Vegan Soy Curd Cheese Recipes

CHUNKY CORN CHOWDER (VEGAN)

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and begun to brown slightly, about 7 minutes. Remove from heat and set aside.
• Combine the vegetable broth, potatoes, carrots, corn, 1 1/2 cups soy milk, garlic powder salt, and pepper in a large pot. Bring to a boil over medium-high heat, then stir in the onion mixture. Reduce heat to medium-low and simmer, uncovered, until the potatoes and carrots are tender, about 20 minutes.
• Whisk together the flour and remaining 1/2 cup soy milk in a bowl. Stir the mixture into the soup, and continue to simmer until the soup has thickened, about 10 minutes. Stir in the parsley before serving.

VEGAN SOY CURD CHEESE

Steps:

• Make a paste of the soya flour and a little water.
• Bring the rest of the water to the boil and pour onto the soya paste.
• return soya to the pan and bring to the boil stirring constantly. Simmer for 5 minutes.
• Remove from the heat and stir in the lemon juice. leave to cool.
• Place a square of damp muslin in a sieve and pour the contents of the pan through the muslin and squeeze out any extra water.

BASIC VEGAN QUICHE WITH SOY CHEESE

Steps:

• Preheat the oven to 400 degrees. Cook the onion, mushrooms and garlic in oil until soft, about 3 to minutes.
• Press the pastry into a quiche dish and bake for 5 minutes.
• In a blender or food processor, process the tofu, soy milk and salt and pepper until smooth.
• Mix together the tofu and veggies and add the vegan cheese. Gently pour into baked pastry.
• Layer the sliced tomatoes across the top of the quiche.
• Bake for 50 minutes to an hour, or until done.