Category: Uncategorized

INGREDIENTS:

* 1/2 package of 8oz dry Soy Curls (available on Amazon)
* 1 29oz can of white hominy or Mexican hominy
* 2 tablespoons of medium or mild canned red enchilada sauce, or more to taste (you may store rest of sauce in refrigerator jar)
* 32oz (1 quart) low sodium vegetable broth
* 4 oz sliced mushrooms
* 1/2 onion
* 4 garlic cloves
* 1 1/2 tablespoons menudo dry  seasoning mix (a brand like Tampico, El Guapo, or another)
* 1/2 oz chili powder
* 3 lemons or limes
* splash of apple cider vinegar
* Chopped veggies (kale, green cabbage, broccoli, brussels sprouts, chicory)
* Salt to taste

Condiments:
* sliced radishes
* sliced carrots w/ onion & jalapeño
* sliced avocado
* salsa

INSTRUCTIONS:

* Soak (re-hydrate) dry soycurls in pot of hot water for 15 minutes
* Drain water, rinse curls & return to dry pot
* On low heat dry-sauté moist soycurls, adding juice of lemons & dry menudo seasoning
* blenderize onion, garlic & a little water, then add to pot
* also add vegetable broth, red enchilada sauce, drained hominy, chili powder, chopped veggies, vinegar & water to acquire soup consistency
* cover & simmer on low heat for 20-30 minutes
* add salt, as desired
* serve with condiments

INGREDIENTS

• 4 ounces dry soy curls – half of a bag
• 1 ¼ cups vegetable broth
• 1 large onion, chopped
• 8 ounces baby bella or portobello mushrooms, sliced
• 4 large cloves garlic, minced
• 1 ½ teaspoons smoked paprika
• ½ cup raw sunflower seeds or walnuts – walnuts create a darker “beef” color
• 2 tablespoons nutritional yeast
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon fine sea salt
• black pepper, to taste
• 2 teaspoons apple cider vinegar
• 2 tablespoons tamari
• 1 tablespoon corn starch or arrowroot

INSTRUCTIONS

• Preheat a large saute pan over medium heat.
• Place soy curls in a large bowl and cover with the broth. Let them soak for 10 to 15 minutes. After soaking, reserve ¼ cup of the broth, and drain the rest. Lightly squeeze the soy curls to remove excess moisture, then set aside.
• In the preheated pan, dry sauté the onion and mushrooms until softened, about 10 minutes. Add the garlic, rehydrated soy curls, and smoked paprika, and cook until the soy curls are heated through, about 5 minutes. Remove from heat.
• In a large food processor combine the nuts or seeds, nutritional yeast, onion powder, garlic powder, salt and pepper. Pulse until the nuts/seeds are chopped. Spoon the soy curl mixture into the food processor and drizzle with vinegar and tamari. Pulse 7 or 8 times or until it resembles ground meat.
• Return the mixture to the same sauté pan, and cook over medium heat for 3 to 4 minutes, stirring occasionally.
• Dissolve the corn starch in the reserved ¼ cup broth. Pour into the pan and continue to cook for 3 to 4 minutes. The soy curl beef should now appear more moist, slightly clumpy, and lightly browned. Taste and adjust salt and pepper as desired. Enjoy as is, or use in another recipe.

https://myquietkitchen.com/wprm_print/18578