Spanish vegan magro con tomate, a plant-based version of this classic dish. It’s high in protein and low in fat, as is made with soy instead of meat.
It’s finally fall, so it’s also stew time! We’re still having super hot days here in the south of Spain, but we’re ready for fall, so stay tuned for stews, apple and pumpkin recipes and other delicious foods for this season.
My mother used to make magro con tomate almost every week when I was a child and it was one of my favorite dishes actually, but I haven’t eaten it for years, even before I went vegan.
I don’t know why I haven’t shared this classic Spanish dish stew with you guys before, especially since I discovered textured vegetable protein chunks, which is a great meat alternative (tofu is also a good choice).
Authentic magro con tomate is a stew made with pork, tomato puree or chopped tomatoes (some people also use fresh tomatoes or tomato sauce) and other vegan ingredients. I’ve made a plant-based version, inspired by my mother’s recipe, using soy instead of pork.
looking for more stew recipes?
- Vegan Spanish beef stew
- Spanish pumpkin and chickpea stew
- Fat-free Spanish lentil stew
- Simple vegan Stroganoff
- Vegan goulash
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
- 4 ounces textured vegetable protein chunks (110 g)
- 2 tbsp tamari or soy sauce
- 4 cloves of garlic, diced
- 1 onion, finely chopped
- 1/2 cup white wine (125 ml), see notes
- 2 bay leaves
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 28-ounce can tomato puree (800 g)
- Soak the textured vegetable protein chunks in a bowl with some hot water and the tamari or soy sauce for at least 15 minutes. Drain and set aside
- Add the garlic and onion to a large pot and cook them with some water, vegetable stock or oil over medium-high heat for 5 minutes, stirring occasionally. Add more water, stock or oil if needed.
- Add the wine and cook for 1 or 2 minutes more.
- Finally, add the rest of the ingredients, stir and cook covered over medium heat for 20 to 30 minutes or until the sauce thickens and the chunks are tender.
- Serve immediately (we topped the dish with some dried oregano and more ground black pepper) or keep leftovers in a sealed container in the fridge for 5-7 days.
- Wine is optional, add more water or stock instead.
- We’ve only made this recipe using textured vegetable protein chunks, but we think tofu should work as well. Sauté the tofu in a skillet (with or without oil) until golden brown and then add it to the stew.
- Tamari or soy sauce is optional. Feel free to soak the textured vegetable protein chunks in just hot water or stock and add more salt to the stew if needed.
- Prep time doesn’t include soaking time.
- Nutritional info doesn’t include the tamari or soy sauce, as we discard most of it.
- Serving Size: 1/4 of the recipe
- Calories: 273
- Sugar: 14 g
- Sodium: 640 mg
- Fat: 3.4 g
- Saturated Fat: 0.1 g
- Carbohydrates: 32.1 g
- Fiber: 10.3 g
- Protein: 17.5 g