Vegan Khoresh Rivas (Persian Rhubarb Stew)
Vegan Persian rhubarb stew made with soya chunks and lots of fresh mint.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: 3
- Category: Main course
- Cuisine: Persian
Ingredients
- 1 C soya chunks (TVP)
- 150g rhubarb
- 1 medium onion, diced
- 2 garlic cloves, minced
- bunch of parsley (leaves only), chopped
- bunch of mint leaves, chopped
- pinch of saffron, soaked in 1 tbsp of hot water
- 1/2 tsp turmeric powder
- 1-2 tbsp coconut sugar
- salt and black pepper to taste
- oil for cooking
- water or vegetable stock
Instructions
- Boil soya chunks for 7-10 minutes. Drain and squeeze the excess liquid out.
- Heat oil in a pan over medium heat.
- Sauté onions until soft and then add garlic. Stir for a minute. Now add soya chunks and turmeric powder. Cook for another few minutes.
- Cover with water or vegetable stock around 1/2 inch above the “meat”. Let it simmer for 10 minutes.
- Meanwhile heat oil in separate small skillet.
- Quickly sauté chopped parsley and mint until they are wilted. Transfer to soya meat and stir.
- After 10 minutes of cooking chop rhubarb into 1/2 inch pieces and add to the pan together with soaked saffron, coconut sugar, salt and pepper. Simmer for another 5-7 minutes.
- Taste and adjust the seasoning. You may need more sugar depending on tartness of your rhubarb.
- Switch off the heat and serve with rice or flatbread.
Nutrition
- Calories: 242
- Sugar: 10.3g
- Sodium: 21mg
- Fat: 7.5g
- Saturated Fat: 0.8g
- Carbohydrates: 21.2g
- Fiber: 10.4g
- Protein: 17.9g
- Cholesterol: 0mg
Keywords: rhubarb, TVP, vegan meat, Persian, vegan, vegetarian, gluten-free