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brown hearty yuba stew

French knife for cutting
saucepan for making brown stock
Yuba is a wonderful stewing analogue
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

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:

small whisk
spoon to mix
container for storage
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
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

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