Here is a warm and cozy recipe for these frightfully chilly winter nights. It is adapted from a recipe I found on PETA here. This is my take on the stew, using what I had in the kitchen. There are so many possible options for this stew: have fun!
Vegan “Beef” Stew
- 8 oz cooked seitan, cut into 1-inch cubes (1 package)
- 3 Tbsp. olive or vegetable oil
- 1 medium-sized onion, chopped
- 4 cups vegetable broth (1 box)
- 1 14-oz. can tomatoes
- 1 Tbsp. vegan Worcestershire sauce
- 2 small bay leaves
- 2 tsp. salt
- 1/2 tsp. pepper
- 5 carrots, peeled and julienned
- 1 parsnip, peeled and julienned
- 3 potatoes, cut into bite-sized pieces
- 2 handfuls fresh green beans, cut into bite-sized pieces
- 2 Tbsp. cornstarch, dissolved in a small amount of water
- Sauté the seitan cubes in 2 tablespoonfuls of the oil over medium-high heat until the pieces begin to brown. Remove from heat.
- In a large pot, add the remaining tablespoonful of oil, and the onion, and sauté until the onions are translucent. Add the seitan, vegetable broth, tomatoes, Worcestershire sauce, bay leaves, salt, and pepper and simmer for 1 hour.
- Add the carrots, potatoes, parsnip, and green beans. Cook for another 30 minutes and then thicken with the cornstarch mixture. Let simmer for an additional 5 minutes.
Use whatever combination of veggies you have on hand. The original recipe called for garlic and corn. I didn’t have any garlic and corn didn’t sound appealing. When I mentioned corn to Mr. James, he agreed it was better without!
This recipe made enough for the two of us to both have seconds, plus three tubs of leftovers for lunch.
While at Trader Joe’s the other day, I picked up that bottle of Sparkling White Grape Juice. So good! It is light and bubbly. And no hang-over!