Buffalo Soy Curls Mac & Cheese with Soy Curls Crumble

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This recipe is my Ode to Soy Curls. Lokaj Loki sojowy are one of my favorite products. I remember the first time someone told me about them – she warned me they were addicting. Dobrze, I have been hooked for years.

TRUDY APPROVED!

TRUDY APPROVED!

Soy curls are one of the most versatile products out there. You can make so many different things with them. Do tej pory, I have made dozens of recipes and many of those are here on the blog including my Jamaican Jerk Soy Curls, Loki Buffalo sojowe, Vegan Orange Soy Curl Chicken, Jamajska (Pić) Loki Curry z soi Broccoleaf, Jamaican Soy Curls in Curried Tomato Cream Sauce, Vegan Soy Curl Caesar Salad, Skillet Cheesy Enchilada Stew, Vegan Chicken Paprika with Wide Noodles and Kale, Domowe Calzones, Weganie “Kurczak” Marynata, i Yum-O Kropielnica.

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You get the idea and I have so many more not up here yet. Sometimes Tom and I joke that our idea of the perfect meal is “soy curls with a side of soy curls topped with soy curls.” We joke but there’s a hint of truth in it which is proven by this recipe.

If you have ever ordered a case of Lokaj Loki sojowy (and you should), at the bottom of the mound of soy curls (24 bags worth) there are a lot of crumbs. When I saw all those crumbs, I wondered what to do with them. I didn’t want to throw them out or waste them. The crumbs are fine like bread crumbs and then it hit me…use them like bread crumbs!

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I asked Tom, “How would you like me to make mac and cheese?” That’s one of his favorites. Then I added, “How about a soy curl mac and cheese?” Even better. “How about a Buffalo soy curl mac and cheese?” It couldn’t get any better than that or could it? “How about,” I asked, “using the soy curl crumbs as the crumble topping instead of bread crumbs?” It was genius!

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By using the soy curl crumbs as a topping, not only do I not waste the crumbs but I get a gluten-free, high-protein, lower carb topping! I cooked up my crumbs in the skillet like I did the soy curls but they could just as well be spread out on a baking sheet and toasted to use less oil.

So I cooked up the pasta – I chose shells because their shape allows them to scoop up lots of cheesy sauce and soy curl crumble goodness. The soy curls got cooked in seasoning and then with onion and celery and tossed with hot sauce.

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I made a cheese sauce using Earth Balance Vegan Buttery Spread i Daiya Cheddar Shreds. I added hot sauce to make it a Buffalo sauce and some Tofutti Better than Sour Cream to cool it down but that part is totally optional. If you don’t want it too hot, you can make either the cheese sauce OR the soy curls Buffalo-flavored rather than both, or not at all but it’s really good.

Then it all got tossed together into a mac and cheese yumminess that we could have eaten just like that but I wanted to bake it. So it went into a baking dish. The soy curl crumbs were tossed with melted Earth Balance and fresh parsley, then sprinkled over the mac and cheese.

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When it came out of the oven, bubbling with ooey-gooey goodness, it was really hard to wait the 15 minutes to let it set. Then we got to eat it. OMG! Spicy, kremowy, crunchy and oh, tak dobrze! The shells really picked up the sauce and the crumbles. There were moans and groans everywhere.

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We had the mac and cheese with some quickly sauteed green beans. Mniam!

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Later that night, around midnight, Tom walked into the room with the tray that held the leftover mac and cheese. “Want some?” he asked. I was still full so he got to enjoy it all by himself until it was gone.

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Yup, soy curls topped with soy curls was a great idea. Now I’m planning to use the rest of the crumbs other ways such as using them for the binder in burgers rather than bread crumbs or flour. We’ll see how that goes.

If you love Lokaj Loki sojowy as much as I do, you NEED to make this recipe. If you’ve yet to experience the glory of soy curls, now is a great time. You will love this Buffalo Soy Curls Mac & Cheese with Soy Curl Crumble. Cieszyć się!

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Buffalo Soy Curls Mac & Cheese with Soy Curls Crumble

GF

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For the Soy Curls­­­­­­­­­­­­­­­

1 torba Lokaj Loki sojowy

1 cup Butler Soy Curl crumbs

2 tsp. czosnek w proszku

2 tsp. papryka

2 tsp. cebula w proszku

1 tsp. musztarda w proszku

1 tsp. sól koszerna

1 tsp. czarny pieprz

Olej roślinny, do smażenia

½ onion, pokrojone w kostkę

2 łodygi selera, pokrojone w kostkę

¼ cup hot sauce

Na sosie serowym---------------

2 Tbs. Earth Balance Vegan Buttery Spread

2 Tbs. Mąka bezglutenowa

2 tsp. musztarda w proszku

2 szklanki mleka nie-mlecznych

1 tsp. czosnek w proszku

1/2 tsp. mielony kurkuma

2 Tbs. Hot Sauce

1 ½ szklanki Daiya Cheddar Shreds

¼ szklanki Tofutti Better than Sour Cream

Kosher sól do smaku

For the Mac and Cheese­­­­­­­­­­­­­­­

1-lb. Makaron bezglutenowy

Sól koszerna

2 Tbs. Earth Balance Vegan Buttery Spread, stopiony

2 Tbs. świeżej posiekanej natki pietruszki

Empty the bag of soy curls and the soy curl crumbs into separate bowls and cover each with hot water. Odstawić na 10 minutes until the soy curls are softened. Drain each separately and gently squeeze out any excess liquid. Pat dry and toss to coat the soy curls and the crumbs with the seasoning.

Rozgrzać olej na patelni, na średnim ogniu. Cook the soy curls until browned and crisp, o 8 protokół. Add in the onion and celery and cook for 4 minut, aż warzywa zmiękną są. Add in the hot sauce and toss to coat. Przenieść loki sojowych do miski i odstawić. W tej samej patelni, heat more oil and cook the soy curl crumbs until browned, o 7 protokół. Przenieść do miski i odstawić.

Bring a large pot of water to a boil. Add a handful of salt and the pasta to the pot. Stir and let cook until shy of al dente, o 12 minutes depending on the pasta. Keep ¼ cup of the starchy cooking liquid just in case. Drain the pasta and put it back in the pot.

W rondelku, stopić masło wegańskiej na średnim ogniu. Whisk in the flour and mustard powder until it has formed a roux. Let cook for one minute. Slowly add in the milk and whisk until thickened, o 3 protokół. Season with garlic powder, turmeric and hot sauce. Melt in the cheese and then turn off the heat. Whisk in the sour cream. Adjust for taste – if it’s too spicy, add more sour cream.

Rozgrzej piekarnik do 350 stopni. Add the Buffalo soy curls to the pot with the pasta and toss to mix. Pour in the cheese sauce and toss to coat the pasta and soy curls. Transfer the mix to an oiled baking dish.

Pour the melted butter into the soy curl crumbs and add the parsley. With your fingers, squeeze the crumbs incorporating the butter. Sprinkle the top of the baking dish with the soy curl crumble. Piec 20 minutes until the cheese is bubbling. Remove from the oven and let stand for 10-15 minutes before serving.

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The “V” Słowo: Powiedz to. Jedz. Żyć.

Buffalo Soy Curls Mac & Cheese with Soy Curls Crumble
Autor: 
Rodzaj przepisu: Wstęp; Makaron
 
Składniki
  • For the Soy Curls
  • 1 Loki torba Butler sojowe
  • 1 cup Butler Soy Curl crumbs
  • 2 tsp. czosnek w proszku
  • 2 tsp. papryka
  • 2 tsp. cebula w proszku
  • 1 tsp. musztarda w proszku
  • 1 tsp. sól koszerna
  • 1 tsp. czarny pieprz
  • Olej roślinny, do smażenia
  • ½ onion, pokrojone w kostkę
  • 2 łodygi selera, pokrojone w kostkę
  • ¼ cup hot sauce
  • Na sosie serowym
  • 2 Tbs. masło wegańskie
  • 2 Tbs. Mąka bezglutenowa
  • 2 tsp. musztarda w proszku
  • 2 szklanki mleka nie-mlecznych
  • 1 tsp. czosnek w proszku
  • 2 Tbs. Hot Sauce
  • 1 ½ cups Daiya Cheddar Shreds
  • ¼ cup Tofutti Better than Sour Cream
  • Kosher sól do smaku
  • For the Mac and Cheese
  • 1-lb. Makaron bezglutenowy
  • Sól koszerna
  • 2 Tbs. masło wegańskie, stopiony
  • 2 Tbs. świeżej posiekanej natki pietruszki
Instrukcje
  1. Empty the bag of soy curls and the soy curl crumbs into separate bowls and cover each with hot water. Odstawić na 10 minutes until the soy curls are softened. Drain each separately and gently squeeze out any excess liquid. Pat dry and toss to coat the soy curls and the crumbs with the seasoning.
  2. Rozgrzać olej na patelni, na średnim ogniu. Cook the soy curls until browned and crisp, o 8 protokół. Add in the onion and celery and cook for 4 minut, aż warzywa zmiękną są. Add in the hot sauce and toss to coat. Przenieść loki sojowych do miski i odstawić. W tej samej patelni, heat more oil and cook the soy curl crumbs until browned, o 7 protokół. Przenieść do miski i odstawić.
  3. Bring a large pot of water to a boil. Add a handful of salt and the pasta to the pot. Stir and let cook until shy of al dente, o 12 minutes depending on the pasta. Keep ¼ cup of the starchy cooking liquid just in case. Drain the pasta and put it back in the pot.
  4. W rondelku, stopić masło wegańskiej na średnim ogniu. Whisk in the flour and mustard powder until it has formed a roux. Let cook for one minute. Slowly add in the milk and whisk until thickened, o 3 protokół. Season with garlic powder and hot sauce. Melt in the cheese and then turn off the heat. Whisk in the sour cream. Adjust for taste – if it’s too spicy, add more sour cream.
  5. Rozgrzej piekarnik do 350 stopni. Add the Buffalo soy curls to the pot with the pasta and toss to mix. Pour in the cheese sauce and toss to coat the pasta and soy curls. Transfer the mix to an oiled baking dish.
  6. Pour the melted butter into the soy curl crumbs and add the parsley. With your fingers, squeeze the crumbs incorporating the butter. Sprinkle the top of the baking dish with the soy curl crumble. Piec 20 minutes until the cheese is bubbling. Remove from the oven and let stand for 10-15 minutes before serving.

(Odwiedzone 1,312 czasy, 1 wizyt dzisiaj)

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2 Odpowiedzi na Buffalo Soy Curls Mac & Cheese with Soy Curls Crumble

  1. Allison Czerwiec 29, 2015 w 2:34 pm #

    Definitely going to make this. Dziękuję za przepis.

    • Rhea Lipiec 3, 2015 w 6:49 pm #

      Dzięki Allison. Mam nadzieję, że Ci się spodoba!

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