I am proud, well proud of this stew. It melts in your mouth, but not without cheering your taste buds first. This stew is in part inspired by different stews I have made over the years (Irish Stew being one of them) – the result is astounding in terms of taste and texture. As for the aroma, well that’s in a league of its own. The combination of vegetables chosen are all-time favourites for many people worldwide (feel free to substitute one veg with another if you wish). I’ll say no more, and let you be the judge and indulge yourself in this amazing delightfully mouthwatering stew. Happy Thanksgiving to you, and all your loved ones too. This recipe can also be made any time of the year, and is a total winner – that’s guaranteed.
TIP : Garnish with freshly chopped parsley. Serve with hot petit pois, and enjoy, enjoy, enjoy !!!
NOTE : Can be served with my Golden Cheddar’d Potatoes
4 Tbsp olive oil
1 large white onion, sliced thinly
1 large leek, sliced
5 carrots, roughly chopped
3 medium to large potatoes, cut roughly into square pieces
1½ Tbsp pearl barley, thoroughly rinsed (soak overnight, or for a few hours, then drain and rinse them before use)
4 cups (1 L) water
3 heaped tsp vegetable stock powder, or granules, or a cube, such as Kallo
3 medium sized portobello mushrooms, thickly sliced
2 cups faux meat of your choice cut into big cubes (this could be either Gardein fake meat, or soya chunks, or vegan burger chunks, or seitan pieces – the choice is yours, but it is essential to add this as it contrasts with the soft/melting textures of the veggies (I used Redwood chicken style pieces for this recipe)
2 bay leaves
1 heaped Tbsp plain flour or cornstarch (mix this into a paste with ¼ cup cold water)
1 tsp freshly ground black pepper
1 tsp vegan butter
salt to taste
freshly chopped parsley, for garnishing
- Heat up your oil in a large saucepan (I used Le Creuset for this).
- Next, add the onions, leeks and the carrots, and allow them to sweat for a few minutes as you stir from time to time.
- Now add the bay leaves, and continue stirring so they emit their magical flavours.
- Next, add the potatoes and the stock powder/granules or cube – if you are using a cube be sure to melt it down first, by pouring ¼ cup of boiling water into a cup, adding the cube, and mashing it down with a teaspoon, until it fully dissolves.
- Now add the remaining ingredients, except for the faux meat, flour/cornstarch and mushrooms.
- When the potatoes and carrots are soft, add the mushrooms and fake meat – simmer for 30 minutes, and then stir in the flour mix, and the butter. Taste for salt, and add according to your taste. Enjoy !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
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