I first learned about Soy Curls during last year's Vegan Mofo, and recently acquired a bulk bag of them to experiment with. I'm not crazy about their spongy texture in stir-fry, but I don't mind it in this one-pot meal where all the textures blend together anyway. This makes a good unfussy meal with lots of protein. I served it with kale sauteed in garlic. Try subbing broccoli for the cauliflower if you want more greens.
5 cups vegetable broth
2 cups water
5 cups cauliflower, in bite-size pieces
4 cups soy curls, loosely packed
1 1/2 cups quinoa
pepper to taste
- Bring broth and water to a boil in a small stockpot or large saucepan.
- Add all remaining ingredients, cover, and return to a boil, then reduce to a simmer and continue to cook, covered, about 25 minutes or until quinoa is tender.