I created a Middle Eastern Style Stew but with different spices. We devoured it in one sitting and loved it – it is inspired by my love for all things Middle Eastern, the stews I had at family sittings as a child, and my insatiable love for curry spices and East Indian food.
It’s fast to make, and you’ll love this. It has a little trick to make the vegan meat meatier, and it worked well.
Serve on hot rice. I used short grain brown for us, boiled it and then fried it in a little olive oil, vegan butter, and some turmeric. I wanted to crunch it up a little, and it created a fabulous dynamic of flavours and textures.
1 cup soya chunks – I used the dried/dehydrated fillets
1/8 cup (30ml) extra virgin olive oil
1 large white onion, finely chopped
6 cloves garlic, finely chopped
1 tsp coriander seeds
2 tsp curry powder
a cinnamon stick (remove after cooking if you wish)
salt to taste
1 tsp muscovado sugar, or maple syrup, or other sweetener
1 very large eggplant/aubergine, peeled and cut into 1 inch squares
¾ cup (180ml) water
3 large Tbsp tomato paste
1/8 cup (30ml) dry white wine (for the soy chunks/fillets)
¼ tsp asafoteida (optional)
½ tsp cardamom seeds, crushed – or the ground type will do
½ tsp ground turmeric
¼ tsp Isot peppers – use chillies if you can’t find this
fresh chopped coriander to garnish
a squeeze from ½ lime
1½ cups petit pois (garden peas)
sea salt to taste
the zest of ½ lime
If using the dehydrated soya chunks, then whilst they are dry, break them down into pieces with the back of a bottle and a clean tea towel on top of them, break them down to around one inch pieces – remember when they cook they will grow.
Now place the pieces in a bowl, cover with hot water for 15 minutes or so, then squeeze out all the water and set them aside for cooking with shortly.
Next, fry your onions, and when transparent add the garlic and the spices. Now add the soya pieces/chunks, and let them pick up the spices for around 2-3 minutes, then pour in the wine, and allow them to cook for a further minute or so as you stir.
Stir in the aubergine/eggplant, and continue to do so on and off for the next few minutes, until they start to soften. You can add the tomato paste now, as well as the sugar, and a little more oil if needed, as the eggplant drinks much of it up, and stir the peas in too.
Now add your water, lime juice, and any other remaining ingredient, and allow to simmer for half an hour or so. You should be left with a thick stew and an amazing aroma.
Serve on hot rice (as outlined above). Bon Appetit !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010