A couple of weeks ago I won a package of Butler soy curls from Somer over at Vedged Out. I love soy curls. They are versatile and cooperative to work with. This time I needed them to step up in a big way. Let me explain….
Yesterday I made the weekly trek to the health food store. On my list was our Thanksgiving entree. We’re reading labels more carefully these days than ever before due to increased allergies. (Hubby and I really should avoid wheat and my sil cannot get a hold of anything from the cruciferous family or the sunflower/safflower seed/oil family.) It was time to really check out every single ingredient in the roll we buy once a year. Now, mind you, this single time out of the year we have been known to wink at some egg whites for this particular tradition. (GASP!) However, not only did our traditional long-looked-forward-to entree have eggs in it, but now it had non-fat milk, too. Oh, and did I mention that vital wheat gluten plays a major roll in its creation, as well? *sigh and ugh* I called hubby to get his opinion on what to do. This was, after all, just about his only tradition that matters to him (that and frosted sugar cookies at Christmas) and he has not wanted to give it up in the past. He told me, “Hon, I trust your creative powers to whip up something great to replace it, either with soy curls, or something else. We can try it out this week and if we really aren’t excited by it, then we’ll visit the possibility of buying the roll of fake stuff.”
How can a girl not take up such an encouraging challenge? 🙂 I bought some portabella mushrooms and headed for home.
The jury was divided on this dish. Out of 5 of us, 2 loved it, 2 thought it was okay, and 1 said that with extra salt it was pretty good (this from the guy who salts everything before he tastes even it.) One of the guys asked if I could do half this way and half BBQ! lol
I think when I make this on Thanksgiving, I will tweak it a little bit more. I am going to add an extra tablespoon of chicken-style seasoning into the soy curls (already included below), and toss in a little bit of minced garlic. Perhaps one of your favorite dried herbs could make an appearance in it, if you wish. If you experiment, please let me know what you do.
Thanksgiving Soy Curls
- 2 c. water
- 2-4 T. Bragg’s Liquid Aminos, depending on how salty you want it to be
- 4+ T. chicken-style seasoning
- 1 tsp. rubbed sage
- 1/2 tsp. garlic powder
- 6 c. soy curls
- 8 oz. portabella mushrooms, diced
- 2 large onions, chopped
- extra virgin olive oil
In a very large frying pan or a Dutch oven, combine water, Bragg’s, and seasonings and heat on high. Add soy curls and toss. When it comes to a boil, turn the heat off and continue turning the soy curls over and over until all of the water is absorbed. Scrape into a bowl and set aside. In the same frying pan, saute the mushrooms and onions in the olive oil until softened. Transfer the soy curls back to the frying pan and mix everything together. Continue heating everything until the soy curls are toasty warm again. Serve with gravy.
This gravy recipe is mildly adapted from a cookbook called Vegetarian For Life (although I believe all the recipes in it are actually vegan.)
- 1/3 c. extra virgin olive oil
- 1/2 c. brown rice or barley flour (I recommend the barley flour if you are not gluten intolerant. In a pinch, you could use whole wheat, but the flavor pales in comparison.)
- 3 T. chicken-like seasoning
- 2 T. Bragg’s Liquid Aminos
- 4 c. water
In a 2-quart saucepan, mix the oil with the flour and chicken seasoning. Stir in the Bragg’s. Gradually stir in the first 2 cups of water until it is smooth and getting thin; then add all of the last 2 cups. Heat, stirring often, and finally stirring constantly as it begins to thicken. When it boils, turn the heat down and simmer to desired thickness.
This can be made a day ahead ~ just be aware that it will thicken upon standing, so you won’t want to simmer it very long. It will thicken some as you reheat it.