Vegan Smoked Tofu and Vegetable Stew

There’s nothing quite as comforting as a warm, nourishing stew on a chilly evening. This hearty vegan stew combines smoked tofu, rehydrated wild mushrooms and a mix of colourful vegetables in a deeply flavoured, gluten-free gravy. It’s easy to prepare, ideal for batch cooking and fridge- or freezer-friendly, and so satisfying that even committed meat-eaters tend to ask for seconds.

I first created this as a quick, meat-free alternative to a family beef stew and found that the smoky tofu and mushroom broth reproduced the rich, savoury notes I love in traditional stews. It’s much simpler than browning meat in batches, and the result is a satisfying, vegetable-packed main that holds up well as leftovers.

Why You Will Love This Vegan Stew

• Nourishing comfort food made from simple, wholesome ingredients.
• Minimal hands-on time — it can simmer gently while you get on with other things.
• Deep, savoury flavours that appeal to vegans and meat-eaters alike.
• Great for making ahead, freezing and reheating.
• Gluten-free and plant-based.

This stew is an excellent choice for cold nights, family dinners and entertaining — make it in advance and reheat for a stress-free main.

Main Ingredients

• Smoked tofu — provides a pleasant smoky note similar to bacon or smoked meat. If you prefer, use firm or extra-firm regular tofu that has been pressed, or substitute cooked beans or chickpeas for a different texture.
• Dried forest or wild mushrooms — when rehydrated they produce a rich mushroom broth that deepens the stew’s flavour.
• Vegetables — onions, garlic, carrots, celery, courgette (zucchini), celeriac and optional cauliflower. Use a mixture so each spoonful has variety. Root vegetables hold up best to long cooking; avoid very tender vegetables that will overcook.
• Herbs — bay leaf and thyme (fresh or dried) add a classic herbal backdrop.
• Vegetable stock — powdered or liquid stock works; a vegan “beef” style stock can enhance the stew’s savoury depth.
• Red wine (optional) — adds complexity; the alcohol cooks off during simmering.
• Tamari — naturally gluten-free soy sauce; coconut aminos or gluten-free soy sauce are fine alternatives.
• Cornstarch — mixed with water to make a slurry and used to thicken the gravy at the end.
• Optional additions — a little miso for extra umami, a dash of liquid smoke to boost smokiness, or a spoonful of tomato paste for a deeper background note. If you need to avoid gluten, leave out Worcestershire-style sauces.

Please refer to the recipe card below for exact quantities and the printable version.

How To Make This Recipe

• Soak the dried mushrooms in 500 ml boiling water for 15 minutes to rehydrate, then strain and reserve the soaking liquid.
• Chop all vegetables into large, even chunks so they keep their shape while simmering.

• Heat a tablespoon of olive oil in a large casserole or heavy-based pan. Sauté the onion for 5 minutes until softened, then add the garlic and cook for another minute. Add carrot, celery and courgette and cook for about 3 minutes until slightly browned.
• Add the remaining ingredients (except cornstarch slurry). Sieve the mushroom soaking water into the pan and add the rehydrated mushrooms. Bring to the boil, reduce to the lowest heat, cover and simmer gently for 1 hour.

• After simmering, remove the herbs, taste and adjust seasoning. Make a cornstarch slurry by mixing 1 tablespoon cornstarch with about 1 tablespoon water until smooth. Turn the heat to medium, stir the slurry into the stew and cook, stirring constantly, for 1–2 minutes until the gravy thickens. Be sure to stir continuously to avoid lumps.

This is a summary of the method. For exact ingredient amounts and the full recipe, see the recipe card below.

Chef’s Tips

• Cut vegetables into large, even chunks so they remain intact during long cooking.
• Balance the sizes so no single vegetable dominates the dish and every bite has variety.
• When adding the cornstarch slurry, stir continuously until the sauce has thickened to avoid lumps.

Serving Suggestions

Serve this stew with brown rice, mashed or boiled potatoes, crusty bread for mopping up the sauce, or cauliflower rice for a lower-carb option. For a dinner party, pair it with a potato side and steamed greens. A spoonful of a spicy herb sauce such as zhoug works well if you like some heat.

Making Ahead & Storage

This stew improves with time, so it’s perfect for making ahead. It will keep in an airtight container in the fridge for 3–4 days or in the freezer for up to 6 months. Reheat gently before serving.

FAQs

Recipe

A rich, gluten-free vegan stew made with smoked tofu, wild mushrooms and lots of vegetables in a savoury gravy.

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” stock)
• 100 ml red wine (optional)
• 1 tbsp tamari (or coconut aminos / GF soy sauce)
• 1 bay leaf
• 3 sprigs fresh thyme (or 1 tbsp dried thyme)
• 1 tbsp cornstarch
• 1 tbsp water (for slurry)
• Salt and black pepper, to taste

Instructions

1. Place the dried mushrooms in a jug and pour over 500 ml boiling water. Leave to soak for 15 minutes, then strain, reserving the soaking liquid.
2. Heat the oil in a casserole or wide sauté pan. Sauté the onion for 5 minutes until browned, then add the garlic and cook for another minute.
3. Add the carrot, celery and courgette and sauté for 3 minutes until slightly browned.
4. Add the remaining ingredients except the cornstarch and water. Sieve the mushroom soaking water into the pan, add the mushrooms, bring to the boil, then reduce to the lowest heat. Cover and simmer gently for 1 hour.
5. Remove the herbs, taste and adjust seasoning. Mix the cornstarch with the water to form a thin slurry, raise the heat to medium, stir the slurry into the stew and cook, stirring continuously, for 1–2 minutes until the sauce thickens.
6. Serve with rice, potatoes or crusty bread and garnish with chopped herbs.

Notes

• Cut vegetables into large chunks so they hold their shape during the longer cooking time.
• If you are not gluten-free, plain flour can be used to thicken the stew instead of cornstarch, though cornstarch yields a lighter finish.
• When adding the cornstarch slurry, stir immediately and continuously until the sauce thickens to avoid lumps.

Nutrition (per serving)

Calories: 445 kcal | Carbohydrates: 45 g | Protein: 24 g | Fat: 17 g | Fiber: 9 g

If you try this recipe, please consider leaving a star rating on the recipe card.

More Recipes

If you enjoyed this hearty vegan stew, you might also like other family-friendly vegan and gluten-free mains such as vegan spaghetti bolognese with hidden vegetables, creamy vegan pot pie with tahini pastry, or vegan boulangère potatoes.

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