Beef stew has been a classic family favourite for hundreds if not thousands of years. Vegan 'beef' stew is a savoury flavour bomb! So tasty and satisfying. Serve with a wedge of wholemeal crusty bread for dinner perfection.
Large non-stick saucepan/ stock pot/ soup pan/casserole pan
Ingredients
1mediumonionrough chopped.
4clovesgarlicfine chopped or minced. Or use 2 teaspoon of garlic powder.
3mediumcarrotsthick sliced ½-1 inch chunks.
3stalkscelerythick sliced.
450grampotatoeshalved or quartered into large chunks,
100gramdried soya chunksotherwise known as textured vegetable protein (TVP). Alternatively use soya curls. If using a fresh alternative use about 300 grams.
Add the veggies, potatoes and soya chunks to the pan.
Mix through the spices, herbs and flour.
Pour in the veggie stock, soy sauce, passata and tomato puree. Give everything a good mix.
Bring to the boil, turn the heat to low-medium and simmer for 30 minutes.Turn the heat to low.Add the red wine vinegar and give the stew a good stir. The stew will be getting thicker so check frequently that it is not sticking to the pan.
Simmer for another 10-15 minutes. Stew is ready when the gravy is thick and rich, and the potatoes are soft.Check the seasoning, add salt and pepper if desired.
Notes
Leftover stew will keep fresh for up to 3 days, within a covered container, in the fridge.
Leftovers can be frozen for 3-4 months. Defrost before reheating.
Reheat leftovers in a pan by adding a little water or veggie stock to loosen up the gravy if its gotten too thick, and gently bringing to a simmer. Heat until piping hot throughout, stir frequently to prevent sticking to the pan.