Yes, yes, I’m a bit late to jump in on the ‘Butler Soy Curl Craze’ but nevertheless I’ve done it! (I’m not sure what took me so long.) If you’re wondering what soy curls are, they are are an all natural, healthy, cruelty free alternative to meat that contain one ingredient: whole, non GMO soybeans. That’s it. Nothing more, nothing less. They are compressed into little, dried chewy strips that just need to be quickly rehydrated. You can use them in fajitas, sandwiches, stir-fries, soups, salads, casseroles or even on the barbecue!
Although we do use good, high quality veggie meats on occasion, soy curls per se, never really piqued my interest until the recent and persistent onslaught of soy curl recipes (You’ve seen them too right?!) After reading a gazillion or more rave reviews about this ‘new to me’ ingredient, I thought I’d see what I was missing out on.
Here’s what I like about them. They’re cheap, easy to cook with and are super convenient to have on hand when you need to throw a ‘substantial’ meal together in a jiffy. Keep them in the fridge or freezer and when you’re ready to use them soak them in a bit of water or marinade for about 10 minutes or just throw a sauce over top of whatever you’re making when you’re done and you’re good to go. They are protein and fiber packed with a meaty texture so if that’s your thing, this is your recipe. If that’s not your thing this is still your recipe (just omit the offending protein/fiber and meaty texture by omitting the soy curls).
So here it is! Satiating soy curls, veggies, and pasta all tossed in a yummy, umami rich, mouth watering sesame miso sauce. Delicious!
Soak your soy curls in just enough water to cover them for about 10 minutes until soft. Drain and set aside.
Make the sauce by whisking the miso, rice vinegar, rice cooking wine, sesame oil, salt and pepper in a small bowl. Set aside.
Steam your chopped broccoli for 2-3 minutes and then rinse with cold water to stop the cooking process. Set aside. Chop your remaining ingredients.
Set a large pasta pot filled with water on the stove to boil.
Heat a large skillet over medium heat and add your cooking oil of choice. Once hot add your onions and saute for about 2 minutes. Add your red pepper, drained Butler Soy Curls and pressed garlic. Cook for about a minute. Add your drained broccoli and chopped spinach and cook for another minute. Add your sauce, chopped basil and stir well to incorporate. Add your red pepper flakes and set aside.
Cook your pasta as per package directions. Once done, scoop out 1/4 cup of the pasta water and then drain the pasta well. Add the pasta to the skillet with the sauce and veggies. Use tongs to gently mix. Add part or all of the 1/4 cup reserved pasta water if you need to and toss well before serving.
Mmm, delicious! Garnish with sliced green onions (optional). Serve immediately.
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- The Sauce:
- 5 tbsp shiro (white) miso
- 3 tbsp rice vinegar
- 2 tbsp rice cooking wine
- 2½ tbsp sesame oil
- ¼ tsp salt
- pepper to taste
- ¼ cup water reserved from the pasta pot
- The Rest:
- 1 tbsp cooking oil of choice (I use organic canola)
- 1 onion cut into long, thin strips
- 1 red pepper cut into long, thin strips
- 1 cup Butler soy curls soaked in water for 10 minutes and drained
- 4 cloves garlic, pressed
- 2 cups broccoli florets steamed for 3 minutes and then rinsed under cold water
- 1 cup chopped spinach
- 1 cup chopped fresh basil
- ½ tsp red pepper flakes
- 12 oz (340 grams) whole wheat spaghetti
- green onions, sliced diagonally to garnish (optional)
- Soak your soy curls in just enough water to cover them for about 10 minutes until soft. Drain and set aside.
- Make the sauce by whisking the miso, rice vinegar, rice cooking wine, sesame oil, salt and pepper in a small bowl. Set aside.
- Steam your chopped broccoli for 2-3 minutes and then rinse with cold water to stop the cooking process. Set aside.
- Chop your remaining ingredients.
- Set a large pasta pot filled with water on the stove to boil.
- Meanwhile, heat a large skillet over medium heat and add your cooking oil of choice.
- Once hot add your onions and saute for about 2 minutes.
- Add your red pepper, drained Butler Soy Curls and pressed garlic. Cook for about a minute.
- Add your drained broccoli and chopped spinach and cook for another minute.
- Add your sauce, chopped basil and stir well to incorporate. Add your red pepper flakes and set aside.
- Cook your pasta as per package directions.
- Once done, scoop out ¼ cup of the pasta water and then drain the pasta well.
- Add the pasta to the skillet with the sauce and veggies. Use tongs to gently mix. Add part or all of the ¼ cup reserved pasta water if you need to and toss well before serving.
- Garnish with sliced green onions (optional).
- Serve immediately.
Delicious!! Just made this last night and my husband and I both loved it! I omitted the oil for the sautéing but did use the sesame oil in the sauce. The dish was full of flavor with a kick and super easy to throw together! Thanks 😊