Sweet and Sour Soy Curls
If you haven’t yet had soy curls, here’s a good excuse to try them. They are versatile, taking the flavor of whatever you mix them with, and have a pleasing texture.
Ingredients
- 1 medium onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 cups sliced mushrooms
- 1 cup broccoli florets
- ½ cup vegetable broth divided
Sweet and Sour Sauce
- 3 to 4 tablespoons apple cider vinegar
- ½ cup pineapple juice drained from can of pineapple chunks
- 1 tablespoon tamari or coconut aminos
- 1 tablespoon organic ketchup
- 1 tablespoon organic unsulphured molasses
- 1 teaspoon fresh grated ginger
- ¼ teaspoon ginger powder
- ¼ teaspoon chili pepper flakes optional
- 1 cup vegetable broth
- 1½ tablespoons cornstarch
- 4 ounces dried soy curls (half of an 8-ounce package)
- 1 20-ounce or smaller can unsweetened pineapple chunks drained (save liquid)
Instructions
- Stir-fry all the vegetables in the broth over medium heat, starting with a small amount of broth and adding more as needed. Cover and let these continue to cook over low heat while you prepare the sweet and sour sauce, checking and adding broth as needed to protect against sticking.
- Combine the sauce ingredients and stir together until smooth. Then add the soy curls to the sauce to soak up the flavor—it will only take 2 to 3 minutes.
- Add the sauce, along with the curls and the pineapple chunks, to the stir-fried vegetables. Raise heat to medium and cook, stirring, until the sauce thickens.
- Serve over brown rice or other whole grain.
Notes
Recipe excerpted from Mindful Vegan: A 30-Day Plan for Finding Health, Balance, Peace, and Happiness (BenBella Books; October 2017)