Thanksgiving Soy Curls With Vegan Mushroom Gravy

By andreajayros

Ingredients

• soy curls:
• 1 teaspoon Old Bay seasoning
• 1 tablespoon poultry seasoning
• 1 teaspoon salt, plus more to taste
• 8 ounces (1 package) dehydrated soy curls
• 2 tablespoons extra-virgin olive oil (divided)
• 1 tablespoon minced fresh sage leaves
• Freshly ground black pepper
• Freshly chopped flat-leaf Italian parsley
• mushroom gravy:
• 1 tablespoon extra-virgin olive oil
• 1/2 cup chopped yellow onion
• 1-1/2 cups wild mushrooms, sliced
• Pinch of salt
• 1 13.9-ounce carton of vegan mushroom gravy (we used Pacific Foods)

Details

Servings 4
Adapted from recipes.oregonlive.com

Preparation

Step 1

Makes 4 servings

The flavors of Thanksgiving come through in the seasonings for this soy curl and mushroom gravy combo. Serve over fluffy mashed potatoes, wild rice or your favorite stuffing.

To make the soy curls: Put the Old Bay, poultry seasoning and salt in a large bowl. Add 1 quart of boiling water and stir to dissolve. Add the soy curls, allowing them to rehydrate for 10 minutes, stirring occasionally. Drain the soy curls in a colander, using a spoon or a spatula to press firmly against them to get out as much of the soaking liquid as possible.

In a large skillet over medium heat, heat 1 tablespoon of olive oil until it coats the bottom of the pan and starts to shimmer. Add half of the rehydrated soy curls and sauté, stirring occasionally until they a golden brown, about 10 minutes. Remove to a plate and repeat the process with remaining olive oil and soy curls.

Before serving, return all of the soy curls to the skillet and heat until they are warmed through. Taste and add freshly ground black pepper and additional salt, to taste. Garnish with chopped flat-leaf Italian parsley.

To make the gravy:

In a large saucepan, heat the olive oil over medium-high heat until it starts to shimmer. Add chopped onion and sauté until it turns translucent and begins to brown, about 3 minutes. Add sliced mushrooms and a pinch of salt, and sauté until the mushrooms have released all their liquid and have browned, about 5 minutes.

Add the organic mushroom gravy, stirring until warm. Cover and let simmer for 3-5 minutes to thicken. Taste and adjust flavors with salt and pepper, to taste.

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