Veggie Guinness Stew (Vegan)
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 175 g firm tofu, cubed (small packs)
- 29.58 ml soy sauce (I use Braggs)
- 29.58 ml olive oil
- 14.79 ml steak sauce (HP Sauce works well)
- 14.79 ml margarine (such as Earth Balance)
- 1 onion, diced
- 1 celery rib, finely chopped
- 3 carrots, sliced
- 2 medium waxy potatoes, chopped into 1 inch pieces
- 3 garlic cloves, minced
- 340.19 g bottle Guinness stout (ours comes in 440 ml cans)
- 354.88 ml vegetable broth
- 29.58-44.37 ml flour (start with 2 tbsp if you use reg flour)
- 14.79 ml fresh thyme, finely chopped
- 4.92 ml brown sugar (optional)
- salt and pepper
directions
- Warm the olive oil in a large pan, add in the tofu and soy sauce and saute until slightly browned, about 5 minutes.
- Reduce the heat, add in the steak sauce and stir until the tofu is lightly coated. Remove the tofu from the pan with a slotted spoon and set aside.
- You should have some oil still in the pot, add in the tbsp of margarine (or a little extra oil), along with the onions, celery, carrots, potatoes and garlic and cook over medium heat for about 5-7 minutes, until the onions have softened and browned a little.
- Sprinkle the flour into the pot and stir well to distribute, allow it to cook for about a minute then reduce the heat and slowly add in the Guinness, followed by the broth.
- Add the thyme, sugar, salt and pepper and stir well.
- Add the tofu back in and leave everything to simmer until the Guinness reduces and stew thickens, about 40 minutes. Adjust seasoning if desired and enjoy!
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