep a couple times & the digital read will switch to “Fill In”. Use the rack handle accessory to safely pull out the rack & transfer the pizza from the peel to the heated stone. Reinsert the rack using the handle, close the door, & the preset countdown will begin.

3 min later, the Pizzadesso will have worked its magic. Let cool 5 min before slicing, top with sliced green onions, & enjoy!

Nutrition

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168极速赛车开奖官网 Vegan Buffalo Chicken Pizza

Brittany Roche — Mon, 15 Jul 2024 23:17:40 +0000

Why choose between Buffalo wings or pizza when you can have both with this vegan Buffalo Chicken Pizza? I’ve tested this recipe again and again and finally found the perfect balance between creamy, spicy, and zingy with a splash of cooling from the dill pickle ranch. It’s one-part white pizza, one-part buffalo pizza, and unlike other recipes, it doesn’t use any tomato sauce.

Add some spice to your slice with this delicious Buffalo soy curl pizza!

I tested this Buffalo chicken ranch pizza recipe at least 5 times (and we ate a lot of Buffalo chicken pizzas) until I found the perfect balance of ingredients and flavors. I wanted this pizza to be a truly epic flavor experience and wouldn’t settle for anything less. You deserve the best.

They say when you know you know, and the minute I tasted this version of our vegan buffalo pizza recipe, I knew. It was ready and it was time to share it with the world! We even captured that moment on video for solid proof of its magic.

This Buffalo chicken pizza uses our simple buffalo soy curls as the main topping to provide maximum buffalo chicken flavor and texture without needing an oven or air fryer – just a simple heating on the stove. This makes things so easy!

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Why You’ll Love Vegan Buffalo Pizza

Creamy buffalo base with tender soy curl chicken and drizzled with zesty dairy-free ranch
This can be made as from-scratch or quick & easy as you’d like. We’ve included options for both.
It’s a fantastic way to shake up your regular pizza night menu!

Buffalo Chicken Pizza Ingredients

Vegan Chicken Bouillon Powder: We use our homemade vegan chicken bouillon powder. This adds an out-of-this-world chickeny flavor to our buffalo soy curls. You can use a vegan bouillon paste, but cut the amount in half. Can also grind up a bouillon cube, but be aware store-bought bouillon is often saltier than our homemade vegan bouillon recipe.

Vegan-Friendly Buffalo Sauce: You can use store-bought buffalo sauce (the very popular Frank’s Red Hot Buffalo Wing Sauce is vegan friendly) or you can make this homemade version we use for our buffalo tofu wings. In a pinch, any hot sauce will do, but the flavor will be different. Also, if you really love Buffalo sauce recipes, make sure to check out our buffalo lettuce wraps.

Pizza Dough: You can use either store-bought pizza dough or make your own with our homemade pizza dough. If using homemade, give yourself at least 2 hours to prep the dough. Many store-bought pizza doughs are vegan-friendly. Just be sure to read the ingredients! If you are using store-bought, I recommend choosing a frozen dough, as they tend to yield a far better texture.

Vegan Mozzarella Shreds

You can use our homemade vegan pizza mozzarella or store-bought vegan mozzarella shreds.

We used Vevan shreds which we found at our local Grocery Outlet. They melt SO well! Other brands that would also work: Daiya, Follow Your Heart, and Parmela Creamery.

I would stay away from Violife shreds for pizza unless you are using a high-heat pizza oven, like the Pizzadesso! This is because we find Violife cheese needs a high heat to melt effectively. If you have access to really high heat, Violife melts beautifully!

Chopped Green Onions

These add a slight oniony burst of flavor to finish our pizza. You can also use chives!

Also, I don’t know if you are aware of this, but scallions are so, so easy to grow. I bought one bunch of scallions over 5 years ago and have just been clipping off them ever since.

Purchase larger diameter scallions with a decent showing of roots. Trim the scallions down to the white part and place the bottoms in a small glass with some water. When they have started to grow fresh green tips and longer roots, you can transfer them to your garden or a pot with some soil on your kitchen windowsill.

Soy Curls

We find soy curls make the easiest, meatiest, and most tender vegan chicken. Soy curls are a fantastic plant-based staple and the secret ingredient in many of our veganized chicken recipes.

They’re an amazing plant-based product trademarked by and only available from Butler Foods and made in Oregon. We usually purchase them through Amazon. You can also use chicken flavored tofu (like in our buffalo tofu wings recipe), or a store-bought vegan chicken

For breaded vegan chicken, you can’t beat Gardein Ultimate Chicken, Beyond Meat Chicken, or Impossible brand. For non-breaded vegan chicken, we usually opt for Sweet Earth or Tofurky.

Using chickpeas baked in a Buffalo sauce to make a “buffalo chickpea pizza” is another popular choice!

Vegan Ranch Dressing

We’ve included our easy vegan ranch recipe in the recipe card below. There are also many store-bought vegan ranch dressings available. Daiya, Follow Your Heart, and the popular Hidden Valley Ranch dressing are all widely available at many grocery stores.

If you are using store-bought vegan ranch, I suggest mixing 1/4 cup of chopped pickles with 2/3 cups of vegan ranch to make the pickle ranch.

Alternatively, instead of ranch you can use a vegan blue cheese dressing (Daiya and Follow Your Heart both make one). We also have a vegan blue cheese dressing in our buffalo tofu wings recipe if you want to keep to the homemade route.

More Optional Add-Ins & Variations:

Thinly sliced red onion, roasted red peppers, or cherry tomatoes also work great on this pizza.

You can also brush the crust with olive oil and sprinkle on a little ranch seasoning if you want to go really over the top!

How to Make Vegan Buffalo Pizza

Too many people just throw random ingredients on a pizza and hope it works. This recipe is so very intentional. Follow every measurement and instruction, and you will have the most epic buffalo pizza in your hands.

Step 1: Make the Buffalo Soy Curls:

Add all the buffalo soy curls ingredients to a high-walled pan. Cook on medium low (covered) for 5 minutes. Then, remove the cover and cook on medium heat for 5 minutes, stirring every couple minutes to prevent sticking to the bottom.

Step 2: Make the Dill Pickle Ranch

Add all the pickle ranch ingredients to a small bowl and whisk until totally combined.

Step 3: Assemble the Pizza

Preheat the oven to 475°F and stretch your pizza crust to fit your pizza pan, cast iron pan, or pizza stone.

Spread 1/2 cup vegan cheese cheese evenly over the crust, leaving a 1-inch border around the edge. Drizzle 2-3 Tbsp vegan buffalo sauce over the mozzarella.

Spread the buffalo soy curls evenly over the crust and top with remaining vegan mozzarella. Drizzle with 2-3 more Tbsp vegan buffalo sauce.

Step 4: Bake the Pizza

Bake your vegan buffalo pizza for 15-20 minutes, stopping to rotate the pan once halfway through. It’s ready when the crust is golden and the vegan mozzarella has melted.

Step 5: Finishing Touches

Remove and let cool on your cutting board or wire rack for 10 minutes before slicing. Before serving, drizzle with vegan ranch and top with sliced green onions.

How to Make in the Pizzadesso

We recently received a Pizzadesso indoor pizza oven from our friends at Salton, and it totally takes this pizza to the next level!

Here are the instructions for making this pizza in the Pizzadesso:

Follow the instructions for making each component of the pizza as written.
Turn on your Pizzadesso and hit the NY Style setting. Then, push in the knob to start preheating.
Sprinkle a hefty amount of cornmeal on your pizza peel + stretch your pizza dough to fit. Assemble the pizza as directed in the original recipe.
When the Pizzadesso has preheated, it will beep a couple times & the digital read will switch to “Fill In”. Use the rack handle accessory to safely pull out the rack & transfer the pizza from the peel to the heated stone. Reinsert the rack using the handle, close the door, & the preset countdown will begin.
8 min later, the Pizzadesso will have worked its magic. Let cool 5 min. Then, drizzle with dill pickle ranch and sprinkle with sliced scallions serving!

Tips & Tricks

Follow these time-tested tips and tricks for the best results every time.

Feel free to make all the components ahead of time – the pizza dough, the buffalo soy curls, and the vegan ranch can all be made ahead of time and stored in the refrigerator in an airtight container until ready to use
You can increase or decrease the amount of buffalo sauce you use based on your preference for spiciness
This pizza lends itself quite well to a stuffed crust if that’s your jam! (It’s mine!) T usually makes half stuffed crust for me.
If you really love ranch, serve some extra dill pickle ranch on the side to dip your crusts in!

How to Serve Buffalo Soy Curl Pizza

Serve this pizza on its own or as part of a larger meal with a vegan caesar salad or this great Copycat Olive Garden Salad.

We also love to serve this pizza with some extra dill pickle ranch to dip crusts and veggie sticks (like carrots and celery) in!

How to Store Leftover Pizza

In the refrigerator: Store leftover pizza in an airtight container for up to five days in the refrigerator.

In the freezer: When the pizza has cooled completely, wrap individual slices in plastic wrap and place in an airtight container or freezer safe zip top bag for up to 3 months in the freezer.

How to Reheat Pizza

Reheat leftover Buffalo chicken pizza on a baking sheet for about 5-7 minutes in a preheated 350°F oven. Frozen slices will take at least 15-20 minutes. Honestly, this pizza is also really good cold. Just sayn’.

You can also microwave the pizza on high in 1 minute bursts until warmed through completely.

More Great Pizza Recipes

I know you’re going to love this pizza and hope you feel all the love that went into this recipe!

When you try it, we cannot wait to hear what you think. Please leave a star rating and review below. This helps more people find our recipes, and we love joining in on your kitchen adventures!

Vegan Buffalo Pizza

Course Dinner

Cuisine Pizza

Keyword vegan buaffalo pizza, vegan buffalo chicken pizza

Prep Time 25

Cook Time 20

Total Time 45

Servings slices

Calories 382kcal

Author Brittany Roche

Ingredients

For the buffalo soy curls:

2 oz. dry soy curls
3/4 cup water
1 ½ Tbsp vegan chicken bouillon powder
3 Tbsp vegan-friendly buffalo sauce

For the vegan pickle ranch:

2 Tbsp unsweetened non-dairy milk
1/2 Tbsp apple cider vinegar
1/2 cup vegan mayo
1/4 cup chopped dill pickles
1/2 tsp onion powder
1/2 tsp dried dill
1/4 tsp garlic powder
1/4 tsp celery salt
1/4 tsp dried parsley
1/8 tsp black pepper

For the pizza:

16- oz pizza dough
1.5 cups vegan mozzarella shreds divided
4-6 Tbsp vegan-friendly buffalo sauce divided
Chopped green onions for garnish

Instructions

Make the buffalo soy curls: Add all the buffalo soy curls ingredients to a high-walled pan. Cook on medium low (covered) for 5 minutes. Then, remove the cover and cook on medium heat for 5 minutes, stirring every couple minutes to prevent sticking to the bottom.
Make the dill pickle ranch: Add all the pickle ranch ingredients to a small glass bowl and whisk until totally combined.
Assemble the pizza: Preheat the oven to 475F and stretch your pizza dough to fit your pizza pan, cast iron pan, or pizza stone. Spread 1/2 cup vegan mozzarella cheese evenly over the crust, leaving a 1-inch border around the edge. Drizzle 2-3 Tbsp vegan buffalo sauce over the mozzarella. Spread the buffalo soy curls evenly over the crust and top with remaining vegan mozzarella. Drizzle with 2-3 more Tbsp vegan buffalo sauce.
Bake the pizza: Bake your vegan buffalo pizza for 15-20 minutes, stopping to rotate the pan once halfway through. It’s ready when the crust is golden and the vegan mozzarella has melted.
Finishing touches: Remove and let cool on your cutting board or wire rack for 10 minutes before slicing. Before serving, drizzle with vegan ranch and top with sliced green onions.

Notes

Pizzadesso Instructions

Turn on your Pizzadesso and hit the NY Style setting. Then, push in the knob to start preheating.
While preheating, assemble your pizza as directed.
When the Pizzadesso has preheated, it will beep a couple times & the digital read will switch to “Fill In”. Use the rack handle accessory to safely pull out the rack & transfer the pizza from the peel to the heated stone. Reinsert the rack using the handle, close the door, & the preset countdown will begin.
8 min later, the Pizzadesso will have worked its magic. Let cool 5 min! Before serving, drizzle with the pickle ranch and top with sliced green onions. Enjo

Nutrition

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168极速赛车开奖官网 Vegan Zoodle Ramen

Brittany Roche — Tue, 16 Jan 2024 05:01:00 +0000

If you’re looking for a way to sneak more veggies into your diet, you have to try this vegan zoodle ramen recipe! It’s made right in your mason jar, so there’s no mess to clean up. And you can make them ahead of time and keep them in the fridge for cozy veggie ramen noodle soup whenever you need a pick-me-up! To up the cozy factor, this easy recipe features a creamy green curry broth that packs a robust flavor with a hint of spice. This post is sponsored by our friends at Microplane!

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). We are also affiliates of Microplane. Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way!

We don’t post a ton of zucchini noodle recipes here on Plant Power Couple, mostly because I am super picky about them. I don’t post one unless it’s really special.

And this, my friends, is one of those special times.

This zucchini noodle ramen was inspired by our friends at Microplane and their incredibly handy spiralizer jar top lids that fit right onto the top of a mason jar!

It’s the perfect gadget for making incredible veggie ramen right in a jar.

This is instant noodles the healthy way! It’s a genius idea for getting your veggies in an easy and delicious way that will also keep you cozy and warm this winter!

Pin this recipe f or later.

Why You’ll Love Zoodle Ramen Soup

There’s so much to love about this vegetable noodle ramen! But here are our top 3 reasons it’s the best ramen:

It’s a great way to get your veggies in but still enjoy some soul-warming comfort food!
Totally customizable. Make it all-veggie noodle or half veggie noodles / half ramen. Add your favorite flavors and toppings. Have fun with it!
Since this recipe is totally made in your mason jar (thanks to our handy Microplane jar top spiralizer!), it cuts down on dishes, so you can make more meals with less mess.

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Zucchini Noodle Ramen Ingredients

You’ll need 8 ingredients to make this zucchini ramen!

Zucchini – Spiralized. Peeling is optional. I like to leave it unpeeled, so you get those pretty green stripes in your zoodles!
Carrot – Peeled and spiralized.
Vegan chicken bouillon powder – We always use our homemade vegan bouillon powder for the best flavored vegetable broth!
Soy curls – Broken into bite-size pieces. This will act as our plant-based chicken. You can also sub TVP chunks or strips.
Ramen noodles – I like to add regular noodles to the veggie noodles, but you can skip the traditional ramen noodles and do all zucchini noodles if that’s your jam!
Curry paste – Both green and red curry paste work! Make sure to check the ingredients on the brands available at your local grocery store, as not all curry paste is vegan.
Yellow curry powder
Canned coconut milk – Make sure you use the full-fat version! I’d also look for something unsweetened and with as few ingredients as possible to avoid a weird sweet taste.
Lime – Fresh lime is best!

Substitution Options for This Zoodle Soup

This recipe makes a great framework for all kinds of homemade ramen cup varieties! Here are our best substitution tips. If you try any of these or have anything to add, leave a comment and let us know!

For the spiralized zucchini: Yellow squash will also work perfectly! Or, if you’re a spiralizing aficionado, use your favorite spiralized veggie! I’ve been reading that parsnips are a fun one to try. You can also add some seared bok choy in place of the carrot noodles.

For the carrot: You can sub more zucchini noodles, ramen noodles, or use any of the zucchini noodle subs!

For the bouillon: Sub half as much vegan bouillon paste or 1 bouillon cube. We used a chicken-style bouillon, but you can switch it up with various bouillon flavors to suit your taste! A vegan beef broth bouillon would be a great variation.

For the ramen noodles: Sub rice noodles, Pad Thai noodles, udon noodles, or another quick-cook noodle. You can also sub all the ramen noodles with more zoodles and veggie noodles to make this a super low carb vegan meal! I would not sub spaghetti or a noodle that takes more than 3 minutes to cook.

For the curry paste: Use any curry paste you want in this recipe. Just make sure you check the ingredients because not all are vegan! Miso paste could be another good option for a miso broth. Be aware, though, it will add extra sodium which may need to be adjusted depending on the amount of bouillon you use.

For the curry powder: Feel free to mix this up with your favorite spices here!

For the lime: If you don’t have access to fresh limes, 1-2 Tbsp bottled lime juice will work. You can also sub a pinch lime pepper if needed!

non-dairy milk options

You can sub any plain and unsweetened non-dairy milk for the coconut milk. Something with a high fat content will work best.

Just be sure the milk you’re using has as few ingredients as possible and is labeled “unsweetened” and “plain” to avoid a weird tasting final product. You can also skip this ingredient for a less creamy broth.

Plant-based protein options:

A similar product called TVP strips or TVP chunks is a great 1:1 sub.

You can also sub your favorite un-breaded vegan chicken (although, I’d chop and cook it to get those edges browned before placing in the jar.)

You can also skip this entirely or sub frozen edamame for an alternative plant-based protein!

Crispy tofu (like our air fryer tofu) is another good option, but I would overcook them slightly, so they maintain their texture.

How to Make Zucchini Ramen (Vegetarian)

These zoodle ramen jars are a breeze to make, even for the most novice cook. And they make meal prep an absolute dream!

Step 1: Add the ingredients to your jar.

Add 1 Tbsp curry paste to a wide mouth 32-oz mason jar. Then, top with soy curls, bouillon, curry powder, and ramen noodles.

Step 2: Spiralize the zucchini and carrots.

Peel the zucchini and carrots (peeling is optional for zucchini), cut in half, and use the Microplane Jar Top Spiralizer to spiralize them into the mason jar.

If you’re new to spiralizing, see the section below for detailed instructions on how to use the Microplane Spiralizer Jar Top!

Step 3: Make the Instant veggie ramen.

If storing, seal each jar and place in the fridge until ready to use. These ramen zoodle cups will keep for one week in the fridge.

When you’re ready for a meal, get a kettle of water boiling. When the water is boiling, pour the hot water over the contents of your mason jar until it covers the veggies completely.

You want to leave 1-1 ½ inches of space in the top to add the coconut milk and lime juice before serving. Seal the jar tightly. Let the sealed jar sit for no less than 5 minutes.

Then, carefully open the jar, add the 1/4 cup coconut milk and squeeze 1/2 lime into it. Use a long utensil that reaches the bottom of the jar to thoroughly stir everything together.

The Best Spiralizer for Veggies

I have been searching for a decade for a good handheld spiralizer that wouldn’t cost an arm and a leg. And I found it in Microplane’s Spiralizer Jar Top!

Much like their Jar Top Slicer (which we reviewed in our bourbon pickles post!), the Spiralizer Jar Top from Microplane has a simple, easy-to-use design that produces epic results.

It’s a lid that screws on to any wide mouth mason jar and has the spiralizer built in, so the food goes directly into the jar. No knife, no cutting board, no fancy overpriced piece of equipment to figure out how to use!

As soon as I tried it, I instantly knew it would be perfect for these zoodle ramen jars.

Microplane Spiralizer Review

I highly recommend this Jar Top Spiralizer for this zoodle soup recipe as well as all of your spiralizing needs – especially if you’re a meal prep household like us!

Here’s why we love it:

No mess clean-up! It saves you from having to do extra dishes because you’re spiralizing directly into your mason jar.
Easy to use. I am a mess when it comes to spiralizers, but even I can make expert-level zoodles with this thing!
Creates long veggie noodles. Gone are the days of those tiny, flimsy, lackluster veggie noodles. This thing makes zoodles that are so long, you’d think it was spaghetti!
High-quality stainless steel blades that do the hard work for you. The design is simple yet massively effective!
Easily stored in a kitchen drawer or cabinet. This is so important for people in a small city kitchen like us!
Priced at under $15! For such a high-quality kitchen tool, I’m shocked what a great price point this is at!
Durable. I can tell this spiralizer is going to go the distance, much like the rest of the Microplane products we own! It’s not flimsy like other options I’ve tried where I felt like it was going to break in my hands while using it!

This Microplane spiralizer gets me so much more excited to make zoodle dishes, and I know it will for you too!

Plus, all those beautiful spiralized noodles in the mason jar just look so dang pretty. All your friends will be impressed!

How do you use a Microplane Spiralizer?

I love how easy it is to use the Microplane spiralizer! And this is coming from someone who has tried all the handheld spiralizers in the world and failed miserably. This one makes me feel like a spiralizer pro!

Here’s how you use it:

Screw the top onto a wide mouth mason jar until tight.
Slice your zucchini, carrot, or other vegetable in half (that’s half the length)
Align the middle of the veggie with the handy center blade and press down gently. This will stabilize the veggie, so the high-quality blades do most of the work!
Twist the veggie and watch the veggie noodles spiralize right into your mason jar!

How do you clean a Microplane Spiralizer?

Cleaning a Microplane spiralizer is easy too!

Pro Tip: After using, make sure you twist the vegetable while pulling it out. That will keep you from getting veggies stuck in the blades.

After that, I just spray it off in case there are any extra veggie scraps (although, there aren’t many in my experience!), and run it through the dishwasher in my normal load.

The stainless steel in this spiralizer blade is naturally BPA free and dishwasher safe!

How to Serve Ramen with Zucchini and Carrots

To serve your zoodle ramen soup, empty the contents of your jar into a soup bowl. Taste and season with salt and pepper if needed.

Serve hot topped with freshly ground black pepper or red pepper flakes, sliced green onions, and a fresh lime wedge!

Chopped peanuts or sesame seeds could be another great topping and so could a drizzle of toasted sesame oil. Have fun and make it your own with your favorite toppings and add-ins!

How to Store Ramen Veggie Noodles

These ramen zoodle cups (without the liquid) will keep for one week in the fridge.

I used to think you shouldn’t store the ramen after cooking, convinced it would cause the vegetable noodles to get really soggy. But we tried it (stored for 24 hours), and the noodles came out just fine! Even the long noodles the Microplane Jar Top Spiralizer produces held their integrity with stunning appeal.

Store any leftover cooked ramen in the fridge in an airtight container (like the jar you made it in!) and reheat in the microwave or on the stove on low heat, stirring every minute or so until warmed through.

We do not recommend freezing leftover zoodle ramen.

More Zucchini Recipes

If you love zucchini, check these other recipes!

I hope you get just as much as a kick out of this delicious recipe (and the Microplane Jar Top Spiralizers!) as we did. We’ve been making it on a regular basis and can’t get enough!

This has totally changed my mind about zoodle recipes, so you’ll be seeing more of them on this site soon. If you have any requests, leave them in the comments below!

When you give the recipe a try, we’d love it if you could rate the recipe below and leave a comment with your review! This goes a long way in helping us get our recipes to more people.

And don’t forget to tag both @theplantpowercouple and @microplaneusa in your zoodle-rific photos, so we can cheer you on!

I cannot wait to hear what you think. Enjoy, my friend!

Vegan Zoodle Ramen

Course Soup

Keyword creamy vegan soup, low carb, noodles, ramen, zucchini

Prep Time 10

Cook Time 5

Total Time 15

Servings jar

Calories 397kcal

Author Brittany Roche

Equipment

1 Microplane Jar Top Spiralizer

Ingredients

1 Tbsp green curry paste
1/3 cup dry soy curls broken into bite-size pieces
1 Tbsp vegan bouillon powder
1 tsp yellow curry powder
1 oz. dry ramen noodles
1/2 large zucchini spiralized
1/2 large carrot peeled and spiralized

For serving:

1/4 cup full-fat canned coconut milk
1/2 lime
Salt and pepper optional, taste first

Instructions

Add 1 Tbsp curry paste to a wide mouth 32-oz mason jar. Then, top with soy curls, bouillon, curry powder, and ramen noodles.
Peel the zucchini and carrots (peeling is optional for zucchini), cut in half, and use the Microplane Jar Top Spiralizer to spiralize them into the jar.
Repeat these last two steps for as many jars as you’re making.
If storing, seal each jar and place in the fridge until ready to use. These ramen zoodle cups will keep for one week in the fridge.
When you’re ready for a meal, get a kettle of water boiling. When the water is boiling, pour it over the contents of your mason jar until it covers the veggies completely. You want to leave 1-1 ½ inches of space in the top to add the coconut milk and lime juice before serving. Seal the jar tightly. Let the sealed jar sit for no less than 5 minutes.
Then, carefully open the jar, add the 1/4 cup coconut milk and squeeze 1/2 lime into it. Use a long utensil that reaches the bottom of the jar to thoroughly stir everything together.
Finally, empty the ramen soup into a bowl. Taste and season with salt and pepper if needed. Enjoy!

Nutrition

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The post Vegan Zoodle Ramen appeared first on Plant Power Couple.

168极速赛车开奖官网 Vegetarian Beef and Broccoli

Terrence Roche — Mon, 27 Mar 2023 15:34:09 +0000

My favorite Chinese food take-out order of beef and broccoli gets a vegan makeover with a simple substitute of Butler’s soy curls. Yes, soy curls can mimic beef as well as chicken, and more! Tender, meaty, & absolutely filled with intense beefy flavor, your taste buds are sure to do a double take. And the really good news: This recipe makes a lot!

Beef and broccoli stir-fry had always been one of my favorite Chinese restaurant take out orders. But I could never find a vegan version, until we went to Chicago for a business trip.

There we found out about a fully vegan and vegetarian Chinese restaurant called Veggie House well known for their vegan recipes. Their mock meat beef and broccoli was perfect and exactly as I remembered from long ago.

But we only get to Chicago once a year, and I knew I couldn’t wait that long to have this amazing vegan beef and broccoli again. My inspiration piqued, I decided to try my luck making my own and, after many attempts, this vegan beef and broccoli recipe was born.

Plump soy curls play the star as the vegan beef. They’re spiced and stir fried with fresh broccoli florets and red bell peppers and onion for a marvelous mimic of the classic dish.

While it may not be exactly like Veggie House’s, it’s still absolutely delicious and will definitely get me by until the next time we’re in Chicago!

Why We Love Soy Curl Beef and Broccoli

Vegan beef and broccoli is easy to make and comes together quickly.
It’s so delicious and a meal the whole family will love.
The recipe makes amazing leftovers.

Ingredients in This Savory Vegan Beef and Broccoli

You’ll need 7 ingredients for the main dish + 10 common ingredients for the vegan beef and broccoli sauce.

For the vegan beef strips and veggies, you’ll need:

Soy curls – Soy curls are a fantastic plant-based staple and the secret ingredient in many of our veganized recipes. We love them so much we wrote a whole soy curls guide explaining what exactly soy curls are, where to buy soy curls, and how to use soy curls to replace chicken and beef in your own family recipes.
Cornstarch – This will coat the vegan beef strips to give them a bit of a crisp when fried.
Gravy Master – A brand of browning sauce I love to use to give great color and flavor notes to vegan beef dishes. We also use it in our mushroom stew and mini vegan shepherd’s pie recipes!
Broccoli florets – I recommend using fresh broccoli for this recipe.
Red bell pepper – I like to add sliced red bell peppers for a bit of color and because I love the flavor it adds. I’ve only ever seen red bell peppers added to restaurant beef and broccoli twice in my life, but I loved the addition.
Yellow or white onion – sliced
Oil – I like to use simple olive oil, which has a moderate smoke point. Any quality oil with a moderate to high smoke point is good. Some options for high heat oils would be avocado oil, sunflower or safflower oil, sesame oil, or refined coconut oil.

What is beef and broccoli sauce made of?

Traditionally, beef and broccoli sauce is made of regular and dark soy sauce, oyster sauce, chicken or beef stock, garlic and ginger, and a few spices.

For our vegan beef and broccoli sauce, you’ll need:

Soy sauce – The base of our stir fry sauce. Mixed with the water it will help take the place of the stock. Feel free to use low-sodium soy sauce if you wish.
Fresh ginger – minced
Fresh garlic – minced
Gravy Master – Adds extra color and flavor to the sauce and to the dish as a whole.
Cornstarch – This will help the sauce to thicken when it’s heated.
Brown sugar – This will add a little sweetness to balance the other flavors and assist in caramelization.
Rice wine vinegar – Adds a little acidity and “zing” to the dish
Vegan Worcestershire sauce – Annie’s, The Wizards, and O Organics all make a vegan Worcestershire sauce that can be found in many grocery stores. Check your local grocery store for fish-free, vegan Worcestershire.
Red pepper flakes – to add a little spice
White pepper – Also to add a little spice. I like to use white pepper because it infuses into the sauce in a more balanced manner than coarse ground pepper.

Substitution Options

If you need to substitute one of the ingredients in this recipe, here are our best tips. Remember though, changing out any of the ingredients may lead to a (not always pleasant) difference in the final product. Let us know in the comments if you try any substitutes and how they work out for you!

To replace the cornstarch: Other fine starches like arrowroot or tapioca starch or white rice flour would also work for the same effect.

For the soy sauce: Bragg’s Liquid Aminos or Tamari would also work.

To replace the ginger/garlic: The standard conversion for fresh ginger to powdered ginger is 1/4 teaspoon of dried ginger to one tablespoon of fresh. For fresh garlic to granulated the standard conversion is 1/4 teaspoon of dried garlic to one clove of fresh. If you are using minced, jarred garlic, use 1/2 teaspoon of jarred garlic for one clove of fresh.

For the brown sugar: Coconut sugar or date sugar can substitute for the brown sugar.

Vinegar Options: You could use white wine vinegar or apple cider vinegar as a substitute for the rice wine vinegar.

To replace the vegan worcestershire: If you don’t have or can’t find vegan Worcestershire sauce, use a little extra soy sauce and a little browning sauce. You can also use vegan oyster sauce if you can find it.

For the red pepper flakes / white pepper: Feel free to omit or lessen amounts if you don’t like spicy food.

For the Gravy Master:

I wouldn’t skip on the browning sauce for this dish. But there are a variety of brands to choose from if you can’t find this specific one.

Kitchen Bouquet is another popular browning sauce in North America, and HP is quite possibly the most famous browning sauce in the UK. If you can’t find ANY of these, steak sauce that is vegan friendly would be an acceptable substitute.

Veggie Options:

Traditionally, beef and broccoli was made with Gai Lan, a member of the Brassicaceae family familiarly known as “Chinese broccoli”. Close relatives to Gai Lan are broccoli rabe, bok choy, collard greens, and of course, the standard broccoli we’re most familiar with in the west.

While removing the broccoli would make this something other than vegan beef and broccoli, feel free to play around with your vegetable additions. Sliced carrots or mushrooms would be a great addition. You could also use a variety of colorful peppers for a beef and pepper stir fry.

Soy Curl Substitutes:

Outside the US, you can find a plant-based protein product similar to soy curls labeled “soy chunks” or “TVP strips”. They’re slightly different in texture, but either will work for this recipe.

Tofu, oyster mushrooms, or seitan could also work as a substitute for the soy curls, but the recipe would have to be adjusted for these.

How to Make Vegan Soy Curl Beef and Broccoli

Now it’s time to walk you through the process of making vegetarian beef and broccoli from beginning to end. It takes a few steps, but once you get going, this dish comes together quite quickly!

Step 1: Rehydrate the soy curls.

Add your soy curls to a large bowl. Add enough hot water to cover the soy curls. Remember, they’ll plump as they rehydrate. Cover the bowl and allow it to sit for about 15 minutes.

Step 2: Make the vegan beef and broccoli sauce.

While the soy curls rehydrate, add all the sauce ingredients for the stir fry to a small bowl and whisk until totally combined.

Step 3: Finish prepping the soy curls.

Strain and squeeze excess water from the soy curls. Wipe the bowl dry and return the soy curls to the bowl. Sift the corn starch over the soy curls so they are coated well. Set aside.

Step 4: Blanch the veggies.

Heat a large saute pan or wok on high and add about a cup of water and the broccoli, peppers, and onions. Place a lid on the cooking vessel and cook for a few minutes to blanch the broccoli and soften the onion and peppers just a bit. Strain and set aside.

Step 5: Cook the soy curl beef.

Return the pan to high heat and add the oil. Add the starch-coated soy curls and the Gravy Master to the hot oil and stir to coat the vegan beef. Cook for about 5 minutes, stirring only occasionally. You want to get a nice crisp to the soy curls.

Step 6: Bring it all together.

Add the veggies back to the pan, give the sauce mixture from Step 2 another good stir, and pour it over the contents of the wok evenly. Stir well, turn down to medium heat, and allow the sauce to thicken for a couple of minutes. Stir occasionally.

How to Serve Plant-Based Beef and Broccoli Stir Fry

Serve this vegan beef and broccoli hot alongside:

Fluffy white rice, brown rice, or fried rice
Udon or rice noodles
Sesame noodles
Vegan egg rolls or spring rolls
Oven roasted baby bok choy
Topped with sliced green onions and/or sesame seeds

How to Store Leftovers

Plant-Based Beef and Broccoli makes awesome leftovers and is SO good the next day. Cook once and enjoy it for lunch the rest of the week!

In the fridge: The vegan beef and broccoli will keep in the refrigerator for up to 5 days when stored in an airtight container.

In the freezer: In the freezer, it will last 3 months when stored properly in a freezer-safe, airtight container.

Souper Cubes Tips: I actually love to use our Souper Cubes containers so I can freeze one or two-person servings and just take out only what I need when I need it. Just fill the proper amount in the one or two cup Souper Cubes, freeze, and transfer to a freezer-safe bag for long term storage.

How to Reheat:

From the Fridge: In the microwave, reheat at 80% for 2 minutes. Stir and microwave again on high for 1-2 minutes.

From the Freezer: Defrost in the microwave at 50% power for about 4-5 minutes. Stir and reheat at full power for about 2 minutes until hot.

More Broccoli Recipes:

When you try this vegan version of beef and broccoli, we’d love to hear what you think!

Leave a review and star rating in the comments section below to help more people like yourself find our plant-based recipes. We also just love hearing about what you’re cooking!

Until next time!

Vegan Beef and Broccoli (Soy Curls)

Course Soy Curls Recipes

Cuisine Chinese

Keyword soy curl beef and broccoli, vegan beef and broccoli, vegan beef and broccoli soy curls, vegan beef and broccoli stir fry recipe with soy curls, vegan soy curl beef and broccoli, vegetarian beef and broccoli

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 127kcal

Author Terrence Roche

Ingredients

For the dish:

1 8-oz. bag Butler soy curls
2-3 Tbsp cornstarch
1.5-2 Tbsp Gravy Master – for browning
1 lb. broccoli florets
1 medium red bell pepper sliced
1 medium yellow or white onion sliced
2 Tbsp oil

For the Sauce

1/2 cup soy sauce
1/2 cup water
1.5-2 Tbsp minced ginger
6-8 cloves garlic minced
3 Tbsp Gravy Master
3 Tbsp cornstarch
2 Tbsp brown sugar
2 tsp rice wine vinegar
1 tsp vegan Worcestershire sauce
1/2 tsp red pepper flakes
1/4 tsp white pepper

Instructions

Rehydrate the soy curls. Add your soy curls to a large bowl. Add 3.5-4 cups boiling water to the soy curls. They’ll plump as they rehydrate, so make sure to cover them well. Cover the bowl and allow it to sit for about 15 minutes.
Make the sauce: While the soy curls rehydrate, make the sauce by adding all the ingredients to a small mixing bowl and whisking until totally combined. Set aside until ready to use.
Finish prepping the soy curls: Strain and squeeze excess liquid from the soy curls. Wipe the bowl dry and return the soy curls to the bowl. Sift the corn starch over the soy curls and coat well.
Blanch the veggies: Heat a large saute pan or wok on high and add 1 cup water and the broccoli, peppers, and onions. Cover and cook for 5 minutes to blanch and soften the veg just a bit. Strain and set aside.
Cook the soy curl beef: Return the pan to high heat and add the oil. When hot, add the coated soy curls and the 1.5-2 Tbsp of Gravy Master and cook for about 5 minutes, stirring occasionally. You want to get a nice crisp to the soy curls.Bring it all together: Add the veggies back to the pan, give the sauce another good stir, and pour it over the contents of the wok evenly. Stir well, turn the heat to medium, and cook for 2-3 minutes while the sauce thickens.
To serve / store: Serve hot with rice or noodles and topped with sesame seeds and/or sliced green onion. Store up to 5 days in the refrigerator or up to 3 months in the freezer.

Nutrition

The post Vegetarian Beef and Broccoli appeared first on Plant Power Couple.

168极速赛车开奖官网 Vegan Curry Chicken

Brittany Roche — Sun, 26 Mar 2023 20:27:45 +0000

This healthy and delicious vegan chicken curry recipe is made in your slow cooker with a delightful blend of peppers, garlic, ginger, spices, and creamy coconut milk. We use meaty soy curls for the vegan chicken, so it’s easy to just place them and all the rest of the ingredients in your crockpot and let it cook until dinner time!

Every time I make a slow cooker recipe, I remember I need to make more slow cooker recipes!

They’re so quick and easy. You can get a healthy, flavorful, and cozy meal on the table with a few button clicks. A good crockpot recipe is like a super power!

I know how much you all loved our Crockpot Vegan Chicken and Rice, so now I’m so happy to bring you this Slow Cooker Vegan Chicken Curry! It’s creamy and cozy and packed with a mildly spicy flavor and feel-good vegetable nutrients.

Why You’ll Love This Vegan Curry Chicken:

Set it and forget it. It doesn’t get any easier than this – just add all the ingredients to your slow cooker and press a couple buttons!
Healthy AND comforting. The flavor of this delicious recipe will tantalize your taste buds! And did I mention there’s no oil in this recipe?! It’s magic.
The ultimate meal prep. This soy curl curry makes the best leftovers. The delicious flavor intensifies beautifully when stored over a couple of days, and it can be frozen for later!

What is curry?

This isn’t that easy of a question to answer. In Western usage, the term has become reductionist to mean any variety of things.

At its most basic, the term refers to “kari”, a Tamil word meaning a sauce or gravy seasoned with tempered spices. But there are literally thousands of “curries” and curry sauce recipes around the world – including Jamaican curry powder.

And contrary to popular belief, not all curry dishes are super spicy. Though I do love those too. Some recipes use a mild curry powder.

There is an incredibly informative article on “What is Curry?” by Suki Singh that was recommended to me by Richa Hingle from Vegan Richa. I found it tremendously educational, and it inspired me to do more research on the topic. I hope it inspires you to do the same. It’s a fascinating subject.

Is curry vegan?

Curry itself is a collection of traditional Indian spices and herbs in a stew or gravy. Think of garam masala. So in that sense, yes it is vegan.

It is more about what is being curried that would make a dish vegan or not. But thankfully, naturally vegan recipes abound in Indian and SE Asian cuisine.

One of the most popular, and one of T’s all-time favorite foods, is Aloo Gobi – potatoes and cauliflower in a wonderfully simple and spicy sauce.

Soy Curl Curry Ingredients

You’ll need 11 healthy ingredients + a few spices to make this vegan curry recipe! We’ll review them here, but you can find the amounts in the recipe card at the bottom of this post.

Soy curls – Broken into smaller pieces about 1/2 inch. These are a meaty vegan chicken substitute that come dehydrated.
Russet potatoes – peeled and diced into 1-inch pieces
Full-fat coconut milk – From a can. Make sure the coconut milk you choose is unsweetened.
Red bell pepper – diced
Carrots – peeled and diced
Lime – juiced
Jalapeno or serrano pepper – diced
Garlic cloves – minced
Fresh ginger – minced
Vegan chicken bouillon powder – We used our homemade vegan bouillon powder for the vegan chicken stock. This adds the best chickeny flavor to our veggie curry!
Coconut sugar or light brown sugar – To balance out all the flavors
Spices: Onion powder, ground cumin, ground coriander, turmeric, ground cinnamon, cayenne, dried oregano, sea salt

Substitution Options

If you don’t have or can’t tolerate one of the above ingredients, here are our best substitution tips. Remember though, substituting any of the ingredients may lead to a varied degree of difference in the final product. Let us know in the comments if you try any subs and how they work out for you!

Veggie Options: Feel free to switch up the veggies in this recipe based on what you have in your fridge. Some standard vegetables in Indian cuisine include peas, green beans, peppers, okra, spinach, cauliflower, cabbage, and onions. And there’s SO many more.

For the fresh garlic: The standard conversion for fresh garlic to granulated powdered garlic is 1/4 teaspoon of dried garlic powder to one clove of fresh.

For the lime juice: Lemon juice would work. But it will also give it a slightly different citrus vibe.

For the jalapeno: Use any hot pepper you like or skip this if you don’t like spicy food! For a great listing of peppers and their heat rating, check out this article from Scovillescale.org. It lists just about every pepper from the hottest pepper – the Carolina Reaper – to the mildest green bell pepper.

For the bouillon powder: You can sub half as much bouillon paste or 2 ground up bouillon cubes. Don’t skip this ingredient though; it’s key for flavor!

For the fresh ginger: The standard conversion for fresh ginger to powdered ginger is 1/4 teaspoon of dried ginger to one tablespoon of fresh.

For the coconut milk:

You can use another high-fat unsweetened plain plant milk or low fat coconut milk (which is basically watered down full fat coconut milk), but the texture will be slightly different.

Make sure you’re using an unsweetened plain plant milk, so you don’t get a weird flavor. We like the unsweetened cashew milk or almond milk from Elmhurst.

Potato Options:

Yukon Gold potatoes are a good substitute in slow cooker recipes. Red potatoes would also work well. You just want to be sure you cook the potatoes to just fork tender so they retain their shape.

And remember, the potatoes will continue to cook in the hot stew as it cools. You may be able to sub cauliflower for the potatoes, but we haven’t tried this! You may need to adjust the liquid by decreasing just a little if you do.

Soy Curl Substitute:

In the UK and Europe, you can find a similar soy protein product by the name TVP chunks, TVP strips, soy chunks, and soy strips.

These have a slightly different texture, but can be used in this recipe as a 1:1 sub! You can also use your favorite vegan chicken, but I would use something unbreaded and add it in the last 30 minutes of cooking time. You will also need less liquid if you use vegan chicken pieces (since they’re not dehydrated!).

How to Make This Vegan Potato Curry Recipe

This is the easiest of all easy dinner recipes! Just make sure you give yourself enough (hands-off) time to let everything cook.

Simply add all the ingredients to your slow-cooker and stir thoroughly to combine.

Cover and cook on a low setting for 4-6 hours. When time’s almost up, your house will be filled with the most incredible smell that brings everyone to the table!

How to Serve Vegan Crockpot Curry

Serve this vegan coconut chicken curry hot as-is or over a fresh batch of basmati rice, brown rice, or even cauliflower rice if that’s your jam, topped with fresh green onion.

Flatbread or vegan naan bread can be another great addition to round-out this easy vegan dinner! T always needs some bread to scoop and sop up all the flavor. I love this avocado naan recipe from Vegan Richa!

How to Store Coconut Curry (Vegan)

Store leftover vegetarian curry in an airtight container in the fridge for up to 5 days or freezer for up to 8 weeks.

Souper Cubes: We love storing this vegan curry in our 1-cup or 2-cup Souper Cubes silicone trays, so we can defrost single portions as needed. Healthy meal prep heaven!

To reheat from the refrigerator: Place in a microwave-safe dish and reheat at 80% for 3-4 minutes. Stir, and microwave again for one minute on high.

To reheat from frozen: Place in a microwave-safe dish and reheat at 50% for about 6 minutes or until thawed through. Give it a good stir and reheat at 80% for 4-5 minutes.

Plant-Based Curry Recipe FAQ

There’s a lot of confusion around curry dishes. I’d refer you again to the “What is Curry?” article for questions on the history and tradition of curry. We’ve attempted to answer a few of your most frequently asked questions here.

What is vegan curry chicken made of?

We like using soy curls to make vegan curry chicken. Soy curls are a dehydrated, minimally processed product made from whole soybeans available through Butler Foods. We have a whole soy curl guide explaining what they are, how to use them, and where to find them.

What can I substitute for chicken in a curry?

There are lots of ingredients you can sub for chicken in a curry, such as chickpeas, mushrooms, chicken-style seitan, or soy chicken pieces. We like using soy curls for our plant-based protein, and we flavor them with our vegan chicken bouillon powder.

What can I put in curry instead of meat?

Vegetables, grains, mushrooms, seitan, soy curls, potatoes, peas, etc!

Is it ok to put coconut milk in a slow cooker?

Yes, it is okay to put coconut milk in the slow cooker. Just be sure to use a high quality coconut milk that doesn’t have any emulsifiers or gums, as those may tend to cause curdling or separating at high heat for an extended time.

Will coconut milk curdle in a slow cooker?

At high heat for a long time, coconut milk can separate a little. It helps if you use a high quality coconut milk that doesn’t have any emulsifiers or gums, as those may tend to cause curdling. Also, using a low heat for longer cooking times.

Why does curry go watery in a slow cooker?

The easy answer is that too much water was added for the recipe. A deeper dive will also reveal that some ingredients release more excess water than others. Compare the liquid content of tomatoes or eggplant to cauliflower or potatoes. Also, frozen vegetables will release more extra liquid than their fresh counterparts.

Favorite Vegan Indian Recipes:

If you love all things Indian foods and flavors, you have to check out some of these recipes from our fellow vegan food creators and recipe developers who specialize in this area:

Vegan Palak Tofu Paneer from Vegan Richa
Vegan Malai Kofta from The Curious Chickpea
Authentic Ayurvedic Indian Kitchari from Urban Farmie

I am so excited to hear what you think of this recipe. It has serious hug-in-a-bowl vibes, so whoever you serve it to will feel the love in every bite!

When you try it, could you do us a favor? Give the recipe a star rating and leave a comment below! That goes such a long way in getting our vegan recipes to more people, and we love to celebrate your kitchen wins.

Vegan Chicken Curry

Course Soy Curls Recipes

Cuisine Curry

Keyword coconut curry vegan, simple vegan curry, slow cooker veggie curry recipe, soy curl curry, vegan chicken curry, vegan curry chicken, vegan curry potato, vegan curry recipe, vegan potato curry recipe, vegan slow cooker curry, veggie curry recipe, wfpb curry

Prep Time 5

Cook Time 5

Total Time 5 5

Calories 192kcal

Author Brittany Roche

Ingredients

1 8-oz bag soy curls (broken into 1/2 inch pieces)
3 cups water
1 pound russet potatoes peeled and diced into 1-inch pieces
1 13.5-oz can full fat coconut milk
1 cup diced red bell pepper
3/4 cup peeled and diced carrots
1 jalapeno or serrano pepper diced
1 lime juiced
2 large cloves garlic minced
2-3 Tbsp vegan chicken bouillon powder
1 Tbsp minced fresh ginger
1 tsp onion powder
1 tsp ground cumin
1 tsp turmeric
1/2 tsp ground coriander
1/2 tsp dried oregano
1/2 tsp coconut sugar or light brown sugar
1/4 tsp ground cinnamon
1/8 tsp cayenne
1 teaspoon salt optional, taste before adding

Instructions

Add all the ingredients to your slow-cooker and stir thoroughly to combine.
Cover and cook on a low setting for 4 hours. It helps if you can stir the pot halfway through!
After cooking for 4 hours on low, check the potatoes. If they’re fork-tender, it’s ready to serve! If they’re not there yet, cover and cook on high for another 1-2 hours until potatoes are cooked through.
Taste and adjust seasonings before serving. Add the extra salt if needed.
Serve as is or over rice and enjoy!
Store leftovers in an airtight container in the fridge for up to 5 days or freezer for up to 8 weeks.

Notes

To get a little extra creamy curry broth, feel free to add up to 1/2 cup water.
If you can stir your slow cooker every hour or so, it helps the potatoes cook more evenly.
If cooking while out of the house, you can cook on low for 6 hours. Then, pick up with step 3!

Nutrition

The post Vegan Curry Chicken appeared first on Plant Power Couple.

168极速赛车开奖官网 Pan-Fried Soy Curl Chicken

Terrence Roche — Thu, 23 Mar 2023 05:00:00 +0000

This flavor-packed, pan-seared soy curl recipe is the simplest of simple soy curl recipes! These marinated pieces of sauteed vegan chicken pieces are sure to become a regular fixture in your cooking routine. They’re perfect for meal prep or even just as a high-protein snack.

I love when easy recipes you just sort of throw together turn out to be so good in so many dishes. And that’s exactly what happened here! These pan-seared soy curl pieces are the vegan version of flavorful bites of rotisserie chicken or a seared cutlet.

They’re perfect in every way! They’re easily made and absolutely made for meal prep. Plus, soy curl chicken can be frozen for up to two months, so it’s available when you need it. And of course, they have such a great flavor and meaty texture.

The best part is they’re SUPER adaptable! Use them in salads, wraps or sandwiches, in pasta or rice dishes, in protein grain bowls, on tacos.. The possibilities are just about endless!

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Why You’ll Love Pan Fried Soy Curls:

Soy Curl chicken is so easy to make with only a few ingredients.
They can be used as a main ingredient in so, so many ways. From salads and sandwiches to pizza and pastas.
These vegan chicken pieces are perfect for a variety of meal prep possibilities.
They are a fantastic source of vegetable protein.

Ingredients for Chicken Soy Curls

You only need 4 simple ingredients to make these easy pan-fried soy curls!

You’ll need:

Soy curls – These are our favorite vegan chicken substitute. They come dehydrated, have a great chewy texture when rehydrated, and are a great plant-based protein that can be flavored to mimic a variety of meat dishes. See more about soy curls in the next section.
Vegan chicken bouillon powder – We used our homemade vegan bouillon powder which is a great way to add the perfect chicken flavor to the soy curls!
Boiling water – Use this to plump up the dehydrated soy curls.
Olive oil – For flavor and a nice sear.

What are soy curls?

Soy curls are a dehydrated, minimally processed soy product made from whole soybeans available through Butler Foods. A good source of both fiber and protein, they’re a 100% natural food that is vegan and gluten free.

Soy curls are often used to mimic the texture and (when marinated) flavor of chicken for use in a tremendously wide variety of vegan and vegetarian recipes.They are available in some health food stores (like V Marks the Shop here in Philly!), on the Butler website, and through Amazon.

We have also used them in a vegan beef and broccoli and as plant-based clams in our Vegan Linguine and Clams in a White Wine Sauce with truly great results. For more answers to your soy curl questions, check out this informational post about what soy curls are and how to use them.

Substitution Options

If you need a substitution for one of the above ingredients, here are our best tips. Please keep in mind that substituting any of the ingredients may lead to a difference in the final product. This difference may not always be a pleasant one! Let us know in the comments if you try any subs and how they work out for you.

Substitute for soy curls: Outside the US, you can find a product similar to Butler soy curls labeled “TVP chunks” or “TVP strips”. They’re slightly different in texture, but either will work for this recipe!

For the bouillon powder: You can sub half as much vegan chicken bouillon paste or 1-2 ground up bouillon cubes.

For the olive oil: The olive oil adds great flavor, but you can use other oils too. Avocado oil or sunflower oil are great options to replace the olive oil. I have not tried oil-free options for this recipe and do not recommend it. The fat in the oil is what gives this vegan chicken a tender, meaty component that really sells it!

How to Make Vegetarian Rotisserie Chicken (from soy curls)

This is an easy soy curl recipe that’s perfect for beginners and can be adapted and used in a variety of recipes that call for vegan chicken.

Step 1: Rehydrate the soy curls.

The first step is to place the soy curls in a large bowl. Add the vegan chicken bouillon powder and hot water. Stir well and cover for 10 minutes until the soy curls are fully rehydrated.

Step 2: Simmer the soy curl chicken.

Transfer the rehydrated soy curls and the marinating liquid to a large saute pan. Turn the heat to medium high and simmer the soy curls in the liquid, stirring occasionally, until the excess liquid has evaporated – about 6-8 minutes.

Step 3: Sear the soy curls.

Drizzle the oil over the soy curls and sprinkle the remaining teaspoon of bouillon. Continue to cook on medium high for 10-15 minutes. Only stir occasionally so the soy curls have the opportunity to sear.

How to Serve This Soy Curls Chicken Recipe

Serve these pan-seared vegan chicken strips hot or cold. They’re great for a meal prep or a quick dinner! They have a mild flavor to them, but you can also add some of your favorite seasonings and sauces to make your own creations. Your taste buds will thank you!

Serving Ideas:

On some pasta with our creamy vegan garlic sauce – or even a vegan white pizza with a little red onion and sun-dried tomatoes!
Add a little soy sauce or teriyaki sauce and use these as part of a stir fry or vegan sesame chicken
As part of a grain bowl with bell peppers green onions, or with mashed potatoes and vegan mac and cheese
In a vast variety of wraps or sandwiches
Add some Mexican-inspired spices and grab your favorite taco toppings for the perfect vegan chicken taco
Atop a simple salad, vegan Caesar, or make a classic chicken salad with them using vegan mayo

How to Store Leftover Soy Curl Chicken

In the fridge: You can store these pan-seared soy curls in an air-tight, sealed container in the fridge for up to 10 days.

To reheat from the fridge: Place soy curls in the microwave and reheat at medium-high heat for 2 minutes, stir, then heat on high for 1 more minute.

In the freezer: These cooked soy curls will last in the freezer for 2 months. Let them cool completely before freezing in a freezer-safe and air-tight bag or container.

Souper Cubes: We love to freeze this soy curl chicken in 1/2 cup Souper Cubes to prep easy-to-defrost portions. Just pack the cubes tightly with fully cooled soy curls and freeze. Once frozen, pop them out and store in a freezer-safe bag.

To reheat from freezer / Souper Cubes: When you want to eat, remove as many as you need from the freezer and let it defrost in the fridge or defrost from frozen in the microwave at 50% for 5-6 minutes. Stir to loosen the soy curls and heat again on high for 2-3 minutes. Time will vary depending on how much you’re reheating and microwave wattage.

More Easy Soy Curl Recipes

We can only list some of our best soy curl recipes here, but we have plenty more on the site. Check out our soy curls guide for more!

I hope you find this great recipe as easy as you do enjoyable! I honestly cannot get enough of it and all the different things I can make with it!

When you make it, let us know how you used it. And don’t forget to leave a star rating and review on the recipe below. That helps more people find our recipes, and we love crowd-sourcing more ideas of how to use these delicious pan-seared soy curls!

Looking forward to seeing what you come up with. Until next time!

Vegan Rotisserie Chicken (Soy Curls)

This flavor-packed, pan-seared soy curl recipe is the simplest of simple soy curl recipes! These marinated pieces of sauteed vegan chicken pieces are sure to become a regular fixture in your cooking routine. They're perfect for meal prep or even just as a high-protein snack.

Course Soy Curls Recipes

Cuisine Seared

Keyword chicken soy curls, pan fried soy curls, soy curl chicken, soy curl chicken recipe, soy curl turkey, soy curls chicken, soy curls chicken recipe, soy curls recipe easy, vegan rotisserie chicken, vegetarian rotisserie chicken

Prep Time 5

Cook Time 20

Additional Time 20

Total Time 45

Servings servings

Calories 121kcal

Author Terrence Roche

Ingredients

4 oz dry soy curls
2 Tbsp bouillon powder for rehydrating + 1 tsp for sauteing
1.5 cup boiling water
2 Tbsp olive oil

Instructions

Rehydrate the soy curls: Place the soy curls in a large mixing bowl. Add the 2 Tbsp bouillon powder and hot water. Stir well and cover. Allow to rehydrate for about 20 minutes.
Simmer the soy curl chicken: Transfer the rehydrated soy curls and the marinating liquid to a large saute pan. Turn the heat to medium high and simmer the soy curls in the liquid, stirring occasionally, until it has evaporated – about 6-8 minutes.
Sear the soy curls: Drizzle the oil over the soy curls and sprinkle the remaining teaspoon of bouillon. Continue to cook on medium high for 10-15 minutes. Only stir occasionally so the soy curls have the opportunity to sear.
To serve/store: Serve these pan-seared pieces atop rice salads or in a grain bowl or wrap. Store them in an airtight container in the fridge for up to 5 days.

Nutrition

The post Pan-Fried Soy Curl Chicken appeared first on Plant Power Couple.

168极速赛车开奖官网 Vegan Chicken Stew with Dumplings

Brittany Roche — Mon, 20 Mar 2023 05:00:00 +0000

You don’t have to miss out on your favorite childhood comfort food thanks to this hearty vegan chicken and dumplings recipe! It’s a creamy, dairy-free, veggie and soy curl stew topped with pillowy dumplings. Make this plant-based dinner when you really want to feel cozy!

We’ve been making our vegan chicken stew for years, and so many of you have said you use it as a great recipe base for chicken and dumplings, aka “dumpling soup”.

I had never had chicken and dumplings, but I LOVE the idea of it. Creamy soup and fluffy dumplings… what’s not to love? So, I decided to give it a try for the first time myself and was really happy with the results! I was deliciously surprised and so was T, especially that the dumplings don’t just get all soggy. It’s like magic!

So many people grew up eating this dish, and have said it is up there with the ultimate comfort food. While I’ve only had it a handful of times now, I do hope this vegan version evokes those feelings of cozy childhood memories you love.

Why You’ll Love This Vegan Chicken and Dumplings Recipe

It’s nostalgic – the flavor and texture of this vegan chicken soup and soft dumplings will take you back to childhood!
It’s cozy and comforting but is chock-full of healthy plant-based protein and even some hidden veggies!
The homemade dumplings are just simply divine! They cook up nice and easy, and they aren’t soggy (like I was worried they would be).

Ingredients in Our Vegetarian Chicken and Dumplings Recipe

There are two parts to this recipe – the creamy stew / soup and the dumplings. Both use simple ingredients to create the ultimate vegan comfort food.

For the soup, you’ll need:

Olive oil
Garlic – I use fresh garlic, minced.
Yellow onions
Cauliflower – We’ll blend this up with the cashews to create a creamy base with hidden veggies!
Raw cashews – This is blended with the cauliflower to add the fat component to our creamy broth.
Butler soy curls – Measure dehydrated + break into small, bite-sized pieces. Butlers soy curls are our favorite vegan chicken replacement for soups and stews! You can find them at specialty / health food stores, but we mostly buy them in bulk on Amazon.
Carrot – Small diced
Potato – I highly suggest using russet potatoes, peeled and diced small.
Frozen corn and green peas
Seasonings: Nutritional yeast, vegan chicken bouillon powder, salt, dried thyme, ground black pepper

What are vegan dumplings made of?

The fluffy biscuit dumplings for chicken and dumplings are usually made of butter, flour, milk, and spices. We kept our dumpling recipe vegan by using vegan butter and a high-fat plant milk.

For the vegan dumpling dough recipe, you’ll need:

Unbleached all-purpose flour – Make sure you use “unbleached” (There’s a big difference between unbleached and bleached!)
Baking powder – not baking soda. Again, big difference.
Unsweetened cashew milk or almond milk – Or other high-fat plant-based milk. It’s vital you use a plant milk that is both plain and unsweetened. You also want something as neutral-tasting as possible. We love the unsweetened line of dairy-free milks from Elmhurst®.
Vegan butter – Melted. We really like the Plant Butter sticks from Country Crock.
Seasoning: Ground black pepper, fine sea salt, dried thyme

Substitution Options for Vegan Chicken and Dumplings with Soy Curls

If you don’t have or have a dietary requirement that excludes one of the ingredients in this recipe, here are our best substitution tips. Remember though, this recipe is tested with the ingredients listed and substituting any of those ingredients may lead to a difference in the final product. Leave a comment if you try any subs and let us know how they work out for you!

For the olive oil: You can use any other neutral-flavored oil like avocado oil, canola oil, sunflower oil, safflower oil, refined coconut oil, or even vegan butter here. You can also skip the oil in the stew and just saute the garlic and onion in some vegetable broth.

For the yellow onion: You can sub a white onion or shallots here if needed.

For the cauliflower: Starchy white potatoes could be a good sub. Drained and rinsed white beans could also work.

For the cashews: Sub sunflower seeds or hulled hemp seeds for the cashews in this recipe.

For the frozen corn and green peas: Canned versions will work also but you may need to cook them for less time.

Bouillon options: We like to make our own vegan poultry seasoning. You can use half as much bouillon paste or about 2 bouillon cubes.

For the dried thyme: Dried rosemary or parsley could be a delicious sub. Even some Italian seasoning could work in a pinch. You can also use double the amount of fresh thyme, de-stemmed of course.

Flour Options:

We have not tried this recipe with whole wheat flour or gluten free all-purpose flour. It could work, but the water content may need to be adjusted.

For the vegan butter in the dumplings:

Refined coconut oil or vegetable shortening could work for the dumplings, but we haven’t tried these. If you use coconut oil, use something labeled refined, so you don’t get a weird coconut taste.

Potato Options:

Feel free to skip the potatoes if you’d like. Yukon gold potatoes and sweet potatoes could work, but remember different potatoes have different starchiness and will cook at different times.

How to Make Vegetable Soup with Dumplings

This recipe definitely takes a few steps, but I was surprised how quickly and easily it came together once I got going!

Step 1: Saute the onion and garlic.

Add the olive oil to a large shallow pot (with the largest diameter you have!) and turn heat to medium. When hot, add the onion, garlic, and a large pinch of salt and saute for about 5 minutes or until fragrant.

Step 2: Cook the cauliflower.

Pour in 2 cups of the water along with the cauliflower and cashews. Cover and cook for 15-20 minutes or until the cauliflower is fork-tender.

Step 3: Make the vegan drop dumplings.

In a large bowl, whisk together flour, baking powder, pepper, salt ,and thyme. Make a well in the center of the dry ingredients mixture and pour the plant milk and vegan butter into the center of it. Using a wooden spoon (or rubber spatula), stir together until a dough ball forms. If your dough seems too dry, you can add an extra Tbsp of plant milk.

Step 4: Assemble the soup.

When the cauliflower is tender, add the contents of your pot to a high-powered blender and blend until smooth and creamy. Then, pour it back into your pot and add the remainder of your stew ingredients (including the remaining 2-3 cups of water). Stir to combine. Turn heat to medium high. Cover and bring to a low simmer.

Step 5: Add the dumplings.

Stir again and, using a large cookie scoop (or just measure out and roll 1/4 cup of dough for each dumpling), scoop/roll dough and drop directly into the simmering soup. You should have 8-10 dumplings.

Vary the location of each dumpling, so they’re not all on top of each other. They will expand while cooking. Once you add all the dumplings, use the back of the wooden spoon or rubber spatula to gently press any dumplings down so the soup just runs over the tops of them.

Step 6: Cover and cook.

Cover the pot and turn the heat to low. You want to keep the bottom of the pot from burning but still at a low simmer, so the dumplings cook. Cook like this for 15-20 min minutes.

Step 7: Test and serve.

At 15 minutes, gently stir the soup/dumplings and remove one dumpling to make sure they’re cooked through.

I do this by removing one dumpling and cutting it open to check. If the dumplings are indeed cooked through, serve immediately! If not and you still see raw flour, cook for an additional 5 minutes and check again.

How to Thicken Chicken and Dumplings

To thicken your chicken and dumplings, you could add a couple tablespoons of flour, blend in some more cauliflower / cashews, or just cook it a little longer to let more of the liquid evaporate from it. Take the dumplings out to thicken the dish if needed.

What to Eat with Chicken and Dumplings

This vegan chicken and dumplings recipe is the perfect meal served all on its own or as part of a larger meal with:

Vegan Caesar Salad
Green Salad with Italian Dressing
Roasted Brussels Sprouts
Cornbread
Garlic Bread
Homemade dinner rolls
Sandwiches – Like a white bean toona salad!
Breadsticks – Like our vegan parmesan breadsticks
Creamy Vegan Coleslaw
Broccoli Salad

How to Store Soy Curl Chicken and Dumplings

I was a little nervous to see how this vegan chicken and dumplings would store for leftovers, but I was happily surprised they make great leftovers! I would store the dumplings and stew separately for best results.

How long does chicken and dumplings last in the fridge?

This soy curl chicken and dumplings can be stored in an airtight container (dumplings and stew stored separately) for 3-5 days in the fridge.

How to Freeze Chicken and Dumplings

Can you freeze chicken and dumplings? You can totally freeze this vegan chicken and dumplings recipe!

Wait for the stew to cool completely before freezing. I suggest separating the dumplings and stew and freezing separately in air-tight bags or containers for 3-4 months. For best results, allow the soup and dumplings to thaw in the fridge fully before reheating.

Reheating Instructions

For best results, reheat leftover stew over medium low heat on the stove, stirring frequently until warmed through. You can also reheat in the microwave. I’d start at 80% power for 3-4 minutes, stopping to stir every minute or so until your desired temperature is reached.

You can reheat the dumplings in either the microwave or in a preheated oven and place 1-2 of them in the reheated bowl of soup when ready to serve.

More Soy Curl Recipes:

I hope you can find some time to cuddle up with a bowl of this vegan chicken and dumplings very soon. Or better yet, send this recipe to a friend, partner, or family member you want to make it for you!

When you make it, or have someone make it for you, don’t forget to leave a comment with a star rating below. This helps more people find our vegan recipes, and we love hearing from you!

Vegetarian Chicken and Dumplings

Course Soy Curls Recipes

Cuisine American

Keyword soy curl chicken and dumplings, vegan chicken and dumplings, vegan chicken and dumplings recipe, vegan chicken and dumplings with soy curls, vegan chicken dumplings, vegetable soup with dumplings, vegetarian chicken and dumplings, vegetarian chicken and dumplings recipe

Prep Time 20

Cook Time 50

Total Time 1 10

Servings -8 servings

Calories 444kcal

Author Brittany Roche

Ingredients

For the soup:

1/2 Tbsp olive oil
2-3 large cloves garlic minced
1/2 heaping cup chopped yellow onion
4-5 cups water
3 heaping cups chopped cauliflower about a 20-oz. bag frozen
1/2 cup raw cashews
1 cup soy curls measure dehydrated + break into small pieces*
1 large carrot small diced
3/4 heaping cup peeled and diced potato
3/4 cup frozen corn
3/4 cup frozen green peas
1/4 cup nutritional yeast
2 Tbsp vegan chicken bouillon powder
3/4 tsp salt
1/2 tsp dried thyme
1/4 tsp ground black pepper

For the dumplings:

2 cups all purpose flour
1.5 Tbsp baking powder
1 tsp ground black pepper
1 tsp fine sea salt
1 tsp dried thyme
3/4 cup unsweetened cashew milk almond milk, or other high-fat plant milk
1/4 cup vegan butter melted

Instructions

Saute the onion and garlic: Add the olive oil to a large shallow pot (with the largest diameter you have!) and turn heat to medium. When hot, add the onion, garlic, and a large pinch of salt and saute for about 5 minutes or until fragrant.
Cook the cauliflower: Pour in 2 cups of the water along with the cauliflower and cashews. Cover and cook for 15-20 minutes or until the cauliflower is fork-tender.
Whilst the cauliflower cooks, make the dumplings: In a large bowl, whisk together flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the plant milk and vegan butter into the center of it. Using a wooden spoon (or rubber spatula), stir together until a dough ball forms. If your dough seems too dry, you can add an extra Tbsp of plant milk.
Assemble the soup: When the cauliflower is tender, add the contents of your pot to a high-powered blender and blend until smooth and creamy. Then, pour it back into your pot and add the remainder of your stew ingredients (including the remaining 2-3 cups of water). Stir to combine. Turn heat to medium high. Cover and bring to a low simmer
Add the dumplings: Stir again and, using a large cookie scoop (or just measure out and roll 1/4 cup of dough for each dumpling), scoop/roll dough and drop directly into the simmering soup.* Vary the location of each dumpling, so they’re not all on top of each other. They will expand while cooking. Once you add all the dumplings, use the back of the wooden spoon or rubber spatula to gently press any dumplings down so the soup just runs over the tops of them.
Cook the dish: Cover the pot and turn the heat to low. You want to keep the bottom of the pot from burning but still at a low simmer, so the dumplings cook. Cook like this for 15-20 min minutes.
Test the dumplings and serve: At 15 minutes, gently stir the soup/dumplings and remove one dumpling to make sure they’re cooked through. I do this by removing one and cutting it open to check. If the dumplings are indeed cooked through, serve immediately! If not, cook for an additional 5 minutes and check again.

Notes

*The dumpling dough will make about 8 – 10 dumplings.

Nutrition

The post Vegan Chicken Stew with Dumplings appeared first on Plant Power Couple.

168极速赛车开奖官网 Plant Based Enchilada Casserole

Brittany Roche — Sat, 18 Mar 2023 19:26:53 +0000

This vegan enchilada casserole is spicy, simple, and oh so delicious. And you won’t believe how easy this plant-based Mexican-inspired casserole is to make! The result will tantalize your taste buds with cheesy layers of flour tortilla, spiced and saucy vegan soy curl chicken, black beans, corn, green chilis, and enchilada sauce baked in the oven until melty.

Enchiladas have always been one of my top go-to Mexican restaurant orders. (Luna Verde in Bradley Beach, NJ has some of the best vegan enchiladas I’ve ever had!). They’re so lovingly hand-rolled and packed with flavor. But when cooking at home, not everyone has the time to make those traditional enchiladas themselves.

While this enchilada casserole is no substitute for the traditional, hand-rolled version, it’s a great enchilada-inspired recipe for when you want that vibe but need to cook for a whole family or on busy weeknights when you find yourself with a limited amount of time.

So, when the idea of doing an easy vegan Enchilada Casserole came up in our content planning, I couldn’t help but shout a resounding yes! Combining two things I love – casseroles and Mexican-inspired recipes – into one tasty and work night friendly dish is always exciting for me.

This vegan enchilada casserole recipe may just be my favorite thing we made for our soy curl series. We used the soy curls to make this a chicken-style enchilada casserole, but feel free to sub your favorite browned vegan ground beef too. Or sub roasted fresh vegetables for a meatless enchilada casserole the entire family will love!

Why We Love This Vegan Enchiladas Recipe

It’s easy to make in just a few steps: Make the one-pot filling, layer in a casserole dish, and bake until melty and delicious! Weeknight dinners could scarcely be easier!
It has all the flavors and textures you love in classic chicken enchiladas with a faster method made for those work nights when you don’t have a ton of time to roll tortilla after tortilla!
Makes incredible leftovers. Leftovers might be the best part! Heat it up or eat it cold (don’t judge!), make this vegan casserole once and enjoy the leftovers all week!

Ingredients in Soy Curl Enchiladas

You’ll need 9-10 budget-friendly plant-based ingredients for this soy curl enchilada casserole recipe!

For the filling, you’ll need:

Vegan condensed cheddar soup – You’ll want to make this at least a few hours (or up to 2 days) ahead of time to give it time to thicken properly. If you can’t wait for the vegan condensed soup to thicken, you can use the soup out of the blender (about 2 cups for this recipe – not the whole thing) and omit 1/3 cup of water. See next section for substitution options.
Vegan enchilada sauce – You can use store bought, or make your own enchilada sauce!
Roasted green chilies
Soy curls – Broken into small pieces. These are our favorite vegan chicken substitute. They come dehydrated and are a great plant-based protein that can be flavored to mimic a variety of meat dishes.
Black beans -From a can, rinsed and drained.
Frozen corn
Taco seasoning – Read the ingredients if you are choosing a brand unfamiliar to you.
Vegan chicken bouillon powder – We used our homemade vegan bouillon powder which adds the perfect chicken flavor to the soy curls!

For the dish, you’ll need:

Flour tortillas – We like the small 6-inch size for this recipe.
Vegan shredded cheese – Optional, for topping. Use any vegan pepper jack or Monterey Jack or shredded vegan cheddar.

Are flour tortillas good for enchiladas?

While corn tortillas are the traditional choice for enchiladas, flour tortillas work well too. We like to use flour tortillas in this recipe to assist in ease of slicing and because we love the way they plump with flavor.

Substitution Options

If you need a substitution for one of the above ingredients, here are our best tips. Please keep in mind that substituting any of the ingredients may lead to a small or large difference in the final product. This difference may not always be a pleasant one! Let us know in the comments if you try any subs and how they work out for you.

For the enchilada sauce: You can use taco sauce or ranchero sauce to replace red enchilada sauce. You can even blend up some of your favorite salsa to a less chunky consistency. Honestly, you can even open a can of plain tomato sauce and spice it up properly. I also like to switch things up and use a green enchilada sauce or salsa verde every now and again.

For the roasted green chiles: Canned green chili peppers are usually something milder and less intense in flavor like Anaheim, Pasilla or Poblano peppers. You can dice and use any of these, or even a mix. These are all lower on the Scoville scale with a heat rating of about 2 to a low 3. (Jalapenos have a heat rating of 5 and a bell pepper is at 0, to give you some idea of comparison.)

For the frozen corn: Drained canned corn will work, as will fresh corn. If you decide to use fresh corn, you would need to shuck the cooked kernels from the cob. (or shuck then cook.)

For the canned black beans: Well-cooked black beans will work. You can also sub pinto beans for a different vibe!

For the taco seasoning: Fajita seasoning, enchilada seasoning, or a mix of paprika, chili powder, garlic and onion powder and a little oregano can work for this dish!

For the bouillon powder: You can sub half as much vegan chicken bouillon paste or 1 bouillon cube.

Soy Curl Substitute

Outside the US, you can find a product similar to Butler soy curls labeled “TVP chunks” or “TVP strips”. They’re slightly different in texture, but either will work for this recipe! You can also opt to do a meatless enchilada casserole.

Vegan Cheddar Soup Options:

You might be able to use any homemade or store-bought vegan cheese sauce, vegan nacho cheese sauce, or queso. We have a quick vegan queso dip that might work also. But this could potentially change the texture of the casserole depending on the consistency.

You want to use something very thick, the closer to a spread than a sauce the better. If using something on the thinner side, reduce the amount of water you use.

Tortilla Options:

We like to use flour tortillas in this recipe to assist in ease of slicing and because we love the way they plump with flavor. I haven’t tried this recipe using gluten-free tortillas or corn tortillas, but I think they would work well too. We also haven’t used whole wheat flour tortillas, but I’m sure they would work as well.

How to Make This Vegan Enchilada Recipe

This enchilada pie casserole is such an easy dinner recipe to make. You’ll want to make the vegan condensed soup ahead of time, but everything else is all dumping and layering.

You’ll start by preheating the oven to 375F.

Step 1: Make the filling.

In a large pot combine all the ingredients for the filling. Mix well and heat on medium heat, covered, 20 minutes or until soy curls are plumped.

Step 2: Layer and bake the casserole.

Cut the tortillas in half. In a large 9×13 baking dish place the first layer of tortillas on the bottom of the pan (see notes), then the filling mixture, then vegan cheese (optional).

Repeat another two layers: a second layer of tortillas, filling, etc., until filling and cheese are gone. Make sure the top layer is filling / cheese. Bake until it is heated through and the cheese is melted and hot, about 30 minutes.

Tortilla Layering Tip: I like to line up the straight edge of the tortilla halves with the edges of the baking dish to get a nice (mostly) even layer.

How do you make flour tortillas not soggy for enchiladas?

T hates soggy tortillas. But he said the tortillas in this recipe seem to plump more than get soggy. He really enjoyed this enchilada casserole as it is.

If you really feel you need to try and keep the tortillas crisper, I would suggest baking them on a sheet pan for a few minutes on each side at a low 200-250°F, before layering them into the casserole. I have not tried this, but in theory it should work.

What to Serve with Enchilada Casserole

Let this casserole cool for 10 minutes before slicing and serving.

This vegan chicken enchiladas casserole is perfect served all on its own or with:

Guacamole
Vegan sour cream
Salsa or pico de gallo
Tortilla chips
Vegan queso dip
Rice and beans
Refried beans
Roasted sweet potatoes

How to Store Leftover Vegan Chicken Enchilada Casserole

This vegetarian enchilada casserole makes amazing leftovers. In fact, it’s one of my Top 5 favorite casserole leftovers of all time! I love it so much, I’ll eat it hot or cold.

If you’re into cold casserole leftovers, you’ll love this. If you think that’s weird, pay attention to the reheating instructions below.

To store in the fridge: Store leftover casserole in an air-tight container in the fridge for up to a week.

To store in the freezer: Allow the casserole to cool completely before storing in the freezer for up to 8 weeks. You can freeze the whole casserole in foil or a dish or freeze individual slices for easy reheating single portions.

Souper Cubes instructions: We love our Souper Cubes for storing and freezing, but you could technically also bake individual sized casseroles right in the 2-cup Souper Cubes thmeselves. The Souper Cube trays are oven-safe up to 415°F. If you’re just making the casserole in the full size casserole pan, place individual servings in there after they’ve cooled fully.

How to Reheat Leftover Casserole

How to reheat (from fridge or thawed): Reheat leftover casserole in the microwave at 80% or medium-high heat for 2-3 minutes or until warmed through. You can also reheat in a preheated 350°F oven for 10-15 minutes until warmed through.

Reheat from the freezer: It’s best to let the casserole defrost in the fridge fully before following the reheating instructions above. But if you’re in a hurry, reheat frozen pieces in the microwave at 50% for 5-7 minutes until thawed through. Then heat again at 80% for 2-3 minutes until hot. You can also reheat frozen casserole in a preheated 350°F oven for 30-45 minutes until defrosted and hot throughout.

More Vegan Casserole Recipes:

I hope this casserole jazzes up your dinnertime like it has mine. If I’m being honest, it’s jazzed up my dinner, breakfast, lunch, and midnight snack times, so it’s safe to say this one’s a keeper.

When you try the recipe, don’t forget to leave a rating and review on the recipe card below! This helps more people find our recipes, and we love hearing about your cooking experience.

Until next time, my cozy casserole loving friend. Enjoy!

Vegan Enchilada Casserole

Course Soy Curls Recipes

Cuisine Casserole

Keyword best vegan enchilada casserole, healthy vegan enchilada casserole, plant based enchilada casserole, soy curl enchiladas, vegan chicken enchilada casserole, vegan enchilada casserole, vegan enchiladas casserole

Prep Time 30

Cook Time 30

Total Time 1

Servings slices

Calories 226kcal

Author Brittany Roche

Ingredients

For the filling:

2 8-oz. jars vegan condensed cheddar soup
2 10-oz can enchilada sauce
1 8-oz can roasted green chilies
4 oz. dry soy curls broken into small pieces
1 1/3 cup water
1 cup black beans rinsed and drained
1 cup frozen corn
2 Tbsp taco seasoning
1 Tbsp vegan chicken bouillon powder

For the dish:

10 6-inch flour tortillas
1-2 cups vegan shredded cheese optional, for topping

Instructions

Preheat your oven to 375°F.
In a large pot combine all the ingredients for the filling. Mix well and heat on medium heat, covered, 20 minutes or until soy curls are plumped.
Cut the tortillas in half. In a large 9×13 baking dish layer tortillas (see notes), then the filling mixture, then vegan cheese (optional). Repeat another two layers, until filling and cheese are gone, making sure the top layer is filling / cheese. Bake until it is heated through and the cheese is melted and hot, about 30 minutes.
Let cool for 10 minutes before slicing and serving on its own or with guacamole, vegan sour cream, salsa, and tortilla chips!

Notes

*Tortilla Layering Tip: I like to line up the straight edge of the tortilla halves with the edges of the baking dish to get a nice (mostly) even layer.

Vegan Cheddar Soup substitute: You might be able to use any homemade or store-bought vegan cheese sauce, vegan nacho cheese sauce, or queso. We have a silken tofu queso dip that might work also. But this could potentially change the texture of the casserole depending on the consistency. You want to use something very thick, the closer to a spread than a sauce the better. If using something on the thinner side, reduce the amount of water you use.

Soy Curl Substitute (especially for those outside the US): Outside the US, you can find a product similar to Butler soy curls labeled “TVP chunks” or “TVP strips”. They’re slightly different in texture, but either will work for this recipe! You can also opt to do a meatless enchilada casserole.

Nutrition

The post Plant Based Enchilada Casserole appeared first on Plant Power Couple.

168极速赛车开奖官网 Soy Curl Fajitas

Terrence Roche — Tue, 14 Mar 2023 14:16:13 +0000

Everyone’s favorite sizzling Tex-Mex dinner gets a vegan update with the use of soy curls in this remake of the classic dish people love to hear as much as they love to eat! Soy curl fajitas are marinated and spiced soy curls sauteed to meaty perfection with red and green peppers, onions and served with pico, guac, and ALL the fixin’s!

If ASMR were a food, it would have to be fajitas.

I like to believe we all had the same introduction to fajitas: That sizzle called to you from all the way across the room growing louder as it got closer. And you said something eloquent like “WHAT IS THAT SIZZLING NOISE?!” really loud.

Then, you smelled the wafting onions and peppers as the server went past and you had to grab your seat to keep yourself from following. And that’s when you met your new favorite use for tortillas.

In this recipe, we use plump pieces of marinated soy curls help veganize this classic dish of seared chicken and sauteed bell peppers and onions. Serve it with ALL the sides and fixin’s for, what I feel, is THE perfect meal.

In case you can’t tell. I really love vegan fajitas! And if you feel the same way I do, then you are in the right place. Look out Taco Tuesday, Fajita Friday is coming for ya!

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Why You’ll Love Vegan Soy Curl Fajitas:

They are an easy dinner to make with a handful of simple ingredients.
It’s the perfect dinner for the whole family, or just for yourself with leftovers.
The sides and toppings are completely customizable to suit your tastes.
They have so much flavor and are just as delicious as you remember!

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Ingredients for Vegan Chicken Fajitas

To make the base of these delicious vegan fajitas, you’ll need:

Vegan chicken bouillon powder – We used our homemade vegan bouillon powder which adds the perfect chicken flavor to the soy curls!
Taco seasoning – We used a taco seasoning packet. Check the ingredients to make sure the brand you’re buying is vegan. Some varieties contain dairy.
Soy curls – These are our favorite vegan chicken substitute. They come dehydrated and are a great plant-based protein that can be flavored to mimic a variety of meat dishes.
Lime – This helps balance the flavors with its light citrusy acidity.
Agave – Also helps balance the spicy and plays off the citrus
Red and green bell pepper
Yellow or white onion
Olive oil
Small flour tortillas – Warmed, so they’re a bit more pliable

We’ve also listed many optional toppings for these vegan fajitas in the “How to Serve” section below!

How to Cut Onions and Bell Peppers for Fajitas

Onions and peppers should be cut into nice long strips for fajita veggies. I like them almost the length of the tortilla, but some people like them a little shorter. Here I’ll offer some of my best tips to achieve the perfect slices.

To Cut Onions for Fajitas:

Using a large knife, cut your onion lengthwise from bottom to top. The bottom is the “hairy” part where the roots were, and the top is the part that comes to a point, where the stalk was cut.
Lay the flat side on the counter and cut the bottom off each half. Leave the tops intact: you use them later for finger safety.
Peel the inedible outer skin layers and place the onions flat side down on the cutting board again.
Take one half and hold the sides firmly with your pinky and thumb while placing your fingers talon-style on the top, fingertips bent back slightly. This will keep them from being exposed to the knife’s blade. Move your fingers back slowly as you slice, keeping the tips bent back slightly.
Slice 1/4 inch strips, pressing the knife down gently as you slice forward.
Repeat with the other half of the onion.

To Cut Bell Peppers for Fajitas:

You can cut the top of the pepper off just below the bottom of the green stem. Alternatively, you can also push the stem (pedicel) through the top and pull the chambers of the pepper apart. Once you have the interior of your pepper exposed…

Slice off the white capsaicin membrane and remove the seeds. Toss, use for composting, or save the seeds to plant later.
Keep the exterior side down and slice into the soft internal part. This will help prevent knife slippage on the harder, “waxy” exterior.
Keep your fingertips back and use them with slight pressure to hold the pepper in place.
Slice 1/4 inch strips, pressing the knife down gently as you slice forward. Slide your fingers back slowly as you cut
Slice lengthwise top to bottom for longer strips. Or cut your peppers crosswise for shorter strips.
Repeat with the other half of the pepper.

Substitution Options

For the bouillon powder: Sub half as much bouillon paste or use 2-3 bouillon cubes.

For the red / green peppers: You can use all green or red bell pepper. You can even use orange or yellow bell peppers for a great addition of color. You can also use squash, zucchini, mushrooms, carrots, broccoli…yes, broccoli!

For the lime: You can swap out jarred lime juice in a 1:1 ratio for fresh lime juice. 1 lime usually yields 2 Tablespoons of juice

For the agave: Use an equal amount of coconut sugar or light brown sugar instead. You could also skip it entirely.

For the yellow/white onion: You can use red onion for a slightly mellower flavor than white or yellow onion. Note that red onions sometimes bleed their color into the the other ingredients.

For the oil: Feel free to omit the oil when sauteeing the onions and peppers. You can use a little water to help deglaze the pan and keep them from sticking. You can also use other oils like canola oil, sunflower oil, safflower oil, avocado oil, or refined coconut oil.

For the flour tortillas: Fajitas are most often served with soft, warm tortillas. You can use corn tortillas or GF tortillas for a gluten-free option. You can even skip the tortillas and opt for a lettuce wrap!

Soy Curl Substitute:

Outside the US, you can find a product similar to Butler soy curls labeled “TVP chunks” or “TVP strips”. They’re slightly different in texture, but either will work for this recipe!

How to Make Fajitas on the Stove

I often use a cast aluminum stovetop cover from Nordic Ware that has a grill side and a flat side. I LOVE using the flat side for making these fajitas. You can also just use a large cast iron frying pan or even a wok to achieve the same effect.

But this 2-burner flattop holds a lot more food in a single layer and thus cooks it more evenly and quickly. Because I realize not everyone has this piece of kitchen equipment, I wrote the directions using a regular cast iron skillet or saute pan.

Step 1: Marinate the soy curl chicken.

Add the dry soy curls to a large bowl or Tupperware container. Get in there and use your hands to break the larger pieces into bite-sized pieces. Keep in mind they will grow in size as they rehydrate.

Next, you want to pour the hot water into a separate small bowl or measuring cup. Whisk in the bouillon powder, taco seasoning, lime juice and agave until well-incorporated.

Pour this mixture over the soy curls, cover, and set them aside for at least 30 minutes while they rehydrate and absorb all that liquid and flavor.

Step 2: Cook the onions and peppers.

While your soy curls marinate, slice your onions and peppers according to the above directions. Heat your oil over medium high heat in a large saute pan or wok, then add the peppers and onions to the hot cast iron pan.

Saute your fajita vegetables for about 13-15 minutes until they are soft and you have achieved a slight char. Remove and set aside or keep warm on a sheet pan in the oven on low heat.

Step 3: Cook the soy curls.

In the same pan you fried the peppers, add the marinated soy curls. Turn the heat to medium and let the mixture saute for 13-16 minutes, stirring frequently to make sure the bottom doesn’t burn. You want the liquid to be evaporated leaving a thick flavorful glaze for your taco meat.

Then, add the pepper and onions back into the hot pan for a moment to reheat.

Step 4: Serve with warm tortillas!

Before serving, warm your tortillas on a baking sheet for about 2-3 minutes in a 200°F oven.

Finally, remove the fajitas from the stove and adjust the seasonings to your taste.

See our “How to Serve” and “What to Serve with” sections below for ideas!

How to Serve Fajitas

So many people ask “How do you eat fajitas”? Everyone makes their own fajitas their own way. And while there’s no set, defined way, I thought I’d take a moment to offer some of my years of expertise and some of my early fajita failings. If this is your first time with fajitas, perhaps my mistakes can help you have a more enjoyable, less messy experience.

Take your warm tortilla and spread a thin schmear of refried beans on the whole thing. This will help hold the rest of the ingredients together inside.
Add your guac, vegan cheese and dairy-free sour cream. A lot of people make the mistake of just plopping these on top at the end. Placing them in now allows you to create a more even flavor throughout. And you don’t end up with mashed avocado in your nose.
If you like rice or quinoa in your fajita, now is the time to add it. It will adhere to the other ingredients and stay in place better.
Now add the peppers, onions, and vegan meats. Sprinkle on the pico, salsas, and maybe a little more dairy-free cheese.
Try not to overstuff the tortilla with all the delicious additions. If you’re like me, you’ll fail every time, but at least try not to overstuff it.
Pinch the tortilla end farthest from your mouth as you eat to keep things from falling out the end.
Enjoy!

What to Serve with Fajitas

This is where the fajita fun really begins! There are so many great options for sides and tasty toppings you can serve with fajitas! The only limit is your imagination! Your favorite toppings may not be listed, so we’d love to hear what they are in the comment section!

Refried beans
Black beans or pinto beans
Mexican or Spanish rice. No, they are not the same thing.
Cilantro Lime Rice
Quinoa
Shredded vegan cheddar or jack cheese
Homemade guacamole and/or avocado slices
Pico de gallo or salsa. No, they are not the same thing.
Roasted corn or corn salsa
Vegan sour cream
Favorite hot sauce
Lime wedges – for a fresh squeeze of lime
Fresh cilantro
A cold margarita to wash it all down

How to Store Vegetarian Chicken Fajitas

In the Fridge – The cooked soy curls and the onions and peppers will last about a week in the refrigerator when stored properly in a sealed air tight container..

In the Freezer – I prefer to store the soy curl chicken and peppers and onions separately when freezing them. Make sure they’re both completely cool and store in a freezer safe bag or an airtight container. I like to place them in our Souper Cubes using alternating compartments for the soy chicken and the veg creating little fajita “kits”. That way we can just take what we need out of the freezer without having to defrost everything.

How to Reheat Fajitas

From the Fridge – Reheat your vegan fajita meat and vegetables in the microwave on medium-high heat (75-80% power) for 3-4 minutes. Stir and heat again on high for 2 minutes. Times vary depending on microwave power.

From the Freezer – Reheat your vegan fajita meat and vegetables in the microwave at 50% power for 6-7 minutes until defrosted. Stir and heat again on high for 2 minutes. Times vary depending on microwave power.

Vegan Fajitas – FAQ

What are vegan fajitas made of?

We love to use soy curls for our vegan fajitas. You can also use any unbreaded vegan chicken alternative. Gardein and Daring Foods both make great chicken alternatives that are great in fajitas. Vegan steak pieces are also a great option for fajitas.

What can you put in fajitas instead of peppers?

You can use squash, zucchini, oyster or cremini mushrooms and more instead of peppers in your fajitas.

Do you put toppings on fajitas?

You can, but you’re not obligated to. Some people just like the tortillas stuffed with the vegan meat, onions, and peppers. But I love the flavor symphony created by adding refried beans, shredded vegan cheese, pico, guac, vegan sour cream, and a little hot sauce.

What can I put in fajitas instead of chicken?

Traditionally, steak was used in the first fajitas. So you can use a good vegan steak alternative if you like. Some really like a combo of the two. You can also skip the “meats” altogether and just enjoy some vegetable fajitas. (I like to add zucchini or squash and poblano peppers for my veggie fajitas.)

Are fajitas healthy?

I would consider fajitas a healthy meal. But of course, “compared to what?” is what I often ask. The soy curls add protein. The other ingredients are filled with antioxidants, folate, fiber, vitamin C, potassium, and good fats – if adding guacamole or avocado slices. And our vegan fajitas are also 100% cholesterol free. So yes, I’d say that’s healthy.

Can you use taco seasoning for fajitas?

Absolutely! Taco seasoning is just slightly more spicy than fajita seasoning because it uses more chili powder and less cumin than its counterpart.

Vegan Chicken Fajitas

Everyone's favorite sizzling Tex-Mex dinner gets a vegan update with the use of soy curls in this remake of the classic dish people love to hear as much as they love to eat! Marinated and spiced soy curls are sauteed to meaty perfection with red and green peppers, onions and served with pico, guac, and ALL the fixin's!

Course Soy Curls Recipes

Cuisine Tex-Mex

Keyword soy curl fajitas, soy curls fajitas, vegan chicken fajitas, vegan fajita recipe, vegan fajitas, vegan soy curl fajitas, vegetarian chicken fajitas

Prep Time 20

Cook Time 30

Total Time 50

Calories 164kcal

Author Terrence Roche

Ingredients

4 oz. dry soy curls
1.5 cups hot water
2 Tbsp vegan chicken bouillon powder
2 Tbsp taco or fajita seasoning mix
2 Tbsp lime juiced
1/2 Tbsp agave nectar
1 medium red bell pepper
1 medium green bell pepper
1 medium yellow or white onion
2 Tbsp oil
Small flour tortillas – warmed
See Notes for optional toppings and sides

Instructions

Marinate the soy curls: Add the dry soy curls to a large bowl or tupperware container and use your hands to break them into bite-sized pieces. Keep in mind they will grow in size as they rehydrate. Pour the hot water into a separate bowl or large measuring cup. Whisk in the bouillon powder, taco seasoning, lime juice and agave until well-incorporated. Pour this over the soy curls, cover, and set it aside for at least 30 minutes.
Cook the onions and peppers. In the meantime, slice your onions and peppers. Heat your oil over medium high heat in a large saute pan or wok, then add the peppers and onions. Saute your vegetables for about 13-15 minutes until they are soft and you have achieved a slight char. Remove and set aside.
Cook the soy curls: In the same pan you fried the peppers, add the marinated soy curls. Turn the heat to medium and let the mixture saute for 13-16 minutes, stirring frequently to make sure the bottom doesn’t burn. You want the liquid to be evaporated leaving a thick flavorful glaze for your taco meat.
Warm your tortillas: Warm your tortillas for about 2-3 minutes in a 200°F oven.
Finish and serve: Remove from heat and adjust the seasonings to your taste. Serve hot with small flour tortillas, refried beans, pico de gallo, guacamole, and vegan sour cream.
Store: Leftovers will last up to a week in the fridge or 10 weeks in the freezer. Enjoy!

Notes

Some great sides and toppings for your fajitas can include, but aren’t limited to

Refried beans
Mexican or Spanish rice. No, they are not the same thing.
Cilantro-Lime Rice
Quinoa
Shredded vegan cheddar or jack cheese
Guacamole and/or avocado slices
Pico de gallo or salsa. No, they are not the same thing.
Roasted corn or corn salsa
Shredded spiced carrots
Vegan sour cream
Favorite hot sauce
Cold margarita to wash it all down

Nutrition

The post Soy Curl Fajitas appeared first on Plant Power Couple.

168极速赛车开奖官网 Buffalo Soy Curls Recipe

Brittany Roche — Sat, 11 Mar 2023 15:31:24 +0000

Make these easy vegan buffalo soy curls right in your air fryer for a quick snack or as a great plant-based protein for salads, bowls, sandwiches, wraps and more. They’re spicy, saucy and super simple to make. Leftovers can even be frozen for later!

It’s official; I’m having a love affair with buffalo sauce.

It all began with the crispy Vegan Buffalo Wings we made a little while back. Now that recipe is absolutely fantastic, but honestly takes a little too many steps to make it a worknight-friendly meal. Enter: Buffalo Soy Curls made in the air fryer!

Inspired by that tofu wings recipe, these tender buffalo pieces are utilize Butler’s soy curls and are so easy to make. They are great for topping salads with a creamy dressing or serving in bowls with rice or vegan mac and cheese. Use them in a spicy wrap recipe with fries and vegan bleu cheese dressing or on a sandwich with creamy vegan coleslaw and pickles. We also love to pop them into our mouths straight out of the air fryer!

You can either use a store-bought vegan-friendly buffalo sauce (we’ve included options below) or we’ve also included an incredibly easy homemade vegan buffalo sauce too! If you love buffalo sauce too, you need to add this recipe to your repertoire. Your taste buds will thank you!

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Why You’ll Love This Vegan Buffalo Chicken:

Easy to make. Just rehydrate the dehydrated soy curls in some hot water and our vegan chickenless bouillon powder, air fry, and toss in sauce!
Great flavor AND texture. Soy curls are one of our favorite vegan meat options because they soak up any flavor you add to them impeccably and have a super tender meaty texture!
Super versatile. Serve these over salads, rice bowls, and toss with pasta. Use them to veganize any recipe that calls for buffalo chicken, like a buffalo chicken dip, sandwich, or even a quesadilla!

Ingredients for Vegan Buffalo Soy Curls

You’ll need just a few ingredients to make this recipe, and most of them are spices!

For the soy curls, you’ll need:

One bag of soy curls – Soy curls are dehydrated strips of plant-based protein made by Butler Foods. They’re made from whole non-GMO soy beans and are a staple mock meat ingredient used in many vegan kitchens! We love them so much, we have a whole post dedicated to Butler’s soy curls and some of our best soy curl recipes! We order soy curls in bulk on Amazon, but you can also find them at many small health food stores.
Boiling water – This is to rehydrate the soy curls. You can replace up to 1/2 cup of this with lime juice for an extra zing!
Vegan chicken bouillon powder – We used our homemade vegan bouillon powder which we highly recommend for the best flavor results!
Spices: granulated garlic, smoked paprika, chili powder

For the vegan buffalo sauce, you’ll need:

Cayenne pepper hot sauce – Frank’s original hot sauce is the classic choice!
Vegan butter – A key ingredient that differentiates regular hot sauce from true buffalo sauce! We love the Plant Butter sticks from Country Crock.
Vegan Worcestershire sauce – This is optional; it adds a dash of savory flavor.
Spices: granulated garlic, salt

Vegan Buffalo Sauce Brands

If you’d prefer to use a store-bought vegan buffalo sauce, there are lots of options out there at your local grocery store (and some of them may surprise you!):

Frank’s Red Hot Sauce – the classic. Used in every kitchen I ever worked in. Quite a few of Frank’s buffalo wing sauces are vegan! They use a “butter type flavor” that has been confirmed by the company to be vegan-friendly.
Primal Kitchen also has a vegan buffalo sauce. You can buy Primal Kitchen at various Targets, WalMarts, and Whole Foods, among other chain grocery stores.
Sweet Baby Ray’s also has a vegan version of Buffalo sauce available at many grocery stores. We also love their barbecue sauce!

While many brands are getting away from using dairy, traditional buffalo sauce is often made with butter, so you’ll want to look for that (and avoid it) when looking at ingredients labels. Some brands, like Good and Gather Buffalo Dipping Sauce, even use egg yolk in their sauce.

A key to look for is if there is even minimal traces of cholesterol listed, it’s got animal products. Always read ingredients until you find a favorite sauce you love and trust.

Substitution Options

For the soy curls: Outside the US, you can find a product similar to Butler soy curls labeled “TVP chunks” or “TVP strips”. They’re slightly different in texture, but either will work for this recipe!

For the bouillon powder: You can use 1 vegan-friendly chicken bouillon cube. Or cut the amount in half and use your favorite store-bought bouillon paste.

For the spices: Feel free to play around with the spices you use! Some onion powder could be a nice addition and curry powder could take it in a whole other direction!

For the hot sauce: You can totally play around with the type of spicy sauce you use here. It won’t necessarily be buffalo sauce, but I bet you could make some fun variations with your favorite hot sauces!

For the vegan butter: Butter is what adds that velvety softness to buffalo wing sauce, so I wouldn’t omit or change it.

How to Make Soy Curl Chicken Wings

This recipe is so very easy to make – perfect for meal prep. It also has minimal hands-on prep, making it great for a work-from-home lunch!

Step 1: Rehydrate the soy curls.

Add dry soy curls to a large bowl. Pour the boiling water over them and add the rest of the marinade ingredients. Stir, cover, and set aside for 5-10 minutes until completely rehydrated.

Step 2: Make the vegan buffalo sauce (optional).

Skip this step if you’re using a store bought vegan buffalo sauce.

Combine hot sauce, vegan butter, vinegar, vegan Worcestershire sauce, garlic powder, and salt in a pot over medium heat. Stir until the vegan butter is fully melted. Then, bring to a simmer while stirring with a rubber spatula.

As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the spatula, and set aside for use.

Step 3: Air fry the soy curls.

When the soy curls are rehydrated, add half your buffalo sauce to them and stir. Transfer the sauced-up soy curls to your air fryer and fry at 350F for 10-15 minutes, stopping once halfway through to shake the basket.

Step 4: Finish them

Toss your soy curls with the remainder of the sauce and add them back to the air fryer. Fry at 350F for another 2-5 minutes, until your desired texture is reached.

How to Serve This Buffalo Vegan Chicken

If you want these vegan buffalo soy curls even saucier, you can toss them with more buffalo sauce before serving. Yum!

Serve these vegan buffalo chicken pieces hot or cold:

As a veganized buffalo chicken crunchwrap
Cut up and baked into a vegan buffalo chicken dip
Minced and mixed with vegan cream cheese, vegan blue cheese dressing + buffalo sauce to create a vegan buffalo chicken salad
On a buffalo soy curl sandwich or wrap with vegan ranch dressing!
In a bowl with creamy coleslaw and roasted potatoes or rice
On top of a simple stovetop vegan mac and cheese

How to Store Leftover Meaty Soy Curls

You can store buffalo soy curls in an air-tight, sealed container in the fridge for up to 10 days or the freezer for 2 months.

To reheat from the fridge: Place soy curls in the microwave and reheat at medium-high heat for 2 minutes, stir, then heat on high for 1 more minute.

Souper Cubes: We love to freeze soy curls in 1/2 cup Souper Cubes to prep easy-to-defrost portions. Just pack the cubes tightly with soy curls and freeze. Once frozen, pop them out and store in a freezer-safe bag. When you want to eat, remove as many as you need from the freezer and let it defrost in the fridge or defrost from frozen in the microwave at 50% for 5-6 minutes. Stir to loosen the soy curls and heat again on high for 2-3 minutes. Time will vary depending on how much you’re reheating.

More Soy Curls Recipes:

I hope you find this recipe easy and enjoyable! I honestly cannot get enough of it and all the different things I can make with it!

When you make it, don’t forget to leave a star rating and review on the recipe below. That helps more people find our recipes, and we love crowd-sourcing more ideas to use these delicious spicy soy curls!

Looking forward to seeing what you come up with. Until next time!

Air Fryer Buffalo Soy Curls

Course Soy Curls Recipes

Cuisine American

Keyword air fryer buffalo soy curls, buffalo chicken soy curls, buffalo soy curls, buffalo soy curls recipe, vegan buffalo chicken, vegan buffalo soy curls

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 126kcal

Author Brittany Roche

Ingredients

For the soy curls:

1 8-oz bag soy curls
2 cups boiling water* see notes
2.5 Tbsp vegan chicken bouillon powder
1/2 tsp granulated garlic
1/2 tsp smoked paprika
1/2 tsp chili powder

For the vegan buffalo sauce:

2/3 cup cayenne pepper hot sauce
5 Tbsp vegan butter
1 tsp vegan worcestershire sauce
1/4 tsp granulated garlic
1/4 tsp salt

Instructions

Rehydrate your soy curls: Add the soy curls to a large bowl. Pour the boiling water over them and add the rest of the marinade ingredients. Stir, cover, and set aside for 5-10 minutes until completely rehydrated.
Make vegan buffalo sauce: Combine all the sauce ingredients in a pot over medium heat. Stir until the vegan butter is fully melted. Then, bring to a simmer while stirring with a rubber spatula. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the spatula, and set aside for use.
Air fry the soy curls: When the soy curls are rehydrated, add half your buffalo sauce to them and stir. Transfer the sauced-up soy curls to your air fryer and fry at 350F for 10-15 minutes, stopping once to shake the basket every 5 minutes. You may want to do this in batches depending on how big your air fryer is. We split ours in half.
Finish it off: Toss your soy curls with the remainder of the sauce and add them back to the air fryer. Fry at 350F for another 2-5 minutes, until your desired texture is reached. If you want them even saucier, you can toss them with more buffalo sauce before serving.
To store/serve: You can store buffalo soy curls in an air-tight container in the fridge for up to 10 days or the freezer for 2 months. They’re great served on a sandwich or salad with vegan ranch!

Notes

*You can replace up to 1/2 cup of water with lime juice for an extra zippy zing

Nutrition

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