- 1/2 kg Soy meat (5 x 2 x 2 cm pieces) the 1/2 kg is after you have cooked the soy meat
- 4 tbsp Rapeseed oil
- 5 pcs Shallots peeled
- 200 g Champignon cut in half
- 2 pcs Carrots peeled and chopped in chunks
- 2 pcs Tomatoes chopped in cloves
- 3 cloves Garlic finely chopped
- 1/2 bundle Thyme chopped
- 1/3 bundle Flat parsley leaves chopped
- 2 pcs Bay leaves
- 1 tbsp Tomato purée
- 2 tbsp Flour
- 7 dl Red wine
- 3 dl Veggie bouillon I use the juice from cooking the soy meat
- 2 pcs Red onion chopped in cloves
- 2 pcs Yellow onion chopped in cloves
- Salt and pepper
- Finely chop the thyme and the flat leave parsley
- Chop the carrots, red onion, yellow onion, garlic, champignon and peel the shallots
- Heat up a pan with rapeseed oil and fry the soy meat until golden brown
- When ready move the soy meat into a large pot for later slow cooking together with all ingredients
- Use the same hot pan as you used to fry the soy meat to cook the carrots, red onion, normal onion, garlic, thyme, champignon and the peeled shallots and cook until lightly brown
- Stir in the tomato puree and the flour and cook for 2 minutes, stirring constantly. When ready add it into the slow cooking pot where you have the soy meat
- Mix in the bouillon and the red wine, bay leaves and the parsley in the slow cooking pot where you have the soy meat
- Add the finished cooked veggies . Adjust the seasoning with salt and pepper
- Add the sliced tomatoes
- Put on the lid and cook very gently for 2,5 hours
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