Recipe by Mad Maryno
A take on my mom's beer stew. Seitan can be used instead, but i don't really like it's too meaty texture.Inspired by a Belgian stew. Goes especially well with baked potatoes.
Top Review by chakramspice
So good! I used a cast iron pot and had some trouble with the tofu sticking during the frying phase. I used grapeseed oil since it withstands high temperatures so well. For the mixed herbs part I added dried oregano, dill, red pepper flakes, and ginger in small amounts, and added extra mustard (I can't get enough of the Dijon). I also used a bit more vegetable broth. I had a bit of trouble with the cornstarch adding phase, but I didn't dilute it beforehand as suggested. I served it over a baked potato, which provided just the right body for it.
- 1 lb tofu, cut into medium-big cubes (I'd say about 3/4 of an inch)
- 1 big onion, chopped coarsely
- 1 (355 ml) bottlevegan brown beer
- 1 (10 ounce) can vegetable broth
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1 tablespoon poppy seed
- 1 teaspoon mixed herbs
- 1 tablespoon vegan worcestershire sauce
- salt and pepper
- 1 tablespoon cornstarch, diluted in water
Directions See How It's Made
- Preheat oven to 350°F.
- In a pot that can go to the oven, fry the tofu in oil until really brown, nut burned, very crispy and brown!
- Add the onion, sauté until translucent.
- Add the rest of the ingredients, except the cornstarch.
- Put in the oven for 1 hour and a half. When ready to serve, add the cornstarch to thicken the sauce.