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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Just came up with this one. Let me know what you think or how you improved it Ingredients:
250 g vegetarian beef strips (2 pkgs of yves or equivalent of another brand) |
3 vegetarian beef stock cube |
1 1/2 cups potatoes (cubed, peel if desired) |
1 cup carrot (chopped) |
1 cup celery (chopped) |
1 cup fresh tomato (coarsely chopped) |
1 cup dried shiitake mushroom (obviously you can't measure dried ones accurately, filled to 2 cups on my measuring cup) |
1 1/2 cups zucchini (chopped) |
1 cup onion (chopped) |
3/4 cup green bell pepper |
1 whole bay leaf |
1 tablespoon oregano |
1 tablespoon basil |
1 teaspoon thyme |
1 teaspoon rosemary |
1/2 tablespoon dill |
salt and pepper |
Directions:
1. Either soak shiitakes overnight or boil until soft, add a little red wine for flavour if desired.
2. Reserve soaking liquid but cut shiitakes up into manageable pieces and return to liquid in large pot, add water to equal 6 cups liquid and bring to a boil.
3. Crumble in stock cubes and add spices.
4. Add all veggies and simmer until everything is soft.
5. Add veggie beef strips, cut into smaller pieces if desired, cook for another 5-10 min to let flavours blend.
6. Serve with fresh bread, red wine, and a simple salad.
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