Hearty Gardein Stew with Root Veggies
This savory crock pot stew features Gardein beefless tips simmered with a medley of rutabaga, parsnip, and celery root. Enhanced by rich molasses, tangy red miso, and the umami kick of Marmite, this dish is perfect for cozy evenings. Barley adds a hearty touch, while thyme and black cardamom elevate the flavors to a new level.
ingredients
- 1 lb Gardein beefless tips
- 1 medium rutabaga, peeled and cubed
- 2 medium parsnips, peeled and diced
- 1 medium celery root, peeled and chopped
- 3 tbsp molasses
- 2 tbsp red miso paste
- 1 tsp Marmite
- 4 cups mushroom stock
- 2 leeks, sliced
- 1 bay leaf
- 2 black cardamom pods
- 1 cup barley, rinsed
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 medium carrots, chopped
steps
- 1.
In a large crock pot, combine Gardein beefless tips, rutabaga, parsnips, and celery root.
- 2.
Stir in molasses, red miso, and Marmite until well mixed.
- 3.
Pour in the mushroom stock, then add leeks, bay leaf, black cardamom, and barley.
- 4.
Season with thyme, garlic powder, onion powder, and carrots.
- 5.
Stir gently to combine all ingredients.
- 6.
Cover and cook on low for 8 hours or until vegetables are tender and the barley is cooked through.
- 7.
Remove bay leaf and black cardamom pods before serving.