Vegetable Stew with Soybeans
Submitted by aricnyc
Thick vegetarian stew with soybeans, potatoes, carrots, and celery finished with a ghee roux for silky body. Seasoned with sage, marjoram, and bay leaf for old-fashioned warmth.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThis is a stick-to-your-ribs vegetarian stew that gets its protein from soybeans and its velvety thickness from a classic ghee-and-flour roux stirred in at the end.
Potatoes, carrots, celery, and green peppers simmer with sage, marjoram, and a bay leaf until the kitchen smells like a farmhouse in autumn.
The roux, made with a blend of whole-wheat flour and soy flour cooked in ghee, transforms a thin broth into something rich and gravy-like in seconds.
It’s old-fashioned comfort food with a plant-powered backbone.
Kitchen Tips
- Soak the soybeans overnight and cook them with grated carrot and bay leaf first. Soybeans take longer than other beans, so they need a head start.
- Cook the roux for a full 5 minutes over gentle heat, stirring constantly. Raw flour taste in a stew is unforgivable.
- Add the roux slowly to the stew, stirring as you pour. Dumping it all in at once will give you lumps.
- This stew thickens considerably as it cools, so don’t worry if it seems a bit loose when you first stir in the roux.
Ingredients
Directions
Cook soybeans, grated carrot and bay leaf in 1 cup water until beans are soft.
When cooked, combine with their cooking liquid in a heavy pot with the chopped vegetables.
Barely cover with water.
Bring to a boil, add pices and herbs and simer for 20 minutes or until vegetables are tender.
In a small pan make the roux.
Cook the flour in the ghee with the salt and pepper for 5 minutes, but be careful not to burn it.
Slowly add roux to the vegetables.
Stir well and let boil for a few seconds.
When it thickens, serve.
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