… I wanted to create something meat free for dinner. And I had a tin of pomodori d'oro sunshine yellow plum tomatoes that had caught my eye at the back of the store cupboard the night before.
Cooking veggie main courses is all very well but to my mind, they only qualify as a main meal (and not just a side dish with delusions of grandeur) if they contain a form of protein. I'm really keen on serving protein with every meal, whether it's nuts and seeds in the breakfast muesli, cashew butter, ham or hummus if we're having a mid-morning snack of oatcakes, or simply adding some pulses or legumes to a vegetable soup of stew.
Last night, I opted for soya beans, and concocted this simple, hearty, one-pot dish. Served with crusty bread and a strong Cheddar, and followed by stewed plums and custard, I don't think anyone at the table missed the meat.
Sunshine Soya Bean Stew
1 tbsp oil
1 red onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1 small red chilli, deseeded and finely chopped
1 tin pomodori d'oro plum tomatoes
1 tin or carton cooked soya beans (or substitute any cooked beans or pulses)
1/2 vegetable stock cube
2 springs fresh marjoram, finely chopped
Dash white wine (I freeze leftover wine in ice cube trays and keep in freezer bags)
Dash white wine vinegar
Seasoning to taste, plus a pinch of sugar to balance the tomato's acidity if needed
1. Heat the oil over a medium heat, add the onions and fry for five minutes, then add the garlic and chilli.
2. Add the beans, the tomatoes, and the rest of the ingredients.
3. Simmer for 40 minutes, adding a little water if necessary.
