Beefless Stew Recipe
Ingredients
| Onion | 1 Large, chopped | |
| Carrots | 4 Medium, chopped | |
| Potatoes | 4 Medium, cubed | |
| Garlic | 2 Clove (5gm), crushed | |
| Celery stick | 2 , chopped | |
| 1/2 red pepper, chopped and seeded | ||
| Butter/Margarine | 4 Tablespoon | |
| 1 4 1/2 oz packet TVP chunks or 4 vegetable burgers, cubed | ||
| Chopped tomatoes | 1 16 Ounce | |
| Vegetable stock | 2 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Prepare the vegetables, then melt the butter in a large saucepan and lightly brown the onion.
Add the other vegetables and saute for a few minutes.
Then add the TVP chunks and brown for 3 minutes over a gentle heat.
Add the tomatoes and enough vegetable stock just to cover the mixture.
Season with soy sauce, salt and pepper, cover the stew and simmer for 30-40 minutes or until thick and well cooked.
Take care to add extra vegetable stock or water if the mixture seems dry.
Add the other vegetables and saute for a few minutes.
Then add the TVP chunks and brown for 3 minutes over a gentle heat.
Add the tomatoes and enough vegetable stock just to cover the mixture.
Season with soy sauce, salt and pepper, cover the stew and simmer for 30-40 minutes or until thick and well cooked.
Take care to add extra vegetable stock or water if the mixture seems dry.
Chef
