Hearty Soy Curl Stew with Cheesy Pastry Straws
Servings 8
Ingredients
Stew
- 1 pkg soy curls , soaked in water for 10 mins
- 3 tbsp olive oil
- 2 yellow onions diced
- 3 cloves garlic minced
- 3/4 cup flour
- 3/4 cup vegan butter
- 2 cups carrots diced,, fresh, canned or frozen
- 2 cups peas , fresh, canned or frozen
- 6 cups vegetable broth
- 2 tbsp better than bouillon no chicken base
Cheesy Pastry Straws
- 2 pkg pastry dough thawed,, tenderflake is vegan friendly
- 2 tbsp olive oil
- 1 cup shredded vegan mozzarella
Instructions
Cheesy Pastry Straws
- Preheat oven to 425ºF.
- Remove pastry dough from packaging and split into 2 halves. Divide each half into 4 pieces.
- Take one piece and gently twist into a straw-like shape. Do this with all pieces.
- Transfer each piece onto a cookie sheet lined with parchment or silicon mat. Brush with olive oil and sprinkle with cheese.
- Bake for 20 minutes or until golden brown. Remove from oven and allow to cool.
Stew
- Heat olive oil in a pot on medium heat.
- Add onions and garlic and saute until translucent. Add soy curls and continue to cook until golden brown.
- Add butter and then the flour as soon as the butter has melted so the flour has a chance to coat the soy curls.
- Pour in broth and no chicken bouillon base and continue to stir until bouillon is completely mixed in.
- Add in carrots and peas and reduce heat to a simmer to allow veggies to cook.
- Adjust seasonings and serve immediately with cheesy pastry straws!
Nutrition
Serving: 1grams
