ITALIAN SOY CURL "SAUSAGE" SUBS
I used Italian spiced soy curls and dry sautéed bell peppers and onions to make a sub that both my It was on the drier side since lacked oil but we were fine with that since the vegetables and banana peppers added moisture. You can always add a dressing/sauce if you prefer. This was a last minute meal made using organic oil-free baguettes that my husband buys at Costco. The bread was not whole grain but overall it beats eating out!
I found the original recipe for the soy curls at “The Alternative Vegan” blog but can no longer find it online. I have typed out the recipe below with my noted modifications.
Soy curl info and ordering can be found at “Butler Foods” website.
It is so easy to get enough protein on a plant-exclusive diet. Why do people worry so much about protein? Watch this 5 minute video by Dr. Michael Greger to understand America’s obsession with protein. If you want to know more, read "Proteinaholic" by Dr. Garth Davis or watch some of his videos online.
VEGAN ITALIAN SAUSAGE
Ingredients For The Vegan Italian Sausage
2.25 oz soy curls dry (I used 4 oz dry soy curls)
1 1/2 tsp Better Than Bullion No Beef Base (I used 2 cups boiled water mixed with Orrington Farms Vegan Beef Flavored Broth Base per package instruction)
1 1/2 TBSP olive oil (I did not use oil, instead dry sautéed the soy curls)
Ingredients For Seasoning Mix (I made a double batch)
1 teaspoon dried parsley
3/4 teaspoon kosher salt (I used 1/4 teaspoon)
3/4 teaspoon black pepper
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
3/4 teaspoon dried basil
1/2 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
1/4 teaspoon fennel seeds
1/4 teaspoon cane sugar
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
INSTRUCTIONS
Mix the hot water and bullion, pour over soy curls. Let the soy curls sit covered for 10 minutes. (I don’t cover.)
While the soy curls are rehydrating, add all spices to a blender. Lightly pulse the spice mixture until a fine powder has been achieved. (I made a double batch of the spice mix since I was using nearly double the amount of soy curls.)
Squeeze the excess liquid from the soy curls and chop them into sausage sized pieces. (I used kitchen scissors to cut into bite-sized pieces.) Add the pieces along with the spice mixture to a large bag. Shake to coat. (I tossed them in a bowl instead of a bag.)
Add the soy curls to a large pan with the olive oil and sauté until browned. (I dry sautéed without oil though they don’t brown much this way.)
Add to pizza, pasta dishes, salad, etc.
