Textured soy stew

Do you want to enjoy a traditional stew without losing your diet? Then try a textured soy stew. It is a dish rich in protein and a very complete meal. You will eat healthy and with all the flavor. So, if you follow a vegetarian diet or just want to eat healthy, we recommend this recipe.


  • Water
  • soy sauce
  • 2 garlics
  • olive oil
  • 1 tablet of vegetable broth
  • 1 onion
  • 4 carrots
  • 100 grams of textured soy
  • 2  potatoes
  • 100 grams of frozen peas
  • 80 ml white wine
  • 1 teaspoon sweet paprika
  • 1 teaspoon of pepper
  • 1 pinch of ginger powder
  • 1 tablespoon of fine corn flour (optional, to thicken a little)
  • 200 gr of  tomato


  1. Leave to soak, for 10 minutes, with hot water the 50 grams of coarse textured soy. Add a good jet of soy sauce and a good squirt of white wine.
  2. Put the onion cut into quarters and the spring onion, the olive oil, the two peeled garlics, the carrots, with 1 teaspoon of sweet paprika and another of pepper and crush for 4 seconds, speed 4. Put the butterfly, and cook 5 minutes, varoma, turn left, speed spoon.
  3. Add the 100 grams of drained textured soybeans, 80 g of white wine, the crushed tomatoes and water until it covers all the ingredients (but without much water above). Add the vegetable broth, a pinch of powdered ginger and sauté, 100ºC, 5 min, left turn, spoon speed. And meanwhile we are peeling and chopping the 2 potatoes and add it to the glass: 20 minutes, varoma, turn left, speed spoon.
  4. Mix in a glass a tablespoon of fine corn flour with a little water and stir well. Add the varnish and cook 5 more minutes, varoma, turn left, until the sauce thickens. Add the peas to the glass and cover without programming anything. The peas will be made in 5 minutes with the heat of the food.

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