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
Ingredients:
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
Directions:
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.
