Dressings & Sauces
||Greek Beefless Stew (Jim's version)
||Linda McCartney's Home Cooking
||It is vegan but fools a lot of meat eaters. Everybody likes it.
2 Tablespoon(s) Olive Oil
6 Each(s) Morningstar Grillers Original cut in squares
4 Each(s) Medium Onions
1 Each(s) 16 oz can crushed tomatoes
2 Cup(s) Water
4 Each(s) Carrots sliced
2 Each(s) Med Potatoes cubed
2 Teaspoon(s) Cinnamon
1 Each(s) salt and pepper to taste
Heat oil in a frying pan, brown the griller chunks for about 5 minutes, then place them in a deep stew pot or saucepan. Arrange the onions on top.
Add the tomatoes. Gradually add the water, stir well and bring this mixture to a boil.
Add carrots and potatoes. Make sure enough liquid to cover everything so the potatoes cook.
Cover the pot and cook for 40-45 minutes over low heat. Serve immediately in bowls.
Note: Sometimes I brown the onions with or instead of the grillers.