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Last week, we had the honor of having Vegan Chef Cary Brown on our show, where he cooked roast vegan chicken and a vegan pâté using the vegan chicken roll. Today he will demonstrate how to cook a vegan beef stew with this vegan meat. “And now we’re doing the third one, which is a stew. To begin with, we’re going to cut into this roll. We’re going to take these pieces and just drop them into the pot. We’re going to put some veggies. That’s potatoes. Peppers, these are sweet peppers. This is fennel. It’s got a kind of a licorice taste to it. Now, I’m going to cut these into little rings. The longer you cook fennel, the milder it gets. We have some carrots out here. These are just small colored carrots. Parsnip, you notice I’m not peeling these. I don’t peel the carrots; I don’t peel any of the vegetables. OK, and last but not least, some shiitake mushrooms. Now, for liquid, white grape juice. And then we’re going to add some seasoning. This is vegan beef flavoring. And this is a mixture of basil, thyme, and oregano. And to that, we’re going to add about a tablespoon of vegan Worcestershire sauce. This is balsamic vinegar, which has been distilled; just to get rid of the liquid part of it. And a little bit of olive oil just to make the world a better place. Nothing is bad with olive oil. OK, now we mix the pot and then we cook the pot. This cooks until the vegetables are soft, which generally takes one to two hours, depending on your temperature and how big your pot is, and that kind of stuff. I’m going to take this good stew out of here, got all your vegetables, vegan meat, mushrooms, and carrots─ all kinds of good stuff. Now I like to add some magic and spices to everything. So, the first thing we’re going to do is put a little flower right on the top. These are little pickled artichoke hearts; that gives a little spiciness to the meal. And then some cooked chestnuts. And they’ve been steamed. Look good huh? Food this good should be enjoyed slowly, softly with music, a little fire perhaps. This is wonderful.”
