Vegan Recipe 2

Vegan-Vegetable Soup

3 lb. Vegan gastrocnemius (stew meat)
2 Tbsp. cooking oil
6 cups Vegan or vegetable broth
2 cups tomato juice
1 Tbsp. Worcestershire sauce
1 tsp. chili powder
2 bay leaves
2 medium carrots, diagonally sliced
2 medium stalks of celery, sliced
1 large potato, peeled and cubed
1 small onion, coarsely chopped

In a large 4-quart pot, brown the meat, half at a time, in hot oil; drain off fat. Return all meat to the pan. Stir in the broth, tomato juice, Worcestershire sauce, chili powder, and bay leaves. Bring to boiling; reduce heat. Cover and simmer for 2 hours. Skim fat from broth.

Stir in carrots, celery, potato, and onion into broth. Bring to boiling; reduce heat. Cover and simmer for 30 to 45 minutes or until the vegetables and meat are tender. Discard bay leaves. Makes 8 servings.