Jan 19, 2016
Vegan Sweet ‘n’ Sour Orange Chick’n (made with soy curls!)
Here’s another soy curl recipe for you! I warned you. I have to use up all those bags of the little guys that I ordered way too many of. I sure don’t mind because I LOVE them! Mountain Man isn’t as much of a fan but he’s just not excited about anything resembling tofu, which he says is Totally Out of Flavor Undeniably (he’s so funny!) and these are made from soy, so… there you go. I happen to really like the fact that soy products are flavorless because they will take on the flavor of anything you cook them with. Different strokes.
Okay, but THIS. This dish is so yummy. I used to eat sweet and sour chicken in Chinese restaurants before I went plant-based. Ugh. I can’t imagine how much MSG I’ve consumed over the years.
Anyway, I served mine over brown rice pasta and it was divine. Hope you’ll give it a try!
- 2 cups soy curls
- 1 medium sized sweet onion, sliced
- 1 bell pepper, sliced (I used an orange bell, which looked great)
- 3 celery ribs, sliced
- 1 cup orange juice (fresh squeezed is best)
- 1/4 cup fruit-sweetened apricot preserves
- 2 garlic cloves
- 3 TBS apple cider vinegar
- 1 TBS tamari or other lower sodium soy sauce
- 2 TBS pure maple syrup
- 2 tsp arrowroot powder (or tapioca) mixed with 1 TBS water to form a slurry
- Soak the soy curls in the orange juice for at least one hour.
- Water sauté the onion, pepper and celery until tender, then add the green onion and the the soy curls (it's okay to add them as-is, you don't have to squeeze the orange juice from them), then continue to heat on low until the soy curls are warm. Remove from heat.
- To make the sauce, blend together the remaining orange juice that the curls soaked in with the apricot preserves, garlic and maple syrup.
- Transfer to a small sauce pan and bring to a simmer. Add the arrowroot slurry and whisk until the sauce thickens. Pour the sauce over the sautéed veggies and the curls.
- Serve over whole grain pasta or rice. Enjoy!
- I added some gomasio (ground, toasted sesame seeds) to my dish and it created another layer of Asian flavor that was awesome. I have a salt-free recipe for homemade gomasio on this blog. Just search for it!