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Pea, Mushroom & Smoked Tofu Stew

written by Adam Guthrie

vegetarian vegan recipe home cooking Stew

Pea, Mushroom & Smoked Tofu Stew

Pea, Mushroom & Smoked Tofu Stew

Based on the traditional Transylvanian stew, this recipe swaps out the meat and adds smoked tofu. The cashew sour cream creates a delicious stew that coats the vegetables with a bounty of flavour.

Serves: 4

GF, VG

Ingredients

Method

  • 1 onion, finely diced
  • 250g smoked tofu, very finely diced
  • 1 cup water
  • 500g button mushrooms, cut into quarters
  • 2 tbsp vegan “chicken” stock powder
  • 1 tbsp Dijon mustard
  • ½ cup cashew sour cream (see recipe below)
  • 1 tsp Hungarian paprika
  • 250g frozen green peas
  • Salt & pepper, to taste
  • 1 bunch fresh parsley, roughly chopped
  • 1 cup cooked brown rice
  • Pinch paprika
  1. Heat saucepan over medium heat, add onion and sauté without oil until translucent.
  2. Add tofu and sauté for 2 mins. Add half the water to deglaze pan.
  3. Add mushrooms and stock powder, cover with lid, reduce heat and cook for about 5 mins. Add mustard, cashew sour cream, paprika, green peas and remaining water and cook for 1 min, stirring until peas are bright green.
  4. To serve, top with chopped parsley and a pinch of paprika and serve with cooked brown rice.




  

Adam Guthrie

Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. Adam shares how to prepare delicious, healthy food for health, energy and vitality. He conducts online healthy eating and wellness programs and gives keynote talks, live cooking demonstrations and cooking classes on the subject of healthy eating and living well.

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