It’s already autumn and it’s stew season, even though it’s still hot in the south of Spain, but the cold can arrive at any time and you have to be prepared, that’s why we’re going to start with the autumn recipes on the blog.
Lean meat with tomato was one of my favorite dishes when I was little, but the truth is that I haven’t tried it for many years, many more than I haven’t eaten meat.
- 110 g de soja texturizada gruesa (4 oz)
- 2 cucharadas de tamari o salsa de soja
- 4 dientes de ajo, troceados
- 1 cebolla, troceada
- 1/2 taza de vino blanco (125 ml), ver notas
- 2 hojas de laurel
- 1 cucharadita de sal
- 1/4 cucharadita de pimienta negra molida
- 1 lata de tomate triturado (800 g ó 28 oz)
- Soak the textured soybeans in a bowl with plenty of hot water (it has to cover the soy) and the tamari or soy sauce for at least 15 minutes. Strain and reserve.
- Put the garlic and onion in a pot along with a splash of water, vegetable broth or oil and cook over medium-high heat for 5 minutes, stirring occasionally. Add more water, broth or oil if necessary.
- Add the wine and cook for 1-2 minutes.
- Add the rest of the ingredients, stir and cook 20-30 minutes over medium heat with the lid on or until the sauce has reduced and the soybeans are tender.
- Serve immediately (we garnished with a little dried oregano and more ground black pepper) or store leftovers in an airtight container in the fridge for about 7 days.
- If you don’t want to use wine, you can substitute water or broth.
- We’ve only made the stew with coarse textured soybeans, but I guess you could as well be rich with tofu. In that case I would sauté it (with or without oil) until golden brown before adding it to the pot so it doesn’t get so soft.
- The tamari or soy sauce is optional. Textured soy can be soaked only in water or vegetable broth and add more salt to the stew if necessary.
- The preparation time does not include the 15 minutes of soaking.
- The nutritional information does not include the tamari or soy sauce because most of it is thrown away.