Tuesday, April 20, 2010

Vegetarian thanksgiving stew

I know it's nowhere near Thanksgiving time, and the last thing on our minds is fall, but I had to share this recipe that I altered slightly from Vegetarian Times because it is soo good! I would make this anytime! I put savory dumplings in mine, but you could also do a puff pastry or biscuit crust for a more festive fall occasion.

2 medium potatoes, diced (2 cups)
2 large carrots, sliced (1 cup)
2 celery stalks, diced
3 leeks, cleaned and diced
3 Tbs. olive oil, divided
1 16-oz. pkg. firm tofu, drained and cut into cubes
1/4 cup plus 2 Tbs. Soy Sauce, divided
3 cloves garlic, minced
1/4 tsp. cayenne pepper, divided
2 cups sliced button mushrooms
1 cup chopped broccoli florets
1 squash, baked and cubed
2 cloves garlic, minced (2 tsp.)
2 cups low-sodium vegetable broth
1/2 cup milk (whisked with 1 tbsp flour)
1/2 cup white wine
1 Tbs. chopped fresh thyme
1 Tbs. chopped fresh sage
1 tsp. hoisin sauce
dash Worcestershire sauce

To make Filling:

2. Heat 1 Tbs. oil in skillet over medium-high heat. Add tofu, and cook 5 minutes, or until tofu begins to brown. Stir in 2 Tbs. tamari, 1/4 tsp. minced garlic, and 1/8 tsp. cayenne pepper, the hoisin and cook until all liquid has evaporated. Set aside.

3. Heat 1 Tbs. oil in skillet or Dutch oven over medium heat. Add mushrooms, carrots potatoes, and cook 2 minutes. Add leeks and rest of garlic, and saute 6 to 7 minutes, or until onions begin to soften. Add wine and reduce by 1/2.

4. Push veggies to side of Dutch oven. Add remaining 1 Tbs. oil or butter to bottom of pot. add four and milk mixture, stir until smooth. Stir roux into vegetables.

5. Stir broth into vegetables. Once gravy is smooth, add tofu, broccoli, and squash. Stir gently, then add thyme, sage, Worcestershire sauce, remaining 1/4 tsp.garlic, and remaining 1/8 tsp. cayenne. Let simmer for about 1/2 an hour. (If you want your broccoli to be firm, add it in the last ten minutes).

2 cups white flour
2 tbsp chopped fresh parsley
4 tsp baking powder
1/2 tsp salt
2 tbsp butter
3/4 cup milk, (approximately)

Cut butter into flour and bakking soda with fork until the consistency resembles cornmeal. Add parsely. Add milk, a little at a time until the dough sticks together easily. Drop about 1 tbsp size balls of dough on the surface of the bubbling stew covered for ten minutes.

No picture for this one, sorry.

No comments: