I became a vegatarian a year ago and have been trying a lot of different recipes. At first I lived on fake meat products, like fake fish sticks or fake chicken patties or veggie burgers. Those were delicious but after a while I got tired of those things. I went tbrough a seitan phase (see previous posts) but that bothered my stomach. Note, I still LOVE Quorn sliced turkey and the meat free bologna in my grocery store.
I’ve been in a rut eating frozen veggie cauliflower pizza too often. I love it but I should eat healthy and not just vegetarian. I stumbled across a variation of this recipe on Pinterest. In that one, the poster made seitan and floured it and sauteeed it. I didn’t want to do that. I also didn’t have some of the ingredients or didn’t like some, or wanted to save myself work. So it’s not the same recipe at all but it inspired me to make this one.
Here is my version which doesn’t have meat or fake meat, just spices, carrots, potatoes, mushrooms and a few other things. To me, it tastes just like the hearty New England beef stew I grew up with except each spoonful is missing the piece of beef. And I’m good with that.
Preheat oven to 350 degrees. I cooked mine in a Dutch oven. If you don’t have a pot you can cook it on the stove but I’m not sure how long it would take. The oven was very easy.
- Half bag of baby carrots
- 4 large potatoes, peeled and cut in small, bite-sized chunks
- 1 large onion sliced very thin (I like vidalia onions but anything will work)
- 1 large spoonful of minced garlic
- Cream of mushroom soup (do not add to pot until later)
- 1 package sliced mushrooms (do not add to pot until later)
In the pot on the stove add together:
- 2 cups of vegetable broth
- 1 tsp Worcestershire sauce
- 1 tbl Kitchen Bouquet
- 1 tsp salt (I use Himalayan salt)
- 1/2 tsp pepper
- 1/2 tsp paprika
- one pinch ground cloves
- 1 tbl apple cider vineger
Heat just enough to combine. Dump in all the vegetables listed above except mushrooms. Cover and place in the oven for an hour.
Meanwhile, put the mushrooms on the stove in a small pan and sautee on medium heat with a little veggie broth until tender. Add the can of soup and stir until combined then remove from heat.
When the pot of stew is done (check for tenderness and add more time if needed) pour in the mushroom and soup combo and stir. This will give the stew a thick gravy and adds a lot of flavor.
Enjoy! Let me know if you make it and have any suggestions.