With this cold, windy, wet weather the best thing to do is tuck into a wholesome, hearty vegan stew to warm you.

I first made this recipe in Menorca with my mum. To be honest, when we started we weren’t planning on cooking a stew, we just knew which flavours we wanted to play with and kept tweaking the cooking method as we went along. It paid off! To make sure it wasn’t a fluke, I cooked it again recently and am happy to say it’s now officially one of my favourite staples.

Even though it wasn’t my intention to make one, I do love stews. They’re comforting and filling. This one combines protein packed tofu along with fresh veggies and potatoes, simmering in savoury miso broth.

I suggest making a big batch, that way if you get caught off guard and come home cold and tired you’ve got a delicious, healthy, dinner waiting for you!

This vegan stew is:

Hearty
Flavourful
Filling
Comforting
Healthy
And most importantly, cruelty-free

This is low-FODMAP, gluten free and sugar free. I like to have mine with a slice of fresh sourdough but it’s also delicious with wild rice.

The best feeling is to curl up with a bowl of this stew at the end of the day, all warm and snug inside, while you can hear the rain beating on the windows. Perfection!

If you try this recipe, let me know. You can leave a comment and rate it below or on facebook. Also tag a photo on Instagram.

Thanks, enjoy!

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Miso, Chilli Tofu Stew

Course Main

Cuisine Gluten-free, Japanese Inspired, Low-FODMAP

Servings 6

Ingredients

2 large potatoes (circa 500g) peeled and cut into chunks
2 tbsp brown miso paste
1 tsp paprika
2 tbsp tamari
1 tbsp balso (balsamic vinegar)
2 tai chillies deseeded and finely chopped
1 medium fennel bulb thinly sliced
4 spring onions greens only, sliced
2 medium carrots (circa 220g) peeled and sliced
150g french beans topped, tailed and sliced
1 tbsp sesame seeds
1 tbsp goo (garlic infused olive oil)
1 tbsp chives chopped

For the tofu

580 g extra firm tofu pressed, drained, cubed
2 tbsp tamari
1 tbsp sesame oil

Instructions

Par boil the potatoes in water with a pinch of sea salt, circa 5 minutes
Cover the tofu cubes with the 2 tbsp tamari and sesame oil. Mix well so it’s all combined, then set aside
Mix the miso, paprika, tamari and balso to make a paste
Put the tofu into a large (lidded) frying pan and leave on medium heat for ~10 minutes, turning once half way through.
Add 1 tbsp goo, the fennel, chopped chilli and spring onions. Lower the heat and stir occasionally for 15 minutes, so the fennel’s softening and browning
Add the chopped carrots, french beans, mix well to combine and cook for a further 5 minutes
Add the paste, 2 cups water, sesame seeds and (optional) 1 tbsp goo. Mix well. Add the par boiled potatoes, bring to boil then simmer for 15 minutes with the lid on. Make sure the potatoes are done (by sticking a fork onto them)
Divide into bowls, top with chives, some chilli and a pinch of sesame seeds
Serve with a green salad, some roasted broccoli, red rice or a slice of fresh sourdough

Notes

If you take the lid off the moisture will evaporate and you’ll be left with a thicker stew. However, make sure you don’t run out of liquid if you choose to do it this way or you’ll burn the bottom of your pan!