A hearty dinner bowl made with soy curls cooked in homemade BBQ sauce, pinto beans, collard greens, and homemade ranch dressing. Made in just 30 minutes for a delicious weeknight meal.
Friends, August is half way over!
In just a couple of weeks summer will wind down and the kids will head back to school. It’s been an incredible summer – my favorite in years. I have travel to some amazing places, caught up with friends, seen my fair share of sunsets, and spent plenty of time in and near the many rivers that mark the beautiful Pacific Northwest.
And also, despite the wonders of summer, I am ready for fall. As much as I have enjoyed the company of my children the past three months, I am ready for them to go back to school so that I can get back to work. Rather than blogging in the moments between kids, I’ll have full days to work on bringing you, yes YOU, new and exciting things.
But before summer turns into autumn, let’s soak in the last couple weeks of this glorious season with as much adventure as possible. And, of course, a few last minute summer recipes.
To start us off, let’s take a look at these Backyard BBQ Bowls.
Have you tried soy curls yet?
Soy curls are a dehydrated soy product made by soaking the beans in fresh water and then constantly stirring them while they cook. They then get dried at low temperatures which holds in the nutrients making soy curls a fiber and omega-3 rich food. Also, they are delicious.
You can find soy curls in the bulk section at most grocery stores or online.
To make soy curls, we first have to rehydrate them.
To do this, place your soy curls in a shallow dish and add enough warm water to cover. Place a lid on top to keep in the heat and let them set for 10 minutes until they have absorbed the water and become soft.
Next step is to cook them.
In this recipe, I sautéed my soy curls because it gives them a chewier texture with a crispy blackened outside. To sauté, heat oil in a large skillet until it’s very hot. Add soy curls along with your sauce of choice, in this case my homemade BBQ sauce, and cook, stirring occasionally, until the soy curls are heated all the way through and slightly blackened on the outside.
For this Backyard BBQ Bowl, I added some lightly sautéed collard greens and onions along with BBQ pinto beans. Everything gets served over rice (or cauliflower rice for a low carb option) and drizzled with my vegan ranch dressing.
As a result, you’ve got the perfect late summer meal!
So enjoy these final weeks of summer with as much adventure, family, and good food as you can pack in. Because pretty soon, it’s going to be gone.
A hearty dinner bowl made with soy curls cooked in homemade BBQ sauce, pinto beans, collard greens, and homemade ranch dressing. Made in just 30 minutes for an easy and delicious plant based meal.
In a small sauce pan, cook rice according to package instructions.
Place soy curls in a small bowl and cover with warm water. Top with a lid and let sit for 10 minutes to allow soy curls to rehydrate.
Once soy curls are rehydrated, drain the water. Add 1 tbsp of coconut oil to a large skillet over medium heat. Add soy curls to hot oil along with 3/4 cup BBQ sauce. Sauté, stirring frequently, until soy curls are blackened and BBQ sauce has absorbed into the curls (about 10 minutes). Remove from heat and set aside.
In a small skillet, over medium low heat, heat the remaining tbsp of coconut oil. Add onions and sauté until translucent and fragrant, about 5 minutes. Add chopped collard greens and sauté, stirring often, until greens are a shiny dark green color and slightly wilted. Remove from skillet.
Wipe the skillet clean and return to heat. Add pinto beans, remaining 1/4 cup bbq sauce, and nutritional yeast. Stir together until pinto beans are heated all the way through.
Assemble the bowls by placing the rice at the bottom of each bowl. Top with soy curls, collard greens, and pinto beans. Drizzle with vegan ranch and serve immediately.
You can find soy curls online here.