Vegan, Gluten-Free, Ebola-Free, Reduced Salt, Low Cholesterol, Low Sugar, age-reversing, corpuscle-rejuvinating, body-nutrilizing.
Last recipe of theAbysmal. I threw this stew together, looking to make some kind of vegan equivalent to the comforting meat-heavy stews I had growing up. This one manages to get an equivalent flavour and texture.
Also, I suck for not having pictures, I know. I fail at Internet.
1 leek, sliced
1 head garlic, peeled, sliced
13 large cremini or portebellini mushrooms, sliced thick
3 carrots, peeled, cut into chunks
2 big potatoes, peeled, diced
1 bulb fennel, diced
1 TB marmite
1 cake smoked tofu, small dice
1 cake firm tofu, frozen, thawed, large dice
1/2 C tamarind paste
1 C water
2-4 TB dried porcini, minced
- boil water, add 1 C to the tamarind paste. Stir to break apart paste, let sit 15 min. Strain off pulp. Pour strained liquid over frozen/thawed tofu. Let sit while you prep the rest.
- Heat the oil in something, I used a dutch oven, at about medium. Add leeks, cook for a while.
- add mushrooms, let them heat up before tossing them around. They absorb oil, so you may need to add some. Don’t be shy. Cook the mushrooms through.
- add the rest of the vegetables. Stir thoroughly. Add tamarind-marinated tofu, but reserve the marinade. Stir everything together. Add the smoked tofu, mix, and let the flavours combine.
- add tamarind marinade, and soup stock to cover the vegetables.
- stir in marmite and porcini. simmer until it’s as good as done.
I had most of these ingredients lying around. I think the keys here are potatoes, thick-cut mushrooms, and the flavours of marmite-tamarind-smoked tofu really hit all the right spots. I don’t eat a lot of soy (like wheat, it’s in everything), but I guess I’ve been craving protein.