Beef-style casserole

  • 250g dried soya chunks (available from health food shops)
  • 2 large onions – sliced
  • 6 carrots – cubed (or mushrooms, aubergines or red peppers)
  • 6 celery sticks – sliced
  • 2 tins of chopped tomatoes
  • 200ml dry sherry
  • 1 tbsp yeast extract
  • 1 veggie stock cube
  • 2-3 garlic cloves – crushed
  • 2 chillies – chopped
  • dash of soy sauce
  • 3-4 tablespoons sunflower oil

Method

  1. Soak the soya chunks in hot water for around 30 minutes.
  2. In a large pan, gently saute the onions, carrots, celery and garlic for about 15 minutes in the oil.
  3. Add the sherry and cook for a few minutes to evapourate off the alcohol.
  4. Add the tinned tomatoes, yeast extract, stock cube and the chillies.
  5. Add soya chunks and sufficient water to cover the stew.
  6. Simmer on a very low heat for approximately one hour, stirring occasionally.
  7. Serve with rice, potatoes or crusty bread.