Italian Soy Curl "Sausage"
Soy curls rehydrated in vegan beef broth, tossed in a fennel-and-paprika Italian spice blend, then sautéed.
| 65 g dry soy curls | Soak curls in hot broth 10 min | Squeeze, chop & toss with spices | Sauté in oil until browned |
| 1 1/2 tsp Better Than Bouillon No Beef Base | |||
| 475 ml boiling water | |||
| 1 tsp dried parsley | Pulse spices to fine powder | ||
| 3/4 tsp kosher salt | |||
| 3/4 tsp black pepper | |||
| 3/4 tsp onion powder | |||
| 3/4 tsp garlic powder | |||
| 3/4 tsp dried basil | |||
| 1/2 tsp smoked paprika | |||
| 1/2 tsp red pepper flakes | |||
| 1/4 tsp fennel seeds | |||
| 1/4 tsp cane sugar | |||
| 1/8 tsp dried oregano | |||
| 1/8 tsp dried thyme | |||
| 1 1/2 tbsp olive oil |
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