This beefless stew is just as hearty and delicious as its counterpart but without the use of any animal products. It's a fantastic way to introduce vegan cuisine to your non-vegan friends and family. Don't be surprised if they refuse to believe it's vegan!
6 cups of prepared No Beef or Roasted Vegetable Broth
2 tablespoons tomato paste
1 tablespoon vegan Worcestershire sauce
1 teaspoon each; oregano; basil; thyme; sugar
1/2 teaspoon paprika
1 large bay leaf
1/2 cup onion, small dice
1/2 cup red bell pepper, small dice
3/4 cup celery, chopped
3/4 cup fresh (or frozen) peas
1 cup carrot, chopped
3 cups potatoes, diced
2 cloves garlic, minced
1 1/2 cups cold water
1/4 cup cornstarch
1 9-ounce package Gardein Plant-Based Be'f Tips
salt and pepper to taste
In a large soup pot, combine vegetable broth, tomato paste, Worcestershire sauce, oregano, basil, thyme, sugar, paprika, and bay leaf. Bring to a boil, then reduce to a simmer.
Add the onion, bell pepper, celery, carrot, potatoes, and garlic. Bring the vegetables to a boil, then reduce to a simmer. Cover and simmer gently for about 20 minutes until the vegetables are tender. Remove the bay leaf.
Combine cold water and cornstarch in a separate bowl until smooth to create a slurry. Slowly add the mixture to the vegetables. Stir and cook until it returns to a boil, then reduce the heat to low.
Prepare the Home Style Beefless Tips in a skillet according to package instructions, then stir them into the stew.
Note: If the tips are too big, cut them in half before mixing them into the stew.
Adjust seasonings to taste.
