October is hands-down my favorite month of the year.
The sun finally gives us a break, and the A/C gets some well-earned rest.
But this year? Surprise! Tropical weather, steamy humidity, and sudden rainstorms – definitely not what I ordered 😅
Still, the cooler mornings and evenings whisper:
"Cozy meals are coming."
And what better way to welcome the change of seasons than with a colorful, protein-packed stir-fry full of Mediterranean flair?
🍅 So What’s in the Pan?
Like Hungarian cuisine, Spanish cooking doesn’t rely on tons of spices.
But what it does love? Paprika. Bell peppers. Garlic.
And that’s exactly what this dish celebrates – with a vegan twist.
Here’s what you’ll need:
- Soy protein strips, lightly rehydrated
- Sautéed onion, red and green bell peppers
- Chopped tomatoes
- Green olives
- Cooked chickpeas
💡 Want to upgrade it? Go for:
Artichoke hearts, zucchini, or even jackfruit – they all blend beautifully here.
Everything is cooked together with smoked paprika, garlic, and a touch of olive oil.
While that’s simmering, cook up some white rice or quinoa on the side.
Sprinkle with fresh parsley, and you’ve got a full, colorful meal – fast.
💛 Why This Dish?
- Quick and easy
- High in plant-based protein
- Packed with bold, smoky flavors
- Super colorful – and totally customizable
- Feels like comfort food, but lighter!
🤖✨ PJ says:
Got leftovers? Lucky you.
Just reheat with a splash of water in a pan – it’ll bounce right back.
No leftovers?
Guess you weren’t the only one who loved it 😉
Enjoy, and let me know how it turned out 🌶😋❣️
RECIPE
Spanish-Style Vegan Stir-Fry- 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
- 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.
- 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.
- 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.
- Season with smoked paprika, salt, and black pepper, and mix well.
- 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.
- Sprinkle with chopped parsley and serve with white rice or quinoa.
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