| • 1 small onion, minced |
| • 1 clove garlic, minced |
| • 1 rib celery, minced |
| • 1 carrot, minced |
| • ¼ cup vegetable broth |
| • 1 large onion, chopped |
| • 500 g (1 pound) vegetable crumbles |
| • 1 tsp dried rosemary |
| • 1 tsp Italian seasoning |
| • ½ cup red wine |
| • 3 cups vegetable broth |
| • ¼ tsp ground pepper |
| • 1 15-ounce can diced tomatoes |
| • 2 medium carrots, chopped |
| • 2 ribs celery, chopped |
| • "Fast" (firm, like Yukon Gold) potatoes, diced (up to 1 kg/2 pounds) |
| • 1 8-ounce can tomato sauce |
| • 1 Tbs balsamic vinegar |
| • 1 Tbs cornstarch |
| • 1 cup frozen peas |
Instead of two cans of various tomatoes, two 390-gram boxes of Krossade Tomater works.
Consider pre-boiling or roasting the potatoes, because they can take a while to cook.
| 1: Mince the carrot, celery, and small onion very fine. | |
| 2: Sauté this mixture with the garlic in ¼ cup vegetable broth until the veggies are nice and soft. | |
| 3: Add the large chopped onion and continue cooking until softened. It's OK if the liquid gets a little low — the brown bits add to the flavor. | |
| 4: Add the crumbles and cook on medium high until heated through. | |
| 5: Season with the rosemary and Italian seasoning. | |
| 6: Add the wine and deglaze any brown spots in your pan. | |
| 7: After a few minutes add the rest of the broth, the tomatoes, and tomato sauce. | |
| 8: Add all your carrots, celery, and potatoes, and turn the heat up to boil. You may need to add another cup or two of water. | |
| 9: Add the balsamic vinegar, but not the cornstarch. | |
| 10: Once it's boiling, turn down the heat to low and let it cook until the potatoes are done. | |
| 11: Add the peas. | |
| 12: Mix the cornstarch with a tablespoon of cold water, and then stir this into the stew. | |
| 13: Simmer to the desired consistency. |
Adapted to our tastes from a recipe found on brandnewvegan.com.