#269 The Case of Stew

Feels like a miracle that we can enjoy rich, roasty stew without the beef. I particularly like dipping vegan-buttered bread in the full-bodied gravy.

Add vegan protein powder if you like. Heat won’t hurt it.

1 red onion, chopped

4 carrots, chopped

2 tablespoons olive oil

2 cloves garlic, sliced

1/2 teaspoon chilli powder

4 cups water

4 rounded teaspoons (for 4 cups) vegetable bouillon powder

2 bay leaves

2 potatoes, chopped

2 handfuls green beans

1/4 cup pasta sauce

4 tablespoons vegan beef-flavoured instant gravy granules

nutritional yeast to taste

pepper to taste

soya sauce to taste

In a large pot, sear the onion and carrots in the olive oil until caramelized.

Add the garlic and chilli powder and sauté for a few min.

Add the water, vegetable bouillon powder and bay leaves. Cover and bring to a boil.

Add the potatoes and simmer until the veggies are getting soft.

Add the green beans and continue to simmer until the veggies are soft.

Remove the bay leaves. Stir in the pasta sauce and gravy granules. Season with the nutritional yeast, pepper and plenty of soya sauce to taste.

Serves 3.

❤️ Becki