Soy Steak and Vegetable Stew
This one pot wonder Soy Steak and Vegetable Stew is absolutely delicious and perfect for a warm cosy winter night.
Humble food, cooked simply and served just as easy.
There is no real difficulty to this vegan version of a classic stew. You can really use whatever vegetable you have to hand, the real secret is the soy steaks.
The magic little beauties will change the way you cook and will bring back long forgotten dishes to your vegan table.
I love stews in winter, is there anything more comforting when the wind is cold and the rain is constant? In as little as 30 to 40 minutes you can have a wonderfully cooked stew, the magic of the instant pot allows for what would normally be a slower 3 hour cooking process in the oven to be much more… well instant.
Aided also by the fact that the soy steaks don't require as long beef to become melt in the mouth this is something you can whip up quickly after work.
Imagine it, walk in do some quick veg prep (you could even do this before going to work) and then during the 20 minute cooking process having your warm shower so that after you can be greeted by a lovely bowl of stew.
WHY SOY STEAKS?
These are a game changing discovery for me. Their texture and appearance when cooked is so close to that of beef it becomes hard to tell apart. They work so well in so many recipes that they have become an essential part of my pantry.
They come dehydrated so need to be hydrated before use, you can do this in just warm water or in a flavoured stock, this is perfect for getting flavour into the steaks even before you cook them into your dish. They do whilst rehydrating swell in size and will become much more plump so a little goes further than you might imagine.
You can buy them online, in health food shops or maybe even in a local Asian food shop if you have a good one near by.
How to make Soy Steak and Vegetable Stew
Step 1: PREPARE THE VEGETABLES
Chop all the vegetables, the carrots and potatoes to roughly 1cm x 1cm cubes and slice roughly the onions, the fennel and the cabbage.
Step 2: SAUTE'
Start by adding a little oil to the instant pot and turning on the sauté setting. Add to this the onion and the soy steaks and sauté for around 10 minutes, stirring every 2 minutes. This will brown the onions and part cook the steaks. Also this step is important to give the steaks a fatty-melt-in-the-mouth texture. So don't skip it.
Do I have to cook the steaks from dry? Yes, indeed. No soaking required, which make this recipe even awesom-er!
Last up before next step is adding the stock cube (if not using broth) and pouring the wine (or beer) of your choice and allow for it to evaporate for a couple of minutes.
Last up before next step is adding the stock cube (if not using broth) and pouring the wine (or beer) of your choice and allow for it to evaporate for a couple of minutes.
Step 3: PRESSURE COOK
Now you can add all the remaining ingredients. See how easy one pot recipes are?
Into the pot add the cabbage, the fennel, the tomato puree, the parsley, the water, nutritional yeast, salt and pepper. Put the lid onto the instant pot and pressure cook for 20 minutes. Release the pressure valve and wait a few minutes before opening.
Step 4: ENJOY
Serve what will be this point be a perfectly cooked and wonderfully aromatic stew. Just simply in bowls. Simple food, served simply.
Soy Steak and Vegetable Stew Recipe
Ingredients:
250 g Potatoes
150 g Savoy Cabbage
1 Onion (large)
1 Carrot
80 g Soy Steaks
1 Fennel (medium)
1 Stock Cube
1 Stock Cube
400 g Water (or Vegetable Broth)
½ tablespoon Dry Parsley
½ tablespoon Garlic Puree
50 g Beer or White Wine (chefs choice)
½ tablespoon Salt
½ tablespoon White Pepper
½ tablespoon Nutritional Yeast
½ tablespoon tomato Concentrate
2-3 tablespoon Oil
Method:
1. Chop all the vegetables, the carrots and potatoes to roughly 1cm x 1cm cubes and slice roughly the onions, the fennel and the cabbage.
2. Start by adding a little oil to the instant pot and turning on the sauté setting. Add to this the onion and the soy steaks and sauté for around 10 minutes, stirring every 2 minutes.
3. Add the stock cube and pour the wine over the piping hot steaks. Allow for it to evaporate for a couple of minutes.
4. Add all the remaining ingredients into the instant pot.
5. Put the lid onto the instant pot and pressure cook for 20 minutes.
6. Release the pressure valve and wait a few minutes before opening.
7. Serve what will be this point be a perfectly cooked and wonderfully aromatic stew. Just simply in bowls.
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