Hearty Vegetarian Stew Bake Recipe
Fusion cuisine · 800 calories
About this recipe
A comforting and wholesome vegetarian stew packed with carrots, celery, tomatoes, and plant-based protein, slow-baked to perfection for a satisfying dinner.
Ingredients
- 500 g Baby Potato (Chote Batate)
- 500 g Carrot
- 100 g Celery
- 100 g Sambar Onion Peeled
- 500 g Organically Grown Tomato (Hybrid) (Tamatar)
- 200 g Fortune Soya Chunks
- 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
- 1 kg Satyam Sugar
- 1 kg Tata Salt (Vacuum Evaporated Iodised)
- 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
- 100 g Zoff Garlic Powder
Instructions
- 1. Preheat your oven to 325°F (160°C).
- 2. In a 9 x 13-inch baking dish, combine 3 lbs of diced potatoes, 6 sliced carrots, 1 cup of chopped celery, 1 cup of diced onion, and 1 diced tomato.
- 3. Add 2 cups of soya chunks, 3 tablespoons of cornstarch, 2 tablespoons of sugar, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 1 teaspoon of pepper to the dish.
- 4. Pour 2 cups of water over the mixture and stir everything together until well combined.
- 5. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 4 hours, ensuring it remains covered the entire time.
- 6. Remove from the oven, stir gently, and serve hot as a hearty dinner.