Vegetable and soy stew

Name: Vegetable and soy stew
Ingredients: 4 medium new potatoes (600 g); 300 g frozen green beans; 1 green pepper (150 g); 1000 ml water; 2 medium tomatoes (300 g); 5 g parsley; 1 teaspoon granulated garlic; 1 teaspoon basil; 1 teaspoon oregano; 1 1/2 teaspoons salt; 3/4 teaspoon ground pepper; 1 1/2 teaspoons Vegeta seasoning; 150 g soy schnitzel pieces; 1000 ml water; 30 ml oil

Season - Vegetable and soy stew by Aneta M. - Recipia

Vegetable and soy stew simmers with new potatoes, green beans and tomatoes, while the soy schnitzel pieces brown separately. The potatoes and beans soften in a broth that thickens slightly, and the tomatoes go in near the end; the soy stays browned at the edges and is served on the side. I only put the soy pieces on top once they’re on my plate. Preparation: 20 minutes. Cooking: 64 minutes. Total time: 84 minutes. Serves: 4. Approximately 380 kcal and 23 g protein per serving.

Ingredients

For the stew

4 medium new potatoes (600 g)
300 g frozen green beans
1 green pepper (150 g)
1000 ml water
2 medium tomatoes (300 g)
5 g parsley
1 teaspoon granulated garlic
1 teaspoon basil
1 teaspoon oregano
1 1/2 teaspoons salt
3/4 teaspoon ground pepper
1 1/2 teaspoons Vegeta seasoning

For the soy

150 g soy schnitzel pieces
1000 ml water
30 ml oil

Preparation

1. Rinse the potatoes, pepper and tomatoes. Peel the potatoes and cut them into rounds; remove the seeds from the pepper and chop it finely. Dice the tomatoes. 2. Put the potatoes, frozen green beans and pepper in a saucepan. Pour in 1000 ml of water and boil for about 20 minutes, until the potatoes are tender. 3. Add the tomatoes, 5 g chopped parsley, 1 teaspoon granulated garlic, 1 teaspoon basil, 1 teaspoon oregano, 1 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon Vegeta seasoning. Boil for another 15 minutes; the broth will thicken slightly. 4. In a separate saucepan, put the soy schnitzel pieces in 1000 ml of water. Boil them for 25 minutes over medium heat, then drain. 5. Season the soy with 1/2 teaspoon granulated garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon Vegeta seasoning. Heat 30 ml of oil in a frying pan and fry the pieces for 2 minutes on each side, until browned. Leave them on a paper towel, then serve them alongside the stew.

Notes

Small new potatoes soften faster than large ones, so check them after the first 15 minutes. If there’s too much broth left, lightly mash a few potato rounds in the saucepan. The soy pieces sometimes break after boiling; drain them well and turn them with a wide spatula. I keep the vegetables boiled, without the tomato and pepper sauté, because I like them better that way. You can replace the frozen beans with 300 g fresh green beans, cut into short pieces; soy is an allergen. The stew is reminiscent of simple potato stew, with beans and soy on the side. It keeps in the fridge for up to 3 days, and I serve it with bread.