Vegan Solyanka

Ingredients

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• Red Bell Pepper Red Bell Pepper 4 4
• Small Onions Small Onions 3 3
• Garlic Garlic 2 cloves 2 cloves
• Pickled Gherkins Pickled Gherkins 3 3
• Tempeh Tempeh 400g 2 & 1/2 cups
• Tomato Pasta Sauce Tomato Pasta Sauce 150g 3/5 cup
• Vegetable Stock Vegetable Stock 1 ltr 4 cups
• Bay Leaves Bay Leaves 2 2
• Mustard Mustard 1 tbsp 1 tbsp
• Red Chili Flakes Crushed Chillies 1/2 tsp 1/2 tsp
• Table Salt Table Salt pinch pinch
• Ground Black Pepper Ground Black Pepper pinch pinch
• Olive Oil Olive Oil 1 tbsp 1 tbsp

Instructions

1. 1.Heat olive oil in a big pot, add quartered onions and minced garlic and fry until translucent. Add tempeh and fry until golden on each side.
2. 2.Add sliced bell peppers and stir for a minute.
3. 3.Add tomato paste, mustard and gherkins and fry for 2-3 minutes.
4. 4.We can also use some of the water the gherkins are preserved in. Add 4 tablespoons of the pickled water, vegetable stock and add bay leaves, season with salt and pepper and simmer for 30-35 minutes, stiring occasionally to make sure nothing gets burned.
5. 5.Serve with potatoes, rice or bread.

Nutritional Information

• Calories:
  251
• Fat:
  13g
• Sodium:
  139mg
• Carbs:
  20g
• Sugar:
  6g
• Protein:
  17g