How to make it

  • In medium sauté pan, saute canned tomatoes (with liquid) until the tomatoes nearly disintegrate.
  • In separate pan, toast garlic and shallots.
  • Combine garlic, shallots and tomato sautee. Bring to a simmer.
  • In stew pot: Bring water to boil, add salt, pepper and tomato paste.
  • Simmer until thickened.
  • Add Saute to stew pot. Simmer 3-5 mins.
  • Add Tofu and Portabella. Simmer an additional 3-5 mins.
  • Add carrot, snowpea and Roma tomato. Simmer 1 min or until veggies reach temperature. (DO NOT OVERCOOK, veggies should not be soft)
  • Add basil, oregano and 1/2 the scallions. Simmer for one additional minute. Garnish with remaining scallion, serve immediately.

Reviews & Comments 3

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  • manda4987 10 years ago
    We loved this :) My fiance kept saying that it tasted like a pasta sauce with vegetables in was amazing as a stew but next time I might try it over pasta for a little twist.
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  • kawa11desho 10 years ago
    I have frozen it before, and it pulled through pretty well. My only complaint was that it made the carrots a little soft, but I'm a nazi for crisp vegetables.
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  • craners 10 years ago
    I love stews, this is perfect and after trying once I guess I could add various spices and herbs.
    Just wondering if you have ever tried to freeze this. Time is valuable and it would be great to make a large pot and freeze for on the go type of meal.
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