Ingredients:

• 1 onion, chopped
• Olive oil (for frying)
• 200g smoked tofu (7 ounces), diced
• 1 carrot, peeled and sliced
• 1 parsley root, peeled and sliced
• 50g celeriac (1.75 ounces), peeled and diced
• 1 leek, cleaned and sliced
• 500g canned white beans (17.5 ounces), drained and rinsed
• 2 tsp salt
• Black pepper to taste
• 1 tsp marjoram
• 3 tsp sweet paprika
• 2 tbsp tomato paste
• 400g chopped tomatoes (14 ounces)
• 1 liter vegetable stock (4 1/4 cups)

Step-by-Step Instructions:

Step 1: Prepare the Vegetables

1. Chop the vegetables: Begin by finely chopping the onion, peeling and slicing the carrot, parsley root, and celeriac into small pieces. Slice the leek into thin rings and set aside.

Step 2: Sauté the Tofu and Vegetables

2. Heat olive oil: In a large pot or Dutch oven, heat 1-2 tablespoons of olive oil over medium heat.
3. Cook the tofu: Add the diced smoked tofu to the pot and sauté for about 5 minutes, stirring occasionally, until it becomes golden and slightly crispy on the outside.
4. Add the onion: Once the tofu is cooked, add the chopped onion to the pot and cook for 3-4 minutes until it becomes soft and translucent.
5. Add the root vegetables: Next, add the carrot, parsley root, and celeriac to the pot. Stir and cook for an additional 5 minutes, allowing the vegetables to soften slightly.

Step 3: Add Seasoning and Tomatoes

6. Season the vegetables: Stir in 2 teaspoons of salt, black pepper to taste, 1 teaspoon of marjoram, and 3 teaspoons of sweet paprika. These spices will add depth and a smoky, rich flavor to the stew.
7. Incorporate the tomato paste and chopped tomatoes: Add the 2 tablespoons of tomato paste and 400g of chopped tomatoes to the pot. Stir to combine all the ingredients and let it simmer for about 5 minutes.

Step 4: Add Beans and Stock

8. Add the beans: Drain and rinse the canned white beans thoroughly. Add the beans to the pot and stir well to mix with the vegetables and spices.
9. Pour in the vegetable stock: Slowly pour 1 liter of vegetable stock into the pot. Stir to combine and bring the mixture to a boil.
10. Simmer the stew: Once boiling, reduce the heat to low, cover the pot, and let the stew simmer gently for 20-25 minutes. This allows all the flavors to meld together while the vegetables become tender.

Step 5: Taste and Adjust

11. Check seasoning: After simmering, taste the stew and adjust seasoning if needed. Add more salt, pepper, or paprika according to your preference. If you prefer a slightly thicker stew, allow it to simmer uncovered for an additional 5-10 minutes to reduce the liquid.

Step 6: Serve

12. Garnish and serve: Once the stew is done, serve it hot. You can garnish with freshly chopped parsley for extra freshness and flavor. Optionally, you can drizzle some olive oil on top for added richness.

Cooking Tips:

• Tofu crispiness: For a crispier tofu, make sure to press it before cooking to remove excess moisture. You can also pan-fry the tofu separately until golden, then add it back to the stew at the end for extra texture.
• Customizable veggies: Feel free to swap out vegetables based on what you have on hand. For example, you could add potatoes, zucchini, or spinach to the stew.
• Extra smoky flavor: For an even smokier flavor, consider adding a dash of liquid smoke or smoked paprika.
• Make it spicier: If you like a bit of heat, add a pinch of cayenne pepper or some red pepper flakes along with the sweet paprika.

Storage:

• Fridge: Store any leftover Smoky Bean and Vegetable Stew in an airtight container in the refrigerator for up to 3-4 days. It reheats well on the stovetop or in the microwave.
• Freezer: This stew also freezes well. Allow it to cool completely before transferring to a freezer-safe container. It will keep in the freezer for up to 2-3 months. Thaw in the refrigerator overnight and reheat on the stovetop when ready to serve.

Nutritional Information (Per Serving):

• Calories: 320 kcal
• Protein: 12g
• Carbohydrates: 35g
• Fat: 12g
• Fiber: 10g
• Sugar: 8g
• Sodium: 820 mg

FAQs:

1. Can I use other types of beans? Yes! If you don’t have white beans, feel free to use cannellini, navy, or even chickpeas. All work well in this stew.
2. Is there a substitute for smoked tofu? If smoked tofu is unavailable, regular firm tofu can be used. You can enhance the smokiness by adding extra smoked paprika or a few drops of liquid smoke.
3. How can I make this stew creamier? For a creamier texture, you can blend a portion of the soup before adding the beans. Alternatively, stir in a splash of plant-based cream or coconut milk at the end for richness.
4. Can I make this stew ahead of time? Absolutely! This stew tastes even better the next day as the flavors continue to meld. Make it ahead and store in the fridge or freeze for future meals.

Conclusion:

This Smoky Bean and Vegetable Stew is a nutritious, delicious, and satisfying dish that is perfect for any time of year. The combination of smoked tofu, hearty beans, and flavorful vegetables makes for a filling meal that’s loaded with plant-based protein and fiber. Whether you’re looking for a comforting weeknight dinner or a make-ahead dish for meal prepping, this stew fits the bill. Plus, it’s easily customizable, making it a versatile option for various tastes and dietary preferences. Enjoy this hearty and smoky stew with crusty bread or a side of rice for a complete, satisfying meal!