Zsu's Vegan Pantry

Feb 20, 2021

stromboli

Overview

Time: 45 minutes
Dishes: small pot, medium bowl, baking sheet

Hello, hello Dear Readers!

I watched a popular video on how to roll Stromboli, and I am here to report to you to not make the same mistake I did - when you fill your dough, add the cheese to the bottom and then the Soy Curls. This will make folding the ends up and over the filling and crimping the seam easier. Then you can flip the dough to place the seam on the bottom of the baking pan to make sure it does not open during baking.

However you fold or fill it, when you bake this dish, make sure the cheese portion is on the top not on the bottom to allow the cheese to melt into the filling and prevent the crust from becoming soggy.

While I did prepare it the hard way, it was definitely well-received in the household. In fact, I only got a small piece to taste before they were snapped up.

I used my homemade pizza dough, which is easy and fast, and I used Soy Curls (as prepared HERE on Making Mondays). You could use Gardein or seitan or even cold cuts, if you like. It will still be delicious!

I used fresh spinach, which I just pan-cooked. No seasoning, nothing; I just cooked it to wilt it. If you use frozen spinach, make sure to squeeze it well, else your Stromboli will be too wet. No soggy Stromboli, please.

I added fennel seeds to add sausage flavor, so if you have it, please add it. All in all, very tasty meal that took less than 45 minutes to get to the table.

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

Gather your ingredients.
Cook or microwave the spinach while you roll the dough.
Press the spinach of excess liquid, if needed.
ADD THE CHEESE TO THE BOTTOM of the dough to make folding easier.
Flip the filled and sealed dough onto the baking sheet, making sure the cheese is at the top.
Make the sauce while you bake the Stromboli.

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF: choose Save as PDF in Destination drop-down, instead of a printer.)

Stromboli

www.ZsusVeganPantry.com

Makes 4 servings

weekday/weekend

2 cups chopped, prepared Soy Curls (as prepared HERE)

5 ounces spinach (cooked, if fresh; thawed and squeezed, if frozen)

1 tablespoon olive oil

2 teaspoons dried oregano, divided

2 teaspoons dried basil, divided

1/2 teaspoon chili flakes

1/2 teaspoon fennel seeds

1 pound pizza dough (homemade or store-bought)

5 garlic cloves, minced, divided

10 slices vegan cheese

1/4 cup vegan parmesan (optional)

1 (15-ounce) can tomato sauce

1 teaspoon onion granules

Preheat oven to 400F.

1. Protein: Mix the soy curls, oil, 1 teaspoon oregano, 1 teaspoon basil, chili flakes and fennel seeds together. Set aside.

2. Stromboli: Divide the dough into two. Roll each half into an 8X12 rectangle. Sprinkle each dough half with 2 minced garlic, add half the parmesan, if using, half the slices of cheese and half the reserved Protein, leaving a 2-inch border without any toppings. Fold the dough around the filling, pinch the seam closed and place seam-side down on a baking sheet. Tuck each end under. Brush with oil, add salt. Pierce all over with a fork to allow steam to escape. Bake until golden, 17 to 25 minutes.

3. Sauce: Mix the tomato sauce, onion, 1 teaspoon oregano, 1 teaspoon basil, and garlic in a small pot. Bring to boil and reduce to simmer. Partly cover and cook until flavors meld, about 5 minutes. Add pinch sugar if too tart. Season with salt and pepper. Serve the sauce with the Stromboli.

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Feb 15, 2021

making savory soy curls

Welcome to Making Mondays, dear Readers!

Today's Making Monday recipe is Soy Curls. This is a take on my Tender Soy Curls recipe that is from Everyday Vegan Eats; it is adapted to use the Easy Savory Broth Mix.

Butler's Soy Curls are terrific in recipes and it is a healthier, tastier alternative to textures soy protein. With a caveat. You really should cook them properly.

First, they should be rehydrated with flavor - for that I use the Easy Savory Broth Mix as the base. Then you can use them in recipes that have liquid, but for recipes that are not too moist, Soy Curls are amazing when they are slightly crisp. Here I show you the easier way of doing that.

I use this recipe to make my Curried Chicken-free Salad Sandwich, the upcoming Sriracha Buffalo Sandwich and the upcoming Stromboli. It is also perfect in my Shawarma!

Either prepare the Savory Soy Curls and use in recipes right away or rehydrate, drain and store. It is best to air-fry right before use, but you can always re-crisp them after storing. I find it best freshly air-fried, but it is your call and you can certainly experiment.

I have an extra large air-fryer, so I fry it in two batches, but with smaller air-fryers you might have to do it in more batches. Shake the basket every 5 minutes or so to crisp them evenly.

Below is the step by step.

Enjoy!

Making Savory Soy Curls

Makes about 4 1/2 to 5 cups

www.ZsusVeganPantry.com

5 cups water

1 1/2 tablespoons Easy Savory Broth Mix

1 (8-ounce) bag Soy Curls (about 6 cups)

Oil spray

1. Rehydrating Curls: Add the water and broth mix to a medium pot, bring to boil, add the Soy Curls and reduce to simmer. Simmer until tender, about 5 to 10 minutes. Remove from heat and set aside for 5 minutes. Drain, if needed. Store the curls in the refrigerator for up to 5 days before air-frying or sautéing.

2. Air-Fry: Preheat the air-fryer to 400F. Add the Rehydrated Curls, spraying with oil. Season with salt. Air-fry in batches, shaking the basket every 5 minutes. Cook until crisp as you like it, about 10 to 20 minutes, depending on the amount of Curls added to the air-fryer. Use in recipes. Alternatively, sauté in batches with oil in a large skillet over medium heat, until crisp, about 15 to 20 minutes.

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vegetarian, vegan, meatless, plant-based

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