Episode 26 - Vegetarian Stew
This dish is rated Pareve and can be eaten with meat or dairy meals.

Supplies

  • 1 large dutch oven or heavy pot with cover
  • 1 large spoon for stirring
  • Strainer or paper towels

Ingredients

    Main Ingredients

  • 1 package extra firm or firm tofu
  • 2 full tsp. pareve imitation beef flavor soup mix powder or 3 tsp. vegetable soup mix powder
  • 2 cups water
  • 2 - 3 medium potatoes equaling 2 cups
  • 2 large carrots equaling 2 cups
  • 1 parsnip
  • 1/2 small turnip equaling 2 cups
  • 2 medium onions
  • 1 large clove garlic
  • 1 tbs. vegetable oil
  • 3 whole allspice or spice of your choice (example rosemary)
  • 1 bay leaf
  • salt and pepper to taste
  • Tofu Coating Ingredients

  • 1/4 cup flour
  • 1/8 tsp. paprika
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • pinch of pepper

Procedure

    Tofu Coating Procedure

  1. Open package of tofu and drain water.
  2. Place tofu in strainer and rinse with cold water.
  3. Let drain while preparing vegetables.
  4. Cut tofu about 4 across lengthwise and then about 4 across the width.
  5. Should be around 1 - 1/2 inch pieces.
  6. Mix in a bowl all tofu coating ingredients and stir.

    Main Procedure

  1. Cut potatoes, carrots, parsnip and turnip into 1/2 inch chunks.
  2. Cut onions into 1/4's
  3. Coat tofu pieces in flour mixture.
  4. Heat pot on medium - medium high heat.
  5. Add vegetable oil and slowly add coated tofu pieces for about 1 minute and be careful to turn them over with a spoon so that they are not broken up.
  6. This will seal the mixture coating.
  7. Remove to a plate.
  8. Add water and all vegetables to a pot.
  9. Place tofu on top of vegetables and bring to a boil.
  10. Lower heat to a low boil or simmer.
  11. Add soup mix powder.
  12. Stir slightly.
  13. Place cover on pot.
  14. Check after 15 minutes.
  15. Make sure it is a slow boil simmer.
  16. Stir lightly again.
  17. Cook for about 1 hour more or until vegetables checked with a fork are soft and cooked.

    NOTE: 5 - 6 servings, Serve with green peas or green beans on top or with a little chopped fresh dill.

    Can be prepared ahead of time and reheated.

    Refrigerate leftovers, do not freeze.
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