Delicious Grit Winter Stew. Mmmm...tis the season. Almost. Obviously all the stuff doesn't have to be vegan if you're not particular and all that. And sometimes we've added more potato, etc.
It actually makes you warm when you eat it. I typically sweat. Sorry, that's gross.
1 medium parsnip, peeled and cut into 1/4 inch cubes
1 medium boiling or Yukon Gold potato, peeled and cut into 1/4 inch cubes
5 cups water
1/2 cup soy sauce
1 tablespoon onion powder
1/4 cup Guinness Stout or other stout beer
2 tablespoons vegan Worchestershire sauce
4 tablespoons vegan margarine
1 small yellow onion, finely chopped
1 carrot, peeled and thinly chopped
2 stalks celery, finely chopped
1 medium leek
1/2 cup all purpose flour
1/4 cup nutritional yeast
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard
very small pinch of nutmeg
1 bay leaf
Pinch of sage
Pinch of rosemary
Pinch of thyme
1/2 cup corn
1 cup soy milk
Boil parsnip and potato in a blend of water, soy sauce, onion powder, beer and Worchestershire sauce until barely tender; set aside.
Melt margarine in a large stock pot and add onion, carrot, celery and leek. Saute until vegetables are tender. Add flour, yeast, salt, black pepper, dry mustard, nutmeg and herbs and cook over gentle heat for 5 minutes. Increase heat and gradually stir in boiled parsnip and potato mixture. Simmer, stirring frequently, for 15 to 20 minutes. Add corn and soy milk and simmer for 5 minutes. Remove and discard bay leaf. Serve immediately in warmed bowls.
Yields 6 to 8 servings.