Irish Stew

Ingredients

• 450 g/1lb smoked tofu
• 120 ml/4 fl oz soya sauce
• 2 tablespoons rapeseed or other vegetable oil
• 400 g/14 oz onions, sliced
• 900 g/ 2 lb root vegetables e.g. carrots, swedes
• 565 g/ 1 lb 4oz mushrooms, sliced
• 450 g/1lb celery, sliced
• 1.7 litres/3 pints light vegetable stock
• 225 g/8 oz red lentils
• 
fresh parsley, chopped small bunch
• 30 g/1 oz yeast extract
• 
salt and pepper to taste

Method

Crumble the tofu and marinate in soya sauce for an hour.

Sauté the onion in oil until transparent. Add the flour, mix thoroughly and cook gently for two minutes.

Add the remaining ingredients, mix well and bring to the boil. Cover and simmer for about 30 minutes or until vegetables are tender. Adjust seasoning to taste.

Serve with baked potato and salad.

Alternative:
For economy, omit the tofu and replace with 45 g/1½ oz dried soya mince, which should be rehydrated then marinated in the soya sauce for an hour.

For a gluten- and wheat-free option, use rice flour or any other gluten and wheat-free flour. Ensure the soya sauce is gluten and wheat free.