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Irish Vegan Stew

In a large, lightly oiled pot, steam-fry onion with 4 tablespoons of water until soft. Add flour and mix well. Stir in the remaining ingredients, with the exception of the beans and celery, then bring to a boil. Cover and simmer on low for 20 minutes. Add in celery and kidney beans and cook for another 5–7 minutes until vegetables are tender. Taste and season with pepper. Serve.

Ingredients:

1)

olive oil : 1.5 teaspoon

2)

medium onions, chopped : 2

3)

almond flour : 0.25 cup

4)

water, divided : 3 cup

5)

thickly sliced mushrooms : 2 cup

6)

chopped carrots or parsnips: 1 cup

7)

medium sweet potato or purple : 1

8)

yam, cubed : 1

9)

bay leaf : 1

10)

Marmite (yeast extract) : 2 teaspoon

11)

vegetable bouillon cubes : 2

12)

stevia : 0.13 teaspoon

13)

thyme : 0.25 teaspoon

14)

rosemary : 0.25 teaspoon

15)

marjoram : 0.25 teaspoon

16)

fresh parsley : 0.5 cup

17)

soy sauce : 3 tablespoon

18)

canned kidney beans : 1 cup

19)

diced celery : 2 cup

20)

black pepper, to taste : 0

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