If you enjoy pasta but would like something unique and different, lemon garlic pasta with coconut soy curls is surprisingly simple.
This pasta dish is unique and satisfying. Meat eaters and vegans will enjoy the crunchy coconut soy curls; they are very meaty, and healthy, too. The slight sweetness of coconut compliments the lemon garlic flavour of the vegetables.
Begin by rehydrating soy curls in broth (vegan chicken broth or vegetable broth work well). Drain the soy curls, squeezing out any extra liquid, and keep the broth.
Mix corn starch with broth to thicken it. Coat soy curls with the liquid and then toss in coating.
Coating
- Shredded coconut (2/3 cup)
- Bread crumbs (1/4 cup)
- Garlic powder (1/2 tsp)
Fry for a few minutes to start to brown the coconut soy curls, then transfer to the oven to continue to crisp.
Stir fry vegetables while the pasta boils and soy curls bake. Use your favourite vegetables to make a tasty stir fry. Suggested vegetables that go great with the lemon garlic pasta and coconut soy curls include:
- Onions
- Red peppers
- Tomatoes (canned unsalted diced tomatoes or fresh diced tomatoes work well)
- Kale
Add seasonings to the vegetables:
- Garlic powder
- Dill
- Chipotle pepper
- Lemon juice
- Remaining vegetable broth
Add vegetable broth (left from rehydrating the soy curls) until the desired consistency is reached. The vegetables should be evenly coated with seasoning, and flavourful with a light sauce. Allow the sauce to reduce slightly (about 1 minute) and turn off heat.
Bake the soy curls for about 10 minutes or until crisp and lightly browned. Top pasta with the seasoned vegetables and add coconut soy curls.
The pasta dish reheats nicely, and the soy curls stay crunchy even after refrigeration. Lemon garlic pasta and coconut soy curls are a great choice if you bring a lunch to work or school.
Looking for an interesting use of leftovers? Coconut soy curls are delicious on their own or in a variety of dishes. They make a nice addition to salads. Add the soy curls hot or cold.
Lemon Garlic Pasta with Coconut Soy Curls
Ingredients
Soy curls
- 1.5 cups Soy curls
- 1 cup Vegetable broth or vegan chicken broth
- 1/2 cup Corn starch
Coating
- 2/3 cup Shredded coconut
- 1/4 cup Bread crumbs
- 1/2 tsp Garlic powder
Vegetables
- 1 Onion
- 1 Red pepper
- 3 Tomatoes Canned unsalted diced tomatoes or fresh diced tomatoes work well.
- 1 bunch Kale
Seasonings
- 1 tsp Garlic powder
- 1/2 tsp Dill
- 1/4 tsp Chipotle pepper
- 2 tbsp Lemon juice
- Remaining vegetable broth Add until sauce is the desired consistency.
Instructions
- Begin by rehydrating soy curls in broth (vegan chicken broth or vegetable broth work well). Drain the soy curls, squeezing out any extra moisture, and keep the broth.
- Mix corn starch with broth to thicken it.
- Coat soy curls with the liquid (broth and corn starch) and then toss the soy curls in coating mix until evenly coated.
- Fry the coated soy curls in a small amount of olive oil or coconut oil for a few minutes to start to brown, then transfer to the oven at 350F to continue to crisp.
- Dice the vegetables and then stir fry vegetables while the pasta boils and soy curls bake.
- Add seasonings to the vegetables. Add vegetable broth (left from rehydrating the soy curls) until the desired consistency is reached. The vegetables should be evenly coated with seasoning, and flavourful with a light sauce. Allow the sauce to reduce slightly (about 1 minute) and turn off heat.
- Remove the soy curls from the oven after about 10 minutes or until crisp and lightly browned.
- Top pasta with seasoned vegetables and add coconut soy curls.
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