Taiwanese vegan Tomato Beef Stew

Ingredients:

800 g Vincent vegan beef chunks

500 g Fresh diced tomatoes

5 Slices of ginger

Divided

1 Cinnamon stick

 2 Star anise

 2 Bay leaves

 1 tsp Salt

 ½ tsp Sugar

 1 tbsp Light soy sauce

1-2 tbsp, adjust to taste

 ½ tbsp Dark soy sauce

 1 tbsp Vincent Vegetarian Oyster sauce

 2 tbsp Ketchup

 2 tbsp Oil

1 carrot

 250 g Potatoes

Cooking Instructions:

1. Pour hot water over tomatoes and let them sit for a few minutes. Then peel and chop the tomatoes into small pieces. Cut ginger into slices.

2. Into your stewing pot, add the oil, turn on the heat to medium high and add the ginger. Toss it in the hot oil for a minute and add in the Ketchup, fry that for 10sec then add all the chopped tomatoes, stir to mix and cover and bring it up to a boil.

3. When its come up to a boil, add in the vegan beef chunks. Add the spices cinnamon, bay leaf and star anise. Then season with salt, sugar, light and dark soy sauce and veg oyster sauce. Cover and lower the heat to medium low and simmer for 1hour.

4. Stirring occasionally to make sure nothing is sticking to the bottom.

5. Remove the cinnamon, star anise and bay leaves and add in potatoes and carrot. Cook for another 10-20min or until the potatoes and carrot are cooked though.

6. Finally, it is ready to be served.