Italian Stew recipe post - vegan

[Guest guest]

This is so good as a very thick stew or you can spoon over rice or pasta as a

thick sauce. I like it spread over a pizza shell and topped with veggie cheese

and baked.

 

" Italian Stew "

 

2 cups firm tofu frozen and thawed and then cubed

2 cups zucchini cubed

1 cup onions

1 clove garlic crushed

1 cup mushrooms thickly sliced

1 cup celery chopped

1/2 cup red, green or yellow bell peppers (cut in thins strips)

1 29 oz. can stewed tomatoes

1/3 cup tamari or low sodium soy sauce

1 Tblsp. basil

1/4 tsp. rosemary

1/4 tsp. oregano

1 bay leaf removed at end of cooking (optional)

Dash of black pepper

Dash of red pepper flakes (optional)

 

Saute onions, garlic, and celery in small amount of olive oil. Add tofu,

mushrooms, zucchini, bell peppers and tomatoes and cook for 4 minutes. Add

spices, soy sauce, juice from tomatoes and simmer for 45 minutes to one hour.

 

 

 

 

 

" Each morning we are born again.

What we do today is what matters most. "

Source: Buddha

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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