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Peanut Butter-Coconut Soy Curls

Peanut Butter-Coconut Soy Curls

Looking to recreate that Thai dish you love - or used to love - in your own kitchen? Try this. While it would work with firm tofu or seitan, I was craving Butler's Soy Curls the other week so that was what I used: for gluten-free vegans, these curls offer a similar texture to seitan, which is something we don't get to enjoy. Feel free to work with what vegan proteins you prefer. This dish is warming, filling and full of savory flavor, great for a cold night and for leftovers the next day.


Peanut Butter-Coconut Soy Curls

1/3 cup low-sodium vegetable broth or 1 tablespoon oil, for example, coconut oil
1 tablespoon fresh ginger, minced
3 – 4 cloves of garlic, minced
4 scallions, diced
2 red peppers, diced
8 ounces broccoli florets
1 package soy curls, soaked and drained according to package instructions
15-ounces lite coconut milk
2 tablespoons natural peanut butter
2 tablespoons tamari
1 tablespoon lime juice
1 teaspoon cumin powder
teaspoon turmeric
teaspoon cayenne powder (optional)
1 cup frozen peas, defrosted
Salt and pepper to taste
1/2 cup cilantro, minced (optional)
cup roasted shelled peanuts (optional)
Rice for serving

In a large skillet, heat to medium and add your broth or oil. Heat for a minute, then add the ginger, garlic and scallions. Stir together for four minutes, then increase the heat to medium-high and add the red peppers and broccoli. Cook together for six minutes. Add the soy curls for a minute.

In a blender, combine the coconut milk, peanut butter, lime juice, cumin, turmeric and cayenne. Blend until smooth. Add to the skillet along with the veggies and cook over medium heat for about tend minutes. Add the defrosted peas and cook another five minutes.

Serve over rice with optional cilantro and peanuts.

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