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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?

This is comfort food at its finest! I have really missed this kind of hearty stew so thanks for a great recipe. I changed it a little - added some other veges (celery, kumara and capsicums) and didn't bother to bake the tofu. I also followed the advice of many and only added 3 tablespoons of  Worchester Sauce. Good advice - it tasted great and you the flavor to be any stronger. The cheap brands of Worchester in this country (New Zealand) all seem to be vegan (sans anchovies). Bonus! I also cooked this in the pressure cooker so it only took half an hour! It made a heap, easily feeding six of us and satisfying vegans and non vegans alike! Thanks for a great recipe.

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This was really good! I don't think I mastered the tofu technique as my tofu seems to have pretty much the same consistency and texture as if I had done nothing to it. I decreased the Worcestershire Sauce to 2 Tbls. and added 4 Tbls. of Bragg Liquid. I also added peas and green beans.  Any ideas of what I did wrong with the tofu, let me know. Thanks!

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Delicious recipe, will fool any meat eater :)  I didn't have vegan Worcestershire so I made the substitution below (2 Tbsp. soy sauce, 2 Tbsp balsamic and 1 Tbsp molasses) and I used TVP cubes instead of the dried tofu. I also substituted 1 c. of vegan wine for 1 c. of broth! Very Unbeef bourguignon :D  Thanks for an amazing recipe!

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Hello, thank you for this delicious recipe! I am still learning to cook vegetarian food, and this was my first time ever using a slow cooker. The result was inspiring! My confidence level just sky rocketed  ::)
I took advice from some reviewers and used only 4 spoons of each starch and W. sauce. Also, I added celery and zuchini because I had them, and less carrots since I didn't have enough. In the end it was just yummi!!! And the house smelled like someone was home all day cooking!

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this was very good.  I simmered it on the stove (no crockpot) for about an hour.  I used canned diced tomatoes for fresh and added peas, spinach, and chickpeas.  I wish I'd had seitan to add - next time!

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This stew was really good, although it was wayyyy too salty.  :D  Next time I make it I will (at the least) cut the salt in half.  Otherwise, it was delicious and filling!  Great recipe!

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Boy the photos really shout "cook this dish!" don't they? I can only hope mine will come out as well as apstaats! I'm thinking about tossing in a can of seitan (mock chicken) instead of tofu cuz I'm out...I'll let you know.

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This tasted just like those Campbell's chunky soups from way back in the day. I added a package of chopped seitan (in addition to the tofu), about a cup of peas, and some broccoli; to make up for this, I only used 2 potatoes, and even so it was very potato-y. I used more garlic, 4 Tbsp of Worcestershire sauce, 2 Tbsp of Liquid Aminos instead of tamari, no salt, added 2 bay leaves during cooking, and 1 Tbsp of balsamic vinegar at the end. Since I cooked it in a stock pot on the stove (instead of a crockpot), it only needed to cook for about an hour. Oh, and I started at 3 Tbsp of corn starch but needed the entire 5 Tbsp. Pretty good, basic recipe. 4 stars.

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It should take less time with a regular pot.  Probably a *lot* less time.  Just keep an eye on the potatoes and carrots.  Stick a fork in them every half hour or so to see when they're done.  You don't want them to get too mushy.

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I'm starting this recipe now, but I am not using a crock pot (don't own one), so I'm just putting it in a big stock pot and cooking it on the stove. Does anyone know if the stew will need more or less time to cook because of this?

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