If you’ve ever wondered just how versatile soy curls can be, this cozy bowl from Shane & Simple is a delicious place to start.
It brings together creamy, cheesy vegan grits, smoky BBQ soy curls, tender sautéed kale, and tangy pickled red onions for a comforting combination of savory, sweet, smoky, and fresh flavors.
What makes this recipe especially worth trying is the way the soy curls take center stage. Once rehydrated and coated in BBQ sauce, they become hearty, satisfying, and packed with flavor, making them an easy plant-based addition to everything from grain bowls and sandwiches to tacos, salads, and weeknight dinners.
Soy curls are made from whole soybeans and can be ready in as little as 10 minutes, which makes them especially handy for quick meals. Curious if soy curls are healthy? Find out here!
This recipe from Shane & Simple perfectly shows why we love keeping soy curls in the pantry. Serve this bowl for a hearty breakfast, brunch, or an easy midweek dinner. Either way, it’s the kind of satisfying plant-based comfort food that may just inspire you to start experimenting with soy curls in a whole lot more ways!
Cheesy Vegan Grits Bowl with BBQ Soy Curls and Kale
Ingredients
- 1 batch Easy Cheesy Vegan Grits
- ½ batch Quick & Easy BBQ Soy Curls
- 1 batch Easy Oil-Free Sautéed Kale
- ⅓ batch of Easy Pickled Veggies recipe to make Pickled Red Onion.
Find these recipes below!
Cheesy Vegan Grits:
- 1 cup yellow corn grits
- 2 cup unsweetened almond milk
- 2 cups low-sodium vegetable broth
- ½ cup nutritional yeast
- Salt and pepper to taste
- Add the unsweetened almond milk and low-sodium veggie broth to a saucepan and bring to a boil over medium-high heat.
- Once the liquid starts to boil you can reduce the heat to low and slowly whisk in the grits. Slow and steady is the key because it prevents them from getting lumpy and clumpy. Once the grits are fully incorporated, add the nutritional yeast, if you want, for the cheesiness.
- Let the grits cook over low heat for 15-20 minutes and stir or whisk frequently.
BBQ Soy Curls
- Butler Soy Curls (8-ounce bag)
- 1 batch Easy Homemade BBQ Sauce
- Place soy curls in a bowl and cover with warm water and let soak for 10 minutes.
- While soy curls are soaking, preheat a nonstick skillet over medium-low heat and prepare Easy Homemade BBQ Sauce.
- Drain soy curls, add to skillet and cover with BBQ sauce. Cook for 10 minutes or until completely heated.
- Remove from heat and serve.
Sautéed Kale
- (1) 10–ounce bag of chopped kale (roughly 5 cups)
- ¼ cup water
- 2 Tbsp nutritional yeast
- 2 tsp. garlic powder
- Juice of half a lemon
- Salt to taste (optional)
- Remove the stems and roughly chop the kale leaves.
- Preheat a large skillet over medium-high heat.
- Add your kale and let it cook for several seconds. Add the water, stirring occasionally, and cook the kale until it wilts and turns bright green.
- Transfer all the kale to a large serving bowl, add the nutritional yeast and garlic powder then toss.
- Top it all off with a drizzle of fresh lemon juice.
Quick Pickled Veggies
Veggies
- 2 medium-sized carrots cut into strips
- 12–14 radishes, sliced
- 1 red onion, sliced
Pickling Liquid
- 1 cup of hot water
- 1 cup of rice vinegar
- 1 cup of white vinegar
- 3 Tbsp. of sweetener (maple syrup, organic cane sugar, sucanat)
- 1 ½ tsp. salt
- Pack each of the veggies into individual 8-oz. glass jars.
- Mix together all the pickling ingredients until the salt and sweetener have dissolved. To make it more tangy, add vinegar. If you want it sweeter, add more sweetener. To make it more savory, add a little salt.
- Fill each jar to the top with the pickling liquid.
- Attach the lids to the jars and let pickled veggies sit in the fridge for at least 20 minutes. The longer, the better.
