Soy fricandó (Catalan stew)

Ingredients

• 18 textured soy cutlets or milanesas (3 per person)
• 3 tablespoons soy sauce, for the marinade
• 1 teaspoon sweet paprika, for the marinade
• 1 tablespoon chopped fresh parsley, for the marinade
• 1 tablespoon chopped fresh basil, for the marinade
• A pinch of ground black pepper, for the marinade
• Hot water, to cover the cutlets
• Wheat, rice, corn or soy flour, for dredging
• Olive oil, for frying the cutlets (about 100 ml)
• 4 tablespoons of that oil, for the sauce
• ½ large onion
• 1 teaspoon molasses (or 1½ teaspoons brown sugar)
• ½ teaspoon thyme
• 1 sprig rosemary
• 2 bay leaves
• ½ teaspoon sage (optional)
• ¼ teaspoon salt
• 5-6 plum tomatoes
• ½ glass white wine (100 ml)
• 1 glass water (200 ml)

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of basil
• What to use instead of onion
• What to use instead of all-purpose flour
• What to use instead of parsley
• What to use instead of black pepper
• What to use instead of soy sauce
• What to use instead of tomatoes
• What to use instead of thyme

Instructions

1. Put the soy cutlets in a wide container with all the marinade ingredients and enough hot water to cover them. Stir: at first they float, but they rehydrate in a few minutes. Leave them for about 10 minutes, until tender.
2. Heat the oil in a medium skillet over medium heat. Dredge the drained cutlets in the flour, coating them well, and fry them in batches for about 3 minutes per side. Transfer them to a plate as you go. Save 4 tablespoons of that oil for the sauce.
3. Peel and finely chop the onion. Wash the tomatoes and cut them into 8 pieces.
4. Put the 4 tablespoons of oil in a large skillet over medium heat and cook the onion gently until tender. Add the molasses and stir.
5. Add the herbs, salt and tomatoes, lower the heat slightly and let everything cook for 5 minutes.
6. Add the wine and water and let it reduce for 8-10 minutes. Add the cutlets and cook everything together for 5-6 more minutes. Serve hot.

Nutrition facts

Approximate, per serving (about 210 g). Calculated with data from USDA FoodData Central.