Fall always makes me crave comfort foods, and that includes rich and hearty stews. I wanted to take this all-American comfort-food classic and turn it into a vegetarian/vegan friendly dish that would satisfy beef-eaters, too.
What you will need:
- 1/2 onion, chopped
- 2 celery stalks, slices
- 4 ounces of mushrooms, chopped
- 1 large carrot, sliced
- handful of green beans, chopped
- 1/2 can of garbanzo beans
- 2-3 medium potatoes, cubed
- 1 bag of Gardein Beefless Tips
- 6 cups of water
- 1 heaping tablespoon of mushroom base
- 1 cup of red wine (merlot)
- 3 packets of vegetarian brown gravy mix
- 2-3 tsp. arrowoot powder
- salt & pepper
Add carrots, green beans and season with salt and pepper. Cook for an additional 5 minutes.
Add water, stock, and garbanzo beans. Bring to a boil. Add potatoes and mushroom base. Boil for 15-20 minutes.
Once potatoes are tender, whisk the 1 cup of red wine with the three packets of vegetarian brown gravy and arrowroot powder. Add to stock pot. Add the browned beefless tips. Cook for 5 minutes until thick and the flavors have married.
Serve it up with toasted and buttered chunks of french bread and enjoy your hearty meal! My Sweetie exclaimed that this is what he always wanted beef stew to taste like. So – that’s one testimonial for you.
What’s your favorite comfort food? Have you tried turning old favorites into vegetarian/vegan -friendly meals?
Until next time, I send you peace, love, and good energy.