A few years ago I made a vegan beef stew for a friend of mine who was going vegetarian. He had said that it was beef stew he was really missing. It was his comfort food. I made him the version below. He wound up saying it was too much like beef stew and therefore couldn't eat it!
While I think the dish came out pretty good, I can say without a doubt that there is no beef in it at all, and while it is nostalgically reminiscent of beef stew, there is no cow anywhere.
I make this stew using seitan, but Beyond Meat chicken strips work just as well - or simply adding more vegetables. Since this is not an animal-based stew, it is not dependent on meat for the flavor or thickness, therefore you can sub for the seitan with ease.
I cooked celery, carrots, onions, peas and potatoes in this dish, but any root vegetable would be equally delicious (if not better) - parsnip, turnip, rutabaga, fennel or even sweet potatoes.
For an added zing, make the gremolata. Gremolata is a mixture of minced parsley, minced garlic and lemon zest. It offers a fresh and piquant flavor to the earthy and rich-tasting stew. You could also serve the stew over cooked pasta. So good!
If you haven't entered the giveaway for Robin Robertson's More Quick-Fix Vegan cookbook, go do it now! Contest ends May 1.