With the colours of the leaves changing and falling to the ground in preparation for winter….our cravings for warming comfort foods comes forth. The recipe I am sharing here is a great fall dish to nourish and comfort you on the cool dark evenings of fall. Enjoy.
VEGAN FALL STEW (all of my ingredients are organic…your choice)
5 cups vegetable or mushroom broth
1 8 oz. pkg. of tempeh, diced into small cubes
6 carrots, chopped
3 medium potatoes, cubed
1 medium onion, chopped
3 garlic cloves, minced
2 tbsp. tomato paste
3 tbsp. Tamari sauce
2 bay leaves
1 tsp. each dried marjoram, thyme and tarragon
1/2 tsp. black pepper
Himalayan salt to taste
In a large pot combine all ingredients except salt. Bring to a boil. Cover and reduce heat to simmer for about 30 minutes. Remove bay leaves. Season with salt and serve. Goes great with crusty bread for dipping.
If you prefer a thicker broth, whisk a tablespoon of flour with a bit of the broth. Return it to the pot and simmer until thickened.
You can add beans to this recipe if you like. The last time I made it I added lima beans, chopped kale and chopped celery to bump up the nutrition…although it is already quite nutritious.
You could also put all of these ingredients in a slow cooker and let it simmer all day from morning to late afternoon and you will have a delicious dinner waiting .