A Hearty Stew Without Meat

Vegetarians and carnivores alike will love this rich, filling dinner.

Online Jewish Week Columnist
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There's almost nothing better for dinner in these frigid, windy months than a big hearty stew to warm you up from the inside out. When you think stew, chances are you're thinking beef or chicken. But a thick, delicious stew can be vegetarian, too, or even vegan.

I'm not a vegetarian, but I do have alot of friends who are and I don't eat meat very regularly. This sweet potato tofu stew is a perfect weeknight dinner for me. The touches of curry bring it to the next level, and carnivores, omnivores and herbivores alike will enjoy it. You might even win over some tofu haters! You can eat this by itself or served over couscous or any other grain.

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.

Ingredients: 
2 tablespoons oil
1 large or 2 medium onions, diced
2 large sweet potatoes, diced
3 to 4 cups vegetable stock
1 package extra-firm tofu, diced
1 can chickpeas, rinsed and drained
2 heaping teaspoons curry powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
additional salt and pepper, to taste
Recipe Steps: 
Heat the oil in a large pot over medium heat. Add the onions and stir to coat, then cook, continuing to stir regularly, about 15 minutes.
Add in the sweet potatoes, then 3 cups of vegetable stock, and stir to mix. Let cook for about 15 minutes.
Add in the diced tofu and the chickpeas, stirring evenly distribute everything. Stir in the curry, salt, pepper, turmeric and garlic.
Simmer over medium heat, stirring occasionally, until the sweet potatoes are just starting to break down, 30-40 minutes. Add the additional stock if desired. Season with additional salt and pepper to taste. Serve hot.