Veg Vivaciously: Mock Beef Stew

Mock Beef Stew (Vegan)

INGREDIENTS

2 cups TVP Strips
10 white potatoes
1 lb carrots
3 large zucchini
1 pint baby portobella mushrooms
1 large red onion
3-4 celery stalks
1/2 red pepper
1 bell pepper
4 garlic cloves
2-4 tbsp of avocado oil (as needed)
1/2 cup nutritional yeast
1/2 cup La Chikky Seasoning
4 tbsp oregano
2 tsp basil
2 tsp parsley
5-7 bay leaves
1/2 tsp cayenne pepper
1 tbsp chili pepper
1 tbsp turmeric
2-3 tsp himilayan salt (to taste)
2 tsp black pepper (optional)
4 cups distilled water (as needed)

MAKING THE MOCK BEEF STEW

Take the TVP strips and boil them in 4 cups of water with 2 tbsp of La Chikky Seasoning.
Take the onion, garlic, celery, red and green pepper chop them into desired sizes and saute in the avocado oil until brown.
While the TVP is boiling and the saute mix is browning, chop your carrots, potatoes, zucchini and mushrooms, put the potato and carrots in a large stock pot and set to the side.
When your TVP is fully boiled to your liking (boiling time may vary, I boiled mine for about 30 minutes in the seasonings to make sure it really soaked in), let it cool and then drain (putting the liquid in the stock pot with the potato and carrots).
Take the drained tvp and mix it with your saute mix after the veggies are saute'd, brown a little in there allowing the seasoning and mixture to combine during cooking.
When tvp and saute mix is completely done, put in the stock pot with your potato and carrots.
Put in the liquid that you set aside to drain from the boiling tvp. Add water (if needed).
Boil the potato, carrots, saute and tvp mix for about 40 mins.
Then add the zucchini and mushrooms. Let cook on low heat for about 10-15 mins.
At this time, put in your bay leaves.
After cooking let it sit for about an hour to cool. This allows the seasonings and mixtures to marinade all the different flavors with one another.
After it has cooled remove the bay leaves...and serve!

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4/21/2012

Mock Beef Stew