Soy chunk stew with mushrooms and peas

By the GetYourMacros team · 18 September 2026

A comforting vegan stew made with meaty soy chunks, fresh mushrooms, and sweet peas in a savory broth.

• Time 30 min
• Course One-dish meal
• Diet Vegan
• Cuisine Italian
• Allergens soy

Ingredients (1 serving)

• 70 g Textured soy protein
• 200 g Mushrooms
• 100 g Green peas
• 60 g Carrots
• 40 g Celery
• 40 g Onion
• 10 ml Extra virgin olive oil
• Tomato paste to taste
• 400 ml Liquid vegetable broth

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Rehydrate the soy chunks by boiling them in half of the vegetable broth for 10 minutes, then drain and squeeze well.
2. Finely dice the onion, carrot, and celery to create a classic Italian soffritto.
3. Clean and slice the mushrooms into thick pieces.
4. Heat the olive oil in a large pot and sauté the soffritto vegetables over low heat for 5 minutes.
5. Add the soy chunks and mushrooms to the pot, browning them for 5-6 minutes over medium heat.
6. Stir in the tomato paste and the remaining vegetable broth, then add the green peas.
7. Cover and simmer for 15 minutes, allowing the sauce to thicken and the flavors to meld.
8. Season with black pepper and serve warm, ideally with a slice of wholegrain bread.

Tips

• Squeezing the soy chunks well after boiling is crucial so they can soak up the savory stew sauce.
• This stew tastes even better the next day as the soy continues to absorb the seasoning.

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