Vegan Creamy Chinese Stew

[Guest guest]

Vegan Creamy Chinese Stew

 

1/2 cup carrots sliced in rounds

1/2 cup broccoli stems, peeled and sliced in rounds*

1/2 cup green beans

3 T wheat germ

Water to cover

 

1 T canola oil

1/2 cup chopped bell pepper

1/2 cup chopped onion

1/2 cup chopped mushrooms

1/4 tsp. garlic with pepper

 

1 cup water or vegetable broth

1 cup corn

1 T natural peanut butter--the kind with real peanuts

and no hydrogenated fat

1 8 oz. can tomato sauce

1/2 cup orange juice

2 T soy sauce

2 T molasses

1 can black-eye peas or black beans

1.5 cups brown rice, cooked

1 cup oat or soya milk

12 oz. package of soft, silken tofu

 

Additional water if needed. Cover carrots, broccoli stems, and green beans

with water and microwave until tender.

Brown bell pepper, onion, mushrooms, garlic in canola oil.

Add corn, peanut butter, and water or vegetable broth plus vegetables ( with

liquid) from microwave with broth, then simmer for 5 minutes.

Add tomato sauce, orange juice, soy sauce, molasses, peas or beans, oat or

soya milk, and brown rice. Cook until all vegetables are tender.

Add mashed or pureed tofu and vegetables from microwave. Heat through.

Add additional water if needed for your family's desired consistency. We

like it thick.

Surprisingly enough, this is quickly prepared.