Recipe

Jain Vegetarian Salama da Sugo

Savory and Spicy Jain Vegetarian Stew

4.7 out of 5

Indulge in the flavors of Jain vegetarianism with this delectable Salama da Sugo recipe. This Jain adaptation of the traditional Italian dish combines aromatic spices, hearty vegetables, and a rich tomato base to create a satisfying and wholesome stew.

Sausage› Salama da sugo

European cuisine› Mediterranean cuisine› Italian cuisine

Asian cuisine› Indian cuisine› Other Indian cuisine› Jain vegetarianism

Preparation time

15 minutes

Cooking time

25 minutes

Total time

40 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Jain vegetarian, Vegan (if using tofu), Gluten-free, Dairy-free (if using tofu), Nut-free

Allergens

Soy (if using tofu), Dairy (if using paneer)

Not suitable for

Non-vegetarian, Jain vegan (if using paneer), Paleo, Keto, Low-carb

Ingredients

In the Jain Vegetarian adaptation of Salama da Sugo, the meat is replaced with tofu or paneer to adhere to the principles of Jain vegetarianism. Additionally, the use of Jain-friendly spices and the exclusion of certain ingredients like onions and garlic make this version suitable for those following a Jain diet. We alse have the original recipe for Salama da sugo, so you can check it out.

2 cups (470ml) tomato puree 2 cups (470ml) tomato puree
200g tofu or paneer, cubed 200g tofu or paneer, cubed
1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
1 cup (150g) carrots, diced 1 cup (150g) carrots, diced
1 cup (150g) potatoes, diced 1 cup (150g) potatoes, diced
1 cup (150g) bell peppers, diced 1 cup (150g) bell peppers, diced
1 cup (150g) peas 1 cup (150g) peas
2 tablespoons (30ml) oil 2 tablespoons (30ml) oil
1 teaspoon (5g) cumin seeds 1 teaspoon (5g) cumin seeds
1 teaspoon (5g) coriander powder 1 teaspoon (5g) coriander powder
1/2 teaspoon (2.5g) turmeric powder 1/2 teaspoon (2.5g) turmeric powder
1/2 teaspoon (2.5g) ginger powder 1/2 teaspoon (2.5g) ginger powder
Salt to taste Salt to taste
Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

Calories (kcal / KJ): 250 kcal / 1046 KJ
Fat (total, saturated): 12g, 2g
Carbohydrates (total, sugars): 25g, 10g
Protein: 12g
Fiber: 6g
Salt: 1.5g

Preparation

1.
Heat oil in a large pot over medium heat.
2.
Add cumin seeds and let them splutter.
3.
Add the diced carrots, potatoes, and bell peppers. Sauté for 5 minutes until slightly tender.
4.
Stir in the tomato puree, vegetable broth, turmeric powder, coriander powder, and ginger powder. Mix well.
5.
Add the tofu or paneer cubes and peas to the pot. Season with salt to taste.
6.
Cover the pot and simmer for 15-20 minutes, or until the vegetables are cooked through and the flavors have melded together.
7.
Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

Tofu or Paneer — If using tofu, make sure to press it to remove excess moisture before cubing. If using paneer, lightly pan-fry the cubes for a golden crust before adding to the stew.

Tips & Tricks

For a spicier version, add a pinch of red chili powder or a finely chopped green chili.
Adjust the consistency of the stew by adding more vegetable broth if desired.
Serve the Jain Vegetarian Salama da Sugo with steamed rice or crusty bread for a complete meal.
Customize the vegetable selection based on personal preference or seasonal availability.
Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Jain Vegetarian Salama da Sugo hot in individual bowls. Garnish with fresh cilantro leaves for a pop of color and added freshness. Accompany the stew with steamed rice or warm bread for a satisfying meal.

Presentation advice

To enhance the presentation, consider serving the Jain Vegetarian Salama da Sugo in a rustic clay pot or a deep bowl. Sprinkle some additional cumin seeds and a drizzle of olive oil on top for an extra touch of elegance.