Veggie Guinness Stew (Vegan) - cooking recipe

Ingredients

175 g firm tofu, cubed (small packs)
2 tablespoons soy sauce (I use Braggs)
2 tablespoons olive oil
1 tablespoon steak sauce (HP Sauce works well)
1 tablespoon margarine (such as Earth Balance)
1 onion, diced
1 celery rib, finely chopped
3 carrots, sliced
2 medium waxy potatoes, chopped into 1 inch pieces
3 garlic cloves, minced
1 (12 ounce) bottle Guinness stout (ours comes in 440 ml cans)
1 1/2 cups vegetable broth
2 -3 tablespoons flour (start with 2 tbsp if you use reg flour)
1 tablespoon fresh thyme, finely chopped
1 teaspoon brown sugar (optional)
salt and pepper

Preparation

Warm the olive oil in a large pan, add in the tofu and soy sauce and saute until slightly browned, about 5 minutes.
Reduce the heat, add in the steak sauce and stir until the tofu is lightly coated. Remove the tofu from the pan with a slotted spoon and set aside.
You should have some oil still in the pot, add in the tbsp of margarine (or a little extra oil), along with the onions, celery, carrots, potatoes and garlic and cook over medium heat for about 5-7 minutes, until the onions have softened and browned a little.
Sprinkle the flour into the pot and stir well to distribute, allow it to cook for about a minute then reduce the heat and slowly add in the Guinness, followed by the broth.
Add the thyme, sugar, salt and pepper and stir well.
Add the tofu back in and leave everything to simmer until the Guinness reduces and stew thickens, about 40 minutes. Adjust seasoning if desired and enjoy!