Vegan Beef Stew

holycowvegan.net

Indie Roo Sheltie

2 tablespoons vegetable oil

2 cups TVP chunks (soya chunks. You can also use soy curls)

¼ cup flour (use regular all-purpose flour or gluten-free all-purpose flour)

2 tablespoons mixed herbs (divided. I use rosemary and sage.)

1 large onion (finely diced)

2 medium carrots (finely chopped, or use about 2 cups of baby carrots)

3 stalks celery (finely chopped)

5 cloves garlic (minced)

1 pound small potatoes (or regular-sized yellow or gold potatoes. Cut small potatoes in half, and cut larger potatoes in medium-sized chunks.)

½ cup red wine (optional)

4 to 5 cups vegetable stock (or mushroom stock. Add more if needed to thin out stew. Can use water instead.)

2 tablespoons soy sauce (or tamari or liquid aminos)

Salt and ground black pepper to taste

2 tablespoons vegan butter (optional, but nice)

2 tablespoons parsley (chopped, for garnish)

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Note: Ingredients may have been altered from the original.

Directions at holycowvegan.net

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