The Closet thing you can get to beef stew (as a vegan)
This recipe is modified from the recipe on Meet the Shannons. It is modified because I didn't want to use my oven, and spinach has no business in a beef stew. I have previously blogged about my intense love for gardein's beefless tips. I could live without most fake meats, I'm not a huge fan, but these have such a complex flavor, and add so much to your meal, you will really appreciate them.
I put every single step in this recipe, because often I forget to do something, or I do stuff in the wrong order, and I've got everything else frying in oil and then I'm like 'I have to dice 2 lbs of potatoes!?!?!?', and then stuff burns, which is bad.
1 Package Gardein Beef-less tips
2 Tablespoons Olive Oil
1 Large Red Onion (1/2 sliced into rings – the other 1/2 diced)
3 Stalks of Celery (chopped)
1 Cup cremini Mushrooms (sliced)
4 Carrots (cut into coins – should make 2 Cups)
1 14oz Can Diced Tomatoes
1 Cup Frozen Peas
1 Cup Frozen Green Beans
1 Cup Red Wine
3 Teaspoons Shoyu or Tamari
1 Teaspoon Thyme Leaves (dried)
1/2 Teaspoon Onion Powder
1/2 Teaspoon Ground Mustard Seed
1/2 Teaspoon Celery Seed
1/2 Teaspoon Black Pepper
1/2 Cup vegan Beef-flavored broth, Preferably Better Than Bouillon's Not Beef Base
2 TBS WW Flour
1 cup WW Flour
1 cup White Flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup vegetable oil
1 cup unsweetened soy milk
1/2 Cup Thinly Sliced Scallions
1/2 Teaspoon Thyme Leaves (dried)
1/4 Teaspoon Sage Leaves (dried and crumbled)
1/4 Tsp black pepper
Heat oven 450.
Spread your Gardein out on your toaster oven's solid tray. Bake for 10 mins in the toaster oven at 300. While you're doing that...
Break out a bottle o' red wine and start drinkin'.
Chop your carrots (keep 'em separate) Chop mushrooms (keep 'em separate from carrots), slice half your onion, set aside, chop your celery, then dice 1/2 the onion and put celery and diced onion together. Measure out your spices and put in a small dish for later. Microwave a little over 1/2 cup water for 2 mins 30 seconds, add your brothy cube or paste, and dissolve. Add the 2 tbs of WW flour to the 1/2 cup water and whisk till even. Use can opener to open your tomato can.
In a large soup pot over medium heat, add the 2 tablespoons of olive oil. Add the diced red onion and celery, and saute until softened. Add the mushrooms and continue to saute. Once they’re released some moisture, add the soy sauce (or Bragg’s), diced tomatoes, wine, veggie beef broth (with flour whisked in), spices carrots, frozen peas and green beans. Stir occasionally and when it begins to boil cover and reduce heat to a simmer. Continue to check on the Stew and stir occasionally. Remember the sliced onion and that Gardein in the toaster oven? Pour the juices from your gardein toaster oven pan into your stew. Don't lose that yummy gardein flavor! Time to fry those sliced onions in a cast iron pan till they are all caramelized, then remove them, then spray the pan with oil again, then add gardein and heat it up, a little bit of frying, just don't burn it. Just to get it heated through and properly cooked.
While the stew is simmering, mix your dry ingredients of the biscuits. Then add the soymilk and scallions and oil, and don't overmix, you don't want them to be tough. You can use less oil, but the biscuts won't be as tender. Drop them onto 2 greased cookie trays and cook for 10-15 mins.
You’ll want to remove the pot from heat when the carrots have reached your desired tenderness. You might need to add a bit of water to the stew if it evaporated too much liquid off.