cooking: gardein beefless stew

Even though I’m no longer vegetarian, I still have some habits…like buying the faux meat…

Haven’t made anything from that vegan cookbook yet, but I did learn of the brand Gardein, since a couple recipes used Gardein “meat”. After browsing the Gardein site, I came across something I wanted to make.

Gardein Beefless Stew
adapted from Gardein.com
serves 5-6

-1 pack gardein beefless tips
-3 tbsp vegetable oil
-10 oz. pack pearl onions, peeled & roots trimmed
-2 cloves garlic, minced
-2 celery stalks, thinly chopped
-2 medium carrots, 1/4″ dice
-2 tsp fresh thyme
-2 tsp fresh rosemary
-3 tbsp all purpose flour
-3 cups vegetable stock
-1 cup cabernet sauvignon
-2 medium russet potatoes, 1/2″ dice
-salt & pepper, to taste

In large steel pot, heat oil on medium high until shimmering. Add “beef” and turn occasionally to brown on all sides. Once browned, remove “beef” and set aside.

Toss celery, garlic, and pearl onions and cook for 2-3 minutes. Next, toss in the carrots, thyme, and rosemary and cook for another 2-3 minutes.

Sprinkle the flour in and stir while adding the stock and cabernet. Once mixed, add the potatoes and bring to a boil.

Reduce heat to low, cover and let simmer for 30 minutes.

Add “beef” back into pot. Give it a stir and simmer for another 5 minutes. Taste and season with salt & pepper to your preference.

Serve and enjoy.

Tagged: cooking, stew, vegetarian