Vegan Beef Stew
Make 6. 380 Calories Per Serving
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
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