��� Excerpt from: A Vegetarian Cooks� Book, The Green Cutting Board Press, 2004
1� large potato peeled and cut into large chunks
3� carrots peeled and chunked
1� medium turnip peeled and cut into large pieces
2� small onions peeled and cut in half
8-10� Brussels sprouts
4 -5� medium florets cauliflower whole
4 �5� large button mushrooms sliced
3� Cups cold water
3� Tbls flour
1� vegetable bullion cube
2� Tbls vegetable oil
1 Tbls soy spread
sage
thyme
rosemary
sea salt
white pepper
1 jigger Irish (of course) whiskey
In a medium stew pot start 3 cups of cold water to boil, add the bullion cube, potato, carrot and turnip.
Heat 1 Tbls of the oil and 1Tbls soy spread in a saut� pan, brown the onion and Brussels sprouts until golden. Remove the saut�ed vegetables and set aside. Add 2 Tbls of flour to pan and stir constantly until medium brown add 1/2 Cup of cold water and bring back to boil. Add the saut�ed vegetables and gravy to the stew pot and get out the whiskey�
Start the sage, thyme and rosemary to saut� in 1 Tbls of oil, crush with a wooden spoon to release the flavors and add the mushrooms. After about 2 minutes add the remaining Tbls of flour and brown and bring to a golden brown while stirring. Add the Irish whiskey, if there�s any left and reduce by 1/2.
Combine the mushroom gravy to the stew pot and mix gently, you want not to break up the large pieces of vegetable. Cook on extremely low heat for 1 hour covered. Salt and pepper to taste.�
Serves 4
vegan
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