Tuesday, January 16, 2007

vegan stew

Everything but the kitchen sink roasted vegetable and tempeh stew

( you can use extra firm tofu instead. I freeze mine first for at least a week, and then defrost it. it changes the consistency to chewy. I happened to use tempeh which I don’t like. I buy it on occasion just to see if it will grow on me. it still has NOT. this time I used wild rice tempeh. The stew came out kick ass though)

1 pack of tempeh (or tofu)
Vegetable stock or vegetable 3 vegetable bouillon cubes
1 pack baby bella mushrooms (or any of your choice)
2 cups baby carrots
1 ½ large sweet onions
2 tomatoes (or a small can or box of tomatoes)
1 apple
4 potatoes
½ cup corn
½ cup peas
(hot) red pepper flakes
Fresh ginger
Curry powder
2 teaspoons kudzu or cornstarch
2 Tbs olive oil

Cut washed/cleaned vegetables (except peas and corn which you should put aside) and apple into bite sized pieces, not too very small though. throw a hunk of fresh ginger into the vegetables. mix with the olive oil and 2 tablespoons of water. put on lightly greased cookie sheet with sides (or even better one lined with foil) and bake in a 350 oven for at least one hour. Stir every 15 or 20 minutes or so.

Cube the tempeh and simmer for 10 minutes in 1 cup of vegetable stock (or 1 c water and 1 bouillon cube) along with a little hunk of ginger. Set aside.

When the vegetables are almost done, turn the stove on again and put the pot with the tempeh on the burner. Add another cup (or so) of stock and or water and bouillon cube. Toss in the peas and corn and simmer for five minutes. Take ginger out of both the tempeh broth and the roasted vegetables. Take a few tablespoons of hot broth out and mix the kudzu or cornstarch with it until it has no lumps. Add it to the tempeh and stock. Stir and cook for a couple of minutes. Add the rest of the roasted vegetables and stir. I tossed in some red pepper flakes and curry power when I added the cornstarch.

You can also add any vegetables you have laying around or beans for that matter. Fava beans and sweet potatoes would be nice. You can also stir in a tablespoon or two of peanut butter (first dissolved in a few tablespoons of the hot broth). I would have added fresh chili peppers too, but I didn’t have any.

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