Kristen's Recipes


Title:   Chuckwagon Stew
Category:   Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian
From:   Neal Barnard
3 c vegetable broth or water
8 oz. tempeh cut into 1/2-inch cubes
4 medium carrots- peeled and sliced
2 medium potatoes- peeled and cut into bite-size chunks
2 medium onions cut into wedges
1/2 c clean ketchup
1/4 c low-sodium tamari
1 t garlic powder
1 t dried tarragon
1/4 t pepper
1/4 c whole wheat flour
1/3 c cold water
1 to 2 T minced fresh parsley for garnish- optional
Directions:   Combine broth or water, tempeh, vegetables, ketchup, tamari, garlic powder, tarragon and pepper in a large saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until vegetables are tender, about 30 minutes. Place flour in a small bowl or measuring cup. Gradually stir in cold water, beating vigorously with a fork until mixture is smooth. Stir into the simmering stew. Cook, stirring constantly, until gravy is thickened and bubbly. Ladle into soup bowls. Garnish each serving with parsley, if desired.
Makes:   4 servings