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Hearty Soy Curl Stew

Hearty Soy Curl Stew with Cheesy Pastry Straws

Course Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8



  • 1 pkg soy curls, soaked in water for 10 mins
  • 3 tbsp olive oil
  • 2 yellow onions, diced
  • 3 cloves garlic, minced
  • 3/4 cup flour
  • 3/4 cup vegan butter
  • 2 cups carrots, diced, fresh, canned or frozen
  • 2 cups peas, fresh, canned or frozen
  • 6 cups vegetable broth
  • 2 tbsp better than bouillon no chicken base

Cheesy Pastry Straws

  • 2 pkg pastry dough, thawed, tenderflake is vegan friendly
  • 2 tbsp olive oil
  • 1 cup shredded vegan mozzarella


Cheesy Pastry Straws

  1. Preheat oven to 425ºF.

  2. Remove pastry dough from packaging and split into 2 halves. Divide each half into 4 pieces.

  3. Take one piece and gently twist into a straw-like shape. Do this with all pieces.

  4. Transfer each piece onto a cookie sheet lined with parchment or silicon mat. Brush with olive oil and sprinkle with cheese.

  5. Bake for 20 minutes or until golden brown. Remove from oven and allow to cool.


  1. Heat olive oil in a pot on medium heat.

  2. Add onions and garlic and saute until translucent. Add soy curls and continue to cook until golden brown.

  3. Add butter and then the flour as soon as the butter has melted so the flour has a chance to coat the soy curls.

  4. Pour in broth and no chicken bouillon base and continue to stir until bouillon is completely mixed in.

  5. Add in carrots and peas and reduce heat to a simmer to allow veggies to cook.

  6. Adjust seasonings and serve immediately with cheesy pastry straws!