Creamy Creole Pasta.
What you need:
1/2 bag Soy Curls
2 carrots, thickly cut
1/2 large onion, chopped
1 zucchini, halved and thickly cut
10 white mushrooms, thickly sliced
1/4 c. sun dried tomatoes, chopped (I used the kind packed in oil)
1/3 c. steamed asparagus, chopped (had some leftover, thought 'why not?!')
3 cloves garlic, minced
2 tsp. Creole Seasoning (I'm a fan of Tony Chachere's) plus more for seasoning
2 T nutritional yeast
1 T cornstarch
2 c. soy milk
2 T vegan margarine
6 or 7 fresh basil leaves, finely chopped (or 1 tsp. dried, but fresh is best!)
black pepper to taste.
What you need to do:
rehydrate soy curls for 10 min in warm water then squeeze dry. toss with 2 tsp. creole seasoning and set aside.
*Whisk together soy milk, nutritional yeast, and cornstarch, and set aside. i think i added about 1/2 to 1 tsp. more seasoning here also but that was just to kick it up a bit after tasting the soy curls after browning, but we'll get to that.
heat large skillet over med to med hi heat and melt 1 T marg. add onion and garlic, saute for a min or so, add carrot, saute a few minutes more, then add zucchini and mushrooms. saute a bit more until everything is crisp tender and then remove from pan and set aside. I may have sprinkled some more creole seasoning just to barely cover the veggies here as the one I use is not too hot. be sure to taste things as you go so you don't overdo the heat.
*heat remaining 1 T marg. in pan and add soy curls and sun dried tomatoes and saute til browned. *add milk mixture, veggies, and basil to pan and bring to boil, stirring. sauce should thicken up right away.
Nutrition Facts:
Amount Per Serving
Calories 388.3
Total Fat 8.0 g
Saturated Fat 4.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 1.7 g
Cholesterol 236.3 mg
Sodium 877.3 mg
Potassium 270.9 mg
Total Carbohydrate 44.5 g
Dietary Fiber 2.7 g
Sugars 2.0 g
Protein 31.2 g
What you need:
1/2 bag Soy Curls
2 carrots, thickly cut
1/2 large onion, chopped1 zucchini, halved and thickly cut
10 white mushrooms, thickly sliced
1/4 c. sun dried tomatoes, chopped (I used the kind packed in oil)
1/3 c. steamed asparagus, chopped (had some leftover, thought 'why not?!')
3 cloves garlic, minced
2 tsp. Creole Seasoning (I'm a fan of Tony Chachere's) plus more for seasoning
2 T nutritional yeast
1 T cornstarch
2 c. soy milk
2 T vegan margarine
6 or 7 fresh basil leaves, finely chopped (or 1 tsp. dried, but fresh is best!)
black pepper to taste.
What you need to do:
rehydrate soy curls for 10 min in warm water then squeeze dry. toss with 2 tsp. creole seasoning and set aside.
*Whisk together soy milk, nutritional yeast, and cornstarch, and set aside. i think i added about 1/2 to 1 tsp. more seasoning here also but that was just to kick it up a bit after tasting the soy curls after browning, but we'll get to that.
heat large skillet over med to med hi heat and melt 1 T marg. add onion and garlic, saute for a min or so, add carrot, saute a few minutes more, then add zucchini and mushrooms. saute a bit more until everything is crisp tender and then remove from pan and set aside. I may have sprinkled some more creole seasoning just to barely cover the veggies here as the one I use is not too hot. be sure to taste things as you go so you don't overdo the heat.
*heat remaining 1 T marg. in pan and add soy curls and sun dried tomatoes and saute til browned. *add milk mixture, veggies, and basil to pan and bring to boil, stirring. sauce should thicken up right away.
Nutrition Facts:
Amount Per Serving
Calories 388.3
Total Fat 8.0 g
Saturated Fat 4.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 1.7 g
Cholesterol 236.3 mg
Sodium 877.3 mg
Potassium 270.9 mg
Total Carbohydrate 44.5 g
Dietary Fiber 2.7 g
Sugars 2.0 g
Protein 31.2 g