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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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A take on my mom's beer stew. Seitan can be used instead, but i don't really like it's too meaty texture.Inspired by a Belgian stew. Goes especially well with baked potatoes. Ingredients:
1 lb tofu, cut into medium-big cubes (i'd say about 3/4 of an inch) |
1 big onion, chopped coarsely |
1 (355 ml) bottle vegan brown beer |
1 (10 ounce) can vegetable broth |
1 tablespoon dijon mustard |
1 tablespoon brown sugar |
1 tablespoon poppy seed |
1 teaspoon mixed herbs |
1 tablespoon vegan worcestershire sauce |
salt and pepper |
1 tablespoon cornstarch, diluted in water |
Directions:
1. Preheat oven to 350°F.
2. In a pot that can go to the oven, fry the tofu in oil until really brown, nut burned, very crispy and brown!
3. Add the onion, sauté until translucent.
4. Add the rest of the ingredients, except the cornstarch.
5. Put in the oven for 1 hour and a half. When ready to serve, add the cornstarch to thicken the sauce.
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