Description
A nourishing vegan stew packed with fiber-rich legumes, tofu, and spices, perfect for warming up on chilly evenings.
Ingredients
Scale
- 375 g firm tofu (one block, crumbled)
- 1 tsp paprika
- 1 tsp nutritional yeast
- 1 tsp garlic powder
- Sea salt (to taste)
- 2 carrots (sliced)
- 1 yellow onion (diced)
- 1 potato (chopped)
- 4 cloves garlic (minced)
- 2 stalks celery (chopped)
- 1/4 cup red wine
- 2 tomatoes (diced)
- 1 cup cremini mushrooms (chopped)
- 1 tbsp tomato paste
- 1 tbsp dried thyme
- 1 tbsp paprika
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/3 cup whole wheat flour
- 6 cups vegetable broth
- 1 1/2 cups frozen peas
- 2 cups kale (chopped)
- 1/3 cup Italian parsley (chopped)
Instructions
- Preheat your oven to 400°F.
- Break up the block of tofu and toss it with paprika, nutritional yeast, garlic powder, and a little sea salt.
- Spread the seasoned tofu on a baking sheet and bake for 25 minutes until golden and crispy.
- In a large pot over medium heat, sauté the onion, carrot, celery, potato, and garlic in a splash of water for about 5 minutes.
- Add the red wine along with the tomatoes, mushrooms, tomato paste, thyme, additional paprika, garlic powder, and nutritional yeast; simmer for about 10 minutes.
- Whisk the flour with the vegetable broth until smooth, then add it to the pot and simmer uncovered for about 20 minutes until thickened.
- Stir in the peas, baked tofu, kale, and fresh parsley; cook until peas are thawed and kale is wilted. Serve hot.
Notes
A splash of vegetable broth can help maintain moisture when reheating. This stew can be stored in the fridge for 3-5 days or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking and Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 0mg