Savoury Vegan Stew

Now that fall is well underway, the craving for something warm, hearty and comforting seems to kick in. This is a yummy, nutritious option when you would like a dish that will stick to your ribs. If you would rather use tempeh or white beans instead of the tofu, go right ahead, it will work just as well.

Savoury Vegan Stew

2 T. olive oil

1 large onion

12 medium size cremini (227 g package) mushrooms, thinly
sliced

2 c. white wine

2 c. filtered water

3 stalks celery, chopped finely

4 large carrots, chopped in 1” segments

6-8 medium size potatoes, cut in 1” chunks

2 tsp. sea salt

2 T. tamari soy sauce

2 c. pureed tomatoes           

1 pkg tofu, previously frozen and thawed

1 c. frozen edamame

1 c. frozen green peas

a few stalks of fresh thyme or 1 tsp. dried thyme

10 sage leaves or 1 tsp. dried powdered sage

1. In large pot, over medium heat, place the olive
oil and onions. Saute until caramelized, then add the sliced mushrooms and
continue to cook until mushrooms start to brown.

2. Deglaze the pan with the wine and water. Add
celery, carrots, potatoes, sea salt, soy sauce and tomatoes.

3. Let simmer, covered, on medium low heat for
about 30 minutes.

4. Add edamame, thyme and sage and cook with lid
on  for another 10 minutes.

5. Uncover pot, add the peas (and a little more water if it is too dry) and let simmer another
5-10 minutes.