Oven-Roasted Potatoes and “Sausage” Soy Curls

Oven-roasted potatoes and veggies are straight up comfort food. We serve them as a side, or as the base layer of a meal. Today we served them with soy curls that really could fool you that they aren’t in fact sausage. We also served them with the lovely creaminess of our Cashew Cream Sauce, which takes this to a whole other level.

Potatoes and Asparagus

Ingredients:
3 pounds fingerling/mini potatoes
24 sprigs of asparagus
2 Tbls tahini sauce
1 tsp garlic powder
1 tsp onion powder
1 Tbls sesame seeds
1 Tbls poppy seeds
1 tsp Italian seasoning
½ black pepper
½ tsp salt

Directions:
1) Preheat oven to 425.
2) Cut potatoes into quarters or bit size pieces.
3) Place potatoes into large bowl and toss with tahini sauce until coated.
4) Spread potatoes out on parchment covered baking pan.
5) Cut asparagus into inch long pieces and spread them out on baking pan with
potatoes.
6) Sprinkle the potatoes and asparagus with all the seasonings.
7) Bake for 20 minutes and remove from oven and toss the potatoes and
asparagus.
8) Place back into oven and cook for another 20 minutes or until potatoes and
asparagus are tender.

Italian Sausage Soy Curl Tenders

After 40 years of eating the standard American diet, we grew used to meat being a central part of a meal. We’ve found soy curls to be a perfect addition to fulfill that satisfaction factor while skipping all the drawbacks of meat itself. There are so many meals that these soy curls can accent and make even better.

Ingredients:
1 8 oz. package soy curls
6 cups veggie broth ( we use the better than bouillon veggie stock)
2 tsp Italian seasoning
1 tsp black pepper
1 tsp whole fennel seeds
1 tsp crushed/chopped fennel seeds
1 tsp paprika
1 tsp salt
2 tsp garlic powder
2 tsp dried minced onions

Directions:
1) Preheat oven to 375
2) In large pot bring the 6 cups of veggie broth to a boil
3) Add soy curls to boiling veggie broth and turn off heat and let stand for 10 to 15 minutes
4) Mix all dry ingredients in large bowl.
5) Drain and squeeze out some of the absorbing water in curls
6) Add curls to dry ingredients and mix until all curls are coated.
7) Line large baking sheet with parchment paper
8) Place curls in a single layer on baking sheet.
9) Bake for 15 minutes, turn the curls over and mix up and bake for an additional 10 to 15 minutes or until desired crispness is reached. (We like ours softer and do 10 minutes on the second time.)