One-Pot Vegan Barbeque Soy Curl Mac
Tender strips of barbeque soy curls are tucked into a velvety cheeze sauce with caramelized onions, kale, and a crispy bread crumb topping.
Equipment
- 1 Dutch oven Anything with a lid will do, and if that's not available a 9x12 baking dish topped with aluminum foil during the first bake period will work fine.
Ingredients
Soy Curl Barbeque Chicken
- 1 and ½ cup Butlers Soy Curls
- 1 Tablespoon Vegan chicken Bouillon If you have vegetable bouillon or broth that would work too.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 Tablespoon Braggs Liquid Aminos soy sauce is fine
- 1 Tablespoon olive oil
- ¼ cup barbeque sauce Sweet Baby Rays or your favorite vegan brand
Mac Sauce
- 1 cup raw cashews, soaked for at least an hour If you have a high powered blender like a Vitamix, soaking for 15 minutes in hot water is plenty.
- 1 cup water or broth
- 2 Tablespoons Braggs Liquid Aminos
- 2 cloves garlic
- ½ teaspoon turmeric
- ½ teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 Tablespoon Apple Cider Vinegar
- 1/2 can full fat coconut milk
The Rest
- 1 lb curly or hollow pasta. Penne, rigatoni, even farfalle would be fine
- 1 onion sliced thin
- 2 Tablespoons vegan butter
- 4 cups kale, spinach, or both
- ¼ cup vegetable broth
- ¼ cup panko breadcrumbs
- 3 teaspoons sliced vegan butter
- Extra barbeque sauce for the topping
Instructions
- Set the oven to 425. Add the soy curls to a large bowl and cover with water. Add a small plate to the top to keep everything submerged while they rehydrate.
- While the oven is preheating, start your onions. In a large Dutch Oven, add the vegan butter and onions. Set the heat to low. Sprinkle with salt, and stir frequently. These will take approximately 30 minutes to caramelize perfectly, but it's pretty hands off except for the occasional stir.
- Make the soy curls. Drain the soy curls in a colander and squish them down a bit with your hand to squeeze out some of the water. Add back into the bowl they were soaking in. Add all the remaining ingredients and mix thoroughly.
- Line a baking sheet with parchment paper and place in the preheated oven. Bake, turning occasionally, until much of the liquid has evaporated, and the edges are getting a little crispy, about 30 minutes. Toss in more barbeque sauce and set aside.
- Once the soy curls are in the oven, make your sauce. Drain the cashews and add all sauce ingredients to a high speed blender. Blend until completely smooth.
- When the onions have carnalized a bit, add the spinach and kale with some of the vegetable broth. You might have to do this in stages to get it all to wilt down and make room. Remove from heat and set aside.
- Cook pasta according to package directions. When just al dente, drain and add to the kale and onion mixture.
- Time to assemble! Add the sauce, baked soy curls to the Dutch Oven. Mix until everything is distributed evenly.
- Flatten the top of the noodles a bit with a wooden spoon, and sprinkle the panko bread crumbs on top. Add the sliced vegan butter to the top and sprinkle with salt. Add a drizzle of extra barbeque sauce to the top, cover, and place in the oven. Bake for 10 minutes, then remove the lid. Turn on the broiler and let the top brown for 1 to 3 minutes until just golden. Allow to cool for 10 minutes if you can.