Vegan Stew with Smoked Tofu and Vegetables

There’s nothing cozier than a warming, nourishing vegan stew brimming with vegetables and smoky tofu. This plant-based take on a classic beef stew delivers deep, comforting flavours without the fuss of browning meat, and it reheats beautifully—making it ideal for entertaining, batch cooking or saving for later. It’s naturally gluten-free and loved even by those who usually reach for meat.

This recipe was a happy discovery. I originally made it just to avoid missing out while my family ate Irish stew, and it turned out so rich and satisfying that even my husband preferred it to the beef version. Without the need to brown meat in batches, it’s quicker and more rewarding to prepare—and packed with extra vegetables for a wholesome, hearty meal.

Why You Will Love This Vegan Stew

• Comforting, nourishing and full of rich, layered flavours from simple ingredients.
• Minimal hands-on time—once prepped, it can simmer gently while you get on with other things.
• So flavourful that children and meat-eaters alike enjoy it.
• Easy to make ahead, freeze or reheat for quick weeknight meals.
• Gluten-free and vegan.

Overall, this is an excellent choice for chilly evenings or for serving a larger crowd when you want something warm, wholesome and fuss-free.

Main Ingredients

• Smoked tofu – gives a delicious smoky note similar to bacon or smoked meat. Firm or extra-firm tofu pressed and cubed works best. If you prefer, substitute beans or chickpeas.
• Dried forest or wild mushrooms – rehydrated mushrooms and their soaking liquid create a deep, savoury mushroom broth that enhances the stew’s umami character.
• Vegetables – use a mix for variety and texture: onion, garlic, carrots, celery, courgette (zucchini), celeriac (or potato) and a little cauliflower if you like. Root vegetables hold up better during long simmering than delicate brassicas.
• Herbs – bay leaf and thyme (fresh or dried) provide classic stew aromatics.
• Vegetable stock – powdered stock or a vegan “beef” style stock works well for a rich base.
• Red wine – optional, but adds depth; the alcohol cooks off during simmering.
• Tamari – a naturally gluten-free soy sauce alternative; coconut aminos or gluten-free soy sauce are good substitutes.
• Cornstarch – used as a slurry to thicken the finished stew for a glossy, light gravy.
• Optional extras – miso for extra umami, a dash of liquid smoke if you didn’t use smoked tofu, or a little tomato paste for a subtle tomato background flavour.

Please see the printable recipe card at the bottom of this post for the full ingredient list and quantities.

How To Make This Recipe

• Soak the dried mushrooms in 500ml boiling water for about 15 minutes to rehydrate them, then reserve and strain the soaking liquid.
• Chop the vegetables into relatively large, even-sized chunks so they keep their shape while cooking.
• Heat olive oil in a large casserole, Dutch oven or heavy pan. Sauté the onion for about 5 minutes until softened, then add garlic and cook for another minute.
• Add carrot, celery and courgette and sauté for 2–3 minutes until they gain a bit of colour.
• Stir in the remaining ingredients (except the cornstarch slurry). Sieve the mushroom soaking liquid into the pot, add the mushrooms, bring to the boil, then reduce the heat to low, cover and simmer gently for 1 hour.
• Remove the bay leaf and thyme sprigs, taste and adjust salt and pepper. Mix the cornstarch with water to make a smooth slurry, return the pan to medium heat and stir the slurry into the stew, cooking until the sauce thickens and becomes glossy.

This summary covers the main steps—see the full recipe card below for exact quantities and step-by-step instructions.

Chef’s Tips

• Cut vegetables into similar-sized chunks so they cook evenly and no single item dominates the dish.
• Use firm textures for the longer cooking time; softer vegetables and delicate greens are better added near the end or served on the side.
• When adding the cornstarch slurry, stir continuously—cornstarch thickens quickly and can clump if not mixed in thoroughly.

Serving Suggestions

Serve this stew with rice, mashed or roasted potatoes, or crusty bread to soak up the gravy. For a dinner party, it pairs well with layered potatoes and a simple green vegetable. For lower-carb options, serve with cauliflower rice. This recipe also works well as a make-ahead main course for a Sunday lunch or buffet—cook in a large batch and reheat when needed.

Making Ahead & Storage

Like many stews and curries, the flavour improves after a day, so it’s perfect for making ahead. Store in an airtight container in the refrigerator for 3–4 days or freeze for up to 6 months. Reheat gently on the stove or in the oven until warmed through.

FAQs

📖 Recipe 📖

Hearty Vegan Stew with Smoked Tofu & Vegetables

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
• 1 tbsp water (to mix with cornstarch)
• Salt and black pepper to taste

Instructions

1. Place the dried mushrooms in a jug and pour 500 ml boiling water over them. Leave to soak for 15 minutes, then strain and reserve the soaking liquid.
2. Heat the olive oil in a casserole or wide sauté pan. Sauté the onion for about 5 minutes until softened, then add the garlic and cook for another minute.
3. Add the carrot, celery and courgette and sauté for 2–3 minutes until slightly browned.
4. Add the cubed smoked tofu, cauliflower (if using), celeriac, vegetable stock, red wine (if using), tamari, bay leaf, thyme, the rehydrated mushrooms and the sieved mushroom soaking liquid. Stir well, bring to the boil, then reduce the heat to low, cover and simmer gently for 1 hour.
5. Remove the bay leaf and thyme sprigs. Taste and adjust seasoning with salt and pepper. Mix the cornstarch with the water to form a smooth slurry, then stir it into the stew over medium heat, stirring constantly until the sauce thickens (about 2 minutes).
6. Serve hot with rice, potatoes or crusty bread and sprinkle with chopped herbs if desired.

Notes

• Cut vegetables into large chunks so they hold their shape during the long simmer.
• If you’re not gluten-free, plain flour can be used to thicken the stew, but cornstarch gives a lighter, glossier finish.
• When adding the cornstarch slurry, stir vigorously—cornstarch sets quickly and can form lumps if not mixed immediately and continuously.

Nutrition (per serving)

If you like this recipe, please leave a star rating on the recipe card!

More Recipes

If you enjoy this hearty vegan stew, try other family-friendly vegan and gluten-free mains such as vegan spaghetti bolognese with hidden vegetables, a creamy tofu and vegetable pot pie with tahini pastry, or vegan boulangère potatoes paired with steamed greens.

🌿 Follow the author on social media or subscribe to the newsletter for more recipes and seasonal cooking ideas. 🌿