Vegan Stew

Vegan Stew


2 Tbsp Extra Virgin Olive Oil

1 medium onion course chopped 

3 stalks celery chopped

2 or 3 carrots course chopped

1 cup mushrooms sliced

3 red potatoes large cubed

3 cloves garlic

1/2 brick organic extra firm tofu 

2 Tbsp brown rice flour

1/2 cup red wine

1 cup water

1/2 cup garbanzo beans

Sea Salt and pepper

Fresh parsley


  1. Wrap tofu in towel to draw out water
  2. Heat olive oil in dutch oven or skillet
  3. Press tofu into flour and then brown in skillet, remove from pan once browned on both sides and set aside
  4. Sauté onions for a few minutes
  5. Add carrots and celery
  6. Add potatoes and saute
  7. I alternate adding wine and water as needed so it doesn’t burn
  8. Add mushrooms and garlic, now it’s really starting to smell good! Go ahead and add a little more wine 🙂
  9. Throw in the garbanzo beans
  10. Add the tofu back in
  11. Add the rest of the water and wine, you can add more if needed
  12. Salt and pepper to taste
  13. Top with minced fresh parsley

One Comment on “Vegan Stew

Leave a Reply

Your email address will not be published. Required fields are marked *