Mushroom Ragout with boiled potatoes

Ingredients for 4 servings

For the Ragout

  • 800 g potatoes, waxy – peel and cut into wedges
  • 250 g mushrooms, quarters or sixths
  • 200 g smoked tofu into 1.5 cm cubes
  • 150 g carrots – in a 5-mm-slice

Liquid ingredients and spices

  • 400 ml vegetable broth
  • 150 ml soy cream
  • 3 TABLESPOONS peanut oil
  • 2 TBSP tomato paste
  • 2 TBSP Tamari (or soy sauce)
  • 1 EL noble yeast flakes
  • 1 teaspoon of organic corn starch with 1 TBSP water to mix
  • 1 ½ TSP paprika, smoked
  • Crystal salt
  • Pepper from the mill
  • 2 TBSP finely chopped parsley
  • 1 teaspoon chopped marjoram
  • 1 teaspoon chopped thyme


Preparation time about 15 minutes cooking/baking time approx. 20 minutes

A pot with water and bring to a boil, lightly salt and put the potatoes in about 15 Min. soft cooking. Then drain and briefly allow to drain.

In the meantime, for the sauce in a wide pan with 1 TBSP peanut oil and fry the tofu cubes, about 4 Min. fry for a minute. Then with 1 TBSP Tamari and 1 TBSP water to deglaze, the liquid evaporated, the Tofu on a plate and set aside.

The rest of the peanut oil in the pan and heat again. Add the mushrooms along with the carrots, about 4 Min. sear. The tomato paste and stir a short time.

With Paprika sprinkle with vegetable stock and season with salt and pepper. The Whole to the boil and approx. 8 Min. simmer.

Then thyme, marjoram and the rest of the Tamari, the soy cream and stir with the corn-starch bonding. The tofu cubes briefly in the Sauce to warm and the precious yeast to give flakes. Season with salt and pepper and sprinkle with parsley.

The stew together with the potatoes, serve and enjoy.

Nutritional values per Serving

  • Calories: 452 kcal
  • Carbs: 40 g
  • Protein: 17 g
  • Fat: 23 g