Ingredients
8 ounces soy curls
3 cups low-sodium vegetable broth
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup raw cashews
1 cup water
2 tablespoons vegan butter
2 garlic cloves, minced (or 2 teaspoons jarred minced garlic)
1/3 cup white wine (Pinot Grigio recommended)
1/4 cup fresh lemon juice (juice of 2 lemons)
1 jar marinated artichoke hearts, drained and chopped
2 tablespoons capers
Instructions
- Soak the Soy Curls. Add the soy curls to a bowl with a lid (we'll be using the lid later for easier draining) and pour in 3 cups low-sodium vegetable broth. Let them soak for 10 minutes.
- Blend the Cashew Cream (While the Curls Soak): Add the cashews and water to a high-speed blender. Blend for 60 seconds, or until completely smooth. Set aside.
- Drain the Soy Curls: When finished soaking, hold the lid slightly ajar and pour the excess broth into a measuring cup to reserve for later.
- Coat the Soy Curls: Add the flour, salt, and pepper to the bowl of soaked soy curls. Toss with a fork to coat evenly.
- Brown the Soy Curls: Preheat a large pan over medium heat. I love my 5.5 Quart Pot for this. Once hot, add the vegan butter and the coated soy curls. Cook for 10 minutes, stirring occasionally (not too often — browning is your friend, about every 2-3 minutes should do).
- Add the Garlic: Stir in the minced garlic and cook for about 30 seconds, still over medium heat.
- Deglaze and Build the Sauce: Move the soy curls to the edges of the pan to create a space in the center. Pour in the white wine, then add the remaining broth, fresh lemon juice, and the blended cashew cream. Reduce heat to low and let the sauce thicken for 2–3 minutes.
- Finish the Dish: Add the drained chopped artichoke hearts and capers. Stir gently to combine, let everything warm through, then remove from heat and serve.
Notes
Gluten-Free Option: If you need this to be gluten-free, replace the all-purpose flour with a 1:1 gluten-free flour blend. The texture comes out just as golden and lightly crisp — no other modifications needed.
Storing Leftovers: This dish keeps beautifully! Store leftovers in an airtight container in the fridge for 4–5 days. The sauce thickens as it chills (hello, flavor boost!), but loosens right back up when reheated.
Freezing for Later: Yes, you can freeze it! Place cooled leftovers in a freezer-safe airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a nonstick skillet over medium-low heat until warmed through, or place in an oven-safe dish at 350°F (175°C) for 12–15 minutes. Add a splash of broth if you want a slightly saucier finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Dish
- Method: Stove Top
- Cuisine: Italian-Inspired