Here in Georgia, it’s a cold and very rainy day, which means that I’ll be warming up soon with a sizzling bowl of stew.
Stews made with a stock or broth base are one of the easiest things to veganize. All you have to do is use vegetable stock or broth instead of broth made from chickens, cows, or any other animal.
One of my favorites is a classic vegetable “beef” stew that uses browned seitan instead of beef. After creating the base with vegetable broth and tomatoes, you can throw in any of your favorite veggies and seasonings to create a custom stew that is perfect for you.
Vegan ‘Beef’ Stew
1 lb. cooked seitan, cut into 1-inch cubes
3 Tbsp. vegetable oil
1 medium-sized onion, chopped
1 clove garlic, minced
4 cups vegetable broth
1 14-oz. can tomatoes
1 Tbsp. vegan Worcestershire sauce
2 small bay leaves
2 tsp. salt
1/2 tsp. pepper
6 carrots, julienned
3 potatoes, cut into bite-sized pieces
1 10-oz. pkg. frozen green beans
1 10-oz. pkg. frozen corn
2 Tbsp. cornstarch, dissolved in a small amount of water
- Sauté the seitan cubes in 2 tablespoonfuls of the vegetable oil over medium-high heat until the pieces begin to brown. Remove from heat.
- In a large pot, add the remaining tablespoonful of oil, the onion, and the garlic and sauté until the onions are translucent. Add the vegetable broth, tomatoes, seitan, Worcestershire sauce, bay leaves, salt, and pepper and simmer for 1 hour.
- Add the carrots, potatoes, green beans, and corn. Cook for another 30 minutes and then thicken with the cornstarch mixture. Let simmer for an additional 5 minutes.
Makes 6 servings