Vegan Beef Stew

May 18, 2017

Nothing says comfort food quite like a bowl of hearty beef stew. It's a classic, and, as a child I loved the warm feeling it gave me. Beef stew meant comforters, fuzzy socks, and TV Time.

 

It may be spring time outside, but, I love to curl up with my fuzzy pink socks and favorite book all year round. This stew is the perfect snuggle up accessory, and, it's completely vegan.

 

What you need:

 

1 Pack MySoy by Yves Cubed Seitan 

1 TBSP EVOO

3-4 Medium Yellow Potatoes, Peeled

1/4 Red Onion, Dice

10 Mini Tri-Colored Peppers, Sliced 

3 Cups Vegan Vegetable Broth

1 Cup Water

1 TBSP Salt

1 TBSP Black Pepper

1 TBSP Red Pepper

1 TBSP Chili Powder

1 TBSP Garlic Powder

1 TBSP Red Pepper Flakes

1/3 Cup Packed Dark Brown Sugar

1/4 Cup Pure Maple Syrup

1/2 Cup Red Pepper Sauce (Can Sub Tomato Paste)

 

 

Place potatoes in a large pot and fill with enough cold water to cover them all. Bring to a boil, and, reduce to a hard simmer. Simmer potatoes until fork tender, drain, and set aside until cool.

 

While your potatoes are boiling, dice and prep your veggies.

 

Once potatoes are cool, dice them into large chunks and reserve aside with your veggies.

 

Heat EVOO in the same pot you boiled your potatoes in over medium heat. Drop in your Seitan and cook until brown. Remove from heat and set aside. 

 

In the same pot, drop in your onions using the oil left behind from the Seitan. Cook until slightly translucent and then drop in your peppers. Cook the peppers until tender.

 

Drop in your Red Pepper Sauce and cook veggies an additional 2-3 minutes. Pour in your Vegetable broth and water. Bring the mixture up to a boil and then immediately cut the heat down to a slow simmer. Add in your Seitan and Potatoes. Stir in your seasonings, syrup, and brown sugar. Try to scrape any bits stuck to the bottom of the pan and incorporate them into the stew.

 

Cover and allow to simmer 20-30 minutes.

 

Serve or White or Jasmin Rice. Garnish with fresh Parsley.

 

 

 

 

 

 

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