Are you ready for Thanksgiving? Yesterday in my weekly vegan news you can use post I shared links to vegan recipe ideas and today on About.com, Allyson Kramer shares Vegan Thanksgiving Recipes to Impress Your Guest (including my seitan recipe as a vegan roast alternative!).
I spent my Saturday afternoon at NOOCH Vegan Market in Denver sharing simple vegan holiday cooking ideas.
Here I am with one of my dearest friends: Joshua Labure, co-founder and co-owner of NOOCH.
For the demo I made a Field Roast Celebration Roast in the pressure cooker, over a pile of onion, garlic, potatoes and carrots, in just 8 minutes! I mashed the root vegetables in the cooking broth and a splash of almond milk. I simmered Pacific mushroom gravy and spooned it over the samples of roast and potatoes. The gravy is good on its own, but may I offer a suggestion? I would start by caramelizing onion in a saucepan – then add about a cup of chopped or sliced shitaki or cremini mushrooms for a quick saute before adding the packaged gravy to the pan. Best of both worlds: fresh foods + convenience food! I loved talking about how quick and easy it is to prepare veganized versions of holiday favorites.
But the star of the demo was this Cranberry Soy Curl Salad.
Talk about quick and easy: eight ingredients and no cooking! My kind of recipe, right?
Most who sampled it during the demo had never tried soy curls before and were pleasantly surprised by the texture – meaty and moist – and loved the simplicity of flavors. I suggested this as the dish to take when you’re the sole vegan on Thanksgiving or at any holiday celebration involving food. It’s a great side dish but if you find yourself seeking out a heartier, protein-packed dish on a table filled with animal product-laced foods, have this as your entrée! Simply add it to a salad filled with leaving greens. And the day after Thanksgiving, wrap it up on a whole wheat tortilla or serve on toasted bread for a healthy and compassionate alternative to traditional leftovers!
I hope you love this simple soy curl salad recipe!
Cranberry Soy Curl Salad
Ingredients (Serves 6 to 8)
- 1 bag Butler Foods Soy Curls
- 1 to 1 and 1/4 cup vegetable broth
- 1 cup dried cranberries, rehydrated
- 1/2 cup pecans
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
- 1/2 cup vegan mayonnaise
- 1 – 2 tablespoons lemon juice (to taste)
Instructions
Rehydrate soy curls: pour the entire bag of soy curls into a large bowl, add warm no-chicken broth or vegetable broth The soy curls should absorb the liquid in 10 – 15 minutes. Rehydrate dried cranberries by soaking in water at the same time.
Drain cherries and add to soy curls in the large bowl. Chop pecans and add to the bowl. Add salt, pepper, vegan mayonnaise, and lemon juice. Mix well. Refrigerate for an hour – or overnight – before serving.
Serve as a salad over raw arugula or baby spinach leaves. Serve on toasted bread or in a whole wheat wrap as a sandwich.
6 thoughts on “Meatless Monday: Cranberry Soy Curl Salad”
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This looks wonderful, thanks! Soy curls are fun to work with, we finally tried them a few months ago.
Thanks, @disqus_63PLjK01bZ:disqus! I just love how versatile they are!
Yum, JL! That looks delicious! I wish we could get Soy Curls locally. I’m all about of my stash from when we were in PDX last. Need to order some!!
I buy ’em bulk and store ’em in my garage freezer, Bianca!
This recipe is so simple and looks delicious! I have only tried soy curls twice and love them. You have great recipes JL, thanks!
Thank you, @disqus_aaWzVvD3Oz:disqus!