un-Beef Stew

Ingredients #1:
2 Tbsp cooking oil
1 lb portabella mushrooms, cut into bite sized chunks (or feel free to try a seitan, or beef-like product of choice)
1/2  cup flour of choice

Directions #1: Put the flour into a bag, add in the mushrooms/seitan and give it all a good shake. In a deep or best yet, OVEN SAFE pot, bring the oil to frying temperature. Brown the mushrooms until they resemble beef that’s been lightly fried. Turn off the heat and add to the pot:

Ingredients #2:
4 large carrots, cut into 3/4” pieces
3 large potatoes, cut into 3/4” pieces
4 large stalks celery, cut into 3/4” pieces
1 large onion, sliced thin so it will nearly disintegrate into the gravy this recipe produces
2 small bay leaves or 1 large one
1 garlic clove, minced

Then, in a large measuring cup place...
1 1/2 cups of hot vegetable or no-beef broth
2 Tbsp tomato paste
1 Tbsp vegan Worcestershire sauce (found in health food stores)
1 Tbsp beef-like vegan bouillon
1 Tbsp apple cider vinegar
2 tsp salt
1 tsp paprika
1 tsp sugar
1/2 tsp pepper
1/8 tsp of cloves
1/2 cup of red wine

Directions #2: Stir the liquid to distribute everything evenly, then pour it over the vegetables. Cover the pot (or transfer to an oven safe pot) and bake at 350 degrees for 1 hour or until the vegetables are fork tender.  VEGAN


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