- Preparation time: 30 m
- Cooking time: 20 m
- 10025100 g soy protein in cubes
- 30.753 tbsp. vegetable stock powder
- 500125500 g potatoes
- 400100400 g beans green
- 20050200 g tofu smoked
- 10.251 bunch soup veggies
- 20.52 onions small
- 10.251 bunch parsley
- 10.251 bunch savoury
- 20.52 tbsp. canola oil
- 10.251 tsp. paprika powder
- pepper mixed
- 10.251 garlic clove
- 10.251 tbsp. soy sauce
- 20.52 bay leaves
Add soy protein cubes and vegetable stock powder to a large bowl. Pour 1/4 liter hot water over it and let the soy protein cubes soak for about 15 minutes.
Meanwhile, peel the potatoes and wash the beans. Cut potatoes in cubes and beans into 3-5 cm long pieces. Cut the tofu into cubes, peel, wash and chop the soup veggies and onions. Then chop parsley and savoury.
Drain the vegetable stock into a bowl. Slightly squeeze the soy protein cubes with a spoon.
Heat up the canola oil in a pot and fry the tofu at high heat. Then add the soy protein cubes and season with paprika and pepper. Press the garlic and add it to the stew.
Fry all ingredients for a few minutes and pour in some soy sauce and let it evaporate.
Add onions and soup veggies, reduce the heat. Stirr in potatoes and beans, vegetable stock and some water until all ingredients are covered.
Add parsley, savoury and bay leaves and let everything simmer for about 20-30 minutes. Season with salt and pepper.