Vegetarian

Vegetable Burgundy Stew w/ Tofu (vegan) is for Dinner.

Vegetable Burgundy Stew w/ Tofu (vegan) takes 20 minutes to prepare.

Vegetable Burgundy Stew w/ Tofu (vegan) takes 60 minutes to cook.

Vegetable Burgundy Stew w/ Tofu (vegan) makes 6 servings.

The ingredients for Vegetable Burgundy Stew w/ Tofu (vegan) are:

1 package extra firm tofu
2 T olive oil
1 medium onion, cut in quarters, then sliced thinly
4 medium carrots, sliced
4 stalks celery, sliced
1 cup mushrooms, sliced
3 medium potatoes, diced (skin left on)
1 can whole tomatoes, diced
1 cup red wine
1 tsp Thyme leaves, dried
1/2 tsp ground mustard seeds
1/4 fresh parsley, chopped
Pinch Nutritional Yeast
Black pepper to taste
1/4 cup water
1 tsp Better Than Bouillon, Vegetable base
2 T whole wheat flour

Here is how you make Vegetable Burgundy Stew w/ Tofu (vegan):

Cut tofu into 1/2" cubes and press between two dishcloths to squeeze out excess moisture (I put a baking sheet w/ a full kettle on it for about 20 minutes). Heat olive oil in Dutch oven over medium heat. Slice carrots, celery, mushrooms and onions and saute in olive oil until onions are slightly soft. Cut up tomatoes in can, and add tomatoes and juice to Dutch oven. Add diced potatoes.Add red wine, herbs and spices, and Bragg's.In empty tomato can, mix together 1/4 cup of water, vegetable bouillon and flour and stir until smooth. Add to Dutch oven.Add tofu.Bring to a boil, then simmer over low heat for 30 - 40 minutes, until carrots and potatoes are tender.Makes 6 servings.Number of Servings: 6Recipe submitted by SparkPeople user WRITINGAL.

The nutritional information for Vegetable Burgundy Stew w/ Tofu (vegan) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 268.6

• Total Fat: 9.6 g
• Cholesterol: 0.0 mg
• Sodium: 340.0 mg
• Total Carbs: 30.8 g
• Dietary Fiber: 5.3 g
• Protein: 12.0 g

The dietary needs meet for Vegetable Burgundy Stew w/ Tofu (vegan) is Vegan