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Unbeef Stew

What you need: 

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

What you do: 

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!

Preparation Time: 
30-45 min
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

I will make this over and over...what a pleasant surprise....I never did the baking/drying out  of the tofu before...what a great trick!  So yummy!

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This was pretty much one of the best recipes I've made. I didn't use Worcestershire sauce (because I don't like it), and no tamari (because I didn't have any). Also, canned tomatoes instead of a fresh diced one. Still, it turned out fantastic. My mom used to make beef stew all the time during the winter, and it was one of my major comfort foods. This tasted almost exactly like it, which surprised me quite a bit. A big thumbs up to this one.

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Just had to chime in again to say how much I love this recipe. You can't really go wrong - just chuck in any veges from the fridge you want to use up (except I wouldn't ditch potato or carrot cause it wouldn't be a stew without them!). Tonight I added kale, a mild red chilli, green beans etc. I don't bothered to freeze, squeeze and bake the tofu and it still tastes great. I just load everything into the pressure cooker and hey presto 20 minutes later you have a fantastic stew. Yum! (And it is summer here so I must be crazy to be wanting stew but it was great!)

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This is my sons' new favorite dinner, thank you!

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I got up extra early this morning before my classes so I could get everything ready! It's been cooking for about five hours now and it's made the apartment smell wonderful. I've tasted it a couple of times and it's absolutely delicious! I reduced the amount of Worcestershire sauce only by a little bit. This is my first crock-pot recipe and it's coming out wonderfully! Thanks for the recipe!!

Also: A good vegan Worcestershire sauce is "Annie's Naturals organic Worcestershire Sauce"

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This sounds good, but....last time I checked, with the bottle I had. Worcestershire has clam or oyster in it.

some worcestershire has anchovy in it, but there are some vegan brands out there, including accidently vegan ones -i remember the kroger store brand being fish-free.

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This sounds good, but....last time I checked, with the bottle I had. Worcestershire has clam or oyster in it.

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Oh, I am just so greatful for this site and all these wonderful recipes! This no beef stew was absolutely delicious! I tried seitan for the first time per somebodys recommendation, and used some nutritional yeast, tomatoes and corn,(you could put so much good stuff in) and cut the worcheshire down but  I wouldn't change a thing..really, really good recipe. 

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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!

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It was good. I tried to make it 2 days in a row but got caught not reading the full recipe in advance! First time, I didn't freeze and thaw the tofu. Second time, didn't realize it needed to cook ALL DAY in a crock pot. Will I ever learn?

Note to those with a 1970s crock pot out there: your crock pot is probably too small for this recipe. Reduce by 1 carrot and 1 potato or so.

Next time, I'll marinate my tofu in tamari & worchestershire sauce so it's browner and more flavourful.

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