soy curl florentine

This vegan Florentine features soycurls simmered with fresh spinach in a creamy garlic cashew sauce to create a delicious and filling dish that tastes amazing on cauliflower steak, pasta, or as a sandwich filling! Plant-based, Glutenfree and family-friendly

Vegan Chicken Florentine with soycurls

oz dried soy curls

chicken flavor broth

salt

black pepper

corn starch

vegan butter

onion

garlic (minced)

oz quartered white or cremini mushrooms

mirin or (¼ cup of white wine)

raw cashews (see note for Nutfree)

water (or broth)

yellow miso (chickpea miso

parsley

nutritional yeast

salt (, less or more based on salt content of the liquid

pepper flakes

spinach

Pepper flakes

Soak your soy curls in warmed chicken flavor stock for 15 minutes. You can use 4 ounces to make a really thick dish; I prefer to use 3 oz as the soy curls absorb a lot of water,

Once they have soaked, drain but do not dispose of the stock, reserve it for later. Press lightly while draining to remove excess moisture.

Then put it in a bowl and add the salt, black pepper and corn starch to the soy curls, mix well to coat and set aside.

Heat a large skillet over medium heat. Add 2 teaspoons of oil to the skillet. once hot add the soy curls and cook until the soy curls are golden on the edges. Then transfer them to a plate.

Make the sauce: blend the cashews, water and miso until they are very smooth. I usually blend it for 1 minute then let it sit for 5 minutes and blend again. Repeat this 2-3 times until the cashews are blended well.

Heat the vegan butter in the same large skillet. Once hot add the onion, garlic and cook until the onion are starting to turn golden. Add the mushrooms and mix in.

Cook for a 3-4 minutes. If mushrooms are starting to dry out add a splash of water. Once the mushrooms are starting to turn golden add the white wine or mirin, and mix in.

Then add blended cashews into the skillet and add the nutritional yeast, parsley, salt, pepper, and pepper flakes and mix in. Let the cashew cream come to a boil and starts to thicken.

Add the spinach and mix in. Taste and adjust salt and flavor.

Add in the soy curls, mix in and bring to a good simmer. Soy curls will absorb a lot of liquid and the cream might thicken a lot. Add in your reserved broth, ¼ cup at a time to thin it out to preferences  and once it has simmered for a minute consistently, switch it off and take off the heat.

Garnish with pepper flakes and serve with noodles/pasta, baked potato, grilled or seared cauliflower steak.

You can also make sandwiches with the florentine. Once the sauce has thickened it makes great Open faced or grilled sandwiches. Or add it to a pita bread or wrap, the options are endless.

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Vegan Chicken Florentine with soycu...

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