Name: Vegan Beef Stew
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Ingredients: 2 tbsp vegetable oil; 2 1/4 cups TVP chunks ((soya chunks. You can also use soy curls)); 1/4 cup unbleached all purpose flour; 2 tbsp mixed herbs ((I use rosemary, sage and thyme)); 1 - 2 tsp ground pepper ((add more or less based on your own taste)); 1 large onion ((finely diced)); 2 medium carrots ((finely chopped, or use about 2 cups of baby carrots)); 3 stalks celery ((finely chopped)); 4 cloves garlic ((minced)); 4 medium potatoes ((cut in medium-sized chunks)); 1/2 cup red wine ((optional)); 4-5 cups vegetable stock ((or more, as needed. Use water is you don't have this)); 2 tbsp soy sauce ((or tamari or liquid aminos)); Salt to taste; 2 tbsp parsley ((chopped, for garnish)); 1 tbsp vegan butter ((optional, but nice))