Unbeef Stew
1 pound extra firm regular tofu, frozen and thawed
1 large onion, chopped
4 cups vegetable broth
5 tablespoons vegan Worcestershire sauce
1 tablespoon tamari
2 cloves garlic, finely chopped
4 large carrots
4 potatoes, peeled and coarsely chopped
1 tomato, seeded and diced
2 teaspoons salt
1 teaspoon pepper
1 teaspoon basil
3 tablespoons margarine
5 tablespoons cornstarch mixed with water until not lumpy
1. Preheat oven to 200 degrees F. Drain the water from the tofu, and cut into slices and squeeze more water out.
2. Then cut the slices into chunks and bake on an ungreased cookie sheet while chopping the rest of the ingredients (check the tofu about every 10-15 minutes so that it doesn't get browned - it should just be dried out, not burned).
3. The tofu should be well dried out, like croutons. Place all of the prepared ingredients into a crockpot, stir well, and cook on high for at least 6-8 hours, stirring occasionally. The stew is ready when it is thick and brown. It makes a lot!
SO HOW'D IT GO?
This is really good stew/soup. Mine was not very thick but it thickend once I mixed it with my cornbread. Instead of the tofu I used lentils (I was being lazy). I added mushrooms, eggplant, and celery (suggested by many reviews). Also, a little sprinkle of nutritional yeast was added. I did not add salt because of the amount of salt the other ingredients contain. It was the best soup I have had in a long time. My only complaint is that I do not have a big crock pot so I only have 4 servings. Yum! ;)b
My favorite recipe on VegWeb! I have been making this for about 8 years now, so it's safe to say it's a staple in our house ;)b Thank you!!!
I made this yesterday and I loved it! :)>>> I did substitute the tofu with Seitan and used two large potatoes instead of four. Thanks for this great recipe!
This was good. My mother also liked it. I ended up needing more broth, because it evaporated as it cooked. Also, left out the vegan butter and it tasted fine. I liked the texture of the tofu.
Sorry to seem numb...but what does EB stand for above?
EB is Earth Balance (Vegan Butter)
Good stew. Here are the changes I made:
-2 onions
-5.5 c water plus two vegan veg boullion cubes
-3 T of worcestershire sauce (that was plenty)
-3 cloves of garlic
-4 small potatoes and one medium sweet potato
-2 tomatos
-1 tsp sea salt
-3/4 t rosemary
-1 T EB
-3 T cornstarch
Cooked for 1.5 hours, then added a tbsp or two od red wine and served with corn bread, nums!
Thanks!
Sorry to seem numb...but what does EB stand for above?
I made this as part of my cooking for the freezer. I used a Seal-A-Meal machine to seal up the packages with all the air pumped out. They defrosted and re-heated excellent. No problems with the potatoes turning black or getting too mushy. I :)>>>! If you want to save your leftovers, the Seal-A-Meal or Foodsaver machine is well worth it!
WOW! okay, so i changed it into a soup and really didn't have any of the veggies cos i was tired and didn't want to chop them. and i cooked it on the stove. i used homemade veggie stock as well as mock beef stock, tvp, red kidney beans, the balsamic and soy and sugar mixture instead of the sauce, also added salt, pepper, onion powder, garlic granules. i have to say the margarine really makes the dish in a way i never expected. it adds a certain richness.
My other half says, "it's a keeper"---YES! ;)b
YUM! I added celery, turnip, corn and bay leaf to this recipe and it was extremely satisfying. I also didn't crock pot it but used a pressure cooker. Fast! I made it in less than an hour. I have yummy leftovers for lunch this week!
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