Prep 0 mins
Cook 30 mins
From Bryanna Grogan. As she states it is her own invention of a gypsy stew [good brown stew]
- 2 medium onions
- 1⁄4 cup unbleached flour
- 4 cups water
- 2 cups mushrooms, thickly sliced
- 1 cup carrots or 1 cup parsnip, sliced
- 1 cup turnips or 1 cup rutabaga
- 1 cup celery, diced
- 1⁄2 cup split red lentils
- 1⁄2 cup fresh parsley
- 1⁄4 cup Braggs liquid aminos or 1⁄4 cup soy sauce
- 3 vegetable bouillon cubes
- 1 bay leaf
- 2 teaspoons marmite
- 1 teaspoon sugar
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon rosemary
- 1⁄4 teaspoon marjoram
- 1 cup textured vegetable protein, chunks
- In a large, lightly oiled pot steam fry the onion until it begins to soften [that means cook it in a bit of water] Add flour and stir around completely.
- Add the remaining ingredients, mix well, bring to boil. Cover and simmer on low for 30 minutes or until vegetables are done.
- Taste and season.
- Note: The turnips should be large dice. The carrots round sliced. You may use other yeast extract than marmite.
- Also look in speciality or finer food stores for the Marmite. It is a British product. I find mine in Wegmans in PA/NY.
Really looking forward to trying this one out on my Vegitarian Au Pair. I'm Irish and regularily make stews very similar to this one, normally with beef though. Little suggestion serve with mashed potato and/or add chunks of potato to the stew.
I took this to a Lenten potluck dinner. It was delicious and I received many compliments. Once you get the ingredients together, it's very easy to make. I found the split red lentils in a natural foods grocery store and I used nutritional yeast flakes instead of the marmite. Also used textured nutritional flakes made from soy which worked fine. I made it on the stove in a pot and then transferred it to a crock pot that I took to church. I will definitely make this again, it's a pleasant and tasty change from my typical Lenten chili.
Very good... I used a can of kidney beans instead of the TVP chunks & doubled the herbs ... It could take various combos & amounts of veggies