vegetarian “beefless” stew

Vegetarian Beefless Stew

2 cups California Blend Vegetables (carrots, cauliflower, broccoli) thawed

¼ c chopped onion

½ c mushrooms

1 t. garlic minced

½ c. corn

½ c chopped potatoes

1 c shredded green cabbage leaf

1 c. Gardein meatless tenderloins (8 pieces, cut in half)

salt, pepper, thyme

16 oz. vegetable stock

2 T. soy or Worcestershire sauce

1 c. hot water

2 T butter

3 T flour

Preparation: Saute onions, celery, cabbage, potatoes in butter over medium heat for 5-8 minutes. Add T of flour, incorporate and de-glaze with a ½ c. hot water. Place sautéed vegetables into a pot of stock and bring to a boil. Add soy sauce. Season to taste. Add remaining flour to ½ c. hot water and whisk with a fork to make a slurry, no lumps!  Add slurry to stock pot. Reduce heat. Simmer for 20 minutes. Add remaining vegetables. Bring to a boil. Simmer for an additional 15-20 minutes.