Ingredients (use vegan versions):
- 1 bag lentils (I think this is about 2 cups)
- 1 cup pearl barley
- 3 carrots
- 1 large onion
- 1 tablespoon minced garlic
- 1 cans diced tomatoes (for a total of about 28 oz)
- 1 can tomato paste
- 1/4 cup soy sauce
- 3 tablespoons marmite (yeast extract)
- 2 or 3 jarred red pepper halves + generous pour of liquid
- 3 tablespoons vegan red wine vinegar
- 1/2 cup vegan red wine
- optional: 1 hot pepper
Directions:
Saute onions, carrots, hot pepper, garlic in a
small amount of water until soft. Then add
remaining ingredients and enough water to cover
and comfortably stir (about 6 cups or so). Bring
to a boil, reduce heat, cover and simmer 1 hour
or more. Would probably work in a slow cooker
too. Season to taste with salt. Add additional
liquid if needed.
This seems to be a really flexible recipe and
works with whatever you want to throw in out of
the spice cabinet. Here are some more suggestions
to add with everything else:
- Black Pepper
- Italian Seasoning (Maybe 1 teaspoon?)
- Veggie Bullion Cube
- Garlic powder
- "Steak" style seasoning (generous 1 teaspoon or more) (paprika, sage, parsley, savory)
- 1/4 teaspoon cumin (or more to taste)
- Cayenne pepper (just a little)
- Oregano
- 1 teaspoon vegan mustard
- Liquid Smoke to taste
- nutritional yeast (maybe 1 tablespoon)
(This sounds like quite a list, but trust me, the
finished stew is thick rich, mildly "beefy",
robust, and well-seasoned--have a generous hand
with whatever spices and seasoning you use and
you will be amply rewarded. Taste often :)).
This recipes keeps very well and freezes
wonderfully.
Serves: 8 or more
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