Vegan Lentil Stew With Tofu Food

VEGAN LENTIL STEW

Steps:

• Heat oil or water in a large saucepan over medium heat. Add onions and cook for about 3 minutes. Add garlic and cook for another minute
• Add celery, Italian seasoning, paprika, cumin, thyme and cook for 30 seconds.
• Add lentils, tomatoes, tomato paste, carrots and potatoes, bay leaf and vegetable broth.
• Bring to boil, reduce heat to simmer for about 40 minutes or until stew has reached the desired texture.
• Remove bay leaf, season with salt and pepper and serve

VEGAN LENTIL STEW

Steps:

• Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add sweet potato; cook, stirring occasionally, until lightly browned and beginning to soften, 6 to 8 minutes. Add leeks and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in garlic, tomato paste, cumin, miso and the remaining 1 tablespoon oil; cook, stirring constantly, until fragrant and the tomato paste has darkened, about 1 minute.
• Add water, lentils and salt; bring to a boil over high heat. Reduce heat to medium-low; cover and cook until the lentils are almost tender, 25 minutes. Stir in greens; cover and cook until the greens are wilted, about 10 minutes.

VEGAN LENTIL STEW WITH TOFU

Steps:

• Start with adding the lentils to a bowl or pot and add the 2 cups of water. Next, top with a lid or towel (if using a bowl) and leave for a couple of hours. I usually leave it for about 2-3 hours.
• Once, the lentils have soaked, pour them through a collander and let them drain until you're ready to add them to your stew.
• Afterwards, put a wide pot onto medium heat, add olive oil as well as the chopped onion and garlic. Sweat the onion and garlic until soft. Next, add the chopped carrot and roast for another 5 minutes. Last, but not least add the chopped pepper and roast for another couple of minutes, before adding the chopped sun-dried tomatoes and tofu, cut in small squares.
• Keep stirring regularly for another 2-3 minutes, then add the lentils. Season with vegetable broth, cumin, smoked paprika, salt & pepper.
• If you have some leftover red wine, you could add it now and deglaze the ingredients. If you do, make sure your pot is on medium-high heat and let it evaporate almost completely.
• Next, add the water & chopped tomatoes. Let it simmer for at least 1 hour. (The longer it simmers, the better it's going to taste.)
• Season with the already added spices, if needed. Serve with some bread* & top with different seeds.

PUY LENTILS WITH SMOKED TOFU

Steps:

• Spray a non-stick pan with 3 sprays of oil and add the courgettes, tofu and smoked paprika. Cook for a few mins to soften the courgettes. Stir in the balsamic vinegar and allow to sizzle and reduce.
• Meanwhile, tip the lentils, onion and pepper into a bowl and toss gently to break up any clumps of lentils. Add the tofu and courgettes, and toss again. Will keep for 2 days in the fridge. Scatter over the pea shoots just before serving.