“Remarkably similar in taste to real beef stew, but made with kidney beans for that no-cholesterol, no-fat goodness.”
- 1/2 cup dried beans (or one can pre-cooked beans)
- 2 or 3 cups water
- Several cloves garlic, chopped coarsely
- 1 small yellow onion, diced
- 1 large potato, diced (do not pre-cook)
- 1 carrot, chopped coarsely
- 1 portabello mushroom, sliced in 1-inch pieces
- 1 or two teaspoons each: salt, pepper, and chili powder
- extra flour or cornstarch (optional)
- tamari (soy sauce), nutritional yeast flakes (optional)
- Soak the beans overnight. Rinse and cook for half an hour.
- Add 2 or 3 cups water and bring back to a boil. Add the vegetables and
bring back to a boil. Simmer, covered, until the potato and beans are thoroughly cooked.
- To thicken: In a closed Tupperware container, shake up two or three tablespoons
of flour with a half cup of water. Add to the stew and bring to a boil. Boil for
five minutes, stirring often to prevent sticking.
- Add a small amount of tamari (soy sauce) to darken the stew’s colour, and a few teaspoons of nutritional yeast flakes for flavour, if desired.
This stew takes about an hour to prepare — less if made with pre-cooked, canned beans.
The longer it simmers, the better its flavor.
This stew refrigerates and freezes well. It should be brought to a boil in a saucepan
Recipe makes roughly six servings (with all those ingredients, it’s hard to
make only a small amount). Tasty with crackers, rolls, or vegan cheese.