Super quick vegan “beef” stew!!
(Another great food that doesn’t look gorgeous in pics)
Overall however, stew is an excellent way to squeeze in vegetables, good source of protein, and balanced low glycemic carbs.
What you NEEEEEED….
1lb(1 bag) frozen vegetarian “beef” cubes. These can be tricky to find so I’ll mention alternatives below.
2 medium size red potatoes(I don’t peel potatoes, the skin has a lot of good vitamins and minerals, why throw them away?)
2 chopped carrots
2 stalks of celery
8 oz frozen peas(1/2 bag)
1 cup chopped mushrooms
1 cup chopped onions
4 cups water
4 Vegetarian broth cubes or 4 tsp vegetarian bullion powder
2 tsp corn starch
2 tbsp steak sauce(or Worcester sauce)
**if finding the “beef cubes” is an issue, you can take regular extra firm tofu, cube it to 1/2 inch pieces, and sauté it on high in 1 tbsp of oil. Once it’s starting to lightly brown, add 2-3 tbap of steak sauce(or Worcester sauce) and cook in high until the excess water has evaporated and the tofu cubes are nice and brown(from cooking and steak sauce).***
Now, how to cook it…..
For the potatoes, pre boil them for about 10 minutes. Cool them, then cube them up into 1/2 inch pieces. Set aside to mix with the rest of the vegetables.
Start the 4 cups of water boiling in a large pot and as soon as it begins, drop in the beef cubes, carrots, and bullion cubes(or powder). Stir and turn to medium, simmer for 10 minutes.
Drop rest of vegetables(including potatoes) in and keep on medium stirring occasionally.
After 30 minutes add steak sauce and corn starch.
Stir well so corn starch doesn’t clump. Watch slowly cook while stirring for another 20-30 minutes. Once consistency is thickened and as desired, top with fresh ground pepper to taste, and serve while warm.
Makes 3-4 hearty servings. Excellent in Tupperware for lunches for a few days as well.