Beef-less Stew

EARTH ANGEL VEGAN’S BEEF-LESS STEW is so tasty and easy to make that you will be making it all winter long.  It is a stick to your ribs kind of dish.  It is full of whole food ingredients and the right amount of seasoning.

Recipe for 4

4 large or 6 medium potatoes cut into chunks

2 large carrots cut into chunks

2 stalks celery cut into chunks

1 small yellow onion diced

1 cup sliced mushrooms

1 cup frozen green beans

1/2 cup frozen green peas

1/4 cup nutritional yeast

1/2 teaspoon Wildtree herb grilling marinade (or poultry seasoning)

1/4 cup low sodium soy sauce

1 tablespoon paprika

1 tablespoon smoked paprika (optional for smokey flavor)

1 teaspoon garlic powder

1 teaspoon onion powder

3 cups vegetable broth

1/2 cup plant milk or additional vegetable broth

2 tablespoons cornstarch

In a heavy bottom pot add the mushrooms, onions and celery and over medium heat start to dry saute them.  Keep stirring them around… the vegetables will start to give off some liquid.  When they start to give off liquid add all of the seasonings and the soy sauce.  Let this cook for about 5 minutes on low and then add all the rest of the ingredients except the frozen peas, plant milk and cornstarch.  

Bring to a boil and then lower to a simmer and cook over this medium low heat until the potatoes are cooked through about 45 minutes.  Taste the broth and add salt and pepper if you feel it needs it.  When you can pierce the potatoes with a knife and they are soft you can thicken the broth.  To thicken the broth make a slurry of plant milk (or extra vegetable broth) and cornstarch. Mix the liquid and cornstarch and then pour it into the stew.   Stir the slurry into the stew and turn up the heat to bring it to a boil.  Keep stirring until the sauce comes to a boil and  is thickened.  Let boil for about a minute and then turn off the heat and throw in the peas.

This can be made in your slow cooker by putting all the ingredients except peas, plant milk and cornstarch into your slow cooker.  Cook on low 5-6 hours or on high 3-4 hours.  When vegetables are tender thicken the sauce.  If you crock pot runs hot I would add an additional 1/2 cup vegetable broth. Crock pots should be at least 1/2 full to operate properly.  You could also make this in a pressure cooker in about 20 minutes.

You can serve this over egg free noodles for a extra special meal.  My mom always made this stew and we had it with crusty bread and pickled beets.

Good old fashioned comfort food… Enjoy

You can buy Wildtree herb grilling marinade at http://www.mywildtree.com/gerri

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