One pot dinners are always a bonus. This one uses Butler Soy Curls(I've also made this dish with a can of chickpeas, instead of soy curls. Add them with the orzo), carrots, mushrooms, orzo and spinach in a creamy Parmesan sauce. I added white wine, but as always, it's completely optional.
INGREDIENTS
6 oz (3/4 bag) Butler Soy Curls
2 cups water
2 Tbsp vegan butter
2 carrots, chopped
8 oz cremini mushrooms, quartered
2 large shallots, chopped
3 cloves garlic, minced
1 tsp thyme(or herbs du provence)
2 Tbsp flour
3 cups "no chicken" broth
1/2 cup white wine(optional)
1 Tbsp Dijon mustard
1 cup orzo pasta
1/2 cup vegan Parmesan cheese, shredded
1/3 cup unflavored non-dairy creamer(or coconut milk)
8oz baby spinach
DIRECTIONS
1. Heat 2 cups water to near boiling. Place soy curls in a bowl then pour hot water over soy curls. Let stand 10 minutes to rehydrate. Drain and pat dry, squeezing liquid out of the soy curls(I use my salad spinner to remove liquid then pat dry in a towel). Return to bowl, season well with salt and pepper and toss.
2. In a large skillet/Dutch oven over medium-high heat with 2 Tbsp oil, cook soy curls until browned, approximately 6 to 7 minutes. Remove from skillet and set aside.
3. Return skillet to medium-high heat with another 2 Tbsp oil. Sauté carrots, shallots and mushrooms, stirring frequently for 5 minutes. Season well with salt and pepper while cooking. Add garlic and thyme then continue to cook for another minute.
4. Sprinkle flour over vegetables then continue to cook another minute. Stir in "no chicken" broth, white wine and Dijon mustard. Stir in orzo. Bring to a boil then reduce heat and simmer, stirring occasionally, until al dente per package directions (approximately 10 minutes).
5. Stir in vegan Parmesan cheese and plant-based creamer then stir in spinach. Continue to cook until spinach wilted, approximately 2 to 3 minutes. Return soy curls to the skillet and continue to cook until heated through, approximately 2 minutes. Taste and adjust seasonings before serving.
Inspired by Damn Delicious
I made this for my first time cooking soy curls. It was very good, pretty much followed the recipe but it added about 1/4 of red bell pepper I had left over from another recipe. Between that & the carrot was too sweet. Will skips that & cut back the carrot next time, and/or add a little spice. I learned I like the soy curls better when the are browned pretty good. Either need a bigger pan, or to brown them in batches so they all get some contact.