2cupswarm water plus 2 cups cold wateror more as needed, divided
2tablespoonsvegan butter
1cupdiced onion
2clovesgarlicminced
2tablespoonsvegan chicken-flavored seasoning
1/4 to 1/2teaspoonblack pepper
1cupspelt elbow pasta
2tablespoonsnutritional yeast
1/2 to 1teaspoonsalt
2ouncesshredded vegan cheese
Instructions
Rehydrate the soy curls by placing them in a large bowl and cover with the 2 cups (470 ml) warm water. Let sit for 10 minutes. Drain the excess liquid and set aside.
In an uncovered pressure cooker, heat the butter on medium-high. Add the onion and garlic and sauté for 3 minutes, until the onion is translucent. Stir in the soy curls, chicken-flavored seasoning, and pepper. Sauté for about 5 minutes. If the soy curls begin to stick to the pressure cooker, add 1 tablespoon (15 ml) water or vegetable broth.
Add the pasta and remaining 2 cups (470 ml) cold water, or as needed to cover the pasta. Stir in the nutritional yeast, and pat the soy curls and pasta down under the water.
Cover and bring to pressure. Cook at low pressure for 5 minutes. Use a quick release.
Remove the lid and taste before adding salt. Add the cheese and mix well. Let stand for 5 minutes to allow it to set up for a firmer consistency before serving.
Recipe Notes
You can try other whole-grain pasta varieties; just make sure the cooking times listed on the package are similar to that of the spelt.