1. Place soy chunks in very hot, salted water. Soak for 15-20 minutes until the chunks have absorbed a good deal of the water. 2. Drain out the water and press lightly on the soy chunks to remove excess water. 3. In the same bowl, toss the soy chunks in flour, half the herbs, salt and ground black pepper. Heat 1 tablespoon oil in a large pot or Dutch oven and add the soy chunks to it without crowding them. Do this in batches if necessary. Preserve any excess flour in the bowl for adding later. 4. Brown the soy chunks on all sides. Remove to a plate. 5. To the same pot add the remaining tablespoon of oil. Add the carrots, celery, onions and garlic. Sauté until the onions get soft, 3-4 minutes. 6. Add wine to the pot, stir and let it cook out until there's barely any moisture in the pot. 7. Stir in the tomato paste. 8. Add the remaining herbs and mix them in. 9. Add the soy chunks back to the pot with any remaining flour. 10. Add 4 cups vegetable stock or mushroom stock to the pot along with the potatoes. Add the soy sauce. Bring to a boil. Cover and let the potatoes cook until tender, about 10 minutes. 11. Stir in the butter and turn off the heat. Garnish with parsley before serving.
Ingredients
Instructions
