Jain Vegetarian Salama da Sugo

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