Like the typical midwestern kid, I grew up eating a lot of meaty foods, including beef stew, pot roast and corned beef sandwiches, just to name a few. After going vegetarian, I started to miss some of these childhood favorites, but I knew it wasn't the meat I was missing...it's the good times and memories of enjoying these foods with my family that got me feeling nostalgic. And now thanks to Gardein, I can enjoy a vegan version of my old favorite. I hope you like it too!
Spicy Beef-less Stew Serves 6
2 tablespoons canola or other vegetable oil
10 oz. pearl onions, peeled
2 medium carrots, sliced
1 teaspoon thyme
1 teaspoon oregano
3 tablespoons whole wheat flour
2 cups beef-flavored vegan broth
14.5 oz. can diced tomatoes
15 oz. can tomato sauce
1 teaspoon blackened creole seasoning
1 teaspoon hot sauce, or to taste
4 medium red or yellow waxy potatoes, cut into 3/4 inch chunks
1 cup frozen peas
1 package Gardein beef-less tips
fresh-ground black pepper, to taste
Heat oil in a very large sauce pan or stock pot over medium-high heat. Cook the pearl onions for a minute or two, until lightly browned in places. Add the carrots, thyme and oregano. Cook for 2 more minutes. Add the whole wheat flour and toss until vegetables are coated. Add the broth, diced tomatoes, tomato sauce, creole seasoning, hot sauce, potatoes and peas. Bring to a boil, then lower heat and simmer covered for 45 minutes until potatoes and carrots are tender. Stir occasionally so that potatoes don't stick to the pan. When stew is almost done, heat the beef-less tips according to package directions. Add the beef-less tips to the stew just before serving.
Thought I'd go ahead and post the recipe even though I don't have a pic for it yet. Doesn't seem to matter if I try to allow extra time, I'm still cooking until the last minute to prepare my potluck dishes (and thus no time for a photo-shoot). This one was a big hit at the vegan potluck and is super simple to make!
Spicy Pumpkin Soup Serves 8-10
1 tablespoon olive oil
1 medium yellow or white onion, diced
1 1/2 tablespoons minced ginger
2 cups vegetable stock
2 15oz. cans pumpkin puree (not pumpkin pie filling)
2 14oz. cans coconut milk
1/3 cup agave nectar
1 teaspoon sambal oelek, or to taste
Heat olive oil in stockpot over medium heat. (Note: It's helpful to use a stockpot that without non-stick coating, so that you can use a whisk.) Add onions and ginger and cook until onions are translucent. Pour in the vegetable stock, pumpkin puree and coconut milk. Whisk together until well combined. Stir in the agave nectar and sambal oelek. Bring soup to a boil, then lower heat and simmer, covered, for 10 minutes.