SOY CURL CHICKENLESS STEW

I find soy curls are a very versatile ingredient and the beauty of this recipe is that they are used without needing to rehydrate before using them. They are added to the stew dry.

Ingredients

1     small onion, diced (about 3/4 cup)

6     cloves garlic, minced, about 1 tblsp

1/2   tsp poultry seasoning

1/4   tsp black pepper

 1    cup frozen diced carrot

3     cups broth, I used mushroom broth (I use water mixed with mushroom 

       seasoning)

4     oz. dry soy curls

2     potatoes, cut  into bite sized pieces

1/2  cup nutritional yeast

1     cup frozen green peas

       Additional mushroom seasoning to taste 

       Hot cooked rice to serve

Method

1. Cook onion and garlic in a pot until onion is translucent.
2. Add in poultry seasoning and black pepper. Stir.
3. Add in carrots, broth, soy curls, potatoes and nutritional yeast. Cook about 20 until the potatoes are cooked through. stir as required to avoid burning.
4. Stir in frozen peas and cook a few minutes until they are hot. 
5. Serve over rice. 
6. Enjoy!

                     Taco Soup 

I use my Instapot almost daily  With this soup you measure, set the timer and walk away. 

Ingredients

1    cup onions, diced

1    cup dry soy curls, crumbs work very well in this recipe

4    cups mushroom broth ( I use water plus 4 Tblsp mushroom seasoning)

2    cups canned tomatoes

2    cups tomato sauce

2    cans black eyed peas, or your favourite bean

4    cups corn, frozen

4    Tblsp Taco Seasoning, I used Club House Brans

1/2  tsp black pepper, or to taste

1/8  tsp stevia, or to taste

  

       Salt and pepper to taste.

Method

1.  Place all ingredients, except cilantro, in a 6 quart instapot and cook for  

     5 minutes on Pressure cook setting. Allow pressure to release naturally.  

2.  Serve with cilantro sprinkled on top.

3.  Enjoy!

TIP

I think adding a chopped jalapeno or frozen chopped carrots would also be tasty.

                     Hummus 

This is probably the best hummus that I have ever eaten. I adapted it from a Turkish recipe that was loaded with oils.  Please refer to the picture below the Instructions for the type of red pepper paste that I use.

Ingredients

1     19 oz can chickpeas, or 1 1/2 cups cooked 

2     cloves garlic

1     Tblsp mushroom seasoning

1/4   tsp black pepper

1/2   cup aquafaba, (chickpea cooking liquid)

1      Tblsp hot red pepper paste

1      Lemon, juiced

Instructions

1. Place everything in a blender and mix until smooth and creamy. If you do not have a high speed blender you may need extra aquafaba.
2. Enjoy!

This is the hot pepper paste that I use.

Tip

When I juice the lemons, I remove the seeds from the pulp and add it to the blender.