Guest guest Posted November 21, 2004 Report Share Posted November 21, 2004 Haven't tried this one, but it looks interesting. I'd probably sub some of the veggies with green beans and onions for balancing. The use of cornstarch here is something I've not seen in crockpot recipes. Beans, TVP granules/flakes/chunks could be substituted for the tofu... if not pre-hydrated (why waste the time?) just monitor the water level (I'd suggest adding a cup of liquid.... red wine would be divine). If no Worchestershire sauce, use some thyme, or other herbs (rosemary?). The margarine isn't critical. Maybe a little olive oil instead. But, it seems like a recipe that has some value as being quite " modifiable. " FYI, Mark http://www.nikibone.com/recipe/vegan/unbeefstew.htm 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2004 Report Share Posted November 21, 2004 I think it looks delicious, mark! thank you!! cherrie On Sun, 21 Nov 2004 06:09:53 -0500, Mark Sutton <vegetus wrote: > Haven't tried this one, but it looks interesting. I'd probably sub some of > the veggies with green beans and onions for balancing. The use of > cornstarch here is something I've not seen in crockpot recipes. > > Beans, TVP granules/flakes/chunks could be substituted for the tofu... if > not pre-hydrated (why waste the time?) just monitor the water level (I'd > suggest adding a cup of liquid.... red wine would be divine). > > If no Worchestershire sauce, use some thyme, or other herbs (rosemary?). > The margarine isn't critical. Maybe a little olive oil instead. > > But, it seems like a recipe that has some value as being quite " modifiable. " > > > FYI, Mark > > > http://www.nikibone.com/recipe/vegan/unbeefstew.htm > > 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. > > > > > Quote Link to comment Share on other sites More sharing options...
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