Soy Stew
Soy and mushroom stew in a seasoned tomato sauce
LUNCH/DINNER
Total
45min
Prep
15min
Cook
30min
Servings:servings
- 180 grTextured Soy Protein (coarse)
- 250 grBrown Mushrooms
- 250 mlTomato Pulp (or 4 ripe tomatoes, diced)
- 1Large Onion
- 4 clovesGarlic
- 1Bay Leaf
- 1 tbspApple Cider Vinegar
- Boiling Water as needed
- Soy Sauce to taste
- Fresh Parsley to taste
- Paprika to taste
- Wholegrain Mustard to taste
- Salt to taste
Soy Stew
Soy and mushroom stew in a seasoned tomato sauce
LUNCH/DINNER
Total
45min
Prep
15min
Cook
30min
Servings:servings
INGREDIENTS
- 180 grTextured Soy Protein (coarse)
- 250 grBrown Mushrooms
- 250 mlTomato Pulp (or 4 ripe tomatoes, diced)
- 1Large Onion
- 4 clovesGarlic
- 1Bay Leaf
- 1 tbspApple Cider Vinegar
- Boiling Water as needed
- Soy Sauce to taste
- Fresh Parsley to taste
- Paprika to taste
- Wholegrain Mustard to taste
- Salt to taste
INSTRUCTIONS
- 1Place the soy protein in a bowl and cover with hot water. Leave to hydrate for 15–20 minutes, then drain well. Set aside.
- 2Slice the mushrooms, dice the onion and mince the garlic.
- 3In a saucepan, heat the olive oil and sauté the onion until translucent. Add the garlic and bay leaf.
- 4Add the mushrooms and cook until softened.
- 5Add the soy protein, soy sauce and vinegar and stir to combine. Cook for 5 minutes.
- 6Season with parsley, paprika, wholegrain mustard, salt and black pepper.
- 7Add the tomato pulp (or diced ripe tomatoes) and enough water to just cover the soy. Stir well.
- 8Adjust seasoning if needed.
- 9Cover and simmer on low heat for 20 minutes.
- 10If needed, add more boiling water and adjust seasoning.