"Mock Beef
								Stew"

- 4 tbsp olive oil
- 2 large onions, chopped
- 1
							 shallot, chopped
- 2 medium potatoes, chopped into 1/4" pieces
- 2 medium
							 carrots sliced 1/4" thick
- 1 red pepper, chopped
- 1 bay leaf
- 1/4
							 tsp each salt and pepper 
- 28 oz. can diced tomatoes
- 1 1/2 cups good
							 quality vegetable stock
- few flakes of dry basil (or fresh basil)
- 1
							 zucchini, peeled and sliced
- 1 pkg Yves Veggie Tenders - Beef (or
							 another similar product) cut into 2" pieces
- 1 tbsp flour
- 1/4 cup
							 water

In 2 tbsp of the olive oil, cook the onions and shallot over
							 medium heat until softened. Add the potatoes, carrots, red pepper, bay leaf,
							 salt and pepper. Stir well, cover, lower heat and simmer for about 5
							 minutes.

Add the tomatoes, vegetable stock and basil and simmer,
							 uncovered, for 20 minutes. Add the zucchini for the last 10 minutes of
							 cooking.

In a separate pan, using the remaining olive oil, brown the
							 veggie beef tenders (about 4 minutes per side.) Add to the other
							 mixture.

Mix the flour and water well and add to the stew. Heat until
							 the mixture thickens slightly. Remove the bay leaf. Serve with crusty French
							 bread (good for dipping.) Serves 4.