Vegan axoa

Axoa (pronounce “ah-shoh-ah”) is a traditional dish from the Basque country, in South-West of France. It is a stew made with finely minced meat (usually veal) and mild peppers, flavoured with Espelette chili powder. Here I made it vegan, using TVP chunks in place of the meat. This is a very easy and flavorful dish, so try it and have a taste of typical French cuisine!

40 g dehydrated small soy chunks (or use approx. 100-150 g dried lentils for a soy-free version)
1 tbsp miso paste (use cubed vegetable broth instead fot the soy-free version)
1/2 tsp garlic powder
1/2 tsp thyme leaves
1 pinch Espelette chili powder (or use regular chili powder, or paprika if you don’t want to make it spicy)
1 tbsp soy sauce (omit for soy-free version, and choose GF if needed)
1 onion
8 long, mild green chilis or 1 green bell pepper
4 long, mild red chilis or 1/2 red bell pepper
1 bay leave
1 sprig thyme
1 clove garlic
more Espelette chili powder/regular chili/paprika
salt
olive oil

View the full recipe at Lemon Pie and Tie&Dye →