Ingredients:
For the Marinade:
– 1 ½ cups vegetable broth
– 2 tablespoons vegan butter
– 1 tablespoon sriracha (optional)
– 1 teaspoon garlic powder
– ½ teaspoon onion powder
– ½ teaspoon black pepper
For the Dish:
– ½ bag soy curls (113g)
– 1 ½ lb baby yellow potatoes, quartered (650g)
– 6 tablespoons vegan butter, divided (adjust more if needed)
– 3 tablespoons olive oil
– 1 cup vegetable broth
– 6 cloves garlic, minced
– 1 teaspoon all-purpose seasoning blend
– ½ teaspoon Italian seasoning
– ¼ teaspoon red pepper flakes (optional)
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil for the potatoes.
2. In another large pot, add all marinade ingredients and bring to a simmer (not boiling). Once hot, turn off the heat, add the soy curls, and press them into the marinade. Let them hydrate while proceeding with the recipe. Do not drain the marinade.
3. Add the baby potatoes to the boiling water and parboil for 8 minutes. Drain.
4. In a large skillet over medium-high heat, melt 2 tablespoons of vegan butter. Add the drained potatoes and cook for about 4 minutes. Stir and cook another 4–5 minutes until golden and fork-tender. Be careful not to burn. Set potatoes aside.
5. In the same skillet, add olive oil over medium heat. Place soy curls in a single layer and cook 2–4 minutes on each side until browned. Remove and set aside.
6. With the skillet still on medium heat, add vegetable broth, scraping the browned bits off the skillet’s bottom. Add the remaining vegan butter and stir until melted.
7. Add minced garlic and cook until fragrant (about 30–60 seconds).
8. Add soy curls back into the skillet along with all-purpose seasoning, Italian seasoning, and red pepper flakes (if using). Stir well.
9. Return the potatoes to the skillet and mix. Cook until heated through. Adjust salt and pepper if needed.
10. Serve and enjoy immediately.
Servings: 4
Calories per serving: 375