This is the first recipe we made from our new Vegan Pizza cookbook. We haven’t yet made a full pizza from the book, but we used a recipe for soy curls. At the same time, we wanted to make a deep dish pizza [one thing we miss from Chicago], so we did both. We made it in a cheese cake pan - the walls held in the crust. It’s not actually as thick as it looks, more like a crust bowl. Then we added tomato sauce, teese mozzarella, olives, mushrooms, and garlic soy curls.
The soy curls were simple to make, just cook them in a pan. They turned out really good, chewy but with a nutritional yeast crust. The flavor held up, even in a thick deep dish pizza with other toppings. They’re also delicious to eat on their own as a snack.
Garlic Soy Curls
from Vegan Pizza
makes 2 cups
-4 oz. soy curls
-1 + 1/2 cups boiling water
-1 tbsp soy sauce
-1 tsp granulated garlic
-2 tbsp nutritional yeast
1. In a small bowl, combine soy curls and boiling water. Let stand until softened, about 10 minutes. Drain soy curls, pressing out as much water as possible.
2. Toss soy curls with soy sauce and garlic.
3. Heat oil in a large skillet. Add soy curls and cook, stirring often until browned and chewy, 10 - 15 minutes.
4. Sprinkle in nutritional yeast and stir until soy curls are completely coated. Cook for another few minutes until nutritional yeast has begun to melt into them. Add salt to taste.