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5 from 1 vote

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.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 2 - 3 portions
Calories: 447kcal
Author: Adriana Z.



  • 250 g Potatoes
  • 150 g Savoy Cabbage
  • 1 Onion large
  • 1 Carrot
  • 80 g Soy Steaks
  • 1 Fennel medium
  • 1 Stock Cube
  • 400 g Water or Vegetable Broth
  • ½ tbsp Dry Parsley
  • ½ tbsp Garlic Puree
  • 50 g Beer or White Wine chefs choice
  • ½ tbsp Salt
  • ½ tbsp White Pepper
  • ½ tbsp Nutritional Yeast
  • ½ tbsp tomato Concentrate
  • 2-3 tbsp Extra Virgin Oil


  • Chop all the vegetables, the carrots and potatoes to roughly 1cm x 1cm cubes and slice roughly the onions, the fennel and the cabbage.
  • 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.
  • Add the stock cube and pour the wine over the piping hot steaks. Allow for it to evaporate for a couple of minutes.
  • Add all the remaining ingredients into the instant pot.
  • Put the lid onto the instant pot and pressure cook for 20 minutes.
  • Release the pressure valve and wait a few minutes before opening.
  • Serve what will be this point be a perfectly cooked and wonderfully aromatic stew. Just simply in bowls.


Nutrition values are for 2 portions.


Calories: 447kcal | Carbohydrates: 51g | Protein: 26g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Potassium: 1317mg | Fiber: 16g | Sugar: 8g | Vitamin A: 980IU | Vitamin C: 65mg | Calcium: 252mg | Iron: 7mg