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Lemon Pepper Soy Curls with Broccoli square

Lemon Pepper Soy Curls with Broccoli

These Lemon Pepper Soy Curls are bursting with bright lemony flavor. They're quick and easy to make, so they're perfect for dinner on busy week nights.

Course Main Course
Cuisine American
Keyword butler soy curls, lemon pepper soy curls, vegan lemon pepper chicken
Prep Time 15 minutes
Cook Time 30 minutes
Yields 4 servings
Calories 177 kcal
Author Dianne

Ingredients

  • 4 ounces Soy Curls (half a package)
  • 2 cups hot water
  • 2 teaspoons Better than Bouillon No-Chicken Base (or 1 un-chicken bouillon cube)
  • 2 teaspoons neutral-flavored oil divided
  • 1/4 cup lemon juice divided
  • 2 teaspoons black pepper divided, plus more for serving
  • 1 small onion diced
  • 1 bunch broccoli chopped (about 5 cups)
  • ½ teaspoon cornstarch
  • ½ teaspoon rosemary crumbled
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • 4 cups cooked brown rice or pasta for serving, optional
  • 1 lemon cut into wedges, for serving

Instructions

  1. Dissolve the bouillon 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 1/2 cup of the water.

  2. Whisk together the reserved soy curl water, the remaining lemon juice and pepper, and the cornstarch, rosemary, garlic powder, sea salt. Set aside until ready to use.

  3. Heat 1 teaspoon of oil in large pan 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, about 10 minutes. If they begin to stick use a little water or stock to moisten the pan. Once the soy curls have browned to your liking, remove them from the pan and set aside.

  4. Add the rest of the oil to the pan along with the onion and cook for about 5 minutes, until the onion becomes translucent. Add the broccoli and cook for about five more minutes, until the broccoli turns bright green. Add the Soy Curls back to the pan along with the lemon juice mixture. Stir and cook for another 5 minutes or so, or until the mixture is heated throughout.

  5. Remove from heat. Season with more black pepper to taste, if desired.
  6. Serve with brown rice or pasta, if using, and lemon wedges.

Recipe Notes

*I've made this dish with lemon-flavored olive oil and lemon pepper, and it gives it a little extra kick of flavor.