March is all about Meatless Mondays! Ok, ok, everything I post is meatless, but what about those great meaty meals you think you have to give up when going vegan? March Meatless Mondays will take typically meat heavy meals and transform them before your very eyes!
This Beefless Beer Stew is an awesome alternative to the typical beef stew. Adding in meaty portobello mushrooms and dark beer really brings out a rich flavor and will fill you up on those chilly spring evenings!
1 onion, chopped
2 portobello mushrooms, chopped
1 cup celery, chopped
1 cup carrots, chopped
2 cups potatoes, chopped
1 cup frozen peas
1 can dark beer
2 cups vegetable broth
2 tbsp cornstarch
1 tsp thyme, fresh or dried
salt & pepper to taste
Surprisingly, a lot of beers aren’t vegan. Many beers are filtered through animal products so even though their ingredients are vegan, the process in which the beer is made isn’t. Barnivore has a GREAT website where you can search all types of alcoholic beverages to find out if they are vegan. I used Anderson Valley Barnes Flats Oatmeal Stout, which according to Barnivore IS vegan.
Chop and Combine
Chop the onion, mushrooms, celery, and carrots and add to a large pot on your stove with 1 tsp of thyme and 1 cup of vegetable broth. After about 5 minutes, add in the potatoes, peas, and 1 can of dark beer.
Continue to cook the veggies for another 20 minutes while the beer cooks down. Now add in 1 more cup of vegetable broth and 2 tbsp of cornstarch. Continue cooking for another 20 minutes until the veggies are nice and soft.
Serve with any salt and pepper to taste!