When my children were little, I would whip up a quick meal of hamburger stew made with ground beef on those days that I didn’t have a lot of time to be creative. It was always a big hit and seldom were there any leftovers. Since becoming vegan, I wanted to recreate the dish using one of the many ground beef substitutes available. For this version, I have used Gardein’s Beefless Ground and it is as tasty as the original version. Served over either boiled or baked potatoes, this vegan gluten-free hamburger stew makes a wholesome meal perfect for the cool fall weather.
Vegan Gluten-Free Hamburger Stew
2 T. avocado oil
1 medium onion, diced
2 cloves garlic, minced
1 lb of mushrooms, sliced
3 stalks celery, chopped
3 carrots, sliced
1 cup of frozen peas
1 package of Gardein Beefless Gluten-Free Ground or any brand you prefer
2 ½ cups vegetable broth
2 T. tamari or soy sauce
2 T. tapioca flour or cornstarch
Salt & Pepper to taste
In a small container dissolve tapioca flour in ½ cup of vegetable broth.
In a heavy pot over medium-low heat to the avocado oil, add diced onion, minced garlic and sliced mushrooms. Stir-fry until onions clarify and mushrooms soften. Add 2 cups of the broth, carrots, and celery and continue cooking until the broth starts to boil. Add peas and Beefless Ground, stirring occasionally until broth comes to a gentle boil. Add tamari and tapioca/broth and cook until stew thickens. Season with salt and pepper to taste and serve over potatoes. Enjoy!
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Susan is our resident vegan. She’s been a vegetarian for 20 years, and a vegan for 4. She has researched both lifestyles extensively and is constantly exploring new recipes, add her own twist. She is a long time SPUD customer, and now our very own resident vegan blogger!