Vegan Beef Stew

THE FLAVOR! This is a recipe I have been wanting to make for a long time and I finally bit the bullet. I used to have this stew during the cold months growing up, so I felt the need to make the stew before it started to get hot again in Texas. The texture of this vegan beef is mind blowing. You could fool anyone with this, NO JOKE!

{Vegan, High Protein}

You will need:

• Dutch oven or Large pot

• Large spoon or Spatula

• Peeler

• Large knife

• Cutting board

• Strainer/Colander

• Measuring cups

• Measuring spoons

"Go and do, don't sit and stew." - Anonymous

Ingredients: Serves 4

• Spray Oil (or olive oil)

• 1 package of Vegan Beef, thawed (I used Trader Joe's)*

• 1 - 20oz can of Jackfruit, drained and rinsed

• 2 tbsp Red Wine Vinegar

• 1 cup Red Wine (I used FitVine)

• 3 1/2 cups Water

• 2 cubes Vegan Beef Bouillon

• 360 grams (2 1/2 medium) Russet or Sweet Potatoes, peeled

• 8 ounces (4-5 medium) Carrots, peeled

• 1 medium Sweet or Yellow Onion, roughly chopped

• 1/2 cup Green Lentils

• 2 Bay Leaves

• 2 tsp Smoked Paprika

• 2 tsp Thyme

• 2 tsp Salt

• 1 tsp Black Pepper

• 1 tsp Garlic Powder (or fresh)

• 1 tsp Chili Powder

• 2 tbsp Soy Sauce

• 2 tbsp Arrowroot Starch (or cornstarch)

• 2 tbsp Water

Instructions

1. Prepare your stew by peeling your potatoes and carrots.

2. Chop your potatoes and carrots into 1 inch chunks.

3. Next, remove the skin of your onion and roughly chop into thick pieces. Set your vegetables aside.

4. In your dutch oven or pot, heat up your spray/olive oil on the stove top over medium heat.

5. Open your can of jackfruit and drain with the colander. Rinse and squeeze out excess water.

6. Cut the vegan beef chunks in half. The beef should be thawed for easier handling.

7. Once heated, add the vegan beef and jackfruit. Fry until browned for about 3-5 minutes. Turn down heat if needed.

8. Remove the beef chunks and jackfruit from the pot and set aside in a separate bowl.

9. Keep the stove top heat on medium and add the red wine vinegar and red wine. Bring to a boil.

10. Once the vinegar and wine are boiling, toss in the lentils, potatoes, carrots, and onion.

11. Add the water and vegan beef boullion.

12. Add in the bay leaves, smoked paprika, thyme, garlic powder, chili powder, salt and pepper.

13. Bring the pot to a simmer. Simmer the vegetables, lentils, and spices for 40 minutes.

14. At the 20 minute mark, add the vegan beef and jackfruit.

15. After the full 40 minutes have passed, add in the soy sauce.

16. Lastly, make an arrowroot starch (or cornstarch) slurry. In a small bowl, mix together the starch and 2 tbsp of water. Mix until dissolved.

17. Add the slurry to the stew. Stir until combined and stew starts to slightly thicken.

18. Serve hot with bread or crackers!

Notes:

I used the Trader Joe's Korean Vegan Beef Bulgogi, but you can use the Beyond Steak Seared Tips, Soy Curls, Dehydrated Soy Chunks, etc.

Nutrition: (1/4 Serving)

Calories: 390 Carbohydrates: 63 Fat: 11 Protein: 22 Saturated Fat: 3 Natural Sugar: 16 Fiber: 18