Hearty ‘Beef’ Stew

4.3 (2 reviews)

1 medium onion, chopped 1 clove garlic, minced
1 to 2 Tbsp. olive oil
12 oz. faux beef strips (try Morningstar Farms Meal Starters Steak Strips)
4 cups water
1 14-oz. can whole tomatoes, including liquid
1 tsp. vegan Worcestershire sauce (available from VeganStore.com)
2 bay leaves
2 tsp. salt
1/2 tsp. pepper
1/8 tsp. ground allspice
1 vegetable bouillon cube
1/4 tsp. dried basil
1 tsp. sugar
6 carrots, peeled and diced
3 potatoes, scrubbed and cut into bite-size chunks
10 oz. frozen peas
2 Tbsp. cornstarch, dissolved in a small amount of water

• In a large pot over medium heat, sauté the onion and garlic in the oil for several minutes.
• Add the faux beef strips, water, tomatoes and liquid, Worcestershire sauce, bay leaves, salt, pepper, allspice, bouillon cube, basil, and sugar.
• Simmer, uncovered, for one hour, stirring occasionally.
• Add the carrots, potatoes, and peas and cook for another 30 minutes. When it is simmering again, add the cornstarch and water mixture to thicken. Serve hot.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind