Tofu Stew

I put together this meal today with what I already had in my fridge. I’m calling it a tofu stew because it sure looks like stew!! Haha.


1 potato, cubed

1/2 cup of sliced onions

2 cloves of minced garlic

8 ounces of tofu, cubed

French Green Beans

1 carrot, sliced

1 cup of vegetable broth

1/2 cup of mushrooms

1/2 cup of water

2 tbs of olive oil

3 tbs of Balsamic vinegar

salt and pepper to taste


1) In a large pan, heat oil in on medium heat.

2) Saute onions until translucent.

3)  Add balsamic vinegar, tofu, carrots, potatoes, broth, and water.  Cover and cook on medium low heat until potatoes are cooked.

4) Lastly, add mushrooms and green beans and cook for about 3-5 minutes.  Season with salt and pepper to taste.


>vegan gumbo


1/3 cup of vegan butter
1/4 cup of flour
1 medium onion, diced
1 green bell pepper, diced
1 celery stalk, sliced thinly
4 cloves of garlic, minced
10 oz package of okra, sliced thinly
1 (28 oz) of can diced tomatoes, with juice
1 (16 oz) kidney beans
1 bag of fresh chopped collard greens
2 carrots, diced
4 cups of vegetable broth
3 tblsp tomato paste
2 tsp oregano
1/4 tsp allspice
2 bay leaves
4-5 sprigs of fresh thyme
louisana hot sauce (depending on how spicy you want it)
salt and pepper to taste

1)  in a large pot, on medium-low heat, melt butter and add the flour.  cook the flour mixture and stir frequently until you smell a toasty aroma.  this will take about 10 minutes.
2)  add onions and peppers.  cook on medium high for 12 minutes.
3)  add the celery, garlic, carrots, and okra. cook for 6 minutes.  add the tomatoes, beans, tomato paste and vegetable broth.  stir completely.
4)  add all of the seasoning ingredients.  raise the heat and bring to a boil.  then lower the heat and cover.  simmer for 35 minutes.
5) add the collard greens.  cover and cook for about 5 minutes.
6) spoon over rice and serve piping hot.

** recipe adapted from Veganomigon**