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Updated: Oct 11, 2021

One pot dinners are always a bonus. This one uses Butler Soy Curls(any plant-based chick'n would be equally yum), carrots, mushrooms, orzo and spinach in a creamy Parmesan sauce. I added white wine, but as always, it's completely optional.


6 oz (3/4 bag) Butler Soy Curls

2 cups water

2 Tbsp vegan butter

2 carrots, chopped

8 oz cremini mushrooms, quartered

2 large shallots, chopped

3 cloves garlic, minced

1 tsp thyme

2 Tbsp flour

3 cups "no chicken" broth

1/2 cup white wine(optional)

2 tsp Dijon mustard

1 cup orzo pasta

1/2 cup vegan Parmesan cheese, shredded

1/3 cup unflavored non-dairy creamer(or coconut milk)

8oz baby spinach


1. Heat 2 cups water to near boiling. Place soy curls in a bowl then pour hot water over soy curls. Let stand 10 minutes to rehydrate. Drain and pat dry, squeezing liquid out of the soy curls(I use my salad spinner to remove liquid then pat dry in a towel). Return to bowl, season well with salt and pepper and toss.

2. In a large skillet/Dutch oven over medium-high heat with 2 Tbsp oil, cook soy curls until browned, approximately 6 to 7 minutes. Remove from skillet and set aside.

3. Return skillet to medium-high heat with another 2 Tbsp oil. Sauté carrots, shallots and mushrooms, stirring frequently for 5 minutes. Season well with salt and pepper while cooking. Add garlic and thyme then continue to cook for another minute.

4. Sprinkle flour over vegetables then continue to cook another minute. Stir in "no chicken" broth, white wine and Dijon mustard. Stir in orzo. Bring to a boil then reduce heat and simmer, stirring occasionally, for 7 minutes.

5. Stir in vegan Parmesan cheese and plant-based creamer then stir in spinach. Continue to cook until spinach wilted, approximately 2 to 3 minutes. Return soy curls to the skillet and continue to cook until heated through, approximately 2 minutes. Taste and adjust seasonings before serving.

Inspired by Damn Delicious

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