Hearty veggie stew with soy curls, mushrooms, potatoes, peppers, tomatoes and paprika or “soy curls paprikash”. A whole foods plant based recipe made without oil, gluten free, dairy free and nutritious.
In a medium bowl combine the soy curls and hot water and allow to soak for 20 minutes.
Meanwhile preheat a heavy bottom stock pot over medium heat and sauté the onion with a pinch of sea salt in a light drizzle of olive oil until translucent (omit oil and use a splash of water for WFPB + Plantricious compliance). Stir in the carrot and celery and cook a few more minutes until the vegetables begin to soften. Add more water if needed as not to allow the onion to burn.
Add the mushrooms if using (totally optional) together with the bell pepper, chili flakes, bay leaves, garlic powder and paprika. Toss everything to coat well and cook another minute or so until fragrant.
Add in the potatoes with the veggie stock and the soaked soy curls. (The soy curls should have absorbed most of the liquid by now)
Bring the stew to a simmer and stir in the nutritional yeast. Cook for about 20 minutes until the potatoes are cooked through and the soy curls are nice and tender to your liking. Remove from heat and stir in the fresh tomatoes, parsley and ground flax chia mix. Adjust seasonings to taste with sea salt and black pepper.
Allow the stew to sit covered for about 15 minutes before serving for the flavors to marry and to thicken up. If you want to serve this as a soup juts omit the ground flax or add a little more veggie stock to thin it out.