Wednesday, March 7, 2012

Warm, Comforting VEGAN Beef Stew

People who live where I live have no right to complain about the weather. We do it all the same. It's been cold the last few weeks. The wind picked up the other night and the doors on the plastic shed-like thing in the back yard were flapping and banging and the cat's bed flew around the yard and the stringed lights under the porch awning were clanking against each other and when I went out in my pajamas to secure the fort, my robe flapped around my ankles and my hair whipped around and covered my eyes. And it was COLD. Not like Wisconsin or Canada or Alaska cold, but cold. Possibly even 40 degrees outside. Cold like I want to eat a nice, hot, cheap, comforting bowl of Dinty Moore Beef Stew. That's exactly what I might have done when I was 13 years old, but now as a former-meat-eater-turned-vegetarian I can't eat Dinty Moore anymore. We (in my family) used to call it Denny Moore. Or maybe that was just me. Ahh. Denny Moore.

K, so I have a great beef stew recipe. It's 100% vegan and since I can barely remember what Dinty Moore tasted like now, I tell myself that this recipe is as satisfying--nay, more satisfying than Dinty Moore. Or at least as satisfying. If you knew how high a regard I had for Dinty Moore as a girl you'd realize that this is a seriously good recipe.

Vegan Beef Stew, preparation time: 45 minutes

Stew Ingredients:

1 8oz package seitan, cubed
1 large onion chopped
1 quart vegetable broth
5 tablespoons vegan Worcestershire sauce
1 tablespoon tamari
2 cloves garlic finely chopped
4 of each large carrots and large peeled potatoes coarsely chopped
1 tomato seeded and diced
2 teaspoons salt
1 teaspoon each of pepper and basil
3 tablespoons soybean margarine
5 tablespoons cornstarch mixed with water until not lumpy

Gravy Ingredients:

1/2 cup vegetable oil
1/3 cup chopped onion
5 cloves garlic, minced
1/2 cup all-purpose flour
4 tablespoons light soy sauce
2 cups vegetable broth
1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Stew Instructions: Combine stew ingredients and heat over stove until the potatoes and carrots are cooked. We like our beef stew really thick in my house, so while this is cooking, I make a separate gravy.

Gravy Instructions:

Heat vegetable oil, onion and garlic in a pan on medium heat until onion is soft and translucent. Stir in flour and lower temperature. Add the rest of the ingredients and stir occasionally.

Serve stew in a bowl with a spoonful of gravy on top. Mix. It's delicious.

As a side note, I like to prepare this the night before and put it in the crock pot on a low setting. I make the gravy when I get home (gravy takes about 10 minutes).

1 comment:

  1. I tried making it and it turned out perfectly, it was the best Vegan beef stew I ever had.