Textured Soy Stew with Carrots and Mashed Potato

Ingredients

1 serving

• textured soy protein60 g
• potatoes250 g
• carrots150 g
• vegetable stock300 ml
• whole milk60 ml
• onion70 g
• tomato paste20 g
• butter10 g
• olive oil5 g
• bay and thyme2 g
• flat-leaf parsley10 g

Method

1. 1

   Tip the textured soy protein (60 g) into a bowl, cover with boiling vegetable stock (300 ml), let it swell for 10 minutes, then squeeze it out in a sieve.

2. 2

   Peel the potatoes (250 g), cut them into large chunks and start them in cold salted water for 20 minutes, from cold, so they cook evenly.

3. 3

   Soften the chopped onion (70 g) for 5 minutes in a casserole with 5 g of olive oil.

4. 4

   Add the squeezed soy protein and let it colour for 6 minutes without stirring much: that colouring is what gives the stew flavour, not the cooking time.

5. 5

   Add the tomato paste (20 g) and cook it dry for 1 minute to take away its acidity.

6. 6

   Add the carrots in large chunks (150 g), the bay and thyme (2 g), pour in the remaining stock and simmer for 20 minutes, covered.

7. 7

   Drain the potatoes and mash them through a ricer with the hot milk (60 ml) and the butter (10 g) — never in a blender, the starch would turn elastic.

8. 8

   Uncover the stew and reduce for 5 minutes, then scatter with chopped parsley (10 g) and serve over the mash.