Spicy soy stew
Spicy Soy Stew - an explosion of flavors in every spoonful
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4
Welcome to the delicious world of spicy stews! Today, I will share with you a recipe that has quickly become my favorite: spicy soy stew. This simple and quick recipe, perfect for fasting days or for those looking to reduce meat consumption, combines textures and flavors that will delight your taste buds.
The history of this stew is fascinating. Its origins lie in ancient culinary traditions, where slow-cooked dishes provided not just food but also moments of conviviality. I adapted this recipe from a version cooked in a bread oven, but I managed to modify it for the stovetop, preserving its essence and rich flavor.
Ingredients you will need:
- 200 grams of soy cubes (make sure it is labeled as non-GMO)
- 100 ml of oil (extra virgin olive oil is an excellent choice)
- 2 medium onions
- 4 cloves of garlic
- 1 small red bell pepper
- 1 chili pepper (optional, for those who love spice)
- 1 tablespoon of pepper paste
- 1 teaspoon of sweet paprika
- 3 bay leaves
- 1 teaspoon of dried oregano (or fresh, at the end)
- 1 teaspoon of dried basil (or fresh, at the end)
- Salt and pepper to taste
- 1 tablespoon of white flour
- 150 ml of tomato juice
- Green onion tops for garnish
Preparing the vegetables:
1. Cleaning and chopping the vegetables: Start by peeling the onions and garlic. Dice the onion into small cubes and crush the garlic. The red pepper is also diced, and the chili pepper, if you choose to use it, is finely chopped.
2. Sautéing the vegetables: In a deep pan or pot, add the oil and heat it over medium heat. Add the onion and red pepper. Sauté for about 1-2 minutes, until the onion becomes translucent.
3. Adding the flavors: Now is the time to add the crushed garlic, pepper paste, and paprika. Mix well to combine the flavors and cook for another minute, allowing the aromas to develop.
Preparing the stew:
4. Adding the soy: Meanwhile, soak the soy cubes in warm water for 10-15 minutes, then drain well. Add them to the pot and stir to combine with the vegetables.
5. Adding the liquid: Pour in 3 cups of water into the pot, along with the salt, bay leaves, oregano, and basil. Let it simmer over medium heat for 30 minutes, stirring occasionally. This step is essential to allow the soy to absorb all the delicious flavors.
6. Thickening the sauce: In a small bowl, mix the flour with the tomato juice and dilute with a little water. Gradually add this mixture to the stew, stirring carefully to avoid lumps.
7. Final taste: Taste the stew and adjust the seasonings to your liking. Add salt, pepper, and sprinkle the green onion tops for an extra touch of freshness.
Serving:
The spicy soy stew pairs perfectly with various sides. I recommend serving it alongside hot polenta, mashed potatoes, or fragrant rice. If you want to add more flavor, you can also include a few slices of lemon or black olives.
Practical tips:
- Variations: You can experiment with different vegetables, such as carrots or zucchini, to add more colors and textures. Also, you can adjust the amount of chili pepper according to your preferences.
- Calories and nutritional benefits: This stew is an excellent source of plant-based protein due to the soy. A serving contains approximately 350 calories, making it a healthy and hearty choice.
- Frequently asked questions:
- Can I use pre-cooked soy? Yes, but the cooking time will be significantly reduced.
- How can I make the vegetarian stew spicier? You can add chili sauce or chili flakes during cooking.
- Can this stew be frozen? Yes, you can freeze it in portions and keep it for up to 3 months.
This spicy soy stew is more than just a dish; it is an invitation to conviviality and to savor the moments spent with loved ones. I hope you enjoy it as much as I do! Enjoy your meal!
Ingredients: 200 g soy cubes, 100 ml oil, 2 onions, 4 garlic cloves, 1 small red pepper, 1 hot pepper, 1 tablespoon pepper paste, 1 teaspoon paprika, 3 bay leaves, oregano, pepper, basil, salt, 1 tablespoon white flour, 150 ml tomato juice, green onion tops
