Uzbekistan Stew - Vegan -Invented by Bracken Thompson 2000( Appr

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sprinkle soya sauce over tvp (mince or chunks) in a jug, adding a splash of wine if you fancy. Pour about 2 cups boiling water over the tvp and soak until soft.( the original recipe use around 200ml of boiling water or just enough to cover the soya chunks).
  • Chop onion and carrots and fry gently in olive oil with all the spices and garlic for about 5 minutes, covered, without browning.
  • Add the rest of the ingredients including the soaking water/soya sauce from the tvp, adding enough water to cover.
  • Cook for at least 30 minutes, stirring occasionally to stop the veggies sticking. When the potatoes are starting to break up and thicken the stew, it is ready. Stir to help the potatoes break up then add the second lot of larger quartered potatoes and continue to cook. It can take up to an hour. The end result should be a thick stew with the chopped potatoes all broken up to make a thick sauce with the larger quartered potatoes still reasonably intact.
  • Serve with steamed green spinach, broccoli or cabbage.
  • Ingredients are flexible and approximate so if you have slightly different quantities it still works.
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