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“A rich and tasty vegetarian version of beef stew. I like to add dumplings to it during the last 15 minutes of cooking.”
READY IN:
1hr 45mins
SERVES:
4-6
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 450 degrees F. Combine flour, salt and pepper and dredge cubes of tofu until well coated. Brown tofu in hot oil in flameproof casserole or Dutch oven. Turn off heat and add carrots, potatoes, and onions.
  2. In large saucepan, combine tomato paste and water; bring to a simmer and add the 2 bouillon cubes, garlic, bay leaves, and thyme. Stir until bouillon cubes are dissolved. Pour over vegetable-tofu mixture. Bake at 450 degrees in covered casserole about 45 minutes.
  3. Turn heat down to 350 degrees. Add frozen peas and chopped green pepper. Bake 30 minutes longer.
  4. .

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