Plant-Based Summer Stew
(Published: )
| Prep Time |
Cooking Time |
Servings |
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6 people |
Ingredients:
- Topping Ingredients
- 5 or 6 medium new potatos
- 1/4 cup avocado or other vegetable oil
- 3 tbsp nutritional yeast
- 3/4 tsp sea salt
- fresh ground pepper
- Stew Ingredients
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 lb crimini mushrooms, sliced
- 3 large carrots, sliced
- 3 stalks celery, sliced
- 1 lb snap peas, trimmed
- 1 lb vegan
- 1 1/2 cups veggie broth
- 1/4 cup arrowroot flour or cornstarch
- 3 tablespoon avocado oil
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Directions:
- Clean and scrub potatoes removing any bad spots, leaving skin on. Boil whole for 20 minutes (just to precook them a little, not fully) and then remove from heat and drain. Set aside to cool while you cook the filling.
- In a small bowl or cup mix the salt and nutritional yeast with the avocado oil and set aside.
- Mix arrowroot flour with cold vegetable broth until flour is fully dissolved.
- Add onions, garlic, celery, mushroom, and carrots to oil in heavy pot and sauté for 5 minutes over medium heat until mushrooms soften and onion clarifies.
- Add snap peas, chicken-less strips and broth/flour mixture to pot and cook until broth thickens. Remove from heat and season with salt and pepper to your taste if needed. Pour mixture into shallow casserole dish.
- Slice potatoes thinly and place them, slightly overlapped over top of “Tricken” mixture until it is fully covered. Brush the nutritional yeast/avocado oil mixture evenly over the potatoes.
- Bake at 375F for 45 minutes, raising heat to 400F for the last 10 minutes to brown the potatoes and make topping crispy. Enjoy!
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