Hearty Beaf Stew (Uses Crumbles too)

[Guest guest]

Hearty " Beaf " Stew

Makes 4 servings

 

1 medium onion, chopped 1 clove garlic, minced

1 to 2 Tbsp. olive oil

12 oz.  burger crumbles

4 cups water

1 14-oz. can whole tomatoes, including liquid

1 tsp. vegan Worcestershire sauce

2 bay leaves

2 tsp. salt

1/2 tsp. pepper

1/8 tsp. ground allspice

1 vegetable bouillon cube

1/4 tsp. dried basil

1 tsp. sugar

6 carrots, peeled and diced

3 potatoes, scrubbed and cut into bite-size chunks

10 oz. frozen peas

2 Tbsp. cornstarch, dissolved in a small amount of water

Optional minced hot pepper or red pepper flakes

 

In a large pot over medium heat, sauté the onion and garlic in the

oil for several minutes.

 

Add the faux burger crumbles, water, tomatoes and liquid,

Worcestershire sauce, bay leaves, salt, pepper, allspice, bouillon

cube, basil, and sugar.

 

Simmer, uncovered, for one hour, stirring occasionally.

 

Add the carrots, potatoes, and peas and cook for another 30 minutes.

When it is simmering again, add the cornstarch and water mixture to

thicken. Serve hot.

 

*For more traditional chunky " beef " pieces, try Lightlife

brand " beef " strips at Lightlife.com or beef-style TVP chunks,

 

 

 

 

 

 

[Guest guest]

I made this recipe today. It was really good. I made a few minor changes,

nothing major. Thanks Gene for sharing it.

 

 

 

Sarah in CA

 

 

 

 

 

_______________

The New Busy is not the too busy. Combine all your e-mail accounts with Hotmail.

http://www.windowslive.com/campaign/thenewbusy?tile=multiaccount & ocid=PID28326::\

T:WLMTAGL:ON:WL:en-US:WM_HMP:042010_4