Hearty Vegan Pantry Stew
When fresh ingredients are scarce, this hearty stew is a winner!
Servings: 4 people
- 3 cups water or broth
- ¼ cup dried mushrooms broken into small pieces (optional)
- 8 oz tempeh or your favorite protein
- 2 large carrots sliced
- 2 medium potatoes diced
- 1 large onion chopped
- ½ cup ketchup or tomato paste
- ¼ cup Bragg Liquid Aminos or tamari or soy sauce
- 1 tsp garlic powder
- 1 tsp dried tarragon
- ¼ tsp ground black pepper
- ½ cup frozen green peas
- ¼ cup flour
- ⅓ cup cold water
- 1-2 tbsp fresh parsley minced (optional)
Add everything through the black pepper to a pot, bring to a boil, then reduce heat and simmer, covered, until the vegetables are tender, about 30 minutes, stirring occasionally.
In a small bowl, whisk together the flour and cold water until smooth.
When vegetables are tender, add peas to the pot and stir. Let them heat up for a minute or so. Now add the flour mixture and stir. Continue to simmer until the stew thickens.
Taste for seasoning and adjust if needed. Serve topped with parsley, if desired.
Calories: 308kcal | Carbohydrates: 45g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Sodium: 1358mg | Potassium: 915mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5339IU | Vitamin C: 34mg | Calcium: 102mg | Iron: 3mg