Posts Tagged ‘stew recipes’

1 package Gardein Beef-less Tips*

1 tablespoon olive oil

2 tablespoons earth balance

2 tablespoons flour

1 large onion, chopped

4 cloves garlic, minced

2 tablespoons miso paste

6 potatoes, cut into 1 inch chunks

4 carrots, sliced or half-mooned

1 small kabocha squash, cut into 1 inch chunks

2 teaspoons dry rub sage

2 teaspoons dried thyme

2 teaspoons dried rosemary

Salt and pepper

*If you don’t have this product or would rather not use a soy protein try substituting a can of beans like chickpeas/kidney beans or even lima beans.  Start the dish by sauteing the onion etc. and add the beans when you add the vegetables.

In a large pot, heat the olive oil on medium heat and toss in the package of beef-less tips and brown them on all sides. Remove from the pot and put aside until later.  In the same pot, melt the earth balance on medium-low heat and add the flour to make a roux. This will help thicken the stew and add richness to the overall flavour.  Add the onion and garlic next.  Let those get some colour and then add the rest of the veggies and dried herbs.  Mix the miso paste with some warm water and add to the pot.  If you have a bay leaf, toss one of those in too. Also add the beef-less tips back in. Add some water to barely cover the vegetables (1-2 cups max), bring to  boil and reduce heat and simmer until the veggies are tender and the stew has become thick.  If it still seems too runny, you can mix equal parts cornstarch and water and add to the pot.  Season generously with salt and pepper and serve with warm, crusty bread.  This stew will warm you from the inside out and is perfect for a fall supper. Hearty and delicious!

~The Vegan Project

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