One-Pot Shredded Red Curry Soy Curls, Rice and Coconut Stew
I’ve been craving short-grain brown rice and homey one-pot meals lately, so this rich, savory and hearty stew formed like a vision as I added all the components of it in my head. Nutty, chewy brown rice, soft soy curls, a silky, aromatic broth, this stew is an Asian-flavored comfort meal, perfect for the chilliest days of winter. Feel free to substitute seitan, tempeh, extra firm tofu or even chickpeas for the tofu. When buying red curry paste, make sure it’s vegan because many brands can have anchovies or fish sauce.
1-lb soy curls, hydrated according to package instructions and fully drained (I recommend strongly pressing in a colander)
2 teaspoons toasted sesame oil
1 bunch scallions, sliced, green tops reserved for optional serving
1 tablespoon garlic, minced
8 cups vegan broth
13.5-ounces full-fat coconut milk
2 tablespoons vegan fish sauce (I like Ocean’s Halo)
2 tablespoons tamari or soy sauce (or omit the fish sauce and use four tablespoons tamari)
2 tablespoons vegan red curry paste (I like Thai Kitchen Authentic Red Curry Paste)
2 cups uncooked short-grain brown rice, rinsed
1 cup frozen peas, defrosted
2 shredded mixed cabbage
2 tablespoons brown rice vinegar or lime juice
Peanuts, toasted cashew pieces, reserved scallion greens, chili sauce, lime quarters for serving (optional)
In a large pot, warm the sesame oil for a minute. Add the scallions and garlic, stirring often, and sauté for 2 - 3 minutes. Add the broth.
In a blender, combine the coconut milk, vegan fish sauce, tamari, and red curry paste. Blend until smooth and add to the large pot. Cover and bring to a boil over high heat. Add the rice and cook for 27 minutes.
In a food processor or by hand, shred the hydrated soy curls. (If using a food processor, just lightly pulse or it will quickly disintegrate.) Add the shredded curls to the pot with the frozen peas and cabbage blend. Cook for three minutes, until the cabbage is wilted and the rice is cooked but still has a bite. Stir in the vinegar or lime juice, season with salt and pepper. Serve with optional peanuts, etc.
Vegan, Recipe, Stew, Main Course, Soy, Soy Curls, Red Curry, Coconut Milk, Rice,Winter