🥘 Non-Lamb Sauce – Rich, Hearty & Comforting

Healthy Swappers
Jul 3
2 min read

*Deeply flavorful plant-based stew with soy strips and almond-garlic paste.*

This Spanish-inspired non-lamb sauce is slow-cooked to perfection with tender soy strips, aromatic spices, and a savory garlic-almond-bread paste that gives the dish its unmistakable depth. Serve it with rice, couscous, or mashed potatoes for a warm and satisfying meal.

🛠 Kitchen Tools

Frying pan
Saucepan
Mortar and pestle (or blender)
Strainer

📋 Ingredients

Serves 3–4

Textured soy strips: 100 g / 3.5 oz
Onion: 1/2 unit, chopped
Bay leaves: 2
Garlic: 2 cloves
Almonds: 1/2 cup
Bread: 1 slice
Paprika: 2 teaspoons
Red wine: 125 ml / 4 fl oz
Lamb-flavored seasoning (vegan): 25 g / 1 oz
Olive oil: as needed
Salt: to taste

👨‍🍳 Instructions

Boil the soyIn a saucepan, boil the soy strips with 1 liter of water and the lamb-flavored seasoning for 10 minutes. Strain and reserve both the strips and the broth.
Brown the soyIn a frying pan with a little olive oil, sauté the soy strips until lightly golden. Set aside.
Prepare the pasteIn the same pan, add more oil and brown the garlic cloves, almonds, and bread slice. Transfer to a mortar and mash into a smooth paste. Set aside.
Cook the onionIn the same pan, sauté the chopped onion with bay leaves until translucent.
Combine ingredientsAdd the reserved soy strips to the onion. Stir in the paprika quickly so it doesn't burn.
Simmer with wine and brothPour in the reserved broth and red wine. Let simmer until the liquid reduces significantly.
Finish with the pasteStir in the garlic-almond-bread paste. Cook for another 2 minutes to thicken and blend flavors.