Last night I was trying to think of what to make for dinner. When I can’t decide, I try to narrow it down – which ethnicity? which ingredients? comfort food or healthy? saucy or not sauce? Yesterday, I was feeling like Butler Foods soy curls but not saucy. Not a stew or soup. I wanted lemon and then I thought why not go Greek?
Greek flavors are some of my favorites – lemon, oregano, garlic. It’s a trifecta of flavors. The dish I made is a simple one of soy curls marinaded in lemon juice, garlic and oregano and then fried in a skillet. I added some green olives and some of the brine as well.
I fried a couple of the lemon slices in the pan. There was a time when I thought I hated lemon and wouldn’t touch it. Now I love lemon and if you’ve never eaten a browned, fried slice of lemon, let me tell you, it’s delicious.
On the side, lemon-roasted potatoes and steamed broccoli.
Topping it all is a vinaigrette made with lemon juice, oregano and garlic. The same three flavors in each component of the dish.
This was a simple dish but so filled with flavor and definitely a favorite. It’s perfect for a weekday dinner and doesn’t take a lot of ingredients. I think you’ll like it too. Opa!
Greek Lemon Soy Curls and Potatoes
GF
For the Marinade:
Juice of one large lemon
3 cloves garlic, minced
1 Tbs. dried Greek oregano
½ tsp. kosher salt
¼ tsp. black pepper
Vegetable broth
1 package Butler Soy Curls
For the potatoes:
4 large russet potatoes, scrubbed and cut into wedges
2 tsp. garlic powder
2 tsp. dried oregano
Zest of one lemon
Cooking oil spray
Kosher salt to taste
For the dish:
Vegetable oil, for frying
2 Tbs. green olives plus brine
1 lemon, cut into slices
Juice of 2 lemons
1 tsp. dried oregano
1 tsp. garlic powder
Kosher salt and pepper to taste
3 Tbs. extra-virgin olive oil
Fresh parsley, chopped for garnish
Combine the ingredients for the marinade in a large bowl. Empty the soy curls into the bowl. Make sure there is enough liquid to cover them. If not, add more broth. Let marinate for 20 minutes minimum. Drain and squeeze out any excess liquid from the soy curls. Pat dry.
Preheat the oven to 400 degrees. Toss the potato wedges with garlic powder, oregano and lemon zest. Arrange in a single layer on a parchment-lined baking sheet. Spray with cooking oil and roast for 20 minutes. Flip the potatoes, adding more cooking oil spray if desired, and roast another 20 minutes or until the potatoes are golden-brown and crisp-tender. Remove from the oven and season with salt to taste.
While the potatoes are roasting, heat a large pan over medium-high heat. Add a few spoons of vegetable oil to the pan and add the soy curls to the pan. Fry until the soy curls are browned and crisp on both sides, about 10-12 minutes total. Add the olives and lemon slices to the pan along with some of the brine from the jar and toss to mix with the soy curls. Cook until the lemon slices are browned. Remove from the heat.
Make the vinaigrette by combining the lemon juice, garlic, oregano, salt and pepper. Mix in the olive oil and taste for seasoning adjustments.
Serve the potatoes and soy curls on each plate along with a few lemon slices. Spoon the lemon vinaigrette over the potatoes and soy curls. Garnish with fresh parsley, if desired.
The “V” Word: Say it. Eat it. Live it.
Print Greek Lemon Soy Curls and Potatoes Author: Rhea Parsons Recipe type: Entree Cuisine: Greek Ingredients- For the Marinade:
- Juice of one large lemon
- 3 cloves garlic, minced
- 1 Tbs. dried Greek oregano
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- Vegetable broth
- 1 package Butler Soy Curls
- For the potatoes:
- 4 large russet potatoes, scrubbed and cut into wedges
- 2 tsp. garlic powder
- 2 tsp. dried oregano
- Zest of one lemon
- Cooking oil spray
- Kosher salt to taste
- For the dish:
- Vegetable oil, for frying
- 2 Tbs. green olives plus brine
- 1 lemon, cut into slices
- Juice of 2 lemons
- 1 tsp. dried oregano
- 1 tsp. garlic powder
- Kosher salt and pepper to taste
- 3 Tbs. extra-virgin olive oil
- Fresh parsley, chopped for garnish
- To make the soy curls: combine the ingredients for the marinade in a large bowl. Empty the soy curls into the bowl. Make sure there is enough liquid to cover them. If not, add more broth. Let marinate for 20 minutes minimum. Drain and squeeze out any excess liquid from the soy curls. Pat dry.
- Preheat the oven to 400 degrees. Toss the potato wedges with garlic powder, oregano and lemon zest. Arrange in a single layer on a parchment-lined baking sheet. Spray with cooking oil and roast for 20 minutes. Flip the potatoes, adding more cooking oil spray if desired, and roast another 20 minutes or until the potatoes are golden-brown and crisp-tender. Remove from the oven and season with salt to taste.
- While the potatoes are roasting, heat a large pan over medium-high heat. Add a few spoons of vegetable oil to the pan and add the soy curls to the pan. Fry until the soy curls are browned and crisp on both sides, about 10-12 minutes total. Add the olives and lemon slices to the pan along with some of the brine from the jar and toss to mix with the soy curls. Cook until the lemon slices are browned. Remove from the heat.
- Make the vinaigrette by combining the lemon juice, garlic, oregano, salt and pepper. Mix in the olive oil and taste for seasoning adjustments.
- Serve the potatoes and soy curls on each plate along with a few lemon slices. Spoon the lemon vinaigrette over the potatoes and soy curls. Garnish with fresh parsley, if desired.
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