VEGETARIAN CROCK POT UNBEEF STEW
One of the things I loved to eat before becoming vegetarian, was beef stew. While this stew is no longer made with beef, the carrots, potatoes, onions, celery, and tomato cook in a thick brown gravy. There are many variations of this recipe on the internet, this one was found on Nikibone.com.
Provided by ajenas kitchen
Categories Stew
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Wrap and freeze the tofu and then let it thaw out completely. Drain the water from the tofu, and cut into slices. Press out any remaining water. Cut the slices into chunks and bake at 200°F 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, and the vegetables are fork tender.
- To press water from tofu:.
- Place tofu block between two dinner plates. Place a heavy object, such as a cast iron pan, on top of the plates and wait for 15 minutes or so. Drain water from plates. Flip tofu block over and replace the plates. Place the cast iron pot on top on the plates once again. Drain for 15 minutes more. Discard water. Tofu is now ready to use, or can be placed in a plastic bag. Once bagged, place in the fridge until needed.
- I usually press and drain the tofu when purchased, storing it in a plastic bag in the fridge so it will be ready to use when needed.
- (Preparation time given above does not include pressing tofu).
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Martha Claypoole
[email protected]This stew is a great way to get your kids to eat their vegetables.
T- Rohan
[email protected]I'm not sure why this recipe is called 'unbeef' stew. It tastes just like beef stew to me!
Danish Jihad
[email protected]This stew is a great way to save money. It's made with inexpensive ingredients, and it's hearty and filling.
Nahim Zed
[email protected]This stew is a great make-ahead meal. You can make it a day or two ahead of time, and then just reheat it when you're ready to serve.
emmanuel tsongora
[email protected]I made this stew in my slow cooker, and it turned out perfectly.
Moses Ncube
[email protected]This recipe is easy to follow, even for a beginner cook.
pop cute
[email protected]This stew is a great way to use up leftover vegetables.
Lolli Yeye
[email protected]I'm not a vegetarian, but I really enjoyed this unbeef stew. It's a great way to get a meatless meal.
Syed Shakeel shah
[email protected]This stew is perfect for a cold winter day. It's warm and comforting, and it'll fill you up.
Oche Fedora
[email protected]I love the addition of the red wine in this recipe. It really adds a depth of flavor to the stew.
Anas Mukhtar
[email protected]This unbeef stew is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
Taimoor Malik
[email protected]I'm always looking for new vegetarian recipes, and this one is a keeper. The stew is hearty and filling, and the vegetables are cooked to perfection.
MD.JUBAYER HOSEN SHAOWN
[email protected]This stew is so easy to make, and it's packed with flavor. I love that it's a one-pot meal, so I don't have to worry about cleaning up a lot of dishes.
Iqra Chouhdry
[email protected]I was skeptical at first, but this unbeef stew is actually really good! The tempeh has a great texture, and the vegetables are cooked perfectly. I'll definitely be making this again.
Toretha Sidney
[email protected]This vegetarian unbeef stew was a hit with my family! The flavors were rich and complex, and the texture was hearty and satisfying. I especially loved the addition of the red wine and mushrooms.