{"id":470,"date":"2009-10-08T20:34:00","date_gmt":"2009-10-09T00:34:00","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=470"},"modified":"2018-12-30T15:25:47","modified_gmt":"2018-12-30T20:25:47","slug":"veganmofo-07-vegan-mauritian-stew","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/veganmofo-07-vegan-mauritian-stew\/","title":{"rendered":"VeganMoFo 07: Vegan Mauritian Stew"},"content":{"rendered":"

\"Vegan <\/picture><\/p>\n

One dish that I don\u2019t make often enough these days, and this because I’ve discovered so many vegan blogs with so many yummy recipes to try, is some good traditional Mauritian stew. This dish is originally made with meat, fish or seafood but here I\u2019ve used tofu. Red kidney beans or butter beans are also nice substitutes.<\/p>\n

One thing that I’ve noticed when cooking potatoes in tomato sauce is that they don\u2019t cook very well in the sauce. There is some kind of chemical reaction with the tomato sauce and potatoes that makes them take longer to cook. So, my way of doing this and saving me a lot of time is to cook the potatoes first completely (or almost). Then add them to the tomato sauce.<\/p>\n

Also I’ve decided to leave the skin on the potatoes this time but feel free to peel them if you prefer. Any potatoes are fine to use except floury ones.<\/p>\n

Ingredients (3 – 4 servings)
\n4 rooster potatoes (580g)
\n1 block (250g) firm tofu
\n1\u00bd cup (170g) frozen peas
\n7 \u2013 8 whole cloves
\n2 bay leaves
\n1 tablespoon olive oil
\nSalt to taste<\/p>\n

Sauce blend:
\n1 onion, coarsely chopped
\n1 can (400g) chopped tomatoes
\n3 cloves garlic, chopped
\n\u00be teaspoon cinnamon
\n2 bay leaves (or 5 \u2013 6 curry leaves)
\n2 green chilies (optional or leave whole in the sauce)
\n1 tablespoon olive oil<\/p>\n

Oil as needed to shallow fry
\nCurled parsley for garnish<\/p>\n