Hearty Roasted Red Pepper Stew with Soya Strips

by veronica

Serves: 2


  • 200 ml/2 dl/0.8 cups dried soya strips
  • 2 pc roasted red peppers
  • 2 pc roasted tomatoes
  • 2 pcs garlic cloves
  • 1 pc onion
  • 1 pc vegetable stock cube
  • 200 ml/2 dl/0.8 cups oat cream
  • 50 ml/0.5 dl/0.2 cups red wine
  • 2 tbsp thyme, dried
  • 1 tsp liquid smoke sauce
  • 1 tsp dried paprika powder
  • 0.5 tsp rosemary, dried
  • oil for frying


  1. Chop and roast peppers and tomatoes in the oven. (125 C/257 F, for about 20-30 minutes depending on the size of the vegetables)
  2. Once roasted, mix the vegetables with a hand blender to a smooth and even paste.
  3. Prepare your soya strips as directed on the packaging for the specific brand you are using.

Cooking Directions

  1. Heat up oil in a pan, add onion and garlic.
  2. Add the soya strips, lower the heat and stir.
  3. Add the liquid smoke sauce and stir. Let fry gently on medium heat for about 2-3 minutes, then add the red wine and continue to fry while stirring for another 2-3 minutes to let the soya strips soak up the flavours.
  4. Add dried paprika powder, thyme and rosemary, and stir.
  5. Once the liquid from the red wine is reduced, add oat cream and the vegetable stock, stir and reduce the heat further.
  6. Add the roasted peppers and tomato paste, stir and let cook together for about 10-15 minutes on low heat, add a lid to your pan and stir occasionally.
  7. Season with additional salt and pepper to taste.


  • I used very thin soya strips for this recipe. It’s a bit hard to see them in the photo above.

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