When I was trying to think of what to make, I remembered a recipe from my cookbook that might be the perfect test; a chicken-less stew that tastes like pot pie. In the past, I had made it with milk to make it vegetarian but hadn't tried vegan.
This is a sponsored post and products were provided by Massel. All opinions are my own.
I liked the Massel stock because it was quick to make and very flavorful. I've tried both the bouillon and the stock and liked both of them. So, wait no longer. Get ready. Here's the much anticipated recipe! I posted additional (useful) photos after the recipe. Enjoy. Please leave a comment as well. It's nice to know someone is reading the blog and hopefully getting useful information.
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Hearty Chicken-less Bean Stew
Makes 4-6 servings
2 teaspoons olive oil
½ medium to large onion, chopped
2-3 carrots, chopped
2 celery ribs, chopped
1/2-1 teaspoon dried poultry seasoning
1/2 teaspoon black pepper
1/2 teaspoon kosher or sea salt
1-15 ounce can white kidney or cannellini beans, drained and rinsed
2 cups Massel chicken-style broth
2 cups milk substitute, plain and unsweetened
2 tablespoons cornstarch mixed with 2 tablespoons cold water
1 cup frozen peas and/or corn
- Heat oil in a medium pot over medium heat. Add onions, carrots, celery, poultry seasoning, and pepper. Without stirring too often, allow to cook until the onion is soft and lightly browned. This gives the stew good flavor. Add salt. Cook for 1 minute.
- Add beans and broth. Bring to a boil then lower to a simmer. Cook about 15 minutes.
- Add milk substitute and stir. Slowly bring to a simmer.
- Stir the cornstarch and water mixture. Add to the pot and stir. Add peas and/or corn. Simmer about 5 more minutes or until thickened, stirring occasionally.
- Taste and season with additional salt, pepper, and poultry seasoning.
|Saute the veggies and seasonings first.|
|Drain the beans and prepare the broth.|
|Finished stew before the noodles.|