I'm not much of a stew person, but I've made this vegan beef stew recipe before, and enjoyed it. Tofu has plenty of protein, and the rest of the stew is vegetables, so hopefully it fits the bill! Credit for the recipe goes to Felix Whelan and Carol Ann Whelan.

Ingredients:

1 pound extra firm regular tofu, frozen, then thawed (this dramatically changes the texture from soft and squishy to firm and spongy in a very "meat-like" way)

1 large onion, chopped

4 cups vegetable broth (I use 4 cups warm water in which 4 Magi brand vegetable bouillon cubes are thoroughly dissolved)

5 tablespoons vegan Worcestershire sauce

1 tablespoon soy sauce

2 cloves garlic, finely chopped

4 large carrots, cut however you prefer carrots for stew. I cut them into 1/2 inch thick chunky disks.

4 potatoes, peeled and cut "stew style," whatever that means to you!

1 large tomato, seeded and diced

2 teaspoons salt

1 teaspoon pepper

1 teaspoon dried basil

3 tablespoons margarine

5 tablespoons cornstarch mixed with water till all the lumps are gone

Directions:

The Tofu:

1. Preheat oven to 200 degrees F.

2. Drain the water from the thawed tofu. Cut the tofu into slices and squeeze more water out.

3. Cut the slices into "stew-style" chunks (however big or small that is in your ideal of the perfect "beef stew") and place in the oven on an ungreased cookie sheet. Check the tofu about every 10-15 minutes, and pull it out before it actually browns. The goal here is to dry the chunks out as much as possible without burning them. When they're just right, they should have roughly the consistency of croutons.

The Stew:

1. Place all ingredients in the slow cooker. Stir well, and cook on high for 3 hours.

2. Stir the stew thoroughly. Replace lid and cook on low for another 5 hours. The stew is ready when it is thick and brown.

I've got another one for you, this is a recipe for white bean & portobello stew. Credit goes to Kristy Turner for this recipe.

Ingredients:

• 2 teaspoons extra virgin olive oil

• 2 leeks (white part only), halved lengthwise and thinly sliced

• 2 garlic cloves, minced

• 1 carrot, chopped

• 1 celery rib, chopped

• 4 portobello mushrooms, sliced into ½-inch (1 cm) wide strips

• 1 tablespoon liquid aminos

• 1 tablespoon chopped fresh rosemary

• 1 tablespoon chopped fresh thyme

• 1 tablespoon chopped fresh sage

• 1 teaspoon fennel seeds

• 3 cups (525 g) cooked great Northern beans or two 15-ounce (425 g) cans, rinsed and drained

• 4 cups (1,000 ml) vegetable broth (chicken-flavored vegetable broth is best here; see tip)

• 1 cup (250 ml) water

• 1 teaspoon white miso

• 1 teaspoon liquid smoke

• Salt and black pepper to taste

• 3 cups (40 g) roughly chopped kale

• Crusty French bread or Southern Biscuits, optional

1. Heat the oil in a large pot over medium heat. Add the leeks and garlic and sauté for 2 to 3 minutes, until fragrant. Add the carrot and celery and sauté for another 2 to 3 minutes. Add the mushrooms, liquid aminos, rosemary, thyme, sage, and fennel seeds. Sauté for 3 to 4 minutes.

2. Add the beans, broth, water, and miso. Bring to a boil, then reduce the heat and cover, leaving the lid open a crack. Simmer for 25 to 30 minutes.

3. When some of the liquid has reduced and the vegetables are tender, add the liquid smoke, salt, and black pepper. Fold in the kale and cook just until the kale begins to wilt, then remove from the heat.

4. Serve warm, with bread, if desired. Leftovers can be chilled in an airtight container up to 5 days.

TIP

You can purchase vegan broths that are chicken or beef flavored. They do not contain animal products, but they are seasoned to taste like their non-vegan counterparts.