| Title: | Chuckwagon Stew |
| Category: | Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian |
| From: | Neal Barnard |
| Ingredients: |
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
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| 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 |