Vegan beef stew

Vegan beef stew

Tags

Stew
Vietnamese

Cook

Ingredients

  • 200g mushrooms, large chunks
  • 3 carrots, diced
  • 5 stalks lemongrass
  • 200g fried tofu
  • 1 can jackfruit
  • 2 tsp curry powder
  • 2 tsp five spice
  • 3 tbsp vegan fish sauce
  • 1 tbsp mushroom seasoning
  • 1 tbsp sugar
  • 3 tbsp sriracha
  • 1 stick cinnamon
  • 1 black cardamom pod
  • 3 pieces star anise
  • ½ teaspoon cloves
  • 1 tsp fennel seeds
  • 1 tbsp oil
  • 2 onions, roughly chopped
  • 5 cloves garlic, minced
  • 1 red chilli, minced
  • 2 shallots, minced
  • 2 tbsp tomato paste
  • 300ml coconut water
  • Vegan beef stock
  • 2 tsp cornstarch
  • ¼ tsp black pepper
  • 1 French baguette
  • Thai basil
  • Garlic chives

Steps

  1. Cut three lemongrass stalks into even lengths. Smash with the back of a knife to release aroma. Mince the remaining lemongrass.
  2. Add the lemongrass to a large bowl along with mushrooms, carrots, tofu and jackfruit.
  3. Add the curry powder, five spice, fish sauce, mushroom seasoning, sugar, sriracha and pepper. Mix well to combine and marinate for at least 30 minutes.
  4. In a microwave-safe bowl, combine the cinnamon, cardamom, star anise, cloves and fennel seeds. Microwave for 30 seconds.
  5. Heat oil in the wok, once hot add the onion and cook until soft. Add the garlic, minced lemongrass, chilli and shallots. Cook until fragrant.
  6. Add the marinated vegetables, tofu and jackfruit and stir fry them for a few minutes.
  7. Add the tomato paste, spices, coconut water and enough vegetable stock to cover the ingredients.
  8. Bring to a boil then lower the heat and simmer for 30 minutes.
  9. If not thickened make a cornstarch slurry and mix into the stew. Cook until thickened then turn off the heat.
  10. Assemble the stew in a bowl with fresh herbs and a few slices of baguette.