Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

BRYANNA'S TASTY APPLE AND POTATO STEW Before I became a vegetarian, then a vegan, I made this flavorful stew with pork. It was so tasty that I made a vegan version, which makes a wonderful Fall or Winter meal. The recipe was first published in my book "Soyfoods Cooking for a Positive Menopause". PS: Unfortunately, I do not have a photo of this dish. Nutrition Facts per serving: Calories: 418 Protein: 19g Soy Protein: 15g Fat: 6g 1.) DRY INGREDIENTS: 1 1/2 cups dry textured soy protein chunks Aproximately 1 cup of seasoned flour---to make this, mix together: 2 cups of whole wheat flour, 1/4 cup nutritional yeast flakes, 1 tsp. each salt and onion powder Optional: add freshly ground black pepper to taste. 2.) VEGETABLES & FRUIT: 3 medium-sized onions, pwwled and slice thinly 2 cloves garlic, minced, 1/2 tsp.paprika, 1/4 tsp. pepper, and a pinch of rubbed sage. You will also need 4 large potatoes, cut into 6ths, and 2 large apples, cored and cut into chunks. Peel only if not organic, or if the skins are unsightly.) 3.) WET INGREDIENTS 3 cups vegan broth 2 to 4 tablespoons dry sherry or sweet white wine 2 tsp. Martmite, yeast extract, or dark miso 1 tap. EACH soy sauce, salt, and sugar Optional: a bay leaf METHOD: Reconstitute the textured soy protein chunks in 1 1/2 cups boiling water, either soaking or simmering until tender. Drain well and pat as dry as possible. Coat the soy protein chunks with the seasoned flour (See 1.) DRY INGREDIENTS) Heat the oil or margarine in a large, heavy saucepan or stockpot over medium-high heat. Add the soy protein chunks and sliced onions; saute until the onions are soft. Add the minced garlic, paprika and pepper to taste, stirring frequently for a few minutes. Add the garlic, paprika and pepper and saute, stirring well. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the potatoes are tender. Serve hot with crusty bread and a salad.