STEWED SOYA RECIPE

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Ingredients:

  • 2 Medium sized tomatoes
  • 2 Bell peppers
  • 1 cup of chopped carrots
  • 2 1/2 cups of soya
  • 5 tbsps of ketchup
  • 2 tbsp of cajun seasoning
  • 1 tbsp paprika
  • 8 leaves of shadon beni
  • 1 onion chopped finely
  • 4 cloves of garlic chopped finely
  • 4 pimento peppers chopped
  • 1 tsp of salt

Method:

  • Boil 4 cups of water, pour into a bowl and place the soya chunks. Cover with a cloth and set aside for 15 mins.
  • When the soya chunks have swollen, strain and squeeze out the excess water.
  • Add in the shadon beni, garlic, cajun seasoning,paprika, salt and set aside.
  • In a medium sized pot, place two tbsp of oil, when this is heated up throw in 5 tbsps of ketchup and tomatoes. Let this fry together for between 3-5 mins.
  • Add in onions, carrots, bell peppers and pimentos and fry well together.
  • Add in seasoned soya chunks and mix together. Let this cook for approx 5 mins.
  • Add in 1 cup of water, cover and let this cook for between 5-10 mins.
  • Remove from heat and serve!

Please free feel to leave your feedback or let us know what you will like us to try!!!! #trinikitchensnaps

2 Comments Add yours

  1. Lexie says:

    Being vegan for many years, I veganized the recipes I loved most–stewed chicken being one of them. The package tells us how much boiling water to use to reconstitute the TVP. I use half of that and instead of water, I use hot vegetable stock (made using bouillon for cost effectiveness). I stir to ensure all get an even amount of liquid. Then I added freshly chopped onion, tomato and green pepper as well as green seasoning and mix it all in well.

    Then I stew as usual–a little coconut oil in the pot, brown sugar, wait for it to turn caramel, pour in the seasoned chunks. Stir when needed, and when it’s all browned, I add some tomato paste, mix well, then let it simmer for a couple minutes. There probably won’t be much gravy at this point, if any. That’s when I add just enough stock for the rice to get wet. I add the rice, stir a little, cover, wait a few minutes, then add more stock and coconut milk.

    Sometimes l actually remove the TVP from the pot and set it aside before I add the rice, so that it retains as much flavor as possible. Unlike chicken, it has no flavor of its own or fat to share with the rice or pigeon peas, and the extra cooking with all that liquid does tend to dilute its own flavor that I work so hard to get in there. So I’ll remove it then re-add it to the pot when everything is done cooking. I do add extra green seasoning to the pot when I add all the liquid either way.

    Anyway, my point is just that I try to treat TVP like meat in recipes. I make adjustments where needed to improve the outcome. How best to reconstitute it and make it truly flavorful became a puzzle I had to solve. Everything I use plays a part in that. Using plain water at any point just creates bland TVP, even when the excess water is squeezed out.

    Like

    1. thank you for your feedback! 🙂

      Like

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