Greek Lemon Soy Curls and Potatoes
Recipe type: Entree
Cuisine: Greek
  • For the Marinade:
  • Juice of one large lemon
  • 3 cloves garlic, minced
  • 1 Tbs. dried Greek oregano
  • ½ tsp. kosher salt
  • ¼ tsp. black pepper
  • Vegetable broth
  • 1 package Butler Soy Curls
  • For the potatoes:
  • 4 large russet potatoes, scrubbed and cut into wedges
  • 2 tsp. garlic powder
  • 2 tsp. dried oregano
  • Zest of one lemon
  • Cooking oil spray
  • Kosher salt to taste
  • For the dish:
  • Vegetable oil, for frying
  • 2 Tbs. green olives plus brine
  • 1 lemon, cut into slices
  • Juice of 2 lemons
  • 1 tsp. dried oregano
  • 1 tsp. garlic powder
  • Kosher salt and pepper to taste
  • 3 Tbs. extra-virgin olive oil
  • Fresh parsley, chopped for garnish
  1. To make the soy curls: combine the ingredients for the marinade in a large bowl. Empty the soy curls into the bowl. Make sure there is enough liquid to cover them. If not, add more broth. Let marinate for 20 minutes minimum. Drain and squeeze out any excess liquid from the soy curls. Pat dry.
  2. Preheat the oven to 400 degrees. Toss the potato wedges with garlic powder, oregano and lemon zest. Arrange in a single layer on a parchment-lined baking sheet. Spray with cooking oil and roast for 20 minutes. Flip the potatoes, adding more cooking oil spray if desired, and roast another 20 minutes or until the potatoes are golden-brown and crisp-tender. Remove from the oven and season with salt to taste.
  3. While the potatoes are roasting, heat a large pan over medium-high heat. Add a few spoons of vegetable oil to the pan and add the soy curls to the pan. Fry until the soy curls are browned and crisp on both sides, about 10-12 minutes total. Add the olives and lemon slices to the pan along with some of the brine from the jar and toss to mix with the soy curls. Cook until the lemon slices are browned. Remove from the heat.
  4. Make the vinaigrette by combining the lemon juice, garlic, oregano, salt and pepper. Mix in the olive oil and taste for seasoning adjustments.
  5. Serve the potatoes and soy curls on each plate along with a few lemon slices. Spoon the lemon vinaigrette over the potatoes and soy curls. Garnish with fresh parsley, if desired.
Recipe by The "V" Word at