JournalNow.com: Veggin' Out
Contrary to a popular stereotype, vegetarians are not all champions of self-denial, pathetically munching a sprout on the sidelines while watching the omnivores have all the culinary fun. Instead, the vegetarians we know love good food and know where to get it. They aren't about to settle for a bland meal, either at home or at a restaurant.
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Comments
I’m glad you enjoyed the stew! It’s something I make every year for St. Patrick’s Day. One of the beauties of stews is that they’re so adaptable for personal taste.
And I just found out about many beers not being vegetarian fairly recently! That really surprised me.
Cassandra Sherrill
YUMMM!! This recipe turned out really good. My non-veg family was having corned-beef and cabbage, so I made this as the vegan option.
I made a few changes… I used 4 cups of veggie broth, instead of the water and bouillon. Guinness is not vegetarian (it’s refined with isinglass, a gelatin obtained from fish bladders) so I used a vegan beer that I had on hand. (For more info on veg*n beer see: http://homepage.ntlworld.com/geraint.bevan/Vegetarian_beers.html) I added extra carrots and some diced turnip. I only added 1/8 cup of soy sauce, otherwise it would have been too salty for my taste. For the “meat” I used half a package of frozen Nate’s Meatless Meatballs.
A delicious, hearty stew. Thanks for the recipe!
Vegan Girl