This vegan slow cooker recipe makes delicious lemony soy curls that can be incorporated into a grain bowl, a pasta dish, or within a salad.
Personally, I like to make a whole grain bowl with it–barley, roasted cauliflower with lemon-tahini sauce, olives, and topped it with some za’atar. If you are gluten free, substitute quinoa or brown rice for the barley.
You could also make some fettuccine, add fresh spinach and sliced mushrooms, and toss with vegan butter, garlic, salt and pepper, and then, load it up with Lemon-Thyme Soy Curls.
Or make a chopped salad with all your favorite vegetables, add a lemon-tahini sauce, and a good amount of soy curls.
No matter how you serve these soy curls, they are very easy, versatile, budget friendly, and taste great!
Slow Cooker Lemon-Thyme Soy Curls
2 Tbsp olive oil
1 medium red onion, thin sliced
4 garlic cloves, coarsely chopped
3 sprigs of fresh thyme (OR 1 tsp dried thyme)
1 tsp crushed red pepper flakes
1 tsp paprika
3 cups broth (fake chicken or vegetable)
Juice from 1 large lemon (+ more lemon juice to add at the end) + the lemon zest from the entire lemon
8 ounce package of dehydrated soy curls
Black pepper, to taste
1. Saute onions with dash of salt over medium heat until the onions are soft. Add the garlic, thyme, crushed red pepper flakes, and paprika, and sauté another 3 minutes.
2. Add the sauteed, spiced onions and garlic to the slow cooker, and then, add everything else listed in the recipe,. Secured the lid, and cook on HIGH for 5 hours.
3. At the end of cooking, remove the lid and refresh with a bit more lemon juice. Taste, and adjust seasonings, if needed (salt? red pepper flakes?). Read the notes above for serving suggestions.