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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 was my first slow cooker stew, and it was very tasty. I followed the suggestions of several people and cut back on the veg worcestershire sauce (to 3T)...I think that's a good change. I simmered on Low for around 8 or 10 hours instead of cooking on high, because I couldn't be around to keep an eye on it. This worked well. The 3T of cornstarch that worked for others wasn't enough for me, but the full recipe amount of 5T worked perfectly. I added two parsnips in place of one of the carrots, and a single fake beef bouillon cube. These were tasty additions, though I'd cut back on the salt a bit next time.

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This is really good.  I used TVP chunks instead of tofu and threw in some broccoli stalks I needed to use (and used only 2 potatoes to accommodate them).  I also didn't have worcestershire sauce, so I used 2 T soy sauce, 2 T balsamic vinegar, and 1 T blackstrap molasses.

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I walked into our apartment after work yesterday and was greeted by the most amazing aroma!  This recipe is soooo simple & tasty - I actually chopped all my veggies the night before then when I got up in the morning I threw everything in the crockpot & that was it! 

These were my additions/changes:
I didn't have tofu on hand so it was omitted
I reduced the worchestershire sauce to 3 tbs.
added frozen corn & green beans which made it more of a veggie stew rather than "unbeef"

Great recipe!  :)

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This was wonderful! I made a few small changes to the recipe that I thought really added to it:

-3tbsps worscheshire sauce instead of 5 (plus I only had 3)
-No tofu (I didn't have any), instead I added a can of garbanzo beans.
-Added some celery
-Added frozen peas 1 hour before I estimated stew to be finished
-Also put in a little italian seasoning

Even my non-vegan friends thought this was excellent, albeit a little peppery. :D

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I made this in my crockpot last weekend. I modified it a bit, using "beef flavored" bullion in addition to the veggie broth to give it more of a "meaty" taste. I also cut down on the worscheshire since I don't like it all that much.

very good recipe!

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Excellent!  I always start missing meaty-type things in the Autumn, so I decided to make a nice beefy stew for dinner today.  This really hit the spot and made for a very filling, extremely tasty meal.  I did make a few changes, though: I used about a cup of TVP chunks instead of tofu, only used about 1 tablespoon of margarine, added 2 tablespoons of nutritional yeast, used Bragg's instead of tamari, decreased the Worcestershire sauce and cornstarch to 4 tablespoons each, added some frozen corn and peas, and used my own blend of spices.  If I remember correctly, I used 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1 tsp dried basil, 1/2 tsp dried diced garlic (in place of fresh garlic), and about 4 whole peppercorns.  I put them all together in my "spice mill" (an old coffee bean grinder) and whirred until everything was chopped up and blended.  The end result was fantastic and, served with fresh Irish soda bread, was gobbled up greedily by me and the Mister.  The kids weren't impressed, but they're hard to please.  I will most definitely be making this again!

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I made this stew for a pot luck and everyone loved it!  I thought the proportions were right.  I added a half of bag of frozen organic green peas cause that is what my mom used to do and I was told the peas were a great touch.  Delicious and easy.

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:) BEWARE!! Most worchestershire sause contains anchovies in it!!  You can find vegan worchestershire in the natural isle of most grocery stores.

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At first, I was iffy on this. I sampled it half-cooked, and called mom to pick up a frozen pizza.

But after it was fully cooked, holy cow! I'm in love! I only used 3 tablespoons Worcestershire sauce, instead of five, and I'll use less pepper next time. I think it'd be great with some celery in the mix, too. I actually got my mom to eat tofu by cooking this!

It's even better the next day, pity potatoes don't freeze well, or I'd make up tons of this in advance for a 'lazy day' winter meal.

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