I love making vegetable stew. I tend to start with the Vegi Soup Mix from Bob’s Red Mill, and while that’s simmering, I sear and season the vegetables in a separate pan before combining it for the last 15 minutes or so.

Soup Mix:
Lentils
Split peas
Barley
Vermicelli

Vegetables:
Mushrooms
Onion
Garlic
Carrots
Green Beans
Potatoes

Seasonings:
Salt
Pepper
Thyme
Soy Sauce
(Anchovie-free) Worcestershire Sauce

A bit of bread on the side with Country Crock spread, and I’ve got a hearty, protein-packed, vegan meal with enough umami flavors to compete with the beef stew that I remember from childhood.