Favas à Portuguesa

🛒 Ingredients

• #Stew Base;
• 500 g fresh or frozen shelled broad beans
• 300 g firm tofu, seitan, or king oyster mushrooms, cut into chunky cubes
• 2 medium carrots, peeled and cut into thick rounds
• 1 large onion, chopped.. 2 cloves garlic, crushed
• 2 ripe tomatoes, chopped or 250 g canned chopped tomatoes
• 2 tbsp tomato paste.. 2 tbsp olive oil.. 1 bay leaf
• 1 tsp sweet paprika.. ½ tsp dried oregano.. 600 ml vegetable stock
• Sea salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish
• #Optional Additions;
• 100 g vegan chorizo or smoked tofu slices, for authentic smoky depth
• 1 small potato, cubed, for extra heartiness

👩‍🍳 Instructions

1. 1

   Sauté the base: Heat olive oil in a large heavy‑based pot or casserole dish over medium heat. Add the onion and cook gently for 5–6 minutes until soft and translucent. Stir in the garlic and cook for another minute until fragrant — do not let it brown.

2. 2

   Build flavour & brown: Add the tomato paste, sweet paprika, oregano, bay leaf, salt, and pepper. Stir well and cook for 2 minutes to release the spices’ aroma. Add your chosen plant‑based chunks and cook for 4–5 minutes, turning occasionally until lightly golden at the edges.

3. 3

   Simmer slowly: Add the chopped tomatoes, carrot rounds, broad beans, and optional potato or vegan chorizo. Pour in the vegetable stock — it should just cover all the ingredients. Bring to a gentle boil, then lower the heat to low, cover with a tight‑fitting lid, and simmer for 35–40 minutes. Stir occasionally so nothing sticks, until the beans are tender, carrots are soft, and the sauce has thickened into a rich consistency.

4. 4

   Finish & rest: Taste and adjust seasoning with more salt or pepper if needed. Turn off the heat and leave covered for 5 minutes to let all the flavours meld together perfectly.

5. 5

   Serve: Ladle into bowls, scatter generously with fresh chopped parsley, and enjoy warm — delicious with crusty bread or steamed rice.