Beefless Beef Stew

By Jen Paleracio | January 14, 2018

What’s your goal this year? For me, it’s eating more plant-based foods. This beefless stew surprised me – first, I thought – no way I can make it taste as good as if I were to use beef. But it’s pretty close – as a matter of fact, I like it better. I started eating more of plant-powered foods last month, and now when I try to eat meat – it tastes pretty gamy to me. This Beefless Stew recipe does the trick, I love when I get creative with foods – I feel more grateful and alive eating plant-powered foods.

I still eat a little cheese, eggs, and once in while shrimps – and I’m pretty happy where I’m at, I’m comfortable just the way I eat my plant foods. It’s not something about being in the trend of eating plant-based –  but it’s more about embracing the health benefits and aligning myself with nature.

what is a plant-based diet?

A plant-based diet is exactly as it sounds as it is a diet focused on eating fruits and vegetables. In this diet, besides fruits and vegetables, people eat whole grains and legumes.

Foods such as meats (even fish and poultry) and eggs are at least reduced if not excluded completely. While processed or refined foods like sugar and bleached flour are completely cut out of a person’s diet.

Besides lowering the risks of various health problems there are other positive benefits from this diet. Studies have shown that people on any plant-based diet which includes vegan and vegetarian, are shown to live longer than those who eat a lot of meat.

People on a plant-based diet are also shown to have more energy, which is great for those either do not like coffee or want to lower their caffeine intake.

recipe

Jen Paleracio
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Ingredients
  

  • 1 pound small yellow potatoes, cubed
  • 1 red bell pepper, medium diced
  • 1 green bell pepper, medium diced
  • 1 ripe plantain banana, cubed
  • 1 large carrot, cubed
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 3 celery stalks, sliced
  • 4 oz. shiitake or 8 small Bella mushrooms, sliced
  • 1 teaspoon 21 seasoning salute
  • 1 teaspoon dried basil
  • 1 teaspoon chili powder
  • 1/4 teaspoon red chili pepper flakes
  • 2 tablespoons olive oil
  • 1 1/2 tablespoon tomato paste
  • 2 bay leaves
  • 4 oz. tomato sauce, no sugar added
  • 2 cups vegetable broth
  • salt to taste
  • parsley for garnish

Instructions
 

  • Heat a pan with oil, add the onion, saute until translucent or tender. Add the garlic, potatoes, carrots, celery, stir to mix.
  • Add tomato paste, 21 seasoning salute, dried basil, chili powder, chili pepper flakes, bay leaves, and salt, stir to mix well. Lower the heat, cover, simmer for 2 minutes. 
  • Add mushrooms, bell pepper, plantain banana, and vegetable broth, stir to combine well. Cover and simmer for another 2 minutes or until the potatoes are tender. Remove bay leaves. Serve immediately, garnish with parsley.

Posted in Mains, Recipes