Old-fashioned Irish stew is a cold-weather hearty tradition. The updated vegan stewrecipe is made with root vegetables, tofu, and rich stout beer broth. One bite and it is hard to believe this simple recipe is meatless.
This step is crucial for achieving the desired texture. If needed, see notes for how to press tofu. Slice the pressed tofu into 1-inch cubes. Then, gently coat the tofu cubes with cornstarch to help them crisp up during cooking. Heat olive oil in a pot or Dutch oven. Arrange the tofu in a single layer and cook for 3 to 4 minutes, until golden. Flip the tofu, add soy sauce, and cook for 3 to 4 minutes. Set aside once done.
Step Two: Vegetable Sauté
Heat another splash of olive oil over medium heat using the same pot or Dutch oven. Add the chopped onion, carrot, and celery, stirring them into the oil. Sauté the mixture for 5 to 7 minutes, or until the vegetables soften and release their natural sweetness. Next, add the potatoes, garlic, thyme, oregano, salt, and pepper to the pot. Continue to sauté for 1 to 2 minutes, letting the flavors meld and the potatoes soften.
Step Three: Simmer and Stew
Add the remaining ingredients: vegetable broth, beer, and tofu. In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water until smooth. Add the cornstarch slurry to the stew and stir to combine. Bring to a boil, reduce heat to low, cover, and simmer until the potatoes are easily pierced with a fork. Garnish with parsley and serve.
Notes
How to Press Tofu
Wrap the tofu block in a clean kitchen towel or several layers of paper towels.
Place the wrapped tofu on a flat, stable surface like a cutting board.
Set a heavy object on top, such as a cast-iron skillet, a large can, or a heavy book.
Let the tofu sit under the weight for 15-30 minutes.
You can extend this time to an hour or more for firmer tofu.
Change paper towels if they become too saturated.
Storing Instructions Store in an airtight container in the refrigerator for up to one week. Store in an airtight container in the freezer for up to three months. Reheat leftover stew in a saute pan over low heat. If the stew is too thick, add a little broth while cooking until you reach your desired consistency.
