NEW MARCH RECIPE

IRISH STEW

This is the March Recipe of the month for a

fairly obvious reason

 

2 packages of “plain seitan nuggets”, or Gardein “Beefless Tips” (if it's a frozen product, thaw first)

(Substitute some or all with tofu**, if preferred: 10 ounces very firm tofu can replace one package of Gardein)

OR

20 ounces of very firm tofu

 

2 medium yellow onions, chopped large

2 Tablespoons canola oil

 

2.5 Cups water

2-Cup quantity of veg bouillon cube or broth powder

 

1 Cup water

2 packets vegan “brown gravy” powdered mix (WHISK the packets of vegan brown gravy into the 1 Cup of water)

OR 4 to 6 packets of frozen gravy left over from vegan entrées (such as Gardein Turk’y Cutlets or gravy from some kind of vegan holiday roast)

 

6 average potatoes (red or yellow), peeled and cubed about 3/4 to 1 inch

4 average carrots, sliced

 

*Thaw “Beefless Tips” at 450° for 10 minutes (in a shallow baking dish, in an oven or toaster oven)

 

 

In a large soup pot:

SAUTÉ the onions in the oil until just beginning to brown

ADD WATER, bouillon cube or powder, + the Cup of water, and the dissolved packets of “gravy”; STIR all thoroughly

ADD potatoes and carrots; bring to boil, lower heat to simmer; SIMMER 20-25 minutes; STIR about every 5 minutes

STIR IN the thawed Beefless Tips (or tofu); SIMMER another 10 minutes (or until potatoes are soft when prodded with a fork)

 

SERVE!

 

You could certainly pair this with a nice loaf of Celtic Soda Bread, and your choice of vegan butter and vegan soft cheese. Want something green? Green cabbage is Irish as shamrocks, and tastes a lot better! In the Old Days they would have boiled the cabbage to death; but I say, we know a lot more now; so steam it instead, for better flavor, texture, and nutrition.

 

*If someone really objects to realistic-looking “meat analogs”, you can use 20 to 24 ounces of extra firm tofu. It will crumble in the cooking process,and the texture won’t be as close to the “original version”, but the flavor will still be excellent.

**For tofu with a chewier (if not meatier) texture, and porous enough to soak up some of the gravy for extra flavor, use tofu that has been cubed, then frozen. And then, thawed for this recipe.

Recipes from forthcoming cookbook

Hell with Nouvelle: unfussy vegan cookery copyright Karl Smith & Patricia A. Leslie

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