Vegan mushrooms and tofu stew
20min
25min
45min
There is one thing I really do miss with a plant-based diet: a good stew. It's wonderful to have a pan of simmering meat on the stove, stirring occasionally and watching it slowly turn into something incredibly delicious as your house begins to smell more and more delicious. This stew, based on the one stew from Isa Does It ️, is ready much faster than a stew with meat, but tastes no less so.
Especially now that the weather is turning autumnal you get cravings for different food. This vegan stew with lots of vegetables and mushrooms is wonderfully nutritious and still very tasty to eat at winter and autumn . Serve it with a hearty piece of bread and a salad for a complete meal. Or scoop it onto a bowl of quinoa and eat it on the couch. It can all be done.
Tips
- Tofu changes texture when you freeze it and then defrost it again. This makes it extra firm and absorbs more flavor than unfrozen tofu. You can read more about tofu in this post.
- Instead of dried mushrooms, you can use fresh ones. Use about 200 grams. Dried mushrooms do have a much stronger flavor and a firmer bite. To give the stew some more flavor you can add a tablespoon soy sauce and/or use mushroom stock.
ingredients
for 6 people
- 1 tbspolive oil
- 1large onion cut into thick quarter-rings
- 1tspsea salt
- 2 clovesgarlic
- 1carrot in diagonal slices of up to one centimeter or 2 smaller carrots
- 1tspdried rosemary
- 1tspthyme
- 1tspbell pepper
- 1tspfennel seed crushed or ground
- 200 mlred wine optional
- 25 gdried mushrooms
- 70 mlbouillon 200 ml extra als je geen wijn gebruikt
- 700 gaardappelen geschild en in stukken van ongeveer 1,5 cm
- 40 gflower
- 125 mlwater
- 200 g
Preparation
Heat a pan for which you have a lid over medium-high heat. Fry the onion about 5 minutes until it looks glassy. Then add the garlic and fry it for half a minute.
Voeg de wortel, rozemarijn, tijm, paprika, venkelzaad, zout, peper en de wijn of de extra bouillon toe. Breng dit aan de kook en laat het ongeveer 3 minuten doorkoken tot het vocht is gereduceerd
Add the dried mushrooms and the rest of the bouillon , and cook well with a lid on the pan for 5 minutes
Add the potatoes, and allow the potatoes to just barely cook over low heat in about 10 minutes
Mix the flour with the water until there are no more lumps. Then slowly pour this into the stew while stirring.Stir in the tomato paste and allow to thicken in about 5 minutes
Finally, add the tofu , and continue to reduce for 5 minutes until the liquid has the consistency of a thick gravy
