Vegetarian Stew Recipe

Friday was cold and windy. It was the perfect night to make my mom's beef stew recipe. Only I had one dilemma...my boyfriend is vegetarian. I took a risk and modified the beef stew to be vegetarian friendly. I was pleasantly surprised to discover that he loved it and I still got my comfort food fix!

Ingredients:

1/3 cup vegetable oil

1 medium onion chopped

1 garlic glove minced

2 rosemary sprigs

2 "Not-Beef" Bouillon Cubes

3 tbsp flour

1 tsp salt

1/4 tsp pepper

4 medium potatoes chopped in cubes

4 or 5 carrots chopped

1 16 oz. can white Cannellini beans rinsed

1 box of Lightlife's Smart Strips Seasoned Veggie Strips (or your preferred soy "meat")

(**If soy "meat" is not your thing, double up on the beans)

1 tbsp Worcester sauce

1/3 cup red wine (optional)

Method:

In large pot heat the vegetable oil on medium heat. Add the soy "meat", chopped onion, garlic, and rosemary to the oil; cook until tender and light in color. 

 Stir in red wine to loosen the ingredients. 

Add the flour; stir to a paste. 

 Gradually stir in 3 cups of water on medium heat, until mixture is slightly thickened. 

 Add 2 "No Meat" bouillon cubes and Worcester. 

 Add chopped vegetables. 

Bring to a boil then reduce heat to a low simmer . Cover with a lid and simmer for about 30 minutes or until vegetables are tender.

Tip* You may want to add more flour or more liquid depending on how thick you want the stew to be.

Tip* The stew tastes even better the second day!

Enjoy!