~ For the tofu variation:
Omit 1/2 of the kidney beans. Freeze and thaw a 14 oz block of extra firm tofu. Press tofu to remove excess water (wrap in a kitchen towel and place a heavy book and a few cans on top, for an hour or so.) Cut 1/2 inch dice and add to the pot when you add the beans.
- ~ This recipe calls for “leftover mashed potatoes” but you may not have any laying around! To make about the cup called for here, microwave a russet potato, and mash with 1/4 cup unsweetened vegan milk, 2 tablespoons olive oil and a pinch of salt. Let cool, then measure and use!
- ~ Stout is often processed with animal products (namely, isinglass, from fish) so check out Barnivore to see if a brand is vegan-friendly or not.
- ~ If you don’t have a stovetop-to-oven pot, then simply make the stew, place it in a 9×13 casserole and form the biscuits into a rectangle instead of a circle. Slice and arrange them on top of the casserole and bake as directed.
- ~ If you’re feeling lazy, or just want a simpler weeknight meal, make the stew portion of the recipe, and leave off the biscuits. Serve with some nice crusty bread.
For the stew:
- 1 oz dried porcini mushrooms
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 large onion, diced medium
- 4 cloves garlic, minced
- 8 oz cremini mushrooms, thinly sliced
- 2 ribs celery, thinly sliced
- 1 teaspoon dried rosemary
- 2 teaspoons dried thyme
- 1/2 lb carrots, peeled, sliced into thin half moons
- 1 1/4 cups stout beer
- 2 tablespoons tomato paste
- Fresh black pepper (a lot!)
- 1 1/4 teaspoons salt
- 1/3 cup all-purpose flour
- 3 cups cooked kidney beans – 2 15 oz cans rinsed & drained [see note for tofu version]
For the biscuits:
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup leftover mashed potatoes [see note on leftover mashed potatoes]
- 3 tablespoons olive oil
- 1/2 cup cold water
Make the stew:
- Place porcinis in a bowl that’s large enough to contain the 4 cups vegetable broth. If the porcinis look large, tear them into bite sized pieces. Boil the vegetable broth and pour it over the porcinis. Cover with a plate to keep hot, and prep everything you need for the recipes. This will soften them and make the recipe a bit faster.
- Preheat a stovetop-to-oven dutch oven over medium heat. (See notes for non-dutch oven directions.) Saute onions and a pinch of salt in oil until until translucent, 4 to 7 minutes. Add garlic, for about a minute, until fragrant.
- Add sliced cremini mushroom (not the porcinis yet), celery, thyme and rosemary (crush herbs in your fingers) and saute for 5 minutes, until mushrooms release moisture and brown slightly.
- Add carrots, stout, tomato paste, fresh black pepper and salt and bring to a boil. The liquid should reduce in about 3 minutes.
- Add porcinis and vegetable broth, cover and bring to a full boil for 5 minutes or so, to finish cooking the porcinis.
- Once porcinis are soft, in a measuring cup, mix the flour into one cup of cold water with a fork until no lumps are left.
- Slowly add the water/flour to the pot, mixing well as you go. Let thicken for 5 minutes or so. Add the kidney beans, turn heat off and cover to keep warm. In the meantime, preheat the oven to 425F and make the biscuits.
Make the biscuits:
- In a large mixing bowl, sift together the flour, baking powder, sugar and salt. In a separate bowl, use a fork to mix together mashed potatoes, olive oil and water. It should be very loose and mushy.
- Make a well in the center of the flour and add the potato mixture. Mix with a fork until a stiff dough starts to form, then turn the dough on to a clean surface and knead a few times to smooth out. Flatten into a disc 2 inches smaller than the pot with the stew in it. Slice like a tic tac toe board into 9 pieces and arrange the pieces on top of the stew.
- Bake for 20 minutes, until lightly browned on top, and bubbling up thickly around the biscuits.
- Let sit for 15 minutes or so, then serve!