tbsp (60 ml) olive oil
- 2 large onions, chopped
- 1 shallot,
- 2 medium potatoes, chopped into 1/4" (1 cm) pieces
- 2 medium
carrots, sliced 1/4" (1 cm) thick
- 1 red pepper, chopped
- 1 bay
- 1/4 tsp (2 ml) each salt and pepper
- 28 oz (840 ml) can diced
- 1 1/2 cups (360 ml) vegetable stock
- 1/4 tsp (2 ml) dry basil
- 1 zucchini, peeled and sliced
- 1 pkg mock beef strips (try
Yves Beef Veggie Tenders or gardein beefless tips), cut into 2" (5 cm)
- 1 tbsp (15 ml) flour
- 1/4 cup (60 ml) water
In 2 tbsp
(30 ml) of the olive oil, cook the onions and shallot over medium heat until
softened. Add the potatoes, carrots, red pepper, bay leaf, salt and pepper.
Stir well, cover, lower heat and simmer for about 5 minutes.
tomatoes, vegetable stock and basil and simmer, uncovered, for 20 minutes. Add
the zucchini for the last 10 minutes of cooking.
In a separate pan,
using the remaining olive oil, brown the veggie tenders (about 4 minutes per
side.) Add to the other mixture.
Mix the flour and water well and add to
the stew. Heat until the mixture thickens slightly. Remove the bay leaf. Serve
with crusty French bread (good for dipping.) Serves