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Congolese style soy stew

I grew up eating beef in tomato sauce with rice, this was a weekly meal, sometimes we would even have it twice a week. Originally, whenever I was thinking of this meal, I was imagining creating it with tofu, but I knew that something would be off, especially with the texture, so I guess this was putting me off. Since going vegan, I haven't tried making it, until recently, when I discovered dry soy products!


Vegan, nut free, gluten free | Serves 4 | MAIN


  • 200g soya slices (I used Vitalia Soya Slices)
  • 2 bay leaves
  • 1 veggie cube
  • 200g basmati rice
  • 4 tablespoon olive oil
  • 1 onion
  • 2 cloves of garlic
  • 1 teaspoon of each dried oregano, curry powder, chili flakes and garlic granules
  • 1 tablespoon of soy sauce
  • 1 tablespoon tomato paste
  • 400g chopped tomatoes (either canned or fresh)
  • 3 green chilis (1 scotch bonnet)
  • 100g frozen peas



1.Add the soya slices in large pot with boiling water, along with the bay leaves and veggie cube. Boil for 15-20 minutes and then strain and set aside.

2.Wash and drain the rice, until the water runs through clear.

3.Add the rice in a pot, with a tablespoon of olive oil and a pinch of salt. Sauté for a minute, before adding 400ml of boiling water. Bring to boil, lower the heat, cover and cook for 8 minutes.

4.Once the 8 minutes pass, add the peas on top of the rice along with a pinch of salt, cover and cook for additional 2 minutes. Once cooked, mix the rice and peas and remove from the heat.

5.In the meantime, peel and cut the onion and grate the garlic cloves.

6.In a wide pot, add the remaining olive oil along with the onions and a pinch of salt. Sauté on medium for 6-8 minutes, or until the onions are golden.

7.Squeeze as much as water out of the soy slices and optionally cut them into bites size pieces.

8.Add the garlic, soy pieces and all the spices in the pot with the onions and a generous pinch of salt and pepper and sauté on medium heat, until you get a nice colour on the soy pieces.

9.Add the soy sauce and tomato paste, stir in and cook for a minute, before adding the chopped tomatoes, along with 400ml of water.

10.Bring to boil, lower the heat to medium, cover to simmer for 15-20 minutes, stirring occasionally.

Serve and enjoy!


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