Recipe: vegan vegetable stew.

Vegetable stew recipe, Terry, Texas, US

Cookbook Reviews

1 ounce fresh green beans

40 small baby carrots

1 stalk celery

2 large mushrooms

1 can garbanzo beans with liquid

1/2 cup pre-cooked black beans

2 T. soy sauce or miso.

1 t. salt

˝ t. pepper

1 cup tomato juice

2 t. wheat germ

Chop vegetable and combine with beans and above spices in pan, cover with water and cook 'til tender.

1 cup chopped onion

1 cup frozen, then thawed firm tofu, diced

1 T canola oil

Sauté onion in oil 'til soft, add tofu and continue to sauté until onion is clear. Add to veggies.

Brown 1/3 cup wheat flour 'til dark gold. Add enough water to blend. Add to veggies.

Cook down. Add any vegetable left-overs at this point.

Add 1 cup soy milk, cook 'til thick.

Eat over brown rice or make Shepherd Pie with mashed potato topping.

Makes about 5-6 cups: Use one cup to make Shepherd Pie for two. Use about 2/3 cups stew over 1/4 cup brown rice for each person. Vegan recipe.

Feel free to add vegetable left-overs if you wish.

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