Post by gracoman on Dec 5, 2019 15:32:13 GMT -5
This chickenless stew was an unexpected surprise in more than one way.
Firstly, it really does taste like a creamy chicken stew when using the author's recipe for veggie bouillon powder which I tried on a whim. That said, I'll cut back on the salt next time. Maybe by as much as 75%. I've become quite salt sensitive and am not used to it.
Secondly, this is the first time I broke down and used Butler's Soy Curls in anything. I did this after reading about what the ingredients were and how they are made.
"Soy Curls aren't one of those faux meats made out of soy protein isolates, which can be loaded with chemicals, artificial ingredients and plenty of added fat. They're dehydrated strips of soy protein made out of whole, non-GMO soybeans that are slowly cooked until they're soft, then processed by a machine that breaks them into strands. Then they're slowly dried at a low temperature and packaged. That's it. No added fat or flour -- just soybeans that have been transformed, leaving them high in fiber and omega-3 fatty acids, with 10 grams of protein in every serving."
While I don't obsess over protein, like many people do who don't understand where plant-based protein comes from, I was interested enough to finally give soy curls a try just to see what they were. Soy Curls were amazing in this chickenless stew. The texture was so similar to chicken I don't know if anyone would notice the difference without knowing beforehand the "meat" was soy curls. And like tofu, another soybean product, they take on the flavors of what they are cooked in or with. I will be using these again as an extravagance.
Creamy Vegan Chicken(less) Stew finishing up on the stove top
Recipe
Firstly, it really does taste like a creamy chicken stew when using the author's recipe for veggie bouillon powder which I tried on a whim. That said, I'll cut back on the salt next time. Maybe by as much as 75%. I've become quite salt sensitive and am not used to it.
Secondly, this is the first time I broke down and used Butler's Soy Curls in anything. I did this after reading about what the ingredients were and how they are made.
"Soy Curls aren't one of those faux meats made out of soy protein isolates, which can be loaded with chemicals, artificial ingredients and plenty of added fat. They're dehydrated strips of soy protein made out of whole, non-GMO soybeans that are slowly cooked until they're soft, then processed by a machine that breaks them into strands. Then they're slowly dried at a low temperature and packaged. That's it. No added fat or flour -- just soybeans that have been transformed, leaving them high in fiber and omega-3 fatty acids, with 10 grams of protein in every serving."
While I don't obsess over protein, like many people do who don't understand where plant-based protein comes from, I was interested enough to finally give soy curls a try just to see what they were. Soy Curls were amazing in this chickenless stew. The texture was so similar to chicken I don't know if anyone would notice the difference without knowing beforehand the "meat" was soy curls. And like tofu, another soybean product, they take on the flavors of what they are cooked in or with. I will be using these again as an extravagance.
Creamy Vegan Chicken(less) Stew finishing up on the stove top
There is a full cup of my favorite nutritional yeast in this recipe and a fair amount of cashew cream made from a full cup of cashews. While this is technically this plant-based, if one leaves out the tablespoon of olive oil like I did, the cashews add a lot of fat and richness to the dish and the soy curls are slightly processed. But not processed much more than tofu (also high in fat) so I'll let those two things slide if one is not following the Esselstyn diet.