STUFFED PEEPERS WITH SOY CURLS

These peppers are extremely flavourful and will not disappoint. If there are any leftovers, they freeze really well.

STUFFING INGREDIENTS 

3 cups          soy curl crumbs

1 1/2 cups    onions, chopped

2 Tblsp        mushroom seasoning or bouillon powder of choice adjusted to taste

4 cloves       garlic, minced

1/3 cup        tomato sauce

2 Tblsp        hot pepper paste

1/2 tsp         cumin

1/2 tsp         black pepper

1/3 cup        parsley, chopped

1/3 cup        cilantro, chopped

1 1/4 cup     jasmine rice, or rice of choice

6-8              bell peppers. I like to use a mix of colours

SAUCE INGREDIENTS 

4 cups          water

2/3 cup        tomato sauce

2 Tblsp        tomato paste

4 Tblsp        mushroom seasoning or bouillon powder of choice, adjusted to taste

1 tsp            black pepper

1/4 tsp         stevia or brown sugar to taste( about 1 Tblsp) 

INSTRUCTIONS

1.  Rehydrate soy curl crumbs in 4 cups of water or broth of choice. Set aside for about 15 minutes. There should not be much liquid remaining and you do not need to drain it. 

If you are using soy curls, but not the crumbs, you will need to drain off the excess liquid.

2. Mix all of the stuffing ingredients and set aside. 

3. To make the sauce place everything into a pot, mix and bring to a boil. Set aside.

4.  To de-seed the peppers, I like to cut around the stem, remove it  and carefully remove any membranes or seeds with the tip of a spoon.

5. Using a small spoon,  fill the peppers with the stuffing and place in a stove top safe and  oven safe pot or pots with a lid. Ensure the peppers are standing upright. Add the sauce to the pan or pans and bring to the boil with the lid on.

6. Once boiling,  reduce the heat and cook for 25 minutes.

7. Meanwhile preheat oven to 400 F. Once the peppers have cooked on top of the stove for 25 minutes, place in the oven for 30-35 minutes until rice is cooked.

8. Carefully remove from the oven remembering the handles and lid will be hot.

9.  Enjoy!

Note

This filling also works very well in cabbage rolls and grape leaves.

 

STEAMED SOY CURL 'PORK' BUNS

These steamed buns are very simple to make and taste great served with a dipping sauce of your choice, although I  recommend a sweet chili sauce. Please refer to the Note at the bottom of the recipe for instructions regarding the parchment paper.

 Dough

2 1/4 cups        All Purpose Flour

1/3 cup            Sugar

1 Tblsp            Baking Powder

Filling

1/2 lb               Soy Curls Rehydrated, and weighed after rehydrating

1/4 cup            Green Onions, Chopped

1/3 cup            Water

3 Tsp               Soy Sauce

2 Tsp               Hoisin Sauce

1 Tblsp            Sugar

1 Tblsp            Cornstarch

Instructions

1. Place flour, sugar and water in the bowl of a food processor.
2. With the motor running, add in 2/3-1 cup of hot water. Start with the lower amount and allow the food processor to work and add water until a ball is formed.
3. Cover with plastic wrap and allow dough to rest for 30 minutes. Longer is ok.
4. Chops larger pieces of soy curls into smaller pieces if desired using either a knife or  kitchen shears.
5. Place all filling ingredients into a small pot and cook until mixture is bubbling and thick.
6. Allow mixture to cool.

Assembly

1.  Remove dough from plastic wrap and roll into a log shape. 
2.  Cut log into 12 equal pieces.
3.  Lightly flour countertop surface and roll each piece. 
4.  Place a small amount of filling in the center of the dough. Try to keep any filling from touching the edges of the dough.
5.  Pull the edges of the dough up above the dough and pinch the pulled pieces together to form a ball. Make sure it is sealed well.
6.  Place on a parchment lined steamer basket, being sure not to crowd the buns as they will expand during cooking. Cook in batches if required. 
7. Steam over boiling water for 10 minutes.  Remove from steamer.
8. Enjoy. 

Note

I use parchment paper that has been manufactured for steamer baskets. It has holes already punched in it. If you do not have prepunched parchment paper then you can tear parchment paper into smaller pieces that will fit under each bun making sure the bun does not touch the steamer basket. This will allow the steam to come up nicely around each bun.

 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!