Vegan Stew with Smoked Tofu and Vegetables

What could be more comforting than a hearty vegan stew packed with nourishing vegetables and smoky tofu? This vegan take on a traditional beef stew is my go-to comfort food: rich, warming and naturally gluten-free. It’s ideal for busy days or for entertaining because you can make it ahead and simply reheat when needed. With deep, satisfying flavours, even committed meat-eaters often love this version.

This recipe began as an experiment. I wanted a stew that captured the same richness and comfort as a beef stew but in a plant-based version that was easier to prepare. The result surprised everyone at the table — including me — and quickly became a family favourite. Unlike traditional beef stew, there’s no lengthy batch-browning of meat; the flavour here comes from smoked tofu, wild mushrooms and a robust vegetable broth.

Why you will love this vegan stew

• Nourishing, homely comfort food made with simple, wholesome ingredients.
• Minimal active cooking time: set it to simmer and let it develop flavour as it cooks.
• A great option for picky eaters and meat-lovers — the smoky, umami-rich sauce wins people over.
• Easy to make ahead and freeze for convenient meals later.
• Gluten-free and vegan by design.

Main ingredients

• Smoked tofu – provides a smoky, savory note that mimics the depth a meat adds. Regular firm or extra-firm tofu (pressed) also works; you can substitute beans or chickpeas if you prefer.
• Dried wild or forest mushrooms – rehydrated in boiling water, they deliver an intense mushroom broth that boosts umami and depth.
• Vegetables – a mix of onion, garlic, carrot, celery, courgette (zucchini), celeriac and a little cauliflower (optional). Use a variety so each bite is interesting. Root vegetables hold up best during long simmering.
• Herbs – bay leaf and thyme (fresh or dried) provide classic stew aromatics.
• Vegetable stock – use a good powdered stock or a vegan “beef” style stock for extra richness.
• Red wine (optional) – adds depth; most of the alcohol cooks off during simmering.
• Tamari – a naturally gluten-free soy alternative. Coconut aminos or gluten-free soy sauce will work too.
• Cornstarch – used to thicken the sauce via a simple slurry of cornstarch and water.
• Optional extras – miso for extra umami, a splash of liquid smoke for added smokiness, or a little tomato paste to give a rich tomato background.

Please see the recipe card below for the full list of quantities and the printable recipe.

How to make this recipe

• Begin by rehydrating the dried mushrooms: place them in a jug and cover with boiling water. Leave for 15 minutes, then strain and reserve the soaking liquid.
• Chop all vegetables into large, even chunks so they hold their shape during the long simmer.
• Heat olive oil in a large casserole or Dutch oven. Sauté the onion for about 5 minutes until softened, then add the garlic for a further minute.
• Add carrot, celery and courgette and cook for 2–3 minutes until the edges begin to colour.
• Add the remaining ingredients (except the cornstarch slurry), including the rehydrated mushrooms and the sieved soaking water. Bring to a boil, then reduce the heat to low, cover and simmer gently for 1 hour.
• Remove the herbs, taste and adjust seasoning with salt and black pepper.
• Make a cornstarch slurry: mix 1 tablespoon cornstarch with 1 tablespoon water until smooth. Raise the heat to medium, add the slurry and stir constantly until the sauce thickens.
• Serve hot with rice, potatoes or crusty bread and a sprinkling of chopped herbs.

This summary covers the method — please refer to the recipe card below for exact quantities and step-by-step instructions.

Chef’s tips

• Cut vegetables into fairly large, consistent pieces so they cook evenly and don’t break down.
• If you prefer a different thickener, plain flour can be used instead of cornstarch (not gluten-free unless you use a GF flour). Cornstarch, however, gives a lighter texture to the sauce.
• When adding the cornstarch slurry, stir continuously to avoid lumps; it thickens quickly.

Serving suggestions

This stew is perfect spooned over rice, mashed or roast potatoes, or alongside crusty bread to mop up the sauce. For a dinner party, pair it with a green vegetable such as steamed broccoli or green beans. For a lower-carb option, serve it with cauliflower rice.

Making ahead & storage

Stews often taste better the next day as the flavours continue to develop. Refrigerate in an airtight container for 3–4 days or freeze portions for up to 6 months. Reheat gently until piping hot.

FAQs

Recipe

Hearty Vegan Stew with Smoked Tofu & Vegetables

This hearty vegan stew combines smoked tofu, wild mushrooms and a variety of vegetables in a rich, gluten-free gravy. Serves 2 (adjust quantities to serve more).

Ingredients

• 30 g dried forest or wild mushrooms
• 1 tbsp olive oil
• 1 onion, cut into chunks
• 2 garlic cloves, sliced
• 1 carrot, cut into chunks
• 1 celery stick, thickly sliced
• ½ courgette (zucchini), cut into chunks
• ¼ cauliflower (optional), cut into chunks
• ¼ celeriac (celery root), cut into cubes
• 225 g smoked tofu, cubed
• 250 ml vegetable stock (or vegan “beef” style stock)
• 100 ml red wine (optional)
• 1 tbsp tamari (or coconut aminos / gluten-free soy sauce)
• 1 bay leaf
• 3 sprigs fresh thyme (or 1 tbsp dried thyme)
• 1 tbsp cornstarch mixed with 1 tbsp water
• Salt and black pepper to taste

Instructions

1. Place the mushrooms in a jug and pour over 500 ml boiling water. Soak for 15 minutes, then strain, reserving the liquid.
2. Heat the oil in a casserole or wide sauté pan. Sauté the onion for 5 minutes until soft, then add garlic for 1 minute.
3. Add carrot, celery and courgette and sauté for 2–3 minutes until slightly browned.
4. Add the remaining ingredients except the cornstarch slurry. Sieve the mushroom soaking liquid into the pan, then add the mushrooms. Bring to a boil, reduce to low, cover and simmer for 1 hour.
5. Remove the bay leaf and thyme sprigs, season to taste, then stir in the cornstarch slurry over medium heat, stirring constantly until thickened.
6. Serve hot with rice, potatoes or bread and garnish with fresh herbs.

Notes

• Chunky, evenly sized vegetable pieces help the stew retain texture during long cooking.
• Cornstarch thickens quickly; stir continuously to avoid lumps.
• If not gluten-free, plain flour can be used as an alternative thickener.

Nutrition (per serving, approximate)

Calories: 445 kcal | Carbohydrates: 45 g | Protein: 24 g | Fat: 17 g | Fiber: 9 g

If you try this recipe, please consider leaving a star rating on your copy of the recipe card.

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