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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 haven't made it yet, but I plan on it soon since it's going to get colder. My roomie is leaving me all her gadgets, and that includes a crock pot ! I had one but never used it. I'm planning on making a few changes by adding morningstar unbeef strips instead of tofu, and perhaps some liquid smoke :) We used to use V8 in the recipe my dad made.

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Hi I have been making this stew every week since I learned the recipe. I put canned corn, canned tomato and a couple of sticks of celery. Serve it on potato one day and rice the next. The tofu give it some chewy texture. We loved it!!! :)>>>

Thanks a lot for putting this on the web

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This is awesome! I also subbed tvp.....and it was much better the next day.
It was so good that we are making it again tomorrow. I love my crock pot!

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This was really good.  The vegan Worchester sauce gave it a really rich taste.  I didn't change anything and would make it exactly the same again.  A good, clean out your veggie drawer meal.

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This was totally yummy. It was my first attempt at slow cooking and it was so easy. I couldn't be bothered with baking tofu so I just added some chickpeas. IT was nice a a chunky stew but I think I will make it into a soupy thing with a potato masher. I really liked the worchester sauce flavour, didn't use as much as was said maybe about 4 table spoons. it' s what really makes it I think.

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Anonymous

Made this tonight. It was good :) I'm lacto-ovo so I used reg butter, but veg worsteshire. I also added celery and used half phony beef broth, half veggie broth.

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This is soooooo awesome.  I make it all the time!  So comforting and perfect and yummy.  You can switch up the veggies depending on what you have on hand or replace other things for the tofu (although I personally like it with the dried out tofu best), so it've very flexible and good no matter what you do.  Thanks!

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This soup was delicious!

I used homemade seitan in place of the tofu, used a few shakes of soy sauce in place of worcestershire, omitted the tamari, and added some extra spices and herbs, plus some peas and corn.
It was gone within 24 hours.
mmm... I want some now.

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Overall, I was happy with this dish.  However, there was some sort of odd undertaste that I didn't like and I could not describe.  Maybe it was the worcestershire sauce?  I'm not sure.  I liked it enough to try it again and maybe play with different seasonings. 

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This was very good.  I had to use a can of tomato sauce because i didn't have a tomato, or canned tomatoes.  Next time I would reduce the amount of Worcestershire to 3 tbsp, and leave out the 2 tsp of salt.  And I would add a little cayenne pepper.  I also added a whole bag of frozen peas and only used 3 tbsp of corn starch.

Delicious!

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