I like to make stew as an excuse to eat bread. This recipe embraces all the flavor of a meaty cabbage stew using plant-based ground and is a winner for vegans and omnis alike. My mom used to say let the Dutch oven tell you when your soup is ready. She was right; just simmer covered until the aroma fills the house, then it's ready. **note- I cooked the plant-based meat separately then added it to the stew at the end.
INGREDIENTS
3 to 4 large carrots, sliced
2 stalks celery, sliced
1 yellow onion, chopped
2 cloves garlic, minced
1 tsp carraway seeds
1/2 tsp fennel seeds
1 tsp thyme
1/2 tsp mustard seeds
1/2 tsp dried dill
1 tsp salt
1/4 tsp pepper
2 Tbsp tomato paste
4 cups beef flavored vegetable broth
14 oz can diced tomatoes
6 cups chopped green cabbage
12 mini potatoes (1lb cubed)
1 bay leaf
12-16 oz plant-based ground
1 Tbsp vegan worcestershire
DIRECTIONS
1. In a large Dutch oven or stock pot over medium-high heat with 1 Tbsp oil, saute carrots, celery, onions and garlic until onions softened approximately 5 minutes. Season well with salt and pepper. Add carraway seeds, fennel seeds, thyme, mustard seeds, dried dill, salt, pepper and tomato paste and continue to cook to release aromatics, approximately 1 minute. Add broth and tomatoes; bring to a boil.
2. Once boiling, add cabbage, potatoes and bay leaf. Return to boil. Reduce heat to medium-low, cover and simmer 25-30 minutes.
3. While stew is simmering, cook plant-based meat in a skillet until browned. Stir in vegan worcestershire and cook for another minute.
4 When stew is ready, stir in plant-based meat and simmer 5 minutes. Remove from heat and let stand 15 minutes before serving. Serve with bread...lots of bread.
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