Soy Curl Mac ’n Cheese
From Vegan Pressure Cooking by JL Fields.
- 2 cups soy curls (or any vegan chicken alternative)
- 2 cups warm water plus 2 cups cold water (or more as needed, divided)
- 2 tablespoons vegan butter
- 1 cup diced onion
- 2 cloves garlic (minced)
- 2 tablespoons vegan chicken-flavored seasoning
- 1/4 to 1/2 teaspoon black pepper
- 1 cup spelt elbow pasta
- 2 tablespoons nutritional yeast
- 1/2 to 1 teaspoon salt
- 2 ounces shredded vegan cheese
- Rehydrate the soy curls by placing them in a large bowl and cover with the 2 cups (470 ml) warm water. Let sit for 10 minutes. Drain the excess liquid and set aside.
- In an uncovered pressure cooker, heat the butter on medium-high. Add the onion and garlic and sauté for 3 minutes, until the onion is translucent. Stir in the soy curls, chicken-flavored seasoning, and pepper. Sauté for about 5 minutes. If the soy curls begin to stick to the pressure cooker, add 1 tablespoon (15 ml) water or vegetable broth.
- Add the pasta and remaining 2 cups (470 ml) cold water, or as needed to cover the pasta. Stir in the nutritional yeast, and pat the soy curls and pasta down under the water.
- Cover and bring to pressure. Cook at low pressure for 5 minutes. Use a quick release.
- Remove the lid and taste before adding salt. Add the cheese and mix well. Let stand for 5 minutes to allow it to set up for a firmer consistency before serving.
You can try other whole-grain pasta varieties; just make sure the cooking times listed on the package are similar to that of the spelt.
JL Fields 