Meatless Monday with Gardein Beefless Stew

Hello and welcome (back) to another Meatless Monday. As a green call centre, we support the Meatless Monday movement in support of reducing meat consumption to improve personal and planetary health.

For dinner on this wintery Meatless Monday is beef stew using Gardein Beefless Tips. Gardein Beefless Tips is a vegan soy based product that has zero trans fats and is a good source of protein. We don’t normally feature recipes containing meat substitute products but it can make the transition easier for some. If you cannot find this Gardein product, you can substitute with another “beef flavor” soy based product. This recipe comes courtesy of Vegetarian Chef and New York Times Best-Selling Author of the cookbook The Conscious Cook, Chef Tal Ronnen, via the Canadian Grocery chain Longo’s.  Let’s get into the kitchen.

Ingredients
• 2 tbsp Western Family canola oil
• 1 pkg (255 g) Gardein Beefless Tips
• 1 pkg (10 oz) pearl onions, peeled
• 2 stalks celery, thinly sliced
• 2 carrots, cut in 1/2 inch dice
• 2 cloves garlic, minced
• 1/2 tsp each dried thyme and rosemary
• 3 tbsp all purpose flour
• 1 cup dry red wine (such as cabernet sauvignon)
• 3 cups vegetable stock
• 2 potatoes, cut in 1/2 inch dice
• salt and pepper (optional)

Directions
In a large saucepan, heat oil over medium high heat and brown beefless tips for about 5 minutes, turning to brown all sides. Remove to plate. Add onions, celery, carrots, garlic, thyme and rosemary to saucepan. Cook, stirring for about 5 minutes or until vegetables are starting to soften and turn golden. Sprinkle in flour and cook, stirring for 1 minute. Slowly pour in wine and stir to combine. Stir in stock and potatoes and bring to the boil.  Reduce heat to a gentle simmer, cover and cook for about 35 minutes or until vegetables are tender. Uncover and return beefless tips in saucepan and cook for 5 minutes or until heated through. Season with salt and pepper if desired.

This warming and hearty twist on a classic winter dish will yield four servings, and can be adjusted as needed. This fast stew will taste as delicious as traditional beef stew that simmered slowly all day. Both vegetarians and omnivores will love this new version of beef stew and it will have everyone asking for seconds. This is also a great meal for families as children love stew, and the beefless version is healthier and just as flavourful. Complete this offering by serving over rice, soft polenta or mashed potatoes. To make this dish more elegant, you can serve it in a voul-au-vent pastry shell.

If you haven’t already, we encourage you to visit the Meatless Monday site to learn more. Join the movement and promote going Meatless on Mondays to co-workers and make your green call centre, office, factory, shop or salon even greener.

Enjoy!