Sunday, January 21, 2007

"Beef" stew

Here's something I made around Christmas. I ended up freezing the leftovers, and thawed them this weekend so I wouldn't have to cook. This is also adapted from Cooking for the Rushed, which has a few vegetarian options, which is nice. Its got a bit of a kick to it.

"Beef" Stew

1 tsp. olive or canola oil
450 g. "beef style" seitan
1 1/2 tsp. prepared garlic (minced)
fresh ground pepper to taste
1 onion
2 celery stalks
10 mushrooms
1 cup baby carrots (Frozen or fresh)
1 can (398 ml) stewed tomatoes (Italian or chili style)
1 can (398 ml) brown beans in tomato sauce
1/2 cup ketchup
2 cans (398 ml each) or 1 1/2 cans (about 500 ml each) whole potatoes, drained (if potatoes large, slice in half)


1. Heat oil in large pot at medium-high. Cut beef into bite sized pieces and add to pot as you chop. Toss until warmed. Add garlic and pepper to "meat" while its warming. Sliver onion, chop celery and slice mushrooms in half, in that order. Add to pot as you chop.


2. Rinse carrots in a colander under cold water and add to pot. Add in this order: canned tomatoes, brown beans, ketchup and potatoes. Stir and heat on medium for 10 minutes or until carrots are tender.


Serve with fresh dinner buns (warmed).





As you can see, its very quick to prepare (because of canned foods), but its a great quick fix.

3 comments:

Tracy said...

Hey, that sounds really tasty! I just might have to give that a hook this week! I'll bet you could make a version of that for the slow cooker, too!
Tracy

Melissa said...

Tracy, I bet you could! Maybe with dry beans, since it would be cooking much longer than 10 minutes.

Veg-a-Nut said...

YOur stew looks delicious. If I miss anything since going vegan I would say it is the stew broth. Weird, I never ate the meat only the veggies and broth.

Your blog is the second one tonight that made something from the uncheese book. I really need to get that book. I love nutritional yeast.