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Vegetarian
Irish Stew
From "The (Almost) No Fat Holiday Cookbook-Festive Vegetarian
Recipes" by Bryanna Clark Grogan.
Published by Book Publishing Company in Summertown, Tennessee. 1995.
Serves 6; Per serving: Calories: 114, Protein: 5 gm., Fat: 0 gm.,
Carbohydrates: 22 gm.
- 2 medium onions, sliced
- 1/4 c. unbleached flour
- 4 c. water
- 2 c. mushrooms, thickly sliced
- 1 c. carrot or parsnips, sliced into rounds
- 1 c. turnips or rutabagas, peeled and in large dice
- 1 c. celery, diced
- 1/2 c. split red lentils
- 1/2 c. fresh parsley, chopped
- 1/4 c. soy sauce or mushroom soy sauce
- 3 vegetarian or soy bouillon cubes
- 1 bay leaf
- 2 tsp Marmite or other yeast extract
- 1 tsp. sugar or alternate sweetener
- 1/4 tsp. EACH dried thyme, rosemary, and marjoram
- black pepper to taste
- a dash of Kitchen Bouquet for color (optional)
- 1 c. dry textured vegetable protein chunks {another recipe}
optional
In a large, lightly oiled, heavy pot, steam-fry the onion until it
begins to soften.
Add the flour and stir around thoroughly.
Add the remaining ingredients, mix well, and bring to a boil.
Cover, turn down to low, and simmer for about 30 minutes, or until
the vegetables are done.
Taste for seasoning.
Serve with Colcannon (see recipe below). |
