Vegan “Beef” Stew
Here is a quick recipe for Vegan “Beef” Stew which is remarkably similar in taste to real beef stew, but made with kidney beans for that no-cholesterol, no-fat goodness.
Ingredients:
1/2 cup dried beans (or one can of pre-cooked beans)
2 or 3 cups of water
Several cloves of garlic, and celery chopped coarsely
1 small yellow onion, diced
1 large potato, small diced (do not pre-cook)
1 carrot, chopped coarsely
1 portabello mushroom, sliced in 1-inch pieces
1 or two teaspoons each: salt, pepper, and chili powder
extra flour or cornstarch (optional)
tamari (soy sauce), nutritional yeast flakes (optional)
Method:
Soak the beans overnight. Rinse and cook for half an hour.
Add 2 or 3 cups water and bring back to a boil. Add the vegetables and
bring them back to a boil. Simmer, covered, until the potato and beans are thoroughly cooked.
To thicken stirrup two or three tablespoons of flour with a half cup of water. Add to the stew and bring to a boil. Boil for five minutes, stirring often to prevent sticking. Add a small amount of
tamari (soy sauce) to darken the stew’s color, and a few teaspoons of nutritional
yeast flakes for flavor, if desired.
Notes:
I will juice extra carrots beets celery dash of and mushroom stock an inch of ginger
Enjoy
Chef Murph
