Vegan Asopao (Rice, Textured Soy & Vegetables Stew)

Name: Vegan Asopao (Rice, Textured Soy & Vegetables Stew)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 3 tablespoon olive oil; 6 cloves garlic; 1 small red onion; 1 teaspoon oregano (dry, ground); 1 tablespoon fruit vinegar; ½ cup auyama (kabocha squash); ¼ cup green peas; 1 talk celery; 1 red bell pepper; ¼ cup pitted green olives; 1 doz cherry tomato; 1 cup textured soy; ½ taza tomato sauce; 1 ½ teaspoon salt; 1 quart vegetable broth; 1 cup rice; 1 teaspoon pepper (freshly-cracked, or ground); 1 tablespoon parsley

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Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
6 servings
Calories
241 kcal
Course
Lunch, Dinner
Cuisine
Vegan

Vegan Asopao (Rice, Textured Soy & Vegetables Stew)

Oriana Walker

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Learn how to make vegan asopao (rice and vegetable pottage) a filling dish with lots of veggies, perfect for vegans and vegetarians, or just to atone for days of culinary excesses.

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Ingredients

Servings

3 tablespoon olive oil
6 cloves garlic thinly sliced
1 small red onion minced
1 teaspoon oregano (dry, ground)
1 tablespoon fruit vinegar or apple cider vinegar
½ cup auyama (kabocha squash) diced
¼ cup green peas (petit pois)
1 talk celery sliced (optional)
1 red bell pepper diced
¼ cup pitted green olives (optional)
1 doz cherry tomato halved
1 cup textured soy
½ taza tomato sauce (or 2½ tablespoons of tomato paste)
1 ½ teaspoon salt (or more, to taste)
1 quart vegetable broth [1 liter]
1 cup rice (carolina, medium grain)
1 teaspoon pepper (freshly-cracked, or ground) (or to taste)
1 tablespoon parsley roughly chopped (or cilantro)

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Instructions

1. Sauté the vegetables

In a large pot, heat the oil over very medium-low heat. Add the garlic and onion, and cook, stirring frequently, until the onion turns translucent.Stir in oregano, vinegar, auyama, peas, celery, peppers, olive, and tomato, and cook stirring until they are heated through.Add the textured soy, tomato sauce, and a 1 ½ teaspoon of salt, and stir to mix. Cover and simmer until the vegetables start to release liquid.

2. Cook the rice

Add the vegetable broth and rice and stir.Simmer covered, stirring frequently, for 15 minutes, or until the rice has doubled its size.Season with salt and pepper to taste. Mix in the parsley.

3. Serve

Remove from the heat and serve per suggestions above the recipe.

Nutrition Information

Show Details

Calories 241kcal (12%) Carbohydrates 37g (12%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Sodium 1474mg (61%) Potassium 414mg (12%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 2252IU (45%) Vitamin C 39mg (43%) Calcium 62mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 241 kcal

% Daily Value*

Calories	241kcal	12%
Carbohydrates	37g	12%
Protein	4g	8%
Fat	9g	14%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Sodium	1474mg	61%
Potassium	414mg	9%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	2252IU	45%
Vitamin C	39mg	43%
Calcium	62mg	6%
Iron	1mg	6%