Over Buttered Eggless Noodles
Do you keep changing your mind about how to replace the chicken? Then soy curls make a great chicken substitute. It worked like a charm.
Easy, Quick and Delicious meal. With the seasoning and the combination of ingredients used, where gives a lot of savory flavor.
This recipe is the veganized version of a classic chicken recipe.
It is made with easy-to-find ingredients. It used soy curls, which is a go-to ingredient for recipes that would traditionally use chicken.
Creamy mushroom sauce made with white wine makes for a rich and savory dish, an ultimate comfort food. With its combination of ingredients, that will surely be loved by everyone.
Made with noodles cooked in creamy sauce with mushrooms and soy curls, this cozy casserole is guaranteed to satisfy your cravings and the cravings of everyone, even your love ones.
This creamy vegan recipe is the hearty comfort food meal you’ve been waiting for!
“Soy Curls In Creamy Mushroom Sauce” over Buttered Eggless Noodles
- 1/2 bag Butler Soy Curls
- 1/3 cup All-Purpose Flour
- 1/2 teaspoon Salt
- 1 teaspoon Pepper
- 1/2 teaspoon Garlic Powder
- 8 ounces Eggless Noodles
- 2 tablespoons Fresh Parsley chopped
- 1 pound Mushrooms sliced thick
- 6 tablespoons Vegan Butter divided
- 1 tablespoon Olive Oil
- 2 pieces Cloves Garlic minced
- 2 pieces Large Shallots thinly sliced
- 1.5 cup Vegetable Broth 'no chicken'
- 1/2 cup White Wine
- 1/2 cup Coconut Milk
- 1/2 teaspoon Dried Thyme
- 1 teaspoon Dijon Mustard
- 2 teaspoons Cornstarch
- In a bowl, soak soy curls in boiled water for 10 minutes. Drain and pat dry. In another bowl combine the flour, salt, pepper and garlic powder. Toss soy curls in flour mixture to coat. Shake off excess flour.
- Cook eggless noodles according to package directions. Toss with 2Tbsp vegan butter and 2Tbsp chopped parsley. Keep warm.
- In a large skillet over medium heat, melt 2Tbsp vegan butter with 1Tbsp olive oil. Add the coated soy curls and cook until lightly browned, about 5 to 6 minutes. Remove soy curls from skillet and keep warm.
- Add remaining 2Tbsp vegan butter to the skillet. Sauté the mushrooms until browned and the moisture is released approximately 5 minutes.
- Stir in the shallots and sauté until softened approximately 3 to 4 minutes.
- Add the minced garlic and sauté for 30 seconds to release the aromatics.
- Pour the wine into the skillet and cook to burn off the alcohol, approximately 2 minutes.
- Stir in chicken flavored vegetable broth, mustard, thyme and coconut milk. Bring to a boil and cook for 5 minutes.
- Dissolve cornstarch in 2Tbsp water then stir into skillet. Bring back to low boil then return soy curls to skillet. Continue to simmer for 5 minutes. Season to taste with salt and pepper to taste.
- Serve over buttered eggless noodles. Sprinkle with additional parsley is desired.
- One solution to overcooked noodles is to throw them in a pan with a little butter or olive oil and sauté them over low heat. This will crisp them back up a bit, allowing you to salvage dinner. Add some garlic or Parmesan cheese for an extra kick — and to disguise the overcooked flavor of the noodles.
- There are ways to make it seem like you didn’t overcook the pasta without having to sauté the noodles or make a noodle pancake. You can simply cover the noodles with a rich sauce and mix well. This takes away the “slimy” taste that overcooked noodles carry, leaving you with a delicious, slightly softer noodle. Also, by adding crunchy vegetables, such as zucchini or bell peppers, to the dish, you can provide a much-needed al dente texture.
- Fix them the old-fashioned way — with water and ice. Drain the noodles in a strainer, and rinse well with cold water. Place some ice cubes on top of the noodles while rinsing to make the water even colder. Not only does this stop the cooking process immediately, but it also rinses away some of the starch coating and prevents the noodles from sticking together.