Friends sometimes refer to me as The Vegan Martha Stewart, but really, I think I’m more like The Vegan Liz Lemon. While I’ve never taught improv to senior citizens or dated my own cousin, I have been known to request that people “shut it down” and I love when Muppets present at award shows. Liz and I seem to share a similar fashion sense, and we both have men named Dennis in our lives. I may or may not have had popcorn for lunch in the past, and occasionally I will indulge in some night (vegan) cheese. I felt a lot like Liz at my last office job, where I constantly running around putting out fires and placating crazy co-workers.
30 Rock reruns can quite often be found playing on my television, so much so that I tend to precede the word “lemon” with “good-god!”, Jack’s exclamation of outrage towards Liz. And for that reason, I’ve called this dish “Good-God Lemon Pepper Soy Curl’s with Broccoli.” 30 Rock may no longer be filming, but it will still live on in reruns – and in my meal homages. These Lemon-Pepper Soy Curls with Broccoli are so flavorful that the thought of them has me high-fiving a million angels.
Good-God Lemon-Pepper Soy Curls with Broccoli
- 4 ounces soy curls half a package
- 2 cups hot water
- 1 un-chicken bouillon cube
- 2 teaspoons olive oil divided*
- 1/4 cup lemon juice divided
- 2 teaspoons black pepper divided, plus more for serving*
- 1 yellow onion chopped
- 1 bunch broccoli chopped
- ½ teaspoon rosemary crumbled
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- 4 cups cooked brown rice for serving
- 1 lemon cut into wedges, for serving
Dissolve the bouillon cube in the hot water. Re-constitute the soy curls by placing them in a bowl and pouring the broth over them. Let them sit for about 15 minutes. Drain the soy curls, saving about a 1/2 - 1 cup of the broth.
Heat 1 teaspoon of olive oil in large pan or skillet over medium high heat. Add the soy curls, 2 tablespoons of the lemon juice and 1 teaspoon of pepper. Cook until the soy curls begin to brown, stirring frequently. If they begin to stick use a little broth to moisten the pan. Once the soy curls have browned to your liking, remove them from the pan and set aside.
Add the rest of the olive oil to the pan along with the onion and cook for about 5 minutes, until the onion becomes translucent. Add the broccoli, 1 teaspoon of pepper, the rosemary, garlic powder, sea salt and ½ cup of broth to the pan. Stir and cook for just a few minutes, until the broccoli turns bright green. Add the soy curls back into the pan along with the remaining 2 tablespoons of lemon juice and mix together to heat throughout. Add more broth to the pan if it seems too dry.
Remove from heat. Season with more black pepper to taste, if desired.
Serve with brown rice and lemon wedges.
*I've made this dish with lemon-flavored olive oil and lemon pepper, and it gives it a little extra kick of flavor.