Old-Fashioned Brown Stew

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* Exported from MasterCook *

 

Old-Fashioned Brown Stew

 

Recipe By :Soyfoods Cooking for a Positive Menopause - Bryanna Clark Grogan

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups dry textured soy protein chunks

2 medium onions -- sliced

1 clove garlic -- minced

1/3 cup unbleached flour

5 cups water

4 to 5 cups peeled, cubed vegetables (such as

mushrooms, celery, eggplant, red or green

bell pepper, carrot, parsnip, rutabaga,

and turnip)

1/2 cup dry red lentils

1/4 cup soy sauce

1/4 cup tomato paste

1 teaspoon unbleached sugar

3 to 4 vegetarian bouillon cubes or enough broth

powder to flavor 3 to 4 cups liquid

1 bay leaf

2 teaspoons Marmite, yeast extract, or dark miso

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

1/4 teaspoon dried marjoram

freshly ground black pepper, to taste

1 cup frozen baby peas

gravy browner, such as Kitchen Bouquet

1/2 cup chopped fresh parsley (optional)

 

Serve this hearty vegetarian stew with boiled potatoes, mashed potatoes, crusty

bread, or even rice or eggless broad noodles. Leftovers can be made into pot

pie or Cornish-style savory turnovers made with your favorite biscuit dough.

 

Reconstitute the textured soy chunks in 1 1/2 cups boiling water, either soaking

or simmering until tender. Drain well and pat dry.

 

In a large, heavy lightly oiled stockpot, steam-fry the onion and garlic over

medium heat, adding a little water as necessary to keep them from sticking.

When the onions begin to soften and brown, add the flour and stir well. Add all

the remaining ingrredients except the peas, gravy browner, and parsley. Bring

to a boil, then reduce the heat and simmer for at least 30 minutes, or until the

vegetables are tender. Add the peas and simmer for 10 more minutes. Add the

gravy browner and the parsley, if desired, and add salt to taste.

 

Irish Stew: Omit the garlic, tomato paste, and peas. Use 1 cup Guiness Stout

in place of 1 cup water. For vegetables, use only celery, mushrooms, carrots,

turnnips and parsnips. Serve with Colcannon (mashed potatoes mixed withh

chopped steamed kale or other greens).

 

 

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Per Serving (excluding unknown items): 53 Calories; trace Fat (2.3% calories

from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

779mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Fat.

 

NOTES : Serves 6 to 8

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0