Persian Okra Stew, Khoresh Bamieh, is traditionally made with stewed meat. Our version substitutes textured vegetable protein chunks (TVP), also known as textured soy protein (TSP). This is a main course entree with perfectly seasoned okra.
- 12 oz large okra pods
- 2 c water
- 1 Tbsp beef style vegetarian broth and seasoning mix
- 1/2 tsp browning sauce (such as Kitchen Bouquet) or soy sauce
- 1/2 c TVP chunks
- 1 Tbsp olive oil
- 1 c onions, chopped
- 3-4 cloves garlic, minced
- 1 tsp turmeric
- 1/4 tsp black pepper, ground
- 3-4 Roma tomatoes, cut in thin lengthwise wedges
- 2 Tbsp tomato paste
- 1/4 c fresh lime juice (or lemon juice)
- 1 c water
- 1/8 tsp sea salt
- Wash and trim the stems from the okra pods, leaving just a thin cap on the ends intact. Set aside.
- In a large heavy pot over medium heat, stir the water, broth mix, browning sauce and TVP chunks.
- When the mixture boils, turn the heat down to low. Cover and simmer 25 minutes, stirring once or twice.
- Meanwhile, heat the oil in a medium skillet and saute the onions a few minutes over medium heat until they turn golden brown.
- Add the garlic, turmeric, and pepper; saute another minute. When the TVP mixture is ready, pour the onion mixture into the pot.
- Stir in the tomatoes, tomato paste, lime juice and water.
- Bring to simmering over medium heat.
- Place okra on top of the TVP mixture. Cover and turn flame down to low. Simmer 20 minutes.
- Add salt, stir well, scraping the bottom of the pot, and serve with basmati rice.