Just as meaty and comforting as the beef version, but totally plant based. For the “beef” I used seitan click here for my seitan recipe but other mock meats would for this too
Yield; Four large servings Cook time; One hour
You’ll need;
- One tablespoon of oil
- Three cloves of garlic, minced
- Two carrots, peeled and finely chopped
- Two sticks of celery, finely chopped
- One brown onion, minced
- 300g/10.5oz mock meat, diced
- One medium sized potato, chopped
- Three tablespoons of plain flour
- Two pints of hot vegetable stock
- Herbs; half a teaspoon of the following dried herbs; rosemary, thyme and parsley
Method;
- Add the oil into a large saucepan over a medium heat, next add the garlic and cook for a couple of minutes
- Next, add the carrot, celery and the onion. Give them around ten minutes to cook, giving it a stir every now and then
- Then add the potato and mock meat, give the mix another five minutes to cook before sprinkling over the flour. Stir the flour well to ensure it’s all evenly distributed, then allow it to cook for two or three minutes
- Now you can pour over the stock and add the herbs, give the mix a good stir to make sure anything stuck to the bottom doesn’t get left behind. At this point I seasoned the stew with plenty of black pepper, I didn’t feel it needed salt but you can add salt if you like. Then pop a lid on, reduce the heat to low and leave it to gently simmer for around half an hour
- After half an hour the vegetables should be soft, so now it’s ready to serve
Bethany's Vegan Kitchen 