1 cup soy curls
2 cups hot water
1 teaspoon onion powder
½ teaspoon garlic powder
2 tablespoons Braggs Aminos (or unfermented soy sauce)
6 tablespoons cold-pressed oil
1 large onion, chopped
2 cloves garlic, minced
1 cup carrot, shredded
8 cups water
½ pound pasta, your choice, uncooked
1 teaspoon salt, or salt to taste
¾ cup vegan chicken-style seasoning
6 tablespoons nutritional yeast flakes
non-dairy sour cream, optional
In a bowl, soak the soy curls in hot water for 15 minutes.
Drain and squeeze or press the water out of soy curls until fairly dry.
To the soy curls in the bowl, add onion powder, garlic powder, Braggs Aminos or soy sauce, and 3 tablespoons cold-pressed oil. Mix thoroughly.
In a large skillet sauté the onion, garlic, and carrots until lightly colored. Add soy curls and brown them.
In a large pot, bring the 8 cups water to a boil. Add salt, “chicken-style” seasoning, yeast flakes, soy curls, and sautéed vegetables. Let the water return to a boil, then add your pasta. Simmer over medium heat, stirring occasionally for 15 or 20 minutes.
Serve with a non-dairy sour cream if desired.
Makes 10 generous servings!