Vegan Stew

Name: Vegan Stew
Total time: 3600 s
Yield: Serves 2 servings
Ingredients: 1 cup textured soy protein (about 80 grams); 2 cups vegetable broth (1 cup for soaking, 1 cup for cooking) (about 480 ml); 2 tablespoons soy sauce; 1 teaspoon sweet paprika; Salt, to taste; 1 onion; 2 cloves garlic; 2 tablespoons olive oil; 1/4 cup red wine (about 60 ml); 1 tablespoon tomato sauce; 3 potatoes; 2 carrots; 1/2 cup frozen peas (about 75 grams); 1 cup water mixed with 1 tablespoon flour (about 240 ml water, 8 grams flour)

Naomi @cook_114068236

No fuss, easy, and just like the classic country-style stew.

Naomi @cook_114068236

No fuss, easy, and just like the classic country-style stew.

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Ingredients

1 hour

Serves 2 servings

1 cuptextured soy protein (about 80 grams)
2 cupsvegetable broth (1 cup for soaking, 1 cup for cooking) (about 480 ml)
2 tablespoonssoy sauce
1 teaspoonsweet paprika
Salt, to taste
1onion
2 clovesgarlic
2 tablespoonsolive oil
1/4 cupred wine (about 60 ml)
1 tablespoontomato sauce
3potatoes
2carrots
1/2 cupfrozen peas (about 75 grams)
1 cupwater mixed with 1 tablespoon flour (about 240 ml water, 8 grams flour)
1 bay leaf

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Steps

1 hour

1

Soak the textured soy protein in 1 cup of hot vegetable broth with soy sauce, paprika, and salt.
2

Sauté the chopped onion and garlic in olive oil until golden brown.
3

Add the drained soy protein and red wine, and cook until the alcohol evaporates.
4

Stir in the tomato sauce and mix well.
5

Add the chopped potatoes and carrots, and mix.
6

Pour in 1 cup of vegetable broth and add the bay leaf. Cover and cook over medium heat for 30 minutes.
7

With 10 minutes left, add the thawed peas and 3 tablespoons of the water and flour mixture, previously heated in the microwave.
8

Serve hot.