Recipe by: Hilde
Ok….I have to confess here…this recipe is a corruption of Joanne Stepaniak’s Chuckwagon Stew recipe, that can be found in Vegan Vittles. I’m allergic to tempeh, so I had to find a suitable substitute…..TVP!
I’ll post my variation, but highly recommend that if you don’t already have the book…go get it!
1 1/2 cups dry chunk beef style TVP
5 cups water
3 ribs celery, cut into chunks
4 medium carrots, peeled and cut into rounds
2 large potatoes, peeled and cut into chunks
2 medium onions, cut into chunks
2/3 cup ketchup
1/4 cup soy sauce
1 1/2 tsp garlic granules
1 teaspoon dried tarragon leaves
1 teaspoon dried sage
1/4 tsp freshly ground pepper
1/4 cup whole wheat pastry flour
1/3 cup water
Place the first 12 ingredients in a pot and bring to a boil. Reduce the heat to medium low, cover and simmer for about 30 minutes, until the veggies are tender.
Place the flour in a small bowl or measuring cup, whisk in the water until the mixture is smooth. Stir this mixture into the simmering stew, and cook stirring constantly until the gravy is thickened. Serve with hot bread & salad!
Posted to VegList