Vegetable stew with soy meat
4 servings
45 minutes
Vegetable stew with soy meat is a cozy and warming dish that harmoniously combines the rich flavors of vegetables and the tenderness of plant protein. Its roots go back to Russian culinary traditions, where stewed vegetables held a special place due to their simplicity and health benefits. Soy meat, gaining popularity among health enthusiasts, adds an interesting texture and nutrition to the dish. The stew's flavor is rich and layered: the sweetness of carrots, slight acidity of tomato paste, softness of potatoes, and richness of spices create a perfect combination. It should be served with fragrant fresh herbs that add freshness to the dish. The stew is ideal for a vegetarian menu and perfectly satisfies while remaining light on digestion.
1
Prepare all the ingredients.
2
Chop the onion and garlic finely.
- Onion: 1 head
- Garlic: 2 cloves
3
Slice the carrot into half rings. Peel the potato and cut it into large cubes.
- Carrot: 1 piece
- Potato: 300 g
4
Cut the zucchini and eggplant into pieces of the same size.
- Zucchini: 1 piece
- Eggplant: 1 piece
5
Remove seeds from the pepper and cut it into large pieces.
- Red sweet pepper: 1 piece
6
In a thick-walled pot, heat vegetable oil and sauté the onion until translucent. Then add garlic and fry for another 30 seconds.
- Vegetable oil: 30 ml
- Onion: 1 head
- Garlic: 2 cloves
7
Add carrot and tomato paste, fry while stirring for about 5 more minutes.
- Carrot: 1 piece
- Tomato paste: 50 g
8
Add potatoes, red pepper, eggplant, and soy meat, season with a little salt and mix. Pour in water and simmer covered for 20 minutes.
- Potato: 300 g
- Red sweet pepper: 1 piece
- Eggplant: 1 piece
- Soy meat (textured soy protein): 100 g
- Water: 600 ml
- Salt: to taste
9
When the potatoes are ready, add the zucchini and simmer for another 3 minutes. Taste and add salt and pepper to taste.
- Zucchini: 1 piece
- Salt: to taste
- Ground black pepper: to taste
10
Serve the ready stew with soy meat, sprinkled with fresh herbs.
- Dill: 10 g
- Parsley: 10 g
