Recipe: vegan vegetable stew.
Vegetable stew recipe, Terry, Texas, US
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
½ t. pepper
1 cup tomato juice
2 t. wheat germ
Chop vegetable and combine with beans and above spices in pan, cover with waterand 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 isclear. Add to veggies.
Brown 1/3 cup wheat flour ’til dark gold. Add enough water to blend. Add toveggies.
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 2/3cups 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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