This stew tastes even better as leftovers, once the flavors have had a chance to develop. Serve it over mashed potatoes for a deliciously comforting meal. Traditional Irish stout is not vegan, but to find a beer that is, log on to veganconnection.com.
- 1 Tbs. olive oil
- 10 small frozen pearl onions, thawed
- 1 medium carrot, cut into 1/2-inch pieces ( 2/3 cup)
- 1 Tbs. flour
- 4 oz. seitan, cut into 1-inch pieces
- 2 slices smoky tempeh bacon, cut into 1/2-inch pieces
- 1 clove garlic, minced (1 tsp.)
- 1 tsp. fresh thyme, chopped
- 1 cup stout beer
- 1 14-oz. can low-sodium vegetable broth
- 6 oz. butternut squash, cut into 1/2-inch cubes (1 cup)
- 1/3 cup frozen shelled edamame
1. Heat oil in saucepan over medium-high heat. Add onions and carrot, and cook 5 minutes. Stir in flour, and cook 2 minutes more. Add seitan, tempeh bacon, garlic, and thyme, and cook 2 minutes.
2. Pour in beer, and bring mixture to a boil. Cook 3 minutes, stirring and scraping any bits that may be stuck to bottom. Add vegetable broth and butternut squash, and bring to a simmer. Reduce heat to medium-low, and cook 20 minutes. Add edamame and cook 10 minutes more. Season with salt and pepper, and serve.
- Serving Size: Serves 2
- Calories: 308
- Carbohydrate Content: 36 g
- Fat Content: 8 g
- Fiber Content: 6 g
- Protein Content: 23 g
- Saturated Fat Content: 1 g
- Sodium Content: 384 mg
- Sugar Content: 7 g