Veggie 'Beef' Soup

/ with inspiration taken from "Sit-A-Fit"

Veggie ‘beef’ soup is a hearty soup or casserole packed with flavor, tender vegetables, and succulent veggie ‘beef’ made from soy chunks. The perfect satisfying meat-free meal for the weekend, to serve your guests, or just for a cozy night in. This recipe uses large marinated soy chunks (TVP) to create a comforting beefy veggie soup that’s 100% vegan and 100% nourishing.

Preparation time
1 hour 15 minutes
Cooking time
1 hour 30 minutes
Total time
2 hours 45 minutes

Ingredients

For the 'beef':

  • Large soy chunks (we used about 50g or 1.8 oz.)

For the marinade:

  • 8 tbsp soy sauce
  • 1 tbsp mustard
  • 1 tsp miso paste
  • A pinch of black pepper
  • 1 tsp smoked paprika
  • 1 tsp allspice
  • 1 tsp powdered garlic

For the soup:

  • 4 potatoes
  • 3 carrots
  • 1 onion
  • Olive oil
  • 2 tbsp corn starch
  • Turmeric, basil and thyme, to taste

Instructions

  1. Soak the soy chunks in water for about 15 minutes until they are soft.
  2. While they are soaking, you can prepare the marinade by mixing all of the marinade ingredients together in a bowl, until you have a uniform mixture.
  3. Drain your soy chunks well, squeezing out any excess water.
  4. Add the soy chunks to the bowl with the marinade, mix, and set aside for at least 1 hour, or overnight.
  5. Chop the potatoes, carrots, and onion, and put them in a deep, oven-safe dish or pan. Add your soy chunks on top.
  6. Add the cornstarch to the remaining marinade, along with the turmeric, basil, thyme, a little more oil, and water. Mix well.
  7. Pour this over the veggies and ‘beef’, ensuring there is a generous amount of liquid in the dish. Cover and carefully put in the oven at 220°C (or 430°F) for about 1 hour.
  8. Remove the lid and return to the oven for another 30 minutes at 180°C (or 360°F).
  9. Enjoy hot!
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