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!
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.
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.
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.