Ingredients:
1 cup Rehydrated Beef Chunks (Soy)
1 pint of sliced mushrooms (crimini or other flavorful mushrooms)
2 onions rough chopped
3 carrots chopped
4 celery stalks chopped
1 large leek thinly sliced (white part only)
2 turnips peeled and cubed
1 celery root peeled and cubed
2 Beets Roasted in aluminum foil in the oven for 45 minutes to an hour at 400 degrees
4 potatoes (I used large red and yukon gold, 2 each ) peeled and cubed
32 oz Roasted Vegetable Stock or I also like Kitchen Basics brand unsalted Vegetable stock in a pinch
1 tablespoon dried Rosemary, crushed
2 teaspoons Herbs de Provence, crushed between your fingers
6 cloves of peeled garlic thinly sliced
carrot tops (greens) or flat leaf parsley, chopped for garnish
3 tablespoons tomato paste
1 tablespoon Miso Paste (I used red)
1 tablespoon Better Than Bouillon Mushroom Base
1 tablespoon Tamari
3 tablespoons Balsamic Vinegar
1 teaspoon salt or to taste (taste before adding as the other ingredients may satisfy the need for salt)
1 teaspoon crushed black pepper
In a heated non-stick stock pot saute the onions and mushrooms. When the onions have caramelized, add the carrots and celery and continue sauteing. Add the Tomato Paste. If the saute begins to stick, add a bit of the stock to release the pieces stuck to the pan. Add the leeks and garlic. Add the Tamari, Balsamic Vinegar, Miso Paste and Mushroom Base. Add the Rosemary and Herbs De Provence. Add the remaining vegetables and stock.
If you are adding TVP chunks (textured vegetable "soy" protein), re-hydrate 1 cup first in 2 cups of stock or water that's been brought to a boil and 3 tablespoons of Tamari. Re-hydrate for at least 10 minutes or until soft and then chop into different size pieces.
Add the "beef" and S&P to the pot and cover to simmer for about an hour. Taste for flavor and adjust if needed. After serving sprinkle with chopped carrot greens or parsley.
Delicious served with a Crusty piece of my Perfectly Perfect Sourdough Bread.
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