Vegan BBQ Chicken Sandwich & Red Roasted Rosemary Potatoes
If you're needing help figuring out what to make for lunch or dinner, look no more. This is a nicely balanced meal, if you add a salad to it. Sometimes you just need a barbeque sandwich, and when the craving comes, this is the perfect recipe to fill that craving.
Soy curls are a great friend to us vegans and vegetarians. It is a great meat substitute that is not as processed as a lot of the veggie meats out there. Soy curls come from the whole soy beans, but they are dehydrated. They are free from chemicals, additives, and are non-GMO.
Soy curls are typically sold at health foods stores, but if you can't find any in your area don't worry, because you can always buy them online. Trust me, they're worth it.
BBQ Chicken Recipe :
2 cups soy curls
1 1/2 cups water
1 Tbsp olive oil
1/2-3/4 cup barbeque sauce
Soak the soy curls with water for 10 minutes, to rehydrate them. Drain the access water. On medium heat add olive oil to the bottom of your pan, and add the soy curls. Allow them to cook for around 5-10 minutes until they begin to become crispy. Add the barbeque sauce and continue to cook for 5 minutes. Remove from heat and it's ready. You can eat this however you want, but it's especially good as a sandwich.
Red Roasted Rosemary Potatoes:
1 1/2 lbs of little red potatoes
2 TBSP olive oil
1 1/2 tsp rosemary (fresh or dried)
1 Tbsp nutritional yeast flakes (optional)
salt to taste
Slice the potatoes in half, about 1/2 an inch thickness. Place the potatoes in a bowl and add the olive oil, rosemary, nutritional yeast flakes and salt, and mix them until the potatoes are well coated. Place your potatoes on a baking sheet, and place them in the oven at 425 degrees ferenheit for 20-25 minutes. Remove from them from the oven and serve.