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Welcome to my blog. I create and share my favourite foods that just so happen to be vegan. Enjoy!

Dad/Opa's Stew - A Hearty Bowl of Goodness Made Vegan

Dad/Opa's Stew - A Hearty Bowl of Goodness Made Vegan

So good on a cool Dunedin day.

So good on a cool Dunedin day.

 

Living away from my family has not been terribly difficult. I miss them and I am fortunate enough to be able to go home every year. Skype has made them feel a whole lot closer too. I Skype my dad pretty regularly and the last time I was talking to him, my nephew was over at 'Oma and Opa's' for the weekend so I was able to chat with him too. When I asked him how he was filling his time, the first thing he told me about was the food that Opa made him. Now, my dad is nowhere close to being vegan, (though he is vegan-friendly and tries (and succeeds!) to make me amazing food while I am there) but I miss some of his greatest hits so much. He is such a great cook and I have never seen him open a cookbook or follow a recipe - EVER! But I digress. My nephew said that 'Opa made stew' and that just sent me into a mix jealousy, sadness, nostalgia, homesickness and I had to find a way to make it vegan!

Turns out, it was #*$*% easy! I replaced the usually beef mince with Textured Vegetable Protein (TVP), which makes the stew higher in protein and much cheaper than Dad's version. Have it with a piece of toast dripping with margarine, just trust me on that one.

Ingredients:

  • 1 tbsp oil
  • 1 cup TVP
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, cut into cubes
  • 2 stalks of celery, chopped
  • 1 green capsicum (bell pepper), chopped
  • 2 small chillies, finely chopped
  • 1 tsp dried oregano
  • 1 tsp dried sage
  • 2 large potato, cut into cubes
  • 3 cups of water mixed with 3 tsp vegan beef stock (or use vegetable)
  • 1 cup of water mixed with 1 tbsp cornstarch
  • Salt and pepper to taste

Directions:

  1. Heat the oil in a large pot over medium heat and add the TVP, onions and garlic, saute until fragrant.
  2. Add the celery, carrot, capsicum, herbs and chillies. Saute for another 5 minutes or so to soften them a bit.
  3. Add the potatoes and cook for a few minutes more - any colour you get on the potatoes is only going to add flavour!
  4. Add the water with the stock. Give the pot a really good stir at this point and then cover with a tight fitting lid. Then add the cornstarch water, make sure to give another stir to avoid clumps.
  5. Bring to a boil and then simmer, stirring occasionally, for 20 minutes.
  6. Once the potatoes are soft this bad boy is ready to be eaten.
  7. Serve hot with toast!
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