Uzbekistan Stew – Vegan -Invented by Bracken Thompson 2000( Appr

May 22, 2023May 22, 20230 13
Uzbekistan Stew - A Vegan Delight
in Stew

Prep

30 min

Cook

45 min

Ready In

75 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup textured vegetable protein
soya sauce
1 dash wine ( optional )
2 cups boiling water
2 onions , chopped
4 garlic cloves , crushed
2 carrots , chopped
1 tablespoon cumin seed , crushed
1 tablespoon coriander seed , crushed
10 black peppercorns , crushed
1 tablespoon paprika
1 sprinkiling dried chili pepper flakes
1 red pepper , chopped
4 -6 medium potatoes , chopped
2 potatoes , quartered
water
olive oil

Nutrision Information

Servings Per Recipe
4-6
Calories
260
Sugar
6g
Fat
8g
Uzbekistan Stew is a hearty and flavorful vegan dish that is perfect for colder months. This stew is nutritious and packed with protein from the TVP, and is also full of various vegetables, making it a great option for a well-rounded meal. The spices used in this stew, such as cumin and paprika, provide a unique and complex flavor that is sure to satisfy your taste buds. This dish is easy to customize to your preferences by adding more or less spices depending on your preference. Bring some excitement to your dinner table with this delicious Uzbekistan Stew.

Instructions

1.Rehydrate the textured vegetable protein in boiling water with soya sauce and wine for 20 minutes.
2.In a large pot, heat up some olive oil and cook the onions and garlic until they start to brown.
3.Add in the rehydrated TVP along with chopped carrot, cumin seed, coriander seed, black peppercorns, paprika, dried chili pepper flakes, and red pepper.
4.Add water and potatoes, and bring to a boil.
5.Simmer on low heat for 30-40 minutes, or until the potatoes are cooked and the stew has thickened.
6.Serve hot as a main dish.

PROS

Not only is this stew vegan, but it is also packed with protein from the textured vegetable protein and a variety of vegetables, making it a nutritious meal.

The spices used in this dish create a complex and flavorful taste.

CONS

This stew may not be suitable for those with soy allergies due to the use of textured vegetable protein.

This dish may take longer to prepare due to the need to rehydrate the TVP.

HEALTH & BENEFITS

The use of TVP in this recipe provides a great source of protein for vegetarians and vegans who may struggle to get enough protein in their diets.
Carrots are high in fiber, vitamin A, and potassium, while red peppers are a good source of vitamin C. The spices used in the dish are also linked to various health benefits such as anti-inflammatory and antioxidant effects.

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