BBQ BOWL WITH SOY CURLS
I needed a recipe to mask the taste of collard greens because my husband otherwise won't eat them. This recipe did the trick and he thought his dinner was terrific! I used a bottled, oil-free BBQ sauce that he likes but made my own vegan ranch dressing.
You can find the original recipe at My Darling Vegan blog. I made a few changes since I wanted oil free and extra greens.
If you are not familiar with collard greens, watch this 2 minute video: What Are Collard Greens?
You can watch this 1 minute video about how to remove the stem from greens: How to de-stem leafy greens
BBQ Bowl With Soy Curls
Ingredients
2 cups uncooked brown rice
2 cups soy curls
3/4-1 cup barbecue sauce, divided
1/4 small white onion, thinly sliced (I used the bottoms of green onions since it is all I had at the time)
8 ounces de-stemmed collard greens, chopped into small strips
1 (15 ounce) can pinto beans, drained and rinsed
2 Tablespoons nutritional yeast
Vegan Ranch Dressing (I make my own)
Instructions
Cook rice per package instructions.
Place soy curls in a small bowl and cover with warm water for 10 minutes. Drain.
Dry saute the soy curls over medium heat until browned. Stir in 1/2-3/4 cup of the BBQ sauce until thoroughly coated and saute until sauce absorbed. Remove from heat.
Over medium heat, dry saute the onions, adding a splash of water when want to stick. Once onions have softened, added the collards. Saute until the greens are wilted. Remove from heat.
In a small pot over medium heat combine the beans, 1/4 cup BBQ sauce, and nutritional yeast. Cook just until heated. Remove from heat.
To assemble the bowl, place rice on the bottom then top with desired amount of soy curls, beans, and greens. Drizzle with vegan ranch dressing.
