Vegan Beef Stew Recipe

I actually named this "Bella Stew" a long time ago, but lest it be lost in all of the random vegan "weird" recipes that don't ring a bell on the internet, I properly gave it the "Beef Stew" moniker for find-ability.  It's just another vegan spin on one of my childhood favorites.  You know, one of those disgusting school lunchroom meals that you pretended to hate but secretly loved.  Don't worry, it's much better than any lunch-room entree, but it certainly will take you back to those days of comfort.  This recipe is pretty simple and straight forward.  It's easy and it's naturally gluten free without any processed faux meats or junk. The mushrooms are hearty and filling, and easily take the place of that ole' meat. Look for short cuts at the bottom!

(GF)  Naturally gluten free (just make sure your beef-style seasoning is)

Organic or pesticide free produce is always best!

Recipe:

4 Large Portobello Mushrooms (cut into bite sized cubes)

6 Large Red potatoes (cut into bite sized cubes)

6 Carrots (cut into bite sized cubes)

1 Large Red/Purple onion (quartered)

1 Tbs. Beef-style seasoning (I use Mckay's)

1/4 Cup Beef-style seasoning

1 Tbs. oil (I used coconut)

2 Cups (dry) white rice or grain of your choice (other options are quinoa, amaranth, millet, barley, etc., just make sure your portion yields 6 to 8 servings)

Water

Directions:

-Sautee your mushrooms in 1 Tbs. of coconut oil and 1 Tbs. of Beef-style seasonings in a Large pot (on medium/hot)

-After about 10 minutes (or when the mushrooms are soft and juicy), scoop mushrooms out of pot and set aside in a bowl (leave juice in the pot)

-Now add your potatoes, carrots, and onions to your pot with the mushroom juice, add water (just enough to cover contents), and simmer on medium high for about 30 to 45 minutes, or until all vegetables are soft (stir every so often to ensure that vegetables aren't sticking to the bottom of pan, you should never run out of water; if you do, add some to continue cooking until soft)

-While your vegetables are cooking, you'll want to start your rice or grains in another pot.  Cook them according to the package directions, but without salt.  Make sure to cook enough to serve 6 to 8 people.  

-Once veggies are soft, scoop out 2 cups and put in a blender

-Drain off 1.5 Cups of liquid from your veggies and add to blender (Drain off the rest of the liquid and discard or save for something later)

-Add 1/4 Cup of Beef-style seasoning to blender and then blend until smooth

-Now add your sauteed mushrooms back to your pot with the vegetables and mix in

Place a serving of rice on each place, top with vegetables, and then pour blended mix over the top of it.

You could also just add the blended mix back to the vegetable pot and mix, it's up to you how you want to present it.

Enjoy!

**Shortcuts:
-If you're crunched for time, forget about sautéing the mushrooms first, and just throw it all in the pot together.  Your mushrooms won't have as robust of a flavor, but there's not THAT much difference when you don't saute first.
-If you just don't feel like cooking all that rice (or whatever grain you chose), you can always just tear up a good piece of bread, throw it in the bowl and top that instead.  I used sour dough bread today and it was AH-mazing!
OR you can just see my other recipe here.