A Cozy Hearty Vegan Stew for Chilly Nights
The winter wind is blowing outside. You need a meal that feels like a warm hug. This hearty vegan stew is exactly what your soul craves right now.
It is thick, savory, and incredibly filling. The smoked tofu adds a wonderful depth of flavor. You will love how easy it is to make.
Why This Recipe Is a Winner
This dish is the ultimate comfort food for plant-based eaters. It uses simple root vegetables you likely already have. It is also very budget-friendly for any night of the week.
The smoked tofu provides a meaty texture. It keeps you full for hours. This hearty vegan stew is perfect for busy winter weeknights when time is short.
Simple Method
Everything happens in one large pot. You start by browning the tofu for extra texture. Then, the vegetables simmer until they are perfectly tender. It is truly foolproof even for beginner cooks.
Ingredients You’ll Need
These simple ingredients create a complex flavor profile. Fresh produce meets pantry staples here.
- 400g extra-firm smoked tofu, cubed
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced into rounds
- 2 stalks celery, sliced
- 3 medium Yukon Gold potatoes, cubed
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 liter vegetable broth
- 1 tablespoon soy sauce
- 1 cup frozen peas
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- Salt and black pepper to taste
Step-by-Step
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the cubed smoked tofu and brown on all sides for 5-7 minutes. Remove tofu and set aside.
- Add the remaining tablespoon of olive oil to the pot. Sauté the onion, carrots, and celery for 5 minutes until softened.
- Stir in the garlic, tomato paste, smoked paprika, thyme, and rosemary. Cook for 2 minutes until fragrant.
- Add the cubed potatoes, vegetable broth, and soy sauce. Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 25-30 minutes, or until the potatoes are fork-tender.
- Return the browned tofu to the pot and stir in the frozen peas.
- Slowly pour in the cornstarch slurry while stirring continuously. Simmer for an additional 3-5 minutes until the stew thickens.
- Season with salt and black pepper before serving.
Best Ways to Enjoy It
Serve this stew in your favorite deep bowl. Pair it with a slice of warm crusty bread for dipping. It is wonderful for a quiet winter evening at home.
How to Store Leftovers
This stew tastes even better the next day. Store it in the fridge for up to four days. You can also freeze individual portions for easy lunches. Reheat it gently on the stove with a splash of water.
Recipe Tips
- Brown the tofu well for the best texture.
- Cut your potatoes into even cubes for even cooking.
- Don’t skip the smoked paprika for that deep flavor.
- Add a splash of red wine for extra richness.
- Double the batch for easy meal prep during the week.
- Use low-sodium broth to control the salt levels.
- Stir the cornstarch slurry well before adding it.
Ways to Switch It Up
- Swap potatoes for sweet potatoes for a sweeter taste.
- Add a handful of kale at the very end.
- Use tamari to make this recipe completely gluten-free.
- Try adding mushrooms for an extra earthy flavor.
Quick Answers
Can I use plain tofu?
Yes, you can use plain extra-firm tofu. Just add a drop of liquid smoke to the broth. This will keep the smoky flavor profile intact.
How do I know when it is done?
The stew is ready when the potatoes are soft. A fork should slide through them easily. The broth should also be thick and glossy.
I hope this bowl brings you comfort on a chilly night. It is my favorite way to stay cozy. Happy cooking!
— Clara
Ingredients
Method
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the cubed smoked tofu and brown on all sides for 5-7 minutes. Remove tofu and set aside.
- Add the remaining tablespoon of olive oil to the pot. Sauté the onion, carrots, and celery for 5 minutes until softened.
- Stir in the garlic, tomato paste, smoked paprika, thyme, and rosemary. Cook for 2 minutes until fragrant.
- Add the cubed potatoes, vegetable broth, and soy sauce. Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 25-30 minutes, or until the potatoes are fork-tender.
- Return the browned tofu to the pot and stir in the frozen peas.
- Slowly pour in the cornstarch slurry while stirring continuously. Simmer for an additional 3-5 minutes until the stew thickens.
- Season with salt and black pepper before serving.
