Go Back
–+ servings
תבשיל מוקפץ ספרדי טבעוני עם רצועות סויה, פלפלים ואורז לבן

Spanish-Style Vegan Stir-Fry

A colorful, protein-packed stir-fry with soy strips, sautéed peppers, tomatoes, olives, and chickpeas – seasoned with smoked paprika and garlic. Serve with rice or quinoa, and finish with chopped parsley.
Print Recipe Pin Recipe
Servings: 4
Ingredients Method

Ingredients
  

  • 150 gram dried soy protein strips Yuba bean cur, or tofu cut into stripes or cubes
  • 4-5 Tablespoon olive oil
  • 1 onion, sliced
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 1 red chili, chopped by taste
  • 4 tomatoes, chopped
  • ½-¾ cup Pitted green olives cut into quarters lengthwise
  • 4 Artichoke hearts, cut into quarters optional
  • 1 can or jar Jackfruit, drained and cut into cubes optional
  • 1-2 Tablespoon smoked paprika
  • salt and black pepper by taste
  • 4 cloves minced garlic
  • 1 can chickpea, drained
For Serving
  • Chopped parsley, white rice, quinoa

Method
 

  1. Put the soy protein in a bowl, pour boiling water, and cover. After about five minutes, strain, rinse with cold water, squeeze well and set aside. If using Yuba wings, cut them across.
  2. Heat oil in a wok or a large skillet, and fry the soy protein strips for a few minutes until they are slightly golden. Take out and set aside.
  3. Add the onion and fry until it becomes transparent; add the peppers and tomatoes and fry for 3 - 4 minutes. Finally, add olives, artichokes, or jackfruit, and cook for another minute or two.
  4. Season with smoked paprika, salt, and black pepper, and mix well.
  5. Add chickpeas and crushed garlic, return the soy protein to the pot, add water as needed, mix, taste, and adjust seasoning if necessary. Bring to a boil, lower the flame and cook for about fifteen minutes.
  6. Sprinkle with chopped parsley and serve with white rice or quinoa.

Tried this recipe?

Let us know how it was!