Beetroot stew gets a pleasant bite from potatoes and soy granules; Garlic, onions, and herbs perfectly round off the characteristic aroma of beetroot – a simple dish suitable for everyday use!

Step 1

Bring a large pot with 600ml of vegetable broth to the boil, add 100g of soy granules, reduce the temperature and simmer for 5 minutes.

Then drain over a sieve, let cool slightly.

Squeeze out the remaining water vigorously and set the granules aside briefly on a plate; wipe out the pot with paper towels.

Meanwhile, finely dice the onions; finely chop the garlic; peel the potatoes and cut them into 1cm cubes.

Then heat a pan with olive oil and fry the squeezed soy granules for approx. 3 mins.

Deglaze with 1tbsp tamari, place on a plate and set aside briefly.

Step 2

Heat the pot again with a little olive oil and lightly fry the onion cubes with the chopped garlic for approx. 2 mins.

Then add the diced potatoes and fill with 800ml of vegetable broth.

Bring to a boil once, season with salt, pepper and 1 teaspoon savory and simmer on medium heat for approx. 10 mins. so that the potatoes still have a slight bite.

Meanwhile, peel the beetroot and cut it into 1.5 cm pieces; cut the chives into fine rings.

Step 3

Just before the potatoes are cooked, fold in the beetroot pieces and the fried soy granules and simmer for 3 – 4 mins.; season with salt and pepper to taste.

Arrange the stew and serve sprinkled with the chives rings.

Tip: It goes well with a dollop of vegan sour cream, for example.