Monday, April 19, 2010

Thick & Hearty Vegetable Stew (Vegan)

I've been craving a nice thick, hearty stew lately, so I decided to give it a shot and make my own. I must say, the results were delicious.

Hearty Vegetable Stew

7 Medium Potatoes (peeled and cubed)
11 Carrots (peeled and sliced)
4 Celery Stalks (sliced)
2 Parsnips (peeled and sliced)
2 Turnips (peeled and cubed)
2 Leeks (chopped)
3 tsp of Chopped Garlic (or 3 Cloves)
1 Large Onion
1 Bay Leaf
Fresh Dill & Basil (to taste)
3 Quarts Vegetable Stock or 3 Quarts of Water and 4 1/2 tbsp Better Than Bouillon: Vegetable Base Concentrate*
Cornstarch or Flour

1. Prepare the vegetables
2. Put the onion and garlic in the bottom of the pot and saute, with a bit of olive oil, on low heat for about 5 minutes.
3. Add the rest of the vegetables to the pot
4. Add the vegetable stock and bring to a boil.
5. Reduce heat and cover. Let the stew simmer for about 1 hour (or until all the vegetables are tender)
6. To thicken the stock: Mix cornstarch** and water until the cornstarch is sticky liquid then add that mixture to the stew and stir throughly. Continue to do this, in small batches, until desired thickness is reached.

*If you choose to use Better Than Bouillon, add 3 quarts (12 cups) water and bring to a boil, first then add the 4 1/2 tbsp of concentrate to pot and stir thoroughly.
**Flour can be substituted for corn starch, but you'll need to use more of it.

For Dumplings:

2 1/2 cups Bisquick   
2/3 cups Soy Milk

1. Mix bisquick and milk until soft dough forms.
2. Drop dough, by spoonfuls, onto the top of the hot stew.
3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Prep Time: 45 Minutes
Cook Time: 1 1/2 Hour / Add 15 Min for dumplings.
Servings: 8-12 (estimated)

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