Spanish vegan magro con tomate, a plant-based version of this classic dish. It’s high in protein and low in fat, as is made with soy instead of meat.
4 ounces textured vegetable protein chunks (110 g)
2 tbsp tamari or soy sauce
4 cloves of garlic, diced
1 onion, finely chopped
1/2 cup white wine (125 ml), see notes
2 bay leaves
1 tsp salt
1/4 tsp ground black pepper
1 28-ounce can tomato puree (800 g)
Soak the textured vegetable protein chunks in a bowl with some hot water and the tamari or soy sauce for at least 15 minutes. Drain and set aside
Add the garlic and onion to a large pot and cook them with some water, vegetable stock or oil over medium-high heat for 5 minutes, stirring occasionally. Add more water, stock or oil if needed.
Add the wine and cook for 1 or 2 minutes more.
Finally, add the rest of the ingredients, stir and cook covered over medium heat for 20 to 30 minutes or until the sauce thickens and the chunks are tender.
Serve immediately (we topped the dish with some dried oregano and more ground black pepper) or keep leftovers in a sealed container in the fridge for 5-7 days.
Wine is optional, add more water or stock instead.
We’ve only made this recipe using textured vegetable protein chunks, but we think tofu should work as well. Sauté the tofu in a skillet (with or without oil) until golden brown and then add it to the stew.
Tamari or soy sauce is optional. Feel free to soak the textured vegetable protein chunks in just hot water or stock and add more salt to the stew if needed.
Prep time doesn’t include soaking time.
Nutritional info doesn’t include the tamari or soy sauce, as we discard most of it.