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.
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.
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.
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.
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.
Serve with brown rice or pasta, if using, 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.