Recipes

Black Pepper Soy Curls Recipe

These vegan black pepper soy curls are bold, savory, and packed with umami. Tender soy curls are rehydrated and then sautéed until golden, coated in a rich, peppery sauce made with soy sauce, garlic, and freshly cracked black pepper. The result is a satisfying, slightly chewy plant-based dish with just the right balance of heat and depth. It is perfect served over rice for an easy, high-protein meal. Ingredients You’ll Need For the soy curls: 4 ounces Butler Soy Curls 2 cups of vegetable broth or vegan chicken broth ½ teaspoon garlic powder 2 teaspoons soy sauce ½ teaspoon freshly ground black pepper 2 tablespoons corn starch For the sauce: 3 tablespoons soy sauce or tamari for gluten-free 1 tablespoon maple syrup 2 tablespoons stir fry sauce or vegan oyster sauce 1 tablespoon Chinese cooking wine or mirin, or use rice vinegar 1 cup of broth - use the reserved broth from above and add more if needed to make 1 cup 1 teaspoon of freshly crushed black pepper or ¾ teaspoon of freshly ground black pepper 2 teaspoons corn starch For the vegetables: 2 teaspoons sesame oil 1 cup of chopped green and red bell pepper ½ cup of chopped onion, chopped into ½ to 1 inch pieces 2 tablespoons white parts of the green onion, reserve the green parts for garnish 2 cloves of garlic, minced ½ inch of ginger, minced Green onions for garnish Instructions: Soak the soy curls: Add the broth to a medium bowl and warm it in a microwave. Then add the soy curls and soak for 15 minutes. Once they are done soaking, drain the soy curls. (Reserve the soaking water) press the soy curls a little bit so that there is not too much excess moisture. Transfer the soy curls to a bowl. In another small bowl add the garlic powder, black pepper and corn starch, and mix in. Add the soy sauce to the soy curls and toss well. Then add the cornstarch mixture to coat. Transfer the soy curls to parchment paper or baking sheet. Drizzle a teaspoon of oil on the soy curls(optional). bake at 400F (205C) for 15-20 minutes or until crisp to preference. Alternatively, pan fry on a skillet over medium heat with a teaspoon of oil. Crisp each side for 3-4 minutes. Now add all the sauce/marinade ingredients to a bowl, mix well, and set aside. Start the veggie sautéing process once the soy curls are done baking because you’re not sauteing them for too long and you want soy curls to be ready to add to the skillet Heat the large nonstick skillet over medium heat, add oil. Once the oil is hot, add in the chopped vegetables and garlic and ginger. Add a pinch of salt and toss well. Cook for a minute or 2, we want the vegetables to be crunchy, but we also want the garlic to start to turn golden. As soon as the garlic is starting to turn golden, add in the sauce mixture and mix in. Bring it to a boil and continue to cook for a minute for the sauce to thicken. Once the sauce has thickened a little bit, add in the baked soy curls and toss well. Then take off heat. Taste and adjust flavor. if you want it a little bit sweeter add in a little bit more maple syrup and mix in. If you want more heat, then add in more black pepper or red pepper flakes Garnish with green parts of the green onion that’s been chopped—and serve with rice or cooked grains. Enjoy! Source: Vegan Richa

Strawberries & Cream Shortcake Smoothie Recipe

It’s like bringing a piece of strawberry shortcake with you on the go. Who says dessert can't be healthy? This strawberry shortcake protein smoothie combines the luscious flavors of ripe strawberries and creamy oat goodness into a nutritious treat that fuels your day. Made with Good Protein Strawberries & Cream Protein Powder, this smoothie offers a delicious way to satisfy your sweet tooth while packing in muscle-building protein. Whether you're looking for a post-workout snack, a quick breakfast, or a guilt-free dessert, this recipe is sure to hit the sweet spot. Enjoy the classic taste of strawberry shortcake in a glass—easy, wholesome, and irresistibly good! Ingredients You'll Need: 500ml of oat milk (or your choice of milk alternative) 1 cup of frozen strawberries ½ cup of frozen banana 1 scoop Good Protein Strawberries and Cream All-in-One Protein Powder Instructions: Blend all ingredients together. Enjoy!

Vegan Instant Pot Coconut "Chicken" Curry with Soy Curls Recipe

Easy breezy recipe using an Instant Pot! Indulge in the delightful flavors of a rich and creamy Vegan Instant Pot Coconut "Chicken" Curry with the hearty addition of soy curls. This plant-based twist on a classic dish promises to satisfy your taste buds and warm your soul. With the magic of the Instant Pot, you can have this aromatic and comforting curry ready in no time. Butler Soy Curls are a versatile plant protein that soak up all the flavours you add to it. Simply rehydrate the soy curls for a few minutes, wring out the water, and add any spices and sauces you'd like! In this recipe, you can skip that step and just throw everything into the Instant Pot for a quick and simple lunch or dinner. Soy curls are a very popular meat alternative and we have it available in a retail size or a bulk 12lb box. Once you try soy curls, you'll definitely be purchasing in bulk sizes moving forth! They can be stored dry in the pantry but can also be stored in the fridge or freezer to prolong its shelf life past 12+ months. Recipe by Vegan Richa. Ingredients You'll Need: 4 ounces (113.4 g) dry soy curls 15 ounce (425 ml) can full-fat coconut milk or use any thick non-dairy milk such as oat milk or light cashew milk 1 cup (149 g) chopped tomato or use canned diced tomato with the juices 2 to 3 teaspoons garam masala or use curry powder or 2 teaspoons Berbere, use 2 tsp or less garam masala if your blend is fresh and potent 1 tablespoon ground coriander 1 to 1 1/2 teaspoon ground cumin 1 teaspoon ground turmeric 2 tablespoon ginger garlic paste, or mince half an inch of ginger and 4-5 cloves garlic really well 1/2 teaspoon cayenne or indian red chili powder omit to keep it low heat 3/4 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon dried onion flakes 1 teaspoon dried fenugreek leaves, optional but adds amazing flavor, or use 1/4 tsp fenugreek seed powder To Add later 1 cup (240 ml) non-dairy millk such as oat milk or light coconut milk cilantro and lemon juice for garnish   Instructions: Lightly oil your inner pot of the Instant pot. Then add all of the ingredients listed except for to add later, and mix really well. Add 3 tablespoons water if using fresh tomatoes. (If your pot tends to give burn often, add 1/2 cup water irrespective of fresh or canned tomatoes) Close the lid and pressure cook for 16 minutes. Let the pressure release naturally. (Or quick release after 10 mins) Open the lid. Taste and adjust salt and flavor. Add in 3/4 to 1 cup of non-dairy milk because the sauce would have gotten absorbed by the soy curls. (For creamier, you can also add in 2-3 tablespoons non dairy yogurt). Press saute. Let it come to a good boil. Then cancel saute. Garnish with cilantro  and lemon juice. Adjust salt and heat with some salt and cayenne and more spices if you like and serve over rice or with flatbread, or naan. Notes: Coconut free: Use oat milk and then fold in 2-3 tablespoons of non dairy yogurt after opening the lid. Soy-free: Use seitan, or 1 can drained chickpeas, or cubed tofu, or beyond meat strips. Pressure cook 9 mins with tofu or beyond meat. Saucepan: Add the tomatoes and spices to a saucepan over medium heat and cook for 6-8 mins or until tomatoes are jammy. Mash the larger pieces. Add the rest of the ingredients and the 1 cup non dairy milk, partially cover and cook for 20-25 mins. Why cook this in an instant pot? The sauce gets a roasted deeper flavor under pressure that you don’t get on just simmering everything together.