Vegan cassava quibebe

Ingredients

• 600 g of cassava
• 600 ml of water
• 1/2 cup of textured soy protein, medium size
• 2 cloves of garlic, minced
• 1 cube of vegetable stock
• olive oil
• salt
• chili pepper (optional)
• parsley (optional)

Wash the cassava, peel it, and cut it into small pieces. Set the pieces aside.

Pour this olive oil into a pressure cooker and heat over high heat. Add the garlic and let it brown.

Add the cassava pieces, water, soy protein, vegetable stock cube, and, if desired, chili pepper. Close the casserole dish and, once the pressure has been reached, reduce the heat and let it simmer for 25 minutes.

Remove the casserole dish from the heat and allow it to cool sufficiently before opening. Ensure that the pressure has completely subsided before opening the casserole dish.

If you wish, add some chopped parsley before serving.