vegan MoFo day 24: bbq soy curled quesadillas breakfast inspired by Sarah.
if you haven't visited of Sarah's blog, I'm Vegan, and no I'm not starving, then you totally be checking it out right now! she makes crazy deeeelicious vegan eats and has the cutest little lady, Livi! you should check out her blog, fo 'sho! a bit ago she posted these ridiculously delicious look'n quesadillas stuffed with bbq soy curls and since then i've been craving them. yesterday they were created (using brown rice tortillas and cheddar daiya) and oh. my. science. were these quesadillas enjoyed to the fullest extent. mmmmmmmmmm! i'm pretty sure the remainder of the bbq soy curls will only be gobbled up inside warm quesadillas oozing with cheeze, 'cause it's simply the best! thanks, Sarah!
i also wanted to share our bourbon-maple bbq sauce recipe with you all - here ya go!
(makes enough to thoroughly cover a 1/2 bag 'o soy curls)
1 shot of your favorite bourbon (we use Old Crow or Jack)
1/4 large red onion, minced
1/2 cup ketchup
5 cloves o' garlic, minced
3 packed tbsp brown sugar
2 tbsp maple syrup
2 tbsp apple cider vinegar
1 tbsp blackstrap molasses
2 tsp olive oil
big pinch of sea salt
big pinch of garlic powder
big pinch of onion powder
olive oil cooking spray
what 'cha gotta do:
spritz a cast iron skillet with the olive oil cooking spray. heat the pan to medium & saute the red onion with a pinch of sea salt until the onion just starts to brown. make a well in the middle of the onions and place the 2 tsp of olive oil + minced garlic in the well & once the garlic is fragrant give it a good mix'n. turn the heat to to medium-high and add add in the bourbon. let this cook down for 2 minutes then add in the apple cider vinegar. stir well & let this cook down for another 2 minutes. lower the heat to low and add in the remaining ingredients. stir well & simmer for 5 minutes.
(the soy curls we reconstituted in water + 1/2 not-chicken bouillon cube. after 10 minutes we strained the soy curls and used a coffee mug to squish all the moisture we could out of them while they were sitting in the strainer. then we tossed them in the pan with the bbq sauce and let them hang out with the heat off (but the cast iron still over the burner) for 5 minutes. that's it!))