Soy, potato and mushroom stew

Ingredients

• 350 g textured vegetable protein (TVP) chunks
• 4 medium potatoes
• 500 g mushrooms
• 2 garlic cloves
• ½ onion
• 1 vegetable bouillon cube
• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 glass water (200 ml), plus warm water for the TVP
• Chopped parsley
• Olive oil
• Olive or sunflower oil, for frying
• Salt

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Instructions

1. Soak the TVP in warm water. Mince the garlic and onion very finely, and chop the parsley.
2. Wash the mushrooms and cut them into large pieces. Peel and wash the potatoes and cut them into medium wedges.
3. In a deep skillet, heat a drizzle of oil and brown the garlic and onion. Add the mushrooms and a good pinch of salt.
4. Meanwhile, fry the potatoes separately in plenty of oil.
5. When the TVP is soft, drain it well and brown it in a skillet with a little oil, salt and minced garlic. Add it to the mushrooms.
6. When the potatoes are golden, take them out and add them to the mushrooms and TVP. Set over medium heat.
7. Dissolve the cornstarch, soy sauce and bouillon cube in the glass of water and add it to the stew with the parsley. If needed, add another glass of water.
8. Simmer for about 10 minutes over medium-low heat. Serve hot, with bread for dipping.

Nutrition facts

Approximate, per serving (about 540 g). Calculated with data from USDA FoodData Central.