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Parsnip and pear curry

updated

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Ingredients for 2 servings:

  • 75 g soy shreds
  • 500 ml vegetable broth, vegan
  • 250 g parsnip(s)
  • 1 pear(s)
  • some lemon juice
  • 3 tbsp soy yogurt (yogurt alternative)
  • e.g. curry powder
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegan winter meal with soy strips

Bring the soy shreds to a boil in the vegetable broth and let them soak for about 10 minutes, or according to the package instructions. Dice the parsnips and pear. Drizzle the pear with lemon juice. Add the diced parsnips to the vegetable broth and soy shreds in the pot, bring back to a boil, and simmer until the parsnips are tender. Add the pear and soy yogurt and season with curry powder, salt, and pepper. Rice goes well with the dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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