• Daniel Welstead

Vegan Beef Stew

Make 6. 380 Calories Per Serving



INGREDIENTS:

12 vegan sausages, defrosted

3 parsnips, roughly chopped

4 carrots, roughly chopped

2 cups chopped mushrooms

3 onions, roughly chopped

2 tbsp ketchup

2 tbsp brown sauce

1 large tbsp mixed herbs

Gravy granules to thicken

2 pints of water

2 tsp garlic granules

2 tbsp Marmite or vegan beef stock

1-2 tsp BBQ seasoning

Fresh parsley

METHOD:


Place onion, carrot, parsnip, mushrooms, herbs, ketchup, I tbsp brown sauce, 1 tbsp marmite and water in a large pan. Mix, cover with lid and cook for an hour on a low heat.


Place vegan sausages, 1 tbsp brown sauce, 1 tbsp Marmite and BBQ seasoning. Mix thoroughly.


Mould sausage paste into small balls. Grill on a hot heat for 10 minutes.


Place ‘mock meat’ into stewing vegetables. Cook for a further 10 minutes.


Stir in sufficient gravy granules to thicken.


Garnish with parsley and serve.


Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks

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