|Rich, mushroomy-miso broth elevates simple tofu and potatoes to vegan comfort food extraordinaire!|
Whisk arrowroot into broth and set aside.
Heat 2 T oil over medium-high heat and sauté mushrooms until browned, 5-7 minutes. Transfer to bowl and set aside.
Heat remaining oil, add onion and shallots, and sauté until golden, 5-7 minutes. Add garlic, thyme, and pepper and sauté another 2 minutes.
Add broth, wine, miso, and soy sauce and increase heat. Bring to a boil, then reduce to a simmer.
Stir in mushrooms, potatoes, and tofu. Cover and simmer for 30 minutes until potatoes are tender.
|Notes||Adapted from the recipe for “Stewed tofu and potatoes in miso gravy” in Vegan with a Vengeance – read my review.
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