‘Beef’ Stew

2 cups chopped carrots
6 medium potatoes, scrubbed and chopped
2 Tbsp. olive oil
2 pkgs. vegan beef strips (try Smart Life Beef Strips)
1 small onion, chopped
Lawry All Season, to taste
Pepper, to taste
2 Tbsp. flour
4 cups vegetable broth or water

• Fill a large pot with water and boil the carrots and potatoes until the potatoes are cooked but still firm. Drain, reserving the water, and set aside.
• In a large saucepan, heat the olive oil and cook the “beef” strips and onion until the onion is translucent. Season with the Lawry All Season and the pepper. Whisk in the flour.
• Slowly add the vegetable broth to the saucepan until a gravy forms. Mix in the carrots and potatoes.
• Slowly add the reserved liquid to the mixture, stirring constantly until reaches the desired thickness.

Makes 4 servings