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.

There is something to be said about how being dead smooths out your edges like nothing else

My mom and I just reminisced yesterday about how my dad sometimes called foods by overly formal names like he was ordering at the restaurant, it was a peculiarity of his that I always thought was kind of putting on airs but I'm thinking on it fondly now

Average Midwest dad moment

i love bananas. cheap, they come in "bunches" so you can "buy a bunch" and know exactly what that looks like, and nutritious.

If they go too long, they don't get moldy, they just become perfect for banana bread.

the peel is edible if you're a freak, and perfect for physical comedy if you're willing to risk a personal injury lawsuit.

thank you for sharing such that i might reflect on the venerable banana

this sounds incredible, I will definitely try one of these out

57 minutes

aspirational

of course

it is a dessert

Can I be honest?

This doesn't sound like a very good meal to me.

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Would

doesnt sound good but id be willing to try it

i am allergic to onions so this is a decidedly anti-holly concept lol

i love gulab jamun but it is extremely a once-every-couple-years dessert

>:3c

it's an acquired taste

thumbtacks

this is the most hurtful thing i have ever heard you say

Poison

Anything with cherry

gulab jamun. it's too sweet

I was gonna say cheesecake but you reminded me I hate meringue more

pecan pie

mousse

Meringue. It's just sugar. Why