Alison (gimmiegimmie) wrote in vegancooking,

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"ground beef" stew

I veganised a childhood faveorite of mine.  I liked it so much I had to share.  It's a fairly involved process, three steps, four if you include mashing the potatoes, but it freezes well and is totally worth the effort.

Step one

4 cups veg stock
2 tsp marmite
2 cups diced celery
1 cup diced carrots
1/2 cup chopped parsley
1 cup tomato pulp (can be made by scalding, peeling, and processing two medium sized tomatoes)
1 bay leaf
2 tsp dried marjoram, basil, thyme, or a mix of any or all.

Put all ingredients into a pot and bring to a biol.  Let simmer, covered, for 1/2 hour.  Remove from heat. Strain, saving the soup broth, if desired.  (I strain mine)

Step two

1 tbsp flour
2 tbsp margarine
dry sherry

In a large skillet, melt the margarine.  Add the flour and brown it.  When browned, add a dollop of sherry.  Slowly add, continually mixing, the broth from step one.  This should produce a gravy-like consistancy.  Add a flou/water mix to thicken, or water to thin to desired consistancy.

Step three

1 package veggie ground of your choice (or other ground beef mimic)
1 cup frozen peas (more or less to taste)
1 cup frozen corn (more or less to taste)

Add all ingredients, plus the gravy from step two, to a pot.  Stew over medium heat.


You'll want to mix this with a fair bit of mushies.  Prepare the mashed potatoes like they would be a side dish, with margarine, salt, pepper, etc. then add the stew on top. 

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