1 bag Butler™ Soy Curls, prepared according to package directions
1 yellow onion, sliced
1 green bell pepper, sliced
1 container sliced baby bella mushrooms
1.5 cups vegetable stock
1 tsp no-beef base (Better than Bouillon)
1 tbsp garlic paste
1 package cheese tortellini
1 cup shredded provolone cheese
Chicago Steak seasoning, to taste
Directions
Heat your Blackstone griddle to medium/medium-high heat. Add 1-2 tbsp oil and sauté the onion, bell pepper, and mushrooms until softened. Add the prepared soy curls and season with Chicago Steak seasoning to taste.
On the opposite side of the griddle, add the cheese tortellini. Squirt water around the tortellini and cover with a basting dome to steam for 2-3 minutes. Once steamed, combine the tortellini with the sautéed vegetables and soy curls.
In a small bowl, whisk together the vegetable stock, no-beef base, and garlic paste until well combined. Pour this mixture over the tortellini and vegetables, tossing to combine.
Sprinkle the shredded provolone cheese over the tortellini mixture and cover to allow the cheese to melt.
Once the cheese has melted, mix everything together and serve on a large platter.
