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This is a modified version of the "Beefless" Stew from Cooking with PETA. We had it with sourdough bread toasted and spread with vegan margarine.1 c. T.S.P. chunks, reconstituted with 2 c. boiling water and 1 tsp. lemon juice
(We use the NOW brand which you can find at your local natural food store or on-line)
2 Tbs. olive oil
1 med. onion, diced
2 stalks celery, diced
2 carrots, cut into bite-sized rounds
1 clove garlic, minced
3 c. water
1 can coconut milk (16 oz.)
1 tsp. salt
fresh ground pepper to taste
2 veg. boullion cubes
1/2 tsp. thai green curry paste, or more to taste
3 yukon gold potatoes, cut into bite-sized pieces
2 tsp. cornstarch dissolved in a little water
In a medium stock pot, saute onion, celery & carrots in olive oil for several minutes. Add garlic and cook for another minute or so, then add TSP chunks (with their soaking water), and remaining ingredients through the potatoes. Mix well, bring to a boil, then reduce heat and simmer for 30 mins. Then add cornstarch mixture and cook a few minutes more. For a thicker stew, mash some of the potatoes at the end. Garnish with chopped scallions.
2 comments:
Ive had bad luck with tvp chunks I wonder if I could sub seitan. Recipe looks yummy :)
You certainly could sub seitan.
The tvp chunks work best for us in a stew like this where there's lots of flavor for them to soak up. Darlene also uses them occasionally for a mock buffalo wing sort of thing where she fries them with lots of margarine and hot sauce.
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