[recipe] Beefless Stew

[Guest guest]

I started out with a recipe from Linda

McCartney's cookbook, but adjusted it to

our taste, and this is what I came up with

last night. It was very delicious, and even

my daughter's friend enjoyed it, and she

is a meateater. It isn't vegan when you use

the roasted garlic Boca burgers, as they

contain egg whites, so just use the vegan

Boca burgers or some other vegan brand to

adjust to your diet.

 

Beefless Stew

 

4 Tbs. olive oil (divided)

1 large onion, chopped

4 medium carrots, chopped

4 medium potatoes, cubed

3 cloves garlic, minced

2 celery ribs. sliced

1 red pepper, seeded and chopped

4 Boca roasted garlic burgers, thawed and cubed

1 can (14.5 oz.) diced tomatoes

2 cups vegetable broth

2 Tbs. soy sauce

Salt and pepper to taste

1 Tbs. flour

1/2 cup water

 

Prepare vegetables, then heat 2 Tbs. of the olive oil

in a large skillet and lightly brown the onion. Add the

rest of the vegetables and saute for a few minutes.

Pour this mixture into a slow-cooker; add the diced

tomatoes, vegetable broth and soy sauce. Cook on

high for 3 hours [or low for 6 hours] until vegetables

are tender. In the same skillet that you used for the

vegetables, sautŽ the Boca burger chunks in the

remaining olive oil until lightly browned and crisp on

the outside; add to the slow-cooker.

Season with salt and pepper to taste and allow to cook

for another 20 to 30 minutes. In a small bowl, mix

together the flour and water until both are blended

and smooth. Slowly stir into the stew while it cooks

to thicken the broth.

Yield: 4 to 6 servings

 

Served with garlic bread and a green salad.

 

~ PT ~

 

From the... misty island,

Mountains divide us, and the waste of seas-

Yet still the blood is strong,

the heart is Highland,

And we in dream behold the Hebrides.

~ Anonymous, 'Canadian Boat Song'