Let’s make the soy stew in a super-creamy white sauce, with a simple and quick recipe where I also used my jarred soffritto.
I make the soy stew in white with wine or lemon, and it’s one of the many versions I cook with great pleasure as an alternative to the tomato or potato ones. It’s my favorite recipe especially because it’s super creamy and everyone in the family enjoys it.
If you like protein-rich plant-based alternatives, you can also try homemade seitan, another versatile base to use in many recipes, and also visit the collection of homemade plant proteins. This stew is also perfect served with homemade bread, such as soft, quick skillet rolls.
A side that pairs well with this dish? Simple sautéed mushrooms.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 2 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 oz soy stew chunks (or soy steaks/medallions cut into cubes)
- 4 1/4 2 1/8 cups water
- 1 vegetable bouillon cube
- 2 tbsp all-purpose flour
- 1/2 glass white wine (or the juice of 1 lemon)
- 4 tbsp extra virgin olive oil
- 2 tbsp jarred soffritto (or a chopped mix of vegetables for soffritto)
- to taste salt
- to taste ground black pepper
Preparation
1 – Put the water and the vegetable bouillon cube in a small saucepan and add the soy stew chunks. You can also do this with soy medallions — after boiling, cut them into small pieces.
2 – Bring the broth with the soy to a boil for 15 minutes. Then turn off the heat and let the soy cool slightly in its broth.
3 – Drain and squeeze the soy to remove the cooking liquid, setting aside the broth you obtain — both the broth left in the pan and the liquid you squeeze from the pieces.
4 – Put the flour in a bowl, and after cutting the soy into small pieces, coat them in the flour.
5 – In a high-sided pan, or in a small sauté pan, pour the oil and the jarred soffritto (see my recipe) or a chopped mix of celery, carrot, onion, parsley and garlic.
6 – Sauté the soffritto for 1 minute, then add the previously floured soy stew pieces. Toss them in the pan and brown for a few minutes.
7 – At this point add the wine and let it evaporate. Stir the soy so it doesn’t stick.
8 – Add 4 tablespoons of the reserved broth at a time and stir. Continue adding a little broth at a time until you’ve used it all.
9 – Taste the stew and, if necessary, add a pinch of salt, then continue cooking for another 20 minutes, until a thick creamy sauce forms. Be careful not to reduce it too much.
10 – Finally, serve the soy stew with a sprinkle of black pepper and some chopped fresh parsley.
Good side dishes for this are sautéed mushrooms, or spring peas with onions. The choice is yours.
