Vegan Asopao (Rice, Textured Soy & Vegetables Stew)

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.

Course Dinner, Lunch

Cuisine Vegan, Vegetarian

Keyword garden rice recipe, textured soy, vegan rice soup, vegan rice stew

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 241kcal

Author Clara Gonzalez

Ingredients

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 stalk 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)

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