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Vegan beetroot stew with tofu

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Ingredients for 3 servings:

  • 2 bell peppers (preferably red), diced
  • 2 beetroots, pre-cooked, vacuum-packed
  • 400 g potatoes, boiled
  • 200 g tofu, marinated, diced
  • 2 tbsp tomato paste
  • 2 tbsp hot sauce (e.g. harissa or ajvar)
  • 200 g peas (frozen)
  • 50 ml water
  • Vegetable broth, instant
  • 1 tbsp olive oil
  • pepper
  • Garlic

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

tasty and quick to make, adaptable for vegetarians

Heat the oil, sauté the diced bell peppers and tofu with the tomato paste. Dice the beets, add them, and fry briefly. Add the hot sauce, water, and bouillon powder, and bring to a boil. Add the frozen peas and simmer for about 3 minutes. Dice the potatoes (cooked beforehand or from the day before) and heat them in the stew. Season to taste with pepper and garlic. If you don’t want to eat vegan, you can top with about 100g of diced feta cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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