Hearty Vegetable Stew Recipe
Ingredients
| 1 tablespoon HOLLYWOOD® Safflower Oil | ||
| 1/2 pound small mushrooms, sliced | ||
| Onion | 1/4 Cup (16 tbs), chopped | |
| Water | 2 1/2 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| Dried thyme leaves | 1 Teaspoon, crushed | |
| 1 teaspoon low sodium instant beef bouillon granules | ||
| Garlic powder | 3/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| 3 medium baking potatoes, cut into 2 inch chunks | ||
| 3 large carrots, cut into 2 inch strips | ||
| Celery | 2 Cup (16 tbs), coarsely chopped | |
| Tofu | 1 pound | |
Directions
In large saucepan, heat oil until hot.
Add mushrooms and onion; cook and stir 5 minutes.
Add water, bay leaf, thyme, bouillon, garlic powder, salt (if used), pepper, potatoes and carrots.
Bring to a boil; reduce heat to low.
Cover and simmer 20 minutes.
Add celery; cover and simmer an additional 10 minutes or until vegetables are tender.
Add tofu and heat through, about 5 minutes.
Remove bay leaf
Add mushrooms and onion; cook and stir 5 minutes.
Add water, bay leaf, thyme, bouillon, garlic powder, salt (if used), pepper, potatoes and carrots.
Bring to a boil; reduce heat to low.
Cover and simmer 20 minutes.
Add celery; cover and simmer an additional 10 minutes or until vegetables are tender.
Add tofu and heat through, about 5 minutes.
Remove bay leaf
Chef
