brown hearty yuba stew

Equipment:

Slowcooker

French knife for cutting

saucepan for making brown stock

Yuba is a wonderful stewing analogue

 Ingredients:
2 large potatoes, cut into bite size pieces
3 carrots, peeled and cut into bite size pieces
1 small celery stalk, cut into small pieces
1/2 small onion, diced
1 large garlic clove, minced
1 tsp black pepper
1 TBL paprika
1 pinch thyme
1 small bay leaf
1 each ,  16oz. pkg. of bean curd (yuba), thawed and cut into chunks (FRESH IS HARD TO FIND, BUT WORTH THE TROUBLE, ASIAN MARKETS in big cities??)  --OR---you can usually find dry sheets in any asian market and soak, marinate in the brown stock to rehydrate


Alternately, you can use "BEYOND MEAT" strips, they stew wonderfully
1 TBL vegan worcestershire sauce
3 cups easy brown stock (see recipe below)
**add any or all veggies that you want to add, mushrooms, peas, etc**
1/4 cup flour
to taste...salt


Method:
Place all ingredients, except yuba or beyond meat, into stew and combine until flour is mixed well into stock.
Cook in slow cooker on low, with lid on, for 6-8 hours, or high for 3-4 hours.
Add the yuba chunks or Beyond chunks when the broth is very thick and let slow cook another 1/2 hour or 45 minutes.

Easy Brown Stock:

Saucepan
small whisk

spoon to mix

container for storage

Ingredients...

3 cups water

2 heaping tablespoons of brewers yeast, or, 4 oz. of porter, stout or dark ale

2 TBL molasses

1 TBL light oil

1/2 tsp of celery seed (or dried celery; or 1 stalk of fresh celery, diced)

1 carrot peeled, diced (or dried carrots)

2 heaping tablespoons of onion powder; or 1 small fresh white onion, diced

2 TBL soy sauce or tamari
1 tsp tomato paste

1 small bay leaf

Method:

Saute celery, onion and carrot in oil until dark brown.  Add the rest of the ingredients to the saucepan and bring to boil, whisk everything together, then turn down to a simmer for around 20 minutes, store in refrigerator until needed