Vegetable stew

Name: Vegetable stew - Bogdana A.
Ingredients: 450 g frozen green beans; 2 carrots; 2 red peppers; 1 yellow pepper; 12 tomatoes; 100 g soy granules; 2 eggs; 1 tablespoon vegetable oil; salt; pepper; 5 tablespoons breadcrumbs; 4 tablespoons tomato paste; a handful of parsley.

Salad - Vegetable stew by Bogdana A. - Recipia

When I have frozen vegetables and a few basic ingredients on hand, this stew can be made without much preparation. Green beans, fresh vegetables, and soy dumplings are cooked in the same recipe, and at the end, parsley is added. The meatballs are formed directly from boiled soy, breadcrumbs, eggs, and spices, then placed over the vegetables and left to cook for another ten minutes. Quick Info Preparation time: not specified in the original recipe Cooking time: not specified; the soy meatballs are boiled for an additional 10 minutes after being added to the vegetables Total time: depends on the time needed to boil the vegetables and soy Servings: not specified Difficulty: easy Recipe type: vegetable stew with soy meatballs Ingredients 450 g frozen green beans 2 carrots 2 red bell peppers 1 yellow bell pepper 12 tomatoes 100 g soy granules 2 eggs 1 tablespoon Vegeta Salt, to taste Pepper, to taste 5 tablespoons breadcrumbs 4 tablespoons tomato paste A handful of fresh parsley For boiling: 4 l of water for tomatoes, carrots, and bell peppers 3 l of water for green beans 3 l of water for soy Preparation method 1. Wash the tomatoes, carrots, bell peppers, and parsley well. Peel the carrots and remove the stems and seeds from the bell peppers. 2. Cut the tomatoes, carrots, and bell peppers into slices. The slices do not need to be perfectly equal, but they should not be very thick to cook at the same time. 3. Place the chopped vegetables in a large pot, add 4 l of water, and bring to a boil. 4. Separately, boil the frozen green beans in 3 l of water. Add the 4 tablespoons of tomato paste and salt. The green beans are boiled separately from the other vegetables, according to the steps in the original recipe. 5. In another pot, boil the soy granules in 3 l of water. When the soybeans have softened, drain them well. It is important to drain them as much as possible before mixing, so the meatball mixture does not become too soft. 6. Place the boiled and drained soy in a bowl. Add the 5 tablespoons of breadcrumbs, the tablespoon of Vegeta, salt, and pepper to taste. Sprinkle in some oregano, then mix well. 7. Add the two eggs and incorporate them with a wooden spoon. The mixture should be mixed enough so that the ingredients are evenly distributed and can be shaped. 8. Form round balls, about the size of meatballs. If the mixture is still very wet, let it set a bit before shaping; do not add any other ingredients than those in the recipe. 9. When the vegetables and green beans are cooked, add the soy meatballs over the vegetables. Carefully place them so they do not crumble immediately during mixing. 10. Finally, chop the parsley finely and add it to the pot. Let the stew simmer for another 10 minutes. 11. Taste the dish and add more salt or other spices if needed. Turn off the heat and remove the pot from the stove. Why I make this recipe often It is a hearty dish made from simple ingredients, and frozen green beans can be used directly without lengthy preparation. The soy meatballs add texture and make the stew more filling than just a simple vegetable dish. I also like that the vegetables, soy, and sauce cook together in the same pot at the end, without the need for frying. Tips The soy should be boiled until softened and then drained as well as possible. If there is too much water left in it, the mixture with breadcrumbs and eggs can be difficult to shape. Meatballs are easier to form if you take the same amount of mixture for each ball. They do not need to be identical, but a similar size helps with even cooking. Add the meatballs over the vegetables carefully and avoid mixing vigorously afterward. They are more delicate in the first few minutes and can break apart. Salt should be checked at the end, especially since the recipe uses both Vegeta and tomato paste, which may already be salty. Substitutions The basic recipe uses frozen green beans, soy granules, eggs, and breadcrumbs. These are the ingredients that give structure to the meatballs and should not be changed if you want to keep the dish as close to the original version as possible. You can use any regular type of breadcrumbs available, but the amount can influence the consistency of the mixture. If the breadcrumbs are very fine or very dry, they will absorb the liquid differently. For seasoning, Vegeta, salt, pepper, and oregano are used. The amount of salt is adjusted at the end, after all the ingredients have boiled together. Variations You can cut the vegetables into thinner or thicker slices, depending on how firm you want them to remain in the stew. It is important to give them enough time to boil before adding the meatballs. If you want smaller meatballs, form smaller balls and monitor them in the last 10 minutes, as they may cook faster than larger ones. For a firmer consistency of the meatballs, draining the soy is essential. However, do not modify the recipe with additional ingredients, as the original version relies on soy, breadcrumbs, eggs, and spices. Serving ideas The stew is served warm, immediately after being removed from the heat. The parsley added at the end remains more aromatic and gives a fresh taste to the dish. It can be served in a plate as a main dish, as it contains vegetables, green beans, and soy meatballs. The sauce made from the boiling water and tomato paste is served together with the vegetables and meatballs. Frequently asked questions Can I use fresh green beans instead of frozen green beans? The original recipe uses 450 g of frozen green beans. If you use fresh beans, you need to keep in mind that the boiling time may be different, but the preparation steps remain the same: boil separately, together with tomato paste and salt. Why is the soy boiled separately? The soy needs to soften before being used for meatballs. After boiling, it is drained, mixed with breadcrumbs, Vegeta, salt, pepper, oregano, and eggs, and then shaped. If it were placed directly in the stew, the meatballs could not be formed. When are the soy meatballs added? The meatballs are added after they have been prepared and after the vegetables are put to boil. Finally, they are left to simmer for 10 more minutes in the pot, together with the vegetables. Can the recipe be made without eggs? In the original recipe, the two eggs help bind the soy and breadcrumb mixture. Without them, the texture of the meatballs may change, so the presented version uses eggs exactly in the soy mixing stage. How much salt should be added? Salt is added to taste. It is safer to season gradually and check the dish at the end, especially since Vegeta and tomato paste may already contain salt. Nutritional values The values below are approximate and depend on the size of the tomatoes, the type of breadcrumbs, the amount of salt, and the composition of the Vegeta product. For the calculation, I assumed that the dish is divided into 6 servings. For one serving: Calories: approximately 200–230 kcal Proteins: approximately 12–14 g Carbohydrates: approximately 28–32 g Fats: approximately 4–6 g Fiber: approximately 7–9 g The majority of the protein comes from soy and eggs. The green beans, carrots, bell peppers, and tomatoes contribute to the fiber and carbohydrate intake, while the breadcrumbs mainly add carbohydrates. The values may be higher or lower depending on how large the 12 tomatoes are and the actual number of servings. Storage and reheating After it has cooled, store the stew in a covered container in the refrigerator. It is recommended to be consumed within 2–3 days. The meatballs may soften a bit after storage as they absorb some sauce, but the dish can still be consumed. When reheating, heat only the necessary amount over low heat, so the meatballs do not break apart. If the stew seems too thick after being in the refrigerator, stir it gently while heating, without crushing the vegetables and meatballs.

Vegetable stew

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