Potato-Fennel Stew With Tofu

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* Exported from MasterCook *

 

Potato-Fennel Stew With Tofu

 

Recipe By : www.vegetariantimes.com 4/00

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Potatoes

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons extra-virgin olive oil

1 medium onion -- chopped

1 large fennel bulb -- chopped

tough core removed

(include leafy fronds; 8 cups)

1 large leek

rinsed well and chopped

white part plus 1 inch of green

1/4 cup minced fresh parsley

2 tablespoons minced fresh rosemary

2 teaspoons fennel seeds

2 tablespoons balsamic vinegar

2 jarred roasted red bell peppers

cut into 1 x 1/4-inch strips

2 1/2 cups canned chopped tomatoes

2 pounds extra-firm tofu

well drained and cubed

1 cup cooked or canned cannellini beans

(drained and rinsed if canned)

1 cup cooked or canned chickpeas

(drained and rinsed if canned)

1/8 teaspoon powdered saffron

2 cups vegetable broth

1 pound tiny new potatoes -- halved if necessary

Salt and freshly ground black pepper

 

6 Servings Dairy Free

 

This savory stew makes a complete meal all by itself. You can freeze it

for up to four months.

 

In large Dutch oven, heat oil over medium-high heat. Stir in onion,

fennel, leek, parsley, rosemary and fennel seeds. Reduce heat to medium

and cook, stirring often, until vegetables are very tender, about 10

minutes. Add vinegar and stir until mostly evaporated, about 2 minutes.

 

Stir in peppers and tomatoes. Cook until thickened, stirring occasionally,

about 7 minutes. Stir in tofu, beans and chickpeas.

 

Dissolve saffron in broth and add to tofu mixture. Add potatoes, stirring

gently to avoid breaking tofu. Bring to a boil. Reduce heat to

medium-low, cover and simmer, stirring occasionally, until stew is

thickened and potatoes are tender, about 50 minutes. Season with salt and

pepper and serve hot.

 

Per serving: 477 cal.; 34g prot.; 16g total fat (2g sat. fat); 59g carb.;

0 chol.; 106mg sod.; 12g fiber

 

 

 

 

 

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