Vegan Beef Stew

thevietvegan.com

Kissa Batul

I like food in my belly all the time!

1 large onion, diced (~2 cups [500 mL])

1 tbsp (15 mL) oil

5 cloves garlic

2 tbsp (15 mL) tomato paste

1 tsp (5 mL) dried rosemary

1 tsp (5 mL) dried ground sage

1 tsp (5 mL) dried rubbed thyme

3 tbsp (45 mL) dark mushroom soy sauce (you can sub dark soy sauce, liquid aminos, regular soy sauce, but the dark mushroom soy sauce will give deep umami flavour to mimic beef flavour)

2 tbsp (30 mL) balsamic vinegar

1 tbsp (15 mL) white vinegar

⅓ cup all purpose flour

4 cups (1 L) water 1 tbsp mushroom broth powder OR vegetable broth

1 ½ cup chopped carrots (~3 medium carrots)

2 cups diced potatoes (~2 large potatoes)

1 cup chopped celery (~3 to 4 ribs of celery)

1 cup frozen peas

½ tsp black pepper

Vegan beefless tips (I used Gardein brand, but you can also use reconstituted soy/tvp chunks, but I haven't ever tested that.)

Salt to taste (season after completely cooked)

Directions at thevietvegan.com

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