Christmas Stew with Plums


Christmas Stew with Plums

Serves 4


Soy Medaillons

  • 150-200 g dry soy medallions / chunks (see notes!)
  • ca 3cm long ginger piece peeled
  • 1 clove of garlic peeled
  • 1 small red onion peeled and sliced
  • 1 tbsp. paprika
  • 1/4 tsp. anise
  • pinch of cinnamon
  • 1 tsp. thyme
  • 1/2 tsp. salt
  • 1 tsp. brown sugar
  • 5 tbsp. + more canola oil

Rest of the stew

  • 1 big yellow onion peeled and sliced
  • 300g ripe and sweet plums pitted and quartered
  • 200ml semi-dry red wine
  • 2 bay leaves
  • 1 1/2 tbsp. plum jam
  • 500ml vegetable broth
  • 1 tbsp dark soy sauce


Soy Medallions

  1. Add soy medallions to a pot and add enough water to cover them - ca 1,5 liter

  2. Bring pot to a boil, then turn off the heat and cover the pot with a lid

  3. Let everything simmer for 10 minutes or until soft

  4. Drain the water and additionally press the water out of the medallions with a spoon

  5. Add them to a mixing bowl

  6. Grate the ginger and garlic into the bowl and add sliced red onion, paprika, anise, cinnamon, thyme, salt, brown sugar and 5 tbsp. oil to the bowl as well

  7. Mix well

  8. Let the medallions marinade for at least 1 hour - the longer the better


  1. After marinading the soy medallions for at least 1 hour, heat some more oil (ca 3 tbsp) in a big pot over medium-high heat

  2. Add 1 big sliced onion and let that cook for ca 2 minutes

  3. Then add the marinated soy medallions and 300g quartered plums and cook for another 4-5 minutes

  4. Deglaze pot with the wine and let simmer for 2 minutes

  5. Add bay leaves, plum jam, vegetable broth and 1 tbsp. dark soy sauce for the color

  6. Bring everything to a boil, then reduce heat to low, cover pot with a lid and let everything simmer for 35 minutes

  7. Remove lid after 35 minutes, turn heat to high and cook for 5 more minutes to thicken the sauce

  8. Season with a bit more anise or salt if needed

  9. ENJOY!


The Soy Medallions should be about 2 - 2,5 cm  long for this recipe and not too thick. They are also sometimes called "soya meat", "soya chunks" or "textured soy protein".

If you're from Germany: "Soja Schnetzel (grob)" work perfectly here and are the ones I like to use (from Veganz or Alnatura).

If you can only find very big soy medallions, you can easily slice them in half after cooking them in water


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