Ingredients
Protein and Marinade
- 8 ounce bag of Butler Soy Curls
- 3 cups vegan chicken broth (or vegetable broth)
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon dried oregano
- 1 teaspoon granulated onion or onion powder
- 1 teaspoon garlic powder
- 1 ½ teaspoons paprika
- ¾ teaspoon sea salt
- 3 tablespoons extra virgin olive oil OR broth
Vegetables and Toppings
- Hummus (homemade or store-bought)
- Purple or red cabbage
- Cucumbers
- Harissa
- Parsley
- Za’atar
- Optional: pickled red onions, warm pita bread or large flexible flatbread like lavash
Instructions
- Prep work: Begin by preparing your toppings. Make hummus if you are making it from scratch, and thinly slice the purple or red cabbage.
- Marinate cabbage: Place the cabbage in a bowl, break apart any clumps, then squeeze half to a whole small lemon over it and sprinkle with ¾ teaspoon of salt. Mix thoroughly with forks or tongs and let it sit until serving to soften and flavor.
- Rehydrate soy curls: Place soy curls in a large bowl and cover with 3 cups of vegan chicken broth or vegetable broth. Press down to submerge the curls; they may float. Soak for 10 minutes, stirring halfway through if possible.
- Squeeze out excess liquid: Working with a handful at a time, gently squeeze out most of the broth from the soy curls, but they do not need to be completely dry.
- Save broth: Strain and save the remaining broth for use in soups, rice, or other dishes later, or freeze for future use.
- Dry fry soy curls: Heat a large nonstick skillet over medium-high heat. Add the soy curls without oil, and stir occasionally, cooking for 3-4 minutes to brown them. Reduce heat if they begin to burn.
- Add spices and oil: Add 3 tablespoons of olive oil or 1-2 tablespoons of saved broth. Stir to coat the soy curls evenly, then sprinkle in cumin, turmeric, oregano, onion powder, garlic powder, paprika, and salt. Cook for an additional 3-4 minutes, stirring to develop a nice color and flavor. Remove from heat.
- Assemble bowls: In serving bowls, add a generous dollop of hummus, then top with the spiced soy curls. Add marinated cabbage, sliced cucumbers, pickled red onions if using, harissa, parsley, and a sprinkle of za’atar. Serve with warm pita or flatbread. You can also wrap all the content in pita or lavash for a handheld meal.
- Store leftovers: Store all components except hummus and pita separately in airtight containers. Keep refrigerated for 4-5 days or freeze for up to 3 months. Pack harissa separately if using for longer freshness.
Notes
- Note 1: Butler Soy Curls can be substituted with textured vegetable protein (TVP) or your preferred soy or plant-based protein.
- Note 2: Vegan chicken broth can be replaced with any vegetable broth.
- Note 3: Marinating the cabbage softens it and adds tang, but if short on time, you can skip or reduce marinating time.
- Note 4: Using broth instead of oil to moisten soy curls keeps the dish lighter.
- Note 5: Additional toppings can include pickled red onions, tomatoes, olives, or fresh herbs like mint or cilantro to customize your bowl.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegan
