Stifado (Greek beef stew using soya chunks)

A heavily adapted Greek recipe usually made with beef but here using soya chunks.


To serve 1 person

50gm soya chunks (textured vegetable protein)
100ml red wine
125ml water or stock
1/2 tin (200gm) chopped tomatoes
1 clove garlic chopped
1 stick cinnamon
1 sprig rosemary
1 bay leaf
Low aft oil spray
8 to 10 pickling onions skinned, or as many as you wish.


Place soya chunks in saucepan with the wine and water or stock, bring to a boil
then turn heat off and leave to stand while you prepare the onions.

Skin the onions and chop the roots off and make a small cut in the base.

Add the chopped tomatoes, garlic, rosemary and bay leaf to the soya mixture, bring to a boil and simmer for 30 minutes, shaking the pan occasionally, adding more water or stock if the pan is going dry.

At the same time lightly spray a fresh saucepan, place on high heat then add the onions, and shake pan, then add enough water to cover the base of the pan, cover and reduce heat and simmer for 20 minutes, shaking occasionally, adding more water if pan becomes dry.

At the end of the time carefully drain the onions and stir in to the soya mixture, add a little more water or stock if needed, cook for a further 10 minutes shaking the pan every few minutes and serve. The mixture should have a little thick sauce when dished out.

Serve with boiled potatoes or rice.

In a Cretan taverna is is usually served in an earthenware dish, on a large plate with a spoonful of rice and peas, about a dozen chips, a pile of shredded salad, 2 slices of tomato and cucumber, a jacket potato and a dollop of tzatziki (yoghurt, cucumber dip).

This is an adaptation of a Traditional Greek recipe, PLEASE do not try cooking this with meat as it takes over 2 1/2 hours on the stove to get the meat soft enough.  The recipe is very heavily adapted from the original to allow for the soya chunks, as this reduces the cooking time considerably.