Vegan Mexican Rice and Soy Curls Bowl
Ingredients
- avocado
- black beans
- corn
- cilantro
Mexican rice
- 3 roma tomatoes
- 3 cloves garlic, peeled
- 1 jalapeno, end removed
- 1/4 roughly chopped yellow onion
- 1 tablespoon neutral oil
- 2 cups white jasmine rice
- 3 cups vegetable broth
- 1/4 teaspoon salt or to taste
Soy curls
- 1 cup dry soy curls
- 1/2 cup white vinegar
- 2 cups hot water
- 1/2 vegetable bouillon cube or 1 teaspoon vegetable bouillon base
- 1 teaspoon cornstarch
- 2 teaspoons sazon
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 teaspoons soy sauce
- salt and pepper to taste
- juice of 1/2 lime
Preparation
Assemble the bowl by combining the prepared Mexican rice, soy curls, avocado, black beans, corn, and cilantro.
Mexican rice cooking
In a blender, add tomatoes, garlic, jalapeno and onion and blend on high until smooth
Warm some oil in a pan with a pinch of salt and then add in rice and move it around to lightly toast it for a few minutes, about 3-4 minutes
Pour in the tomato puree and sauté it into the rice until rice absorbs it
Pour in vegetable broth, give a good stir and bring to a boil, then reduce to a low simmer and cover with a lid and cook for 12-15 minutes until rice absorbs all the liquid
Remove from heat and let sit for 3-5 minutes then fluff with a fork and enjoy
Soy curls sauté
In a bowl, add your soy curls and pour over top hot water, vegetable bouillon, and vinegar, then allow to sit and soak for at least 5-10 minutes
Drain the liquid using a mesh strainer and carefully squeeze out as much liquid from the soy curls as you can
Add your soy curls to a bowl and pour in your cornstarch, sazon, garlic powder, onion powder, paprika, ground cumin and coriander then toss to coat
To a warmed skillet with a teaspoon of oil add your soy curls, then your soy sauce and sauté until your soy curls have released a good bit of moisture and start to firm up and lightly brown, about 5-10 minutes
At the very end, add a squeeze of lime juice over top and serve
