Soya Chunk Jardineira
A comforting vegan stew of soya chunks and vegetables with a touch of red wine and spices
INGREDIENTS
- 120 g Soya chunks
- 2 tbsp Olive oil
- 1 Large onion
- 3 cloves Garlic
- 0.5 glass Red wine
- 400 ml Homemade tomato sauce (or tinned chopped tomatoes)
- 3 Potatoes
- 2 Carrots
- 1 cup Peas
- 2 tsp Dijon mustard
- 1 tsp Red pepper paste
- 1 tbsp Lemon juice
- 5 leaves Bay
- 1 tsp Black pepper
- 1 tsp Piri-piri
- 1 tbsp Ground cumin
- 1 tbsp Garlic powder
- 1 tsp Paprika
- Salt, to taste
- Water, as needed
INSTRUCTIONS
- 1 Put the soya chunks in a bowl, cover with boiling water, add the lemon juice and a few of the bay leaves and leave to rehydrate for a few minutes. Then drain the soya and squeeze it well to get rid of the water it has absorbed. Set aside.
- 2 Heat the olive oil in a pot, add the onion sliced into half-moons and sauté until golden.
- 3 Add the chopped garlic, the drained soya chunks and the rest of the bay leaves. Stir well and let them brown, stirring often so nothing sticks.
- 4 Pour in the red wine and let the alcohol cook off.
- 5 Meanwhile, peel the potatoes and cut them into small cubes, and slice the carrots into half-rounds.
- 6 Add the tomato sauce to the pot, top up with water to cover, bring to the boil and add the potatoes and carrots.
- 7 Season with salt, black pepper, piri-piri, Dijon mustard, red pepper paste, ground cumin, garlic powder and paprika. Stir well and cover the pot. Simmer over a low heat for about 30 minutes, checking the potatoes and carrots are cooked and adjusting the seasoning if needed.
- 8 When the vegetables are tender, add the peas and cook for another 5 minutes. Serve hot.
