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Vegan Manzo Stufato with Mushrooms and Plant-Based Butter

It's time to play "What's for Shabbat?" This week's edition features a much loved Italain Classic, adjusted for the vegan diet.

manzo stufato served in a lemon bown on the shabbos table
Vegan has never tasted this good.

I had a desire: a stack of out of print vintage cookbooks from which to draw inspiration from for my 1950s housewife existence. Two days later, I was at my neighbor's apartment. She was cleaning out her cupboards. There it was a stack of cookbooks from the 70's, 80's, and 90's. I asked and she let me borrow Italian Cooking by Caroline Manni, part of the International Recipe Collection. For all you vintage fanatics, the book was produced by K-Mart in 1981.


Italian cooking by Caroline Manni International Recipe Collection Spiral Bound Cookbook.
1980's, yo

Of course nothing is vegan and very little is even vegetarian. But you know what we do here at That Vegan Jew On Welfare; adapt for our compassionate new age. The picture for the recipe Manzo Stufato actually made my mouth water. Furthermore, it seemed like a great dish for my Shabbat table this week. By the way, it was. I paired it with raspberry Italian sodas, Challah with Olive oil and Kosher Balsamic vinegar of Moderna dip, a vegan pepperoni cheese board to share, and chocolate cake made from a left over from Passover mix.


Original Manzo Stufato Recipe that Olivia Took Inspiration from
This Week's Inspiration

There are, of course a few major adaptions. One, I don't own a Dutch Oven, so there is a little Pyrex cooking dish and aluminum foil trick, I'll teach you. Then I substituted sliced white mushrooms for the beef cubes and Country Crock's Plant Based Butter for the bacon grease. I also replaced the wine with pomegranate juice.


This recipe take 10 min of prep time, 5 hours to overnight refrigeration, and 2 hours of cook time. It serves 4.


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Lets get started. The supplies needed are: measuring spoons. Large cutting board, Paring knife, Pyrex deep dish rectangular pan (buy one here https://bit.ly/3RGvGK0) or Dutch oven (I am currently coveting this one https://bit.ly/3o8I1sy), cooking spoon, aluminum foil, gallon sized zip lock bag, and a large pot. You will need the following ingredients: For the marinade, 1 onion, chopped, 3 garlic cloves, diced, 6 peppercorns, 1 bay leaf, 1 large thyme sprig, 1/2 tsp salt, 1 container white sliced mushrooms, 8 oz (1 cup) pomegranate juice. For the rest, 1 large onion, 1 stick country crock butter (or your preferred brand), 1 cup Vegan beef broth, I used Orrington Farms, but Better Than Bouillon, or any other brand will work.

Orrington Farms Vegan Beef Broth Base and Seasoning Available on Amazon
https://www.orringtonfarms.com


STEP 1 Gather your supplies for the marinade recipe and chop the onion and garlic up.


onion garlic bay leaf thyme peppercorns salt and pomogranate juice in containers on bamboo board with paring knife
I just love how pretty ingrediants look separated

STEP 2 Take the zip-lock bag and throw all the ingredients you just prepped into the bag. Seal it, and shake it up. This is the perfect thing to do on a Thursday night, as the marinade does have to sit for 5 hours. Or, during the summer months, this can be prepared in the morning.


slide top bag holding maranade for recipe
Let it all soak

Step 3 When your marinade has finished soaking, prepare the second list of ingredients, except for the broth. Preheat the oven to 350 degrees. Now is the time for that promised dutch oven hack. First place the cut up second onion in the bottom of a Pyrex deep dish pan. Place the stick of Vegan Butter on top. Then cover the dish with aluminum foil. Place in the oven for 25 minutes.

onions and country crock butter in a pyrex deep dish baking pan
The fats in a good vegan plant based butter can taste just as satisfying a real butter, chicken fat, or bacon grease

Foil dutch oven hack
Gets the job done!

Step 4 Take the dish out of the oven and remove foil. Save the foil because we are going to use it again. Empty the contents of your marinade bag on top of the onions. There's no need to stir, just cover with the foil again. Bake for 35 minutes.

marinade over the cooked onion mixturwe
Step 4

Step 5 Remove dish from oven. Dump the contents into a large pot. Cover with a lid. Simmer for one hour. Serve steaming hot.


Finshed recipe hot in the pot
Ready to Serve



Questions, comments, pictures? See the comments section below.


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Vegan Manzo Stufato with Mushrooms and Plant-Based Butter

Prep time 10 min Refrigeration 5 hours to overnight cook time 2 hours

Ingredients

For the marinade

  • 1 yellow onion, chopped

  • 3 garlic cloves, chopped

  • 6 peppercorns

  • 1 bay leaf

  • 1 large thyme sprig

  • 1 cup (8 oz) Pomegranate juice

  • 1/2 teaspoon coarse kosher salt

  • 1 standard container white sliced mushrooms

For the Stufato

  • 1 large white oinion

  • 1 stick (1/2 cup) vegan plant based butter

  • 1 cup vegan beef broth

Directions


  1. Gather your supplies for the marinade recipe and chop the onion and garlic up.

2. Take the zip-lock bag and throw all the ingredients you just prepped into the bag. Seal it, and shake it up. This is the perfect thing to do on a Thursday night, as the marinade does have to sit for 5 hours.


3. When your marinade has finished soaking, prepare the second list of ingredients, except for the broth. Preheat the oven to 350 degrees. Now is the time for that promised dutch oven hack. First place the cut up second onion in the bottom of a Pyrex deep dish pan. Place the stick of Vegan Butter on top. Then cover the dish with aluminum foil. Place in the oven for 25 minutes.

4. Take the dish out of the oven and remove foil. Save the foil because we are going to use it again. Empty the contents of your marinade bag on top of the onions. There's no need to stir, just cover with the foil again. Bake for 35 minutes.


5. Remove dish from oven. Dump the contents into a large pot. Cover with a lid. Simmer for one hour. Serve steaming hot.


Share your Shabbat in the comments below!



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