I woke up craving something spicy on a chilly day, so I searched through my cupboard and pulled out the bag of soy cubes. I usually don't seek to imitate meat, but this time it really worked. With some leftover vegetables and a few potatoes, I quickly made a spicy vegan stir-fry. It's not a complicated recipe, but it's filling and great for a different kind of dinner.
Quick Info
Total time: about 45 minutes
Servings: 3-4
Difficulty: easy
Ingredients
200 g dried soy cubes
200 g potatoes (3-4 small or 2 large)
1 red bell pepper
1 red onion
1/4 small celery root (approx. 40 g)
1/2 parsnip (optional, approx. 30 g)
3-4 chili peppers (or to taste)
20 g concentrated tomato paste or tomato puree
Salt, to taste
100 ml oil for sautéing (you can use less if you prefer)
1/2 teaspoon anise seeds (optional)
1 bunch of fresh parsley
Preparation steps
1. Boil the soy cubes in salted water for 10-12 minutes, or according to the package instructions. Once cooked, drain them in a colander and press with a spoon or your hand to get out as much water as possible. If they remain too wet, they will absorb water during cooking and won’t brown.
2. Boil the potatoes separately in salted water. I peel them and cut them into medium cubes beforehand. They take about 15-20 minutes, just until a fork goes in easily.
3. While the soy and potatoes are boiling, prepare the vegetables. Chop the onion finely, slice the bell pepper, and chop the celery and parsnip as finely as you prefer. Slice the chili peppers into rounds, seeds included if you want it spicier.
4. In a large skillet, heat the oil. Add the onion and let it cook for a few minutes until it softens slightly; it doesn’t need to be golden. Then add the celery, parsnip, and bell pepper, and sauté over medium heat for another 4-5 minutes, stirring occasionally.
5. Add the well-drained soy cubes to the vegetables. Mix everything and let it cook for 8-10 minutes to brown. If using anise, add it now.
6. Towards the end, add the chili peppers (be careful with your eyes and how spicy you want it), then add the tomato paste and 100 ml of water. Mix to combine and let it simmer on low heat for another 5-7 minutes. All the flavors meld, and the soy absorbs the sauce.
7. Taste and adjust salt or add more tomato paste if you feel it needs it. If you like, you can add the boiled potatoes to the skillet and mix gently, but I prefer to serve them separately as a side.
8. Finally, sprinkle chopped parsley on top and turn off the heat.
Why I make this recipe often
This recipe is quick, inexpensive, and helps when I want something hearty without meat. Soy keeps you full. Plus, I use a lot of vegetables, so it works with whatever I have on hand.
Tips and variations
Tips
- For better soy texture, drain it well after boiling. You can even press it between two plates.
- If you don’t want so much oil, you can reduce the amount by half. However, the vegetables cook better with a bit more oil.
- Taste for salt at the end, especially if using salted tomato paste.
Substitutions
- If you don’t have red bell pepper, a yellow or green one will work, but red has a sweeter taste.
- Parsnip can be omitted, but it adds a subtle good flavor.
- Skip the anise if you don’t like its aroma.
Variations
- Instead of soy cubes, you can use sliced mushrooms. Sauté them with the vegetables; no need to boil them first.
- Add grated carrot for extra color and sweetness.
- Use cooked lentils if you want another protein source.
Serving ideas
- With warm polenta or plain rice.
- If you add the potatoes to the skillet, it turns into a thick stew.
- It can also be a side dish alongside a simple salad or pickles.
Frequently asked questions
1. Can I use soy granules instead of cubes?
Yes, but granules won’t have the same texture. They cook faster and absorb more sauce, so it’s best to reduce the boiling time.
2. Can it be made without chili?
Of course. For a spicy flavor, you can add chili flakes or black pepper.
3. How well does it keep in the fridge?
It lasts 2-3 days without problems. The flavor develops after the first day.
4. Can I freeze this spicy stir-fry?
I do not recommend it. The soy and boiled potatoes become mushy upon thawing, and the vegetables lose their texture.
5. Can it be made without oil?
You can sauté the vegetables in water, but the taste won’t be the same. With a bit of oil, they turn out more flavorful.
Nutritional values
For one serving (out of four): approximately 220 kcal, with 14 g protein, 6 g fat, and 27 g carbohydrates. Soy provides the main protein, while the vegetables add fiber. The oil can significantly change the calories, depending on how much you use.
Storage and reheating
It keeps in the fridge, in a sealed container, for up to 3 days. It reheats easily in a skillet with a little water if it has dried out. I do not recommend freezing, as the texture of the soy and potatoes will suffer.
Quick Info
Total time: about 45 minutes
Servings: 3-4
Difficulty: easy
Ingredients
200 g dried soy cubes
200 g potatoes (3-4 small or 2 large)
1 red bell pepper
1 red onion
1/4 small celery root (approx. 40 g)
1/2 parsnip (optional, approx. 30 g)
3-4 chili peppers (or to taste)
20 g concentrated tomato paste or tomato puree
Salt, to taste
100 ml oil for sautéing (you can use less if you prefer)
1/2 teaspoon anise seeds (optional)
1 bunch of fresh parsley
Preparation steps
1. Boil the soy cubes in salted water for 10-12 minutes, or according to the package instructions. Once cooked, drain them in a colander and press with a spoon or your hand to get out as much water as possible. If they remain too wet, they will absorb water during cooking and won’t brown.
2. Boil the potatoes separately in salted water. I peel them and cut them into medium cubes beforehand. They take about 15-20 minutes, just until a fork goes in easily.
3. While the soy and potatoes are boiling, prepare the vegetables. Chop the onion finely, slice the bell pepper, and chop the celery and parsnip as finely as you prefer. Slice the chili peppers into rounds, seeds included if you want it spicier.
4. In a large skillet, heat the oil. Add the onion and let it cook for a few minutes until it softens slightly; it doesn’t need to be golden. Then add the celery, parsnip, and bell pepper, and sauté over medium heat for another 4-5 minutes, stirring occasionally.
5. Add the well-drained soy cubes to the vegetables. Mix everything and let it cook for 8-10 minutes to brown. If using anise, add it now.
6. Towards the end, add the chili peppers (be careful with your eyes and how spicy you want it), then add the tomato paste and 100 ml of water. Mix to combine and let it simmer on low heat for another 5-7 minutes. All the flavors meld, and the soy absorbs the sauce.
7. Taste and adjust salt or add more tomato paste if you feel it needs it. If you like, you can add the boiled potatoes to the skillet and mix gently, but I prefer to serve them separately as a side.
8. Finally, sprinkle chopped parsley on top and turn off the heat.
Why I make this recipe often
This recipe is quick, inexpensive, and helps when I want something hearty without meat. Soy keeps you full. Plus, I use a lot of vegetables, so it works with whatever I have on hand.
Tips and variations
Tips
- For better soy texture, drain it well after boiling. You can even press it between two plates.
- If you don’t want so much oil, you can reduce the amount by half. However, the vegetables cook better with a bit more oil.
- Taste for salt at the end, especially if using salted tomato paste.
Substitutions
- If you don’t have red bell pepper, a yellow or green one will work, but red has a sweeter taste.
- Parsnip can be omitted, but it adds a subtle good flavor.
- Skip the anise if you don’t like its aroma.
Variations
- Instead of soy cubes, you can use sliced mushrooms. Sauté them with the vegetables; no need to boil them first.
- Add grated carrot for extra color and sweetness.
- Use cooked lentils if you want another protein source.
Serving ideas
- With warm polenta or plain rice.
- If you add the potatoes to the skillet, it turns into a thick stew.
- It can also be a side dish alongside a simple salad or pickles.
Frequently asked questions
1. Can I use soy granules instead of cubes?
Yes, but granules won’t have the same texture. They cook faster and absorb more sauce, so it’s best to reduce the boiling time.
2. Can it be made without chili?
Of course. For a spicy flavor, you can add chili flakes or black pepper.
3. How well does it keep in the fridge?
It lasts 2-3 days without problems. The flavor develops after the first day.
4. Can I freeze this spicy stir-fry?
I do not recommend it. The soy and boiled potatoes become mushy upon thawing, and the vegetables lose their texture.
5. Can it be made without oil?
You can sauté the vegetables in water, but the taste won’t be the same. With a bit of oil, they turn out more flavorful.
Nutritional values
For one serving (out of four): approximately 220 kcal, with 14 g protein, 6 g fat, and 27 g carbohydrates. Soy provides the main protein, while the vegetables add fiber. The oil can significantly change the calories, depending on how much you use.
Storage and reheating
It keeps in the fridge, in a sealed container, for up to 3 days. It reheats easily in a skillet with a little water if it has dried out. I do not recommend freezing, as the texture of the soy and potatoes will suffer.