French Onion Stew

Inspired by french onion soup and beef bourguignon, this stew is warm, savoury, with a little spice (very mild) and can pretty much be made with any protein on hand. For vegans, you can use a meat alternative as I did and substitute with vegetable stock/broth or you can make this stew with just the vegetables (or use whatever vegetables you have on hand).

Ingredients:

• 2 tbsp olive oil

• pinch cumin seeds

• 2 packs fo Yves Veggie Ground

• 3 medium sized red potatoes, chopped

• 1 pack of sliced shishito peppers

• 2 large onions sliced

• juice of 1 fresh lemon

• 4 portobello mushrooms chopped finely

• 1 tsp onion powder

• 1 tsp cayenne peppers

• 1/2 tsp smoked paprika

• 2 tsp Montreal chicken spice

• 2 tsp ground oregano

• 1/2 tsp salt

• 2 bouillon cubes - chicken

• 4 cups water

• 3/4 cup red wine

• 1.5 cups frozen peas/corn/carrot mixture

• 2 tbsp tomato sauce or ketchup (desperate times call for desperate measures, but hey, it worked out!)

Method:

1. In a large saucepan on medium high heat, add 2 tbsp oil and heat

2. Add sliced onions and cook for 3 minutes until tender

3. Add bouillon cubes and 2 cups water

4. Add the veggie ground and spices and vegetables (minus the frozen ones)

5. Cook for 10 minutes in medium high heat, stirring occasionally, gradually adding remaining water as needed (2 cups)

6. Add wine and simmer for 15 minutes

7. Add frozen vegetables and tomato sauce

8. Simmer for 10 minutes