Old Fashioned UnBeef Stew – soup – Hope you will like this one also, it is one of the best soup. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.
Ingredients (use vegan versions):
- 4 cups water
- 1 lb firm chinese tofu, cubed
- (marinated in 3/4 cup water 1/4 cup soy, garlic powder)
- 4 potatoes, cubed (1 inch)
- 2-3 large carrots sliced
- 1 turnip, cubed
- 1 small green pepper, chopped
- 1 small onion, chopped
- 2 large or 4 small vegetable bouillon cubes
- 1 tablespoon oil
- 1 bay leaf
- salt, pepper
Directions:
Bring water to boil and add bouillon. Add vegetables, bay
leaf, salt and pepper to taste. Simmer for 30 minutes or
until veggies are tender. In the meantime, brown tofu in
oil. Add to stew. If you want a thicker stew, mix 2 Tbsp
flour and 4 Tbsp water until smooth. Add to stew and bring
to a boil.
Serves: 6
Preparation time: 45 mi
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