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Textured Soy and Brown Mushrooms Stew

Many people avoid textured soy protein saying that it’s bland and tasteless. But it doesn’t have to be. For example, this stew that my mother makes is totally fine.

Textured Soy and Brown Mushrooms Stew

1 large onion
3 large carrots
400 g brown mushrooms
1 Tbsp lemon juice
100 g textured soy chunks
Vegeta seasoning
200 ml clear vegetable stock
200 g boiled cauliflower
4 cloves garlic
1 Tbsp chopped parsley
olive oil
salt & pepper

Soak textured soy into cold water, add 1 Tbsp Vegeta and let boil. From the moment it boils cook for another 5 minutes and then squeeze out the water from the chunks (squeeze well with your hands).

Slice the onions and sautee on a splash of oil until it thickens. Add carrots cut into circles and continue to sautee covered until carrots soften. In a separate pan fry mushrooms cut into thick slices on a splash of oil with lemon juice. When the mushrooms are half way done, add chunks of textured soy and stock, cover and cook until mushrooms are done. Then add cauliflower, carrots and onions, parsley, pressed garlic, thyme and season to taste. Cook for a few more minutes so the favors blend.

Serve with hot pepper flakes.

I love to eat this with a teaspoon of Lao Gan Ma Black Bean Chilli Sauce :)

Note: This is my entry for Weekend Herb Blogging. Host is Haalo from Cook (almost) Anything.