Vegan Shepherd’s Stew with Tofu

November 26, 2012

Vegan Shepherd's Stew with Tofu

Happy Monday everyone! Thanksgiving was fun,  but I am glad to be back in my own home and in my own kitchen. The Monday after a long holiday week can sometimes be a little bit of a let down.

I call it the post-holiday Monday blues. Sometimes it is just difficult to get back into the swing of things. My solution is to make a big pot of yummy soup and I am calling it vegan shepherd's stew with tofu.

Soups are great for your health and can contain many antioxidants such as beta-carotene, lycopene, vitamin C, vitamin E and vitamin A. They are also easy to prepare and freeze for a later date. Today's soup is a rich, yummy, vegan Shepherd's Stew.

This is an excellent soup for after the holidays since everyone usually has leftover carrots, potatoes and onions. The consistency of this broth is more gravy like, which adds to it's richness.

I hope you enjoy this vegan shepherd's stew as much as I did.  Don't miss any of Ordinary Vegan's free recipes by signing up here.

Vegan Shepherds Stew with Tofu
 
Vegan Shepherds Stew with Tofu
Author:
Recipe type: Entree
Serves: 6
Ingredients
  • 1 large sweet onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons vegetable broth
  • 2 cups peeled chopped carrots
  • 2 cups chopped potatoes
  • 1-1/2 cups chopped celery
  • 2 cups sliced cremini mushrooms
  • ½ cup chopped fresh parsley
  • ⅓ cup flour
  • 1-1/2 teaspoons Herbes de Provence (if you don't have substitute with 2 tsp basil & 1 tsp thyme)
  • 3 tablespoons low-sodium tamari
  • 3 cups vegetable broth, plus more as needed
  • 1 14-oz package of extra-firm tofu, drained, rinsed, and pressed
  • 1 tablespoon vegetable oil
  • 2-1/2 teaspoons apple cider vinegar
  • ¼ teaspoon smoked paprika
Instructions
  1. In a large pot over high heat, add onion, garlic, and vegetable broth and sauté for about 5 minutes. Add carrots, potatoes, celery, and mushrooms. Sauté for about 15 additional minutes, adding more broth if necessary.
  2. Stir in parsley, flour, Herbes de Provence, and tamari until vegetables are coated in flour. Stir in broth and bring stew to a boil. Reduce heat and simmer on low-medium heat for another 10 to 15 minutes or until vegetables are tender.
  3. While stew cooks, preheat a skillet over medium-high heat. Slice tofu into ¼-inch cubes. Add oil to skillet. Sauté tofu for about 5 minutes on each side, or until crispy. Stir tofu into stew. Add apple cider vinegar and smoked paprika. Serve hot
Notes
** I like to dust my tofu with cornstarch before sauteing to give it a little extra crispness. I also added a cup of chopped sweet potato. You could also add green beans**

 

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6 thoughts on “Vegan Shepherd’s Stew with Tofu

    1. Hi Lorraine – I have never frozen this but I imagine it will be fine. The only heads up I will give you is that sometimes tofu doesn’t freeze well. Hope that helps and thanks for being part of our healthy community! Nancy

      1. I love this recipe!! My boyfriend and I make this all winter long. It does NOT freeze well. The tofu gets really mealy.

        1. Thanks for sharing Kathryn and for being part of our healthy community – Yes I agree – tofu doesn’t freeze well. Have a wonderful day. Nancy

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