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Uzbekistan Stew - Vegan
From: Tina

I found this on veganfamily.co.uk and have altered it to suit our tastes. In fact the recipe is so flexible you can really make it your own!

SERVES 4

  • 1 cup textured vegetable protein
  • soya sauce
  • 1 dash wine (1 splash) (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 red pepper, chopped
  • 4-6 medium potatoes, cut into quarters
  • water
  • olive oil

Sprinkle soya sauce over tvp (mince or chunks) in a jug, adding a splash of wine if you fancy. Pour about 2 cups boiling water over the tvp and soak until soft.

Chop onion and carrots and fry gently in olive oil with all the spices and garlic for about 5 minutes, covered, without browning.

Add the rest of the ingredients including the soaking water/soya sauce from the tvp, adding enough water to cover.

Cook for at least 30 minutes, stirring occasionally to stop the veggies sticking. When the potatoes are starting to break up and thicken the stew, it is ready. It can take up to an hour.

Serve with steamed green spinach or cabbage.