Do you ever get in the mood for a good old fashioned beef stew but know it’s not healthy for you?
Then try this wonderful tasting Whole Foods, Plant Based Beef Stew. It takes a little time but it’s about SLOW COOKING… and you can freeze it and have ready to go later.
Enjoy This Healthy Recipe!
Ingredients: – For the Veggie Meat
1 – Cup of Lentil Flour
1 – Cup of Brown Rice Flour
1- Cup of Egg Replacement – Usually made of Cassava Root.
1 – Tablespoon of Low Salt Chili Powder or you could you Low Salt Old Bay Seasoning
1/3 – Teaspoon of Black Pepper
8 – Cups of Water
(Optional) You can also use Green Jack Fruit which is found in Health Food Stores to Replace the Veggie Meat — Great Texture
Take all there of these and grind them up in a powerful blender or a inexpensive coffee grinder – they work great for things like this. In a coffee grinder it will take a few refills to get the job done.
Or you can buy Brown Rice Flour and Lentil Flour at a Health Food Store… and use that instead.
Place the Lentil Flour and Brown Rice Flour and seasoning in a large sauce pan and add the water. Cook on high while stirring constantly, if it starts to thicken before it is completely soft and cooked add more water. Then add another cup of water and the Egg Replacement ( You can find this at your local health food store) cook and stir until thick and sticky. Now pour into a 9 x 13 inch pan that is sprayed with a little oil – use very little. Then put in the oven at 450 degrees until nice and crispy brown. The more you make it dry and crispy the better it will hold up in the stew.
Let cool and cut or tear into large or small pieces… give it a meat look.
Ingredients: – For Stew
1 – Large Onion Chopped
5 – Large Carrots Sliced
5 or 6 – Large Turnips Peeled and Quartered – Much Lower Calories than Potatoes
3 – Cups of Chopped Celery
1/4 Cup of No Wheat Worchestershire Sauce
3 – Tablespoons of Arrow Root Powder for Thickening
1 – Tablespoon of Ground Annatto Seeds or Achiote for a Nice Yellow Color – or if you have some other alternative natural yellow agent like saffron that you want to use… use that.
Salt and Pepper to Taste – Use Salt Sparingly
*Optional – Add Garlic According to Your Taste.
Enough Veggie Stock to Cover All Veggies. (or you could use a beef bouillon if you like, there’s no animal protein in bouillon… so if you are not going to be pure vegan about this and want the real flavor it works great… you have to decide that your self)
Saute the Onion in large pot sprayed with very little oil. Now add carrots, celery, and turnips and add enough stock to cover all the veggies completely. Cook on high until everything is tender and add the Worchestershire Sauce and then cook just a little longer. Take the Arrow Root Powder and dissolve in one cup of water and add to the stew and stir on high until the sauces becomes the right thickness… then shut the heat off.
Now stir in pieces of Lentil/Brown Rice Meat… now you have a nice no meat stew that tastes great.
Freeze extra portions for later use… works great when you are hungry and too tired to cook.
And the Brown Rice and Lentil combination is a complete protein that will do your body good!
This is a long recipe so I will forego all benefits of the ingredients here… you can find them all in my other other articles.
Enjoy Great Health!
Dr. Paul Haider – Master Herbalist and Spiritual Teacher for over 20 years, helping people to recover and feel healthy. You can also find Dr. Haider on FB under Dr. Paul Haider, Healing Herbs, Shambala Spiritual Transformation Institute, Meditation for the Soul, and Relax Into Success, Punjab teas, and at www.paulhaider.com – feel free to contact him any time. Also check out Dr. Haider’s radio show at http://www.thesourcecenterradio.com/The-Relaxed-Soul.html July show to be about “The Power of Compassion”