Vegan Cajun Soy Curls with Garlic Butter Creamed Corn
Spicy Cajun soy curls served over sweet, creamy garlic butter creamed corn.
Servings: 4
Calories: 470kcal
Ingredients
Vegan Garlic Butter Creamed Corn
- 6 Ears of Corn
- 6 Cloves Garlic, chopped
- 1 Cup Non-dairy milk, unsweetened I used soy milk
- 1 Tablespoon Cornstarch
- 2 Tablespoons Vegan butter, I used Earth Balance
- Salt and Pepper to taste
Vegan Cajun Soy Curls
- 8 Ounces Soy curls, I used Butler's(soaked/drained according to pkg. directions.
- 1 Tablespoon Olive oil
- 1 Tablespoon Vegan butter
- 3 Cloves Garlic, chopped
- 1 Tablespoon Cajun seasoning*
- 1 teaspoon Smoked paprika
- 1 Cup Vegetable broth
- 1/4 Cup Full fat coconut milk
- Dash of Hot sauce, plus more for serving(optional)
- Salt and pepper to taste
- Roasted tomatoes for serving(optional)**
Instructions
- Start by cutting the corn off of the cobs into a bowl. Save a cup of the corn kernels and set them aside. Add the rest of the corn to a blender or food processor.
- Pulse the corn a few times until it is almost smooth, but has a little texture left. Pour the blended corn into a large non-stick skillet or pot. Heat on medium high.
- Add the garlic and stir to combine. Simmer for a minute, then whisk the cornstarch into the milk. Pour the milk into the corn and whisk to combine.
- Let simmer for a few minutes, whisking occasionally and reducing heat as needed until the mixture has thickened. Season with salt and pepper.
- Then add the reserved whole corn kernels and the vegan butter. Stir and reduce heat to low, let the butter melt and stir in. Leave on low to thicken slightly more and stay hot while you make the soy curls.
- Make the soy curls in a separate large non-stick skillet. Heat the olive oil and vegan butter on medium high. Once the butter has melted, add the garlic and saute for a minute.
- Then add the soy curls that have been soaked and drained. Saute, reducing heat as needed for 3-5 minutes or until the soy curls have browned.
- Sprinkle the soy curls with the Cajun seasoning, paprika and a pinch of salt and pepper. Toss to coat.
- Then pour in the vegetable broth, coconut milk, and a few dashes of hot sauce. Stir to combine and simmer for another 1-2 minutes. Taste and adjust seasonings. You may need more Cajun seasoning or salt and pepper.
- Serve a bowl of creamed corn with soy curls over the top and extra hot sauce and roasted tomatoes if desired.
Notes
*I used store bought Cajun seasoning, most brands have one, but you can also you homemade if you prefer.
**I roasted grape tomatoes, drizzled with about 1 Tbsp. of oil and a few pinches of salt and pepper. At 425 degrees(F) for 10-15 minutes.
Nutrition
Calories: 470kcal | Carbohydrates: 24g | Protein: 29g | Fat: 15g | Saturated Fat: 5g | Sodium: 342mg | Potassium: 193mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1866IU | Vitamin C: 6mg | Calcium: 277mg | Iron: 7mg