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|Recipe Name:||Greek Beefless Stew||Difficulty:||Easy|
|Source:||Linda McCartney Home Cooking||Serving Size:|
|Base:||Vegetable||This stew is so good we've gotten in arguments over who gets the leftovers.|
|Preparation Time:||30-60 Minutes|
2 Tablespoon(s) olive oil
2 Each(s) boxes of Morningstar veggie grillers original, 8 cubed
12 Each(s) small onions or 4 medium onions, chopped
1 Each(s) jar of good tomato spaghetti sauce (I like Newman's)
1 Each(s) 32 oz Swanson vegetable stock
5 Each(s) large carrots, chopped
4 Each(s) medium potatoes, chopped
1 Tablespoon(s) cinnamon
You can substitute a can of tomato paste for the spaghetti sauce and just add some extra broth, or use canned tomatoes if you want. It's relatively easy to modify depending on what's in your cabinet.
If the burgers are still frozen, defrost them in the microwave for a minute before cubing.
Heat oil in a stock pot and brown the burger chunks for about 5 minutes. Don't worry too much about them sticking. You can scrape the bottom after adding liquids, and the crumbles are good in the stew. Arrange the onions on top.
Add the tomato sauce (or paste). Gradually add the vegetable stock, stir well and bring to a boil.
Add the carrots, potatoes, and cinnamon. Add salt and pepper to taste and stir well. Add more liquid (water or broth), if necessary.
Cover the pot and cook for 40-45 minutes over low heat until the veggies are tender. Serve immediately.