Between meeting friends at Native Foods last weekend, picking up lunch from Clark’s, and getting a supersized package of Dr. Praeger’s Veggie burgers during my first foray to Costco, I’ve enjoyed some delicious vegan food this week. Plus, I made a couple tasty dishes, including the rich, beefy stew in the title. I’ve share the recipe below. I hope you enjoy.
Last Friday, Alan and I took some non-vegan friends to Native Foods in Palm Springs (I’m so grateful that they have finally reopened!). We always love introducing meat-eaters to the vegan delights at Native Foods. It makes them realize that good food is good food. I had the Greek Gyro Bowl, one of my favorites, with seasoned seitan, veggies, hummus, served over quinoa. So delicious. Alan had the Oklahoma Bacon Cheeseburger (yes, it is vegan), while our friends enjoyed an array of vegan deliciousness.
I love salads, especially on busy days when I’m short on time. This Spinach Salad had it all: Avocado, onion, white beans, sweet orange peppers, dried cranberries, and vegan “bacon.” The dressing was simple, olive oil, red wine vinegar, salt and pepper, plus just a little maple syrup.
Alan and I recently joined Costco for the first time in a few years. Along with a supply of K-cups, we bought a huge box of Dr. Praeger’s California Veggie Burger’s. I admit that I got lured in by their free sample table. It’s so rare that I get to get a taste! I thought the burgers were pretty good, so I bought the big box, figuring they could live in the freezer for eternity. So I tried them out this week, along with roasted butternut squash (tossed with a little olive oil, garlic, and, yes, again, maple syrup.
Lunch was a Tofu Pesto Wrap picked up at Clark’s. They have a wide variety of fresh food in their fridge, and these wraps from Evolution Fast Food in San Diego are very good. (Remember I had lunch at Evo when I was in San Diego dealing with my Aunt’s affairs).
I call this a mixed grill (not sure why, but it sounds right). A variety of vegetables, Gardein chicken, a little olive oil, salt and pepper, roasted at 425. Easy, healthy, and fast.
Alan had a track meeting (with the league coaches), and brought home half a vegan pizza from ZPizza. I love that his co-head coach thought to order vegan for the meeting!
Finally, I made this vegan “beef” stew the other night. The seitan gives it a very meaty flavor, plus there are lots of fresh veggies!
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ medium onion, chopped
- ½ yellow or orangebell pepper, chopped
- 1 cup Brussels sprouts, halved
- 1 package seitan, cut into 1 inch cubes
- 1 potato, cut into 1 inch cubes
- ½ cup carrots, sliced
- ¾ cups mushrooms, quartered
- 2 cups vegetable broth
- ¼ cup red wine (optional, you can use more broth if you’d like)
- 1 teaspoon sea salt
- ½ teaspoon dried rosemary, crushed
- ½ teaspoon thyme
- pepper to taste
- 1 tablespoon flour
- Preheat the oil in your skillet over med-high heat.
- Add the seitan and brown for a few minutes. Remove from the pan and set aside.
- Add the garlic and onion. Cook and stir for two minutes.
- Continue to cook for several more minutes until the veggies are soft.
- Stir in the Brussels sprouts, potato, carrots, and mushrooms. Cook for two minutes then add the vegetable broth and wine. Bring to a boil, the add the seitan and reduce the heat to medium low.
- Add the seitan and potatoes, and cook until both are slightly brown (about five minutes).
- Add the broth, wine, salt and pepper. Bring to a boil.
- Reduce the heat to simmer, add the salt, rosemary, thyme, and pepper. Cover and cook about 10 minutes or until the potatoes are tender.
- Remove the lid, increase the heat to medium.
- Mix the flour with about ¼ cup of water or broth. Stir into the stew. Cook, stirring constantly until the sauce has thickened.
What have you been enjoying this week?