Hearty Vegan Stew

2 tbsp olive oil

1 cup onion, chopped

1 cup carrots, chopped

1/2 cup parsnips, chopped

1 cup celery, chopped

3 red potatoes, peeled and cut  (about 2 cups)

6 whole garlic cloves, peeled

2 cups mushrooms, sliced

1/3 cup pearled barley

1/2 tsp dried thyme

3 tbsp nutritional yeast

3 cups vegetable beef flavoured stock (like McCormicks all vegetable bouillion cubes)

3 tbsp flour or corn starch (to keep it gluten-free) to thicken if necessary


1 pkg Gardein Beefless Tips prepared as directed on the package 

Salt &  fresh ground pepper to taste

Heat oil on medium-high heat in large pot; add onion, carrot, parsnips, celery, potatoes and garlic.

Cook, stirring occasionally, until vegetables brown, about 12 minutes.

Add barley and stir until shiny and coated. Add in thyme, nutritional yeast, salt and pepper.

Add vegetable broth and thicken if necessary

Bring to boil over medium-high heat; turn heat down so stew hardly bubbles. Cover and cook 30 minutes, stirring occasionally. Add in Gardein Beefless Tips during the last 10 minutes of cooking.

Serve with vegan Pepperidge Farms Puff Pastry if desired, or crusty bread.

Makes four servings or double the recipe and freeze the left overs for next week!