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Soy Protein Stew with Garlic and Herb Polenta

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Soy Protein Stew with Garlic and Herb Polenta

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With this dinner you can win hearts of your non-vegan guests too, because it is so meaty and rich. Polenta stripes pair so well with this flavourful stew. I love the garlic flavour. It’s a perfect main and side dish combo, where firm flavourful polenta meets the nice juicy stew. They are meant for each other!

What kind of soy protein to use?

I recommend getting the dried soy cubes, which are made of organically grown soybeans. In Europe Soy GMO is banned, but for the the US citizens it is good to watch out for certifications. The look of the dried soy protein chunks might seem weird to you first because they do remind me of a dog food, but believe me, when you cook them, they’re going to be super tender and absorb all the richness from your sauce.

I have found on Amazon in the US and the UK the best soy protein cubes (curles/chunks) , which you can order right now:

Amazon US

Amazon UK

What do I need?

For 4 portions:

Polenta

  • 250 gr.of 1-minute Polenta ( or a usual one)
  • 900 ml.of vegetable stock
  • 3-4 garlic cloves
  • Herbs of Province

Soy Stew

  • 150 g. dried soy protein cubes (1 pack)
  • 200 g. of Onion
  • 2 garlic cloves
  • 600 g. of tomato sauce from a glass jar
  • 2-3 tbsp. of balsamic vinegar
  • 500 ml. of vegetable stock
  • 2 tbsp. of Tamari sauce
  • 1 tbsp. of dried herbs of Province
  • 150 g. Mushrooms of choice (portobello/ champignons, shitake)
  • 150 g. broccoli or green beans/ peas

Notes

  1. Usually it says on the package of the dried soy protein to soak it in water before cooking, but because were stewing it, there is no need to soak them. That way they will infuse the flavours of the stew during the cooking instead of soaking up water. The cooking time is enough to achieve the desired meaty tenderness.
  2. If you decide that polenta became too cold , you can heat it up in the oven for 5 minutes on 100C before serving.

Enjoy!

With love, Victoria.

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Steps

1
Done

Start by preparing the polenta...

Mince the garlic and saute it with a little olive oil on a pot for 1-2 minutes

2
Done

Add the dried herbs and stir well, coat them in the oil

3
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Pour the vegetable stock over the garlic and bring to a boil

4
Done

Reduce the heat and slowly add polenta while stirring constantly with a whisk - that will prevent polenta of clumps and help make a smooth consistency

5
Done

If you have a instant polenta - turn off the heat, if your polenta requires cooking further - keep it on the low heat for another 10 minutes under the lid

6
Done

Equally distribute the polenta on a rectangular pot/ tray and let it settle and firmen until the stew is ready

7
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Let's cook the soy "meat" stew...

Chop the onion and garlic and saute on high medium heat for 3-4 minutes

8
Done

Add the chopped mushrooms and saute another 5 minutes

9
Done

Pour over the vegetable stock, tomato sauce, balsamic and soy sauce and bring to boil

10
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Add soy protein cubes and dried herbs into the liquid

11
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Once it has boiled, simmer on a low heat for 20 minutes

12
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After the stew has been simmering for 20 minutes , add the broccoli, green beans or frozen green peas stir well

13
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Shortly bring to boil and simmer further for 10-15 minutes

14
Done

Serve hot

Victoria

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When Polenta has firmed up, you can cut it into stripes, or cubes and serve on a plate with the soy stew over it or on the side

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