Veggie Tempeh IRISH STEW

Ingredients

2 medium onions

4 cups water + 3 vegetable bouillon cubes

1 cup dark beer

2 cups mushrooms, sliced cone #4

1 cup carrots or parsnips, sliced cone #4

1 cup turnips or rutabagas cone #3

1 leek sliced thin

1 cup celery, diced

1/2 cup split red lentils

1/2 cup fresh parsley

4 T.  Braggs liquid aminos or Tamari sauce

1 bay leaf

1/4 teaspoon thyme

1/4 teaspoon rosemary

1/4 teaspoon marjoram

 Black pepper  to taste

1 cup tempeh (Alive and Healing Tempeh) or setian – pan fry tempeh in separate skillet if you like first

1 tsp oil

Use 2-3 T. of Corn starch or flour or Arrow root to thicken the stew. (Mix with a little water in a bowl and stir until dissolved then pour into stew)

Directions:

1. In the 10 qt roaster or 7 Qt  fry the onion until it begins to Add vegetables and sauté for 5- 10 min.

2. Add the remaining ingredients, mix well, bring to med-high simmer. Cover and let the vapo – click then turn down to a low simmer on low for 20 minutes or until vegetables are done.

3. Taste and season.