French Mock "Lamb" Stew
- Number of Servings: 4
Ingredients
1 pound tofu (use rinsed firm water-packed), cut in 1-½ inch cube¼ cup soy saucepepper to taste1 cup onions, chopped in long slivers1 Tablespoon water1 cup carrots, cut in thin rounds1 cup tomato wedges, drained1 cup boiled potatoes, diced into small cubessalt and pepper to taste1 packet of favorite herbs in a cheesecloth bag (you can use a piece of clean uncolored cloth tied with thread)1 cup vegetable broth1/2 cup fresh or frozen green peas (shelled)
Dip cubed tofu in soy sauce and dust all sides with pepper. Set on a lightly-oiled baking sheet and bake at 350°for thirty minutes. Turn once during the process so that all sides are browned evenly. Set aside.
In a deep-sided skillet, brown onions in 1 tbsp. water. Lower heat and stir in carrots, tomato wedges, potatoes, salt, and pepper. Introduce herb packet while adding broth.
Cover and let stew simmer for at least 45 minutes. Stir several times. Uncover and add peas. Simmer until they are tender. Remove herb packet. Stir in tofu mixture and serve piping hot.
The recipe says, "Don't be afraid to add your own touches, as the French always do, such as parsley, a cooked turnip, ro whatever leases your fancy. The idea of stew is to be creative!"
Adapted from "The Vegan Handbook" by Debra Wasserman and Reed Mangels
Number of Servings: 4
Recipe submitted by SparkPeople user EANTHONYDC.
In a deep-sided skillet, brown onions in 1 tbsp. water. Lower heat and stir in carrots, tomato wedges, potatoes, salt, and pepper. Introduce herb packet while adding broth.
Cover and let stew simmer for at least 45 minutes. Stir several times. Uncover and add peas. Simmer until they are tender. Remove herb packet. Stir in tofu mixture and serve piping hot.
The recipe says, "Don't be afraid to add your own touches, as the French always do, such as parsley, a cooked turnip, ro whatever leases your fancy. The idea of stew is to be creative!"
Adapted from "The Vegan Handbook" by Debra Wasserman and Reed Mangels
Number of Servings: 4
Recipe submitted by SparkPeople user EANTHONYDC.
Nutritional Info Amount Per Serving
- Calories: 202.1
- Total Fat: 11.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,435.3 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 6.7 g
- Protein: 23.6 g
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