Go Back
–+ servings
A bowl of Veggie Estufada with a cup of tea and some chopsticks in the background
Print Pin

Veggie Estufada

A vegetarian version of a traditional Portuguese meal.
Course Main Course
Cuisine Portuguese
Keyword Dinner
Prep Time 25 minutes
Cook Time 35 minutes
Marinade 25 minutes
Total Time 1 hour
Servings 6 Servings
Calories 268kcal
Author Jen

Equipment

  • Instant Pot

Ingredients

Marinade

  • 2 Tablespoons dark soy sauce
  • 6 Tablespoons light soy sauce
  • ½ - 1 Tablespoon white pepper
  • 6-10 cloves fresh garlic, coarse chopped
  • 1/2 bottle white wine
  • 2 lbs. potatoes, yukon gold washed and cut into ½" pieces
  • 2 lbs. carrots washed and cut into ½" pieces
  • 2 large onions, finely sliced
  • 4 large tomatoes, finely chopped
  • 2 teaspoons tomato paste
  • ½ teaspoon salt

Instructions

  • Mix soy sauce(s), white pepper, garlic, and white wine in a small bowl.
  • To a large bowl, add carrots and potatoes. Pour marinade over the vegetables. Marinate for 30 minutes to 1 hour.
  • Set Instant Pot to the "Sauté" feature. After 2 minutes, add olive oil. After another 2 minutes, swirl to coat oil. Add onions and a pinch of salt. While stirring occasionally, sauté for about 5 minutes, or until tender. The bottom of the pot may begin to brown. This is golden, as the meal's flavor will trace back to the browning.
  • Stir in chopped tomatoes and paste, then add potatoes, carrots, and half the marinade to just about cover the vegetables. Stir to mix.
  • Secure the lid and set the valve to 'sealing."
  • Press the "cancel" button. Then press the "Meat/Stew" button. The time will show 35 minutes on normal and high temperature.
  • Once the timer sounds, manually release the pressure.
  • Open the lid. To thicken the sauce, choose to either smash some potatoes or combine cornstarch and water, then add to the sauce. If needed, add more salt or pepper. Garnish with green onions and enjoy over brown or white rice.

Notes

Adapted from my mom and this book
  • marinating potatoes and carrots infuses the spice and flavor.
  • this dish can be served over brown/white rice or quinoa too.
  • for added protein, garbanzo beans or lentils can be swapped for potatoes and carrots.

Nutrition

Calories: 268kcal | Carbohydrates: 48g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Sodium: 1681mg | Potassium: 1596mg | Fiber: 11g | Sugar: 14g | Vitamin A: 26300IU | Vitamin C: 48mg | Calcium: 138mg | Iron: 7mg