One Pot Vegan Soy Curl Florentine

Vegan Florentine Recipe
plant-based, vegan, gluten-free, refined sugar free

Ingredients:

• 1/2 Package soy curls (rehydrated and drained according to package instructions)*
• 2 Cloves garlic, minced
• 1 Onion, diced
• 1/4-1/2 cup Sun dried tomatoes
• 8 oz. Mushrooms, diced
• 1 Tbsp Tapioca flour (or substitute flour of choice)
• 1 Tbsp Vinegar (any type you have on hand)
• 2 cups Vegetable broth (oil- and sugar- free)**
• Cashew cream (1 cup Raw cashews blended with 1 cup water)
• 1 tsp Salt
• 1/2 tsp Garlic powder
• 1/4 tsp Pepper
• 8 oz. Gluten-free uncooked pasta (or pasta type of choice), use a short-cut pasta like penne or macaroni
• 1/4 cup Nutritional yeast
• 2 cups Spinach (fresh or frozen)
  

Instructions:

1. In a large pot add the soy curls, garlic, onion, sun-dried tomatoes, and mushrooms over medium heat; cook for about 10 minutes. Add a few tablespoons of water to avoid sticking.
2. Stir in the Tapioca flour and cook for 1-2 minutes while stirring.
3. Next whisk in the vinegar, broth, and cashew cream.
4. Season with the salt, garlic powder, and pepper.
5. Now add in the uncooked pasta (ensure the liquid covers all the pasta), cover and bring to a boil then reduce heat to a simmer.
6. Continue simmering until pasta is cooked through. Make sure to stir the pasta every few minutes to ensure all pasta cooks evenly and scrape to bottom to avoid burning.
7. When pasta finished, stir in the nutritional yeast and spinach and remove from heat.
8. Enjoy!

*Note: You can substitute other proteins if you do not have soy curls on hand such as tofu, tempeh, or beans. 

**Note: If you have a hard time finding compliant vegetable broth, use 2 cups water with the addition of 1 tablespoon Tamari or Soy sauce.