JL Fields, of JL Goes Vegan, is letting me share her recipe for Mac and Cheese with Soy Curls from her book, Vegan Pressure Cooking.
JL’s book has a great intro to pressure cooking and cooking time charts. There are chapters on beans and grains, soups and stews. one-pot meals, sides, dips and even a few sweets. Before you know it, you’ll be cooking all your meals in your Instant Pot or pressure cooker
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I don’t have a stove-top pressure cooker, but this came out great in my Instant Pot. It reminds me of a faux chicken casserole only with pasta in place of rice. You could use this recipe as a jumping off point. Next time I’m going to turn it into a South of the Border dish with some beans, green peppers, tomatoes, chili powder and maybe even some green chilies or jalapenos.
Let me go back a bit and explain what soy curls are and where you can get them. They are a dehydrated soy product made of non-GMO soybeans. While they look a lot like TVP they are made with the whole soybean and tvp is made from defatted soy flour.
You can always buy them on Amazon, but you can also order them from the Soy Curl website, or find out if they are in your area from the Butler Soy Curl website.
You can see them rehydrated above. They are great in a bbq sauce, mixed in pasta or used in your favorite childhood casserole. I usually chop them up a bit because they are too long to be bite-sized.
I mostly followed the recipe, but I did add 1 teaspoon of a chili powder blend and 1/2 teaspoon smoked paprika. I love a little smoky flavor!
Ingredients
- 2 cups Soy Curls
- 2 cups warm water plus 2 cups cool water
- 2 tablespoons vegan butter
- 1 cup diced onion
- 2 cloves minced garlic
- 2 tablespoons “chicken style” seasoning
- 1 cup spelt elbow pasta
- Approximately 2 and 1/2 cups water
- 2 tablespoons nutritional yeast
- 2 ounces shredded vegan cheese
- Sea salt and ground black pepper to taste
Instructions
- Place Soy Curls in a container large enough to cover with warm water and soak for 8-10 minutes to re-hydrate then drain excess water.
- Heat vegan butter on medium-high heat in an uncovered pressure cooker.
- Add onion and garlic and sauté until onion is translucent.
- Stir in Soy Curls and Chik-Style seasoning and sauté for about five minutes.
- Add pasta, the remaining 2 cups of cool water (or as needed enough to cover the pasta), stir, add nutritional yeast, stir well, pat down the soy curls and cover the pressure cooker.
- Bring to pressure.
- Cook at low pressure for five minutes. Use a quick release method.
- Uncover, stir and taste. Stir in optional vegan cheese and/or salt and ground black pepper.
- Let sit for about five minutes before serving.
Nutrition
Christie says
January 28, 2016 at 8:52 amI’ve never heard of soy curls. I’ll have to check them out. This looks like a great meatless dinner.
Florian @ContentednessCooking says
January 28, 2016 at 10:04 amFantastic spin on mac n cheese! never heard before of sox curls! Thank you for introducing me to something new!
Marlynn @ UrbanBlissLife says
January 29, 2016 at 12:43 amI’ve heard so much about soy curls lately and am enjoying seeing different ways people are using them. This is a great twist on an old favorite! And, I’m still fascinated by the Instant Pot.
April @ Girl Gone Gourmet says
January 29, 2016 at 11:38 amThanks for explaining what an instant pot is! I’ve heard about them, but didn’t realize they’re like a pressure cooker. Such and interesting recipe — sounds delicious!
swayam says
January 29, 2016 at 12:18 pmhave never made mac n cheese with soy curls! Looks delicious 🙂
Jamie | The Kitchenarium says
January 29, 2016 at 12:42 pmNutritional yeast is such a magical ingredient isn’t it?! I haven’t seen soy curls in the store yet. I will need to keep my eyes open next time.
Kari says
January 30, 2016 at 9:21 pmgreat way to make an American classic dish vegan – and I’ve never heard of soy curls
Melissa says
January 26, 2017 at 6:47 pmDid not turn out for me at all. Directions are very confusing and poorly written. It was way too watery and lacked flavor. Sad I wasted soy curls 🙁
Kathy Hester says
January 28, 2017 at 12:29 pmI’m sorry you weren’t fond of this.
Melissa says
January 29, 2017 at 8:49 pmHow can something so easy taste so good? Thanks for sharing this!
Tina says
February 13, 2017 at 4:36 pmWhen you say bring to pressure then cook at low pressure for 5 minutes.. how do i set the Instantpot to do that? Normally I choose manual then set time. Is that what you mean?
NEw to t e instsnt pot
Kelly says
March 4, 2017 at 8:44 pmI used organic rice pasta and it turned out great!
Jordan says
March 29, 2017 at 12:26 amReally unattractive, but very yummy!
I made this and it turned out really well despite a bunch of little substitutions (no fresh garlic, normal pasta, altered seasoning based on what I had). It did come out a little watery but I just put saute mode back on until I cooked off the excess water.