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
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
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.
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).