Vegan Recipes


Unbeef Stew

1 pound extra firm regular tofu
1 large onion chopped
1 quart vegetable broth
5 tablespoons vegan Worcestershire sauce
1 tablespoon tamari
2 cloves garlic finely chopped
4 of each large carrots and large peeled potatoes coarsely chopped
1 tomato seeded and diced
2 teaspoons salt
1 teaspoon each of pepper and basil
3 tablespoons soybean margarine
5 tablespoons cornstarch mixed with water until not lumpy

Freeze the tofu and then let it thaw completely. Drain the water from the tofu, and cut into slices and squeeze more water out. Then cut the slices into chunks and bake at 200F on an ungreased cookie sheet while chopping the rest of the ingredients; check the tofu about every 10 to 15 minutes so that it doesn't get browned, it should just be dried out, not burned. 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 to 8 hours, stirring occasionally. The stew is ready when it is thick and brown. Serves 8.


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