Fresh fava beans are just coming in now. We’ve been looking forward to making and veganizing this traditional German meal for a long time. This is a really tasty hearty meal that even an omni would enjoy.

Rhenish Fava Bean Stew

Serving Size: 4


  • 1 lb. fava beans, out of the pods
  • 1 lb. potatoes (ones that remain solid when cooked)
  • 1 large onion, chopped
  • 1 package (3/4 pound) smoked tofu wieners
  • 1 tablespoon soy margarine
  • 1/2 cup soy yogurt
  • 2 teaspoons vegetable bouillon powder
  • dash nutmeg
  • splash of Tabasco (optional)
  • few chopped chives as garnish

Rhenish Fava Bean Stew


  1. Clean the potatoes and cook in boiling, lightly salted water.
  2. When cooked, cut into bite sized pieces.
  3. Blanch the fava beans and pop them out of the skins. Set them in a bowl to await use.
  4. Slice the tofu wieners in small diagonal rounds.
  5. Warm a large frying pan, and melt the soy margarine.
  6. Saute the chopped onion, then add the sliced tofu wiener pieces.
  7. Add the fava beans and cut potatoes and continue to saute on a low heat.
  8. In a bowl, mix the soy yogurt, the vegetable bouillon powder, a dash of nutmeg and optionally some Tabasco as well. This will be a fairly thick mixture, if you wish it to be thinner add a bit of soy milk or water.
  9. Pour the yogurt mixture over the fava beans, potatoes and sliced tofu wieners.
  10. Mix well and season to taste with salt and pepper.
  11. Serve warm garnished with a few chopped chives.