Now here is
something I cooked last week when it was a bit chillier. However
today I have a horrendous fever and cold, but writing about this
recipe warms my heart a little bit. So greetings from the bottom of
the bed, hopefully back up and cooking soon!
Ever since my last
holiday to Belgium, I have been planning a dish to cook with Belgian
beer, as I brought a few nice bottles with me. I chose to make a
vegetable and soya stew out of it and here's the recipe. The potatoes
I used were ruby red and so is the award winning Gouden Carolus Classic beer, so there's a bit of a ruby red theme going on.
Ingredients
1 cup soya protein
chunks
1 tbsp soy sauce
2 tbsp olive oil
1 carrot
8 small potatoes
3 small onions
3 garlic cloves
1 tbsp vegetable
stock powder + 200-300 ml water
330 ml / 1 bottle
dark Belgian beer (I used Gouden Carolus Classic beer 8,5 %)
Fresh sage leaves
Fresh flat leaf
parsley leaves
Black pepper to
taste
Method
Prepare the soya
protein chunks as described on the packet. Mine needed to be boiled
in water for a few minutes and then they can be fried in oil, which I
also did. Pour a little soy sauce on them and set to side for later.
Chop the
vegetables: carrots into slices, potatoes into halves or quarters
depending on the size, onions into thin half rings and garlic finely.
Start slow-cooking
the onions in olive oil at low heat and under the lid. They should
simmer there until they start getting brown and very soft. Stir them
occasionally. Then add the chopped garlic and simmer some more.
After that the
potatoes and carrots can be added, first stirred in for a few minutes
and then the beer can be added. Let it cook for a few minutes and
then also add the vegetable stock.
Cook under lid for
at least 40 minutes until the potatoes are cooked and the flavours
have blended nicely.
Season with black
pepper, parsley and sage and add more beer or stock, if needed. I
didn't add any salt, because I felt that the beer and vegetable stock
added enough saltiness.
And it's all done!
Enjoy!
Your VegHog
