RV Vegan Cooking: Stew and Cornbread

Had to pop up into town to get errands taken care of today, so by the time we got home I was too exhausted to get really inventive or creative, so I decided to throw together a quick stew with homemade cornbread, and boy was it delicious. Yup, it’s a one pot meal in the crock pot and the cornbread was delicious with perfect texture.

Here’s the recipe…

Stew and Cornbread

1 cup TVP crumbles
1 cup boiling water
1 TBSP garlic powder
2 TBSP onion powder
1 tsp paprika
3 TBSP rolled oats
1 TBSP plain white flour
2 TBSP vegetable oil
3 TBSP tomato paste
1 tsp salt

1/2 head cabbage, diced
1/2 lb baby carrots
2 cups frozen peas
2 cups frozen green beans
1 large onion, diced
5 cloves garlic, sliced
6-8 stalks celery, sliced
1 leek, sliced
2 TBSP chopped fresh dill
1 can diced tomatoes,
1 cup water
2 TBSP Vegeta vegetable bouillon (or vegan bouillon of your choice)
2 TBSP onion powder
1 TBSP garlic powder
1 TBSP paprika

1 1/4 cups plain white flour
3/4 cups corn meal
1/4 cup white sugar
2 tsp baking powder
1/2 tsp salt
1 cup non-dairy milk (I used almond)
1/4 cup vegetable oil
1 TBSP ground chia seeds
3 TBSP cold water

1. Mix well the TVP crumbles with the dry spices (garlic and onion powder, paprika, and salt). Add the boiling water and mix together well. Set aside for 10 minutes.
2. Fluff up the TVP mixture and add tomato paste, vegetable oil, rolled oats, and flour. Mix together very well until it comes together like a big ball. Set aside.
3. Add all the vegetables, dill, onions and garlic to the crock pot. Pull off a bit of the TVP ball and roll into crude balls. Add to the mixture and toss – if it breaks apart, don’t worry, it’ll probably break apart when cooking anyway.Add the canned tomatoes, bouillon, spices and water, mix together very well and cook on HIGH for 2 hours.
4. Mix together the dry ingredients: plain white flour, corn meal, white sugar, baking powder, and salt very well together. Add the milk and vegetable oil – do NOT mix in yet. In a separate container, mix together the chia seeds and cold water until it is the consistency of beaten egg. Add this to the corn bread mix and mix very well until the dry ingredients are well wet.
5. At the 2 hour mark of cooking the stew, add the corn bread mixture to the top of the stew and spread out well. Cover and cook a further 2 hours on HIGH. After 2 hours, lift the lid off the crock pot and continue to cook for another 1 hour without the lid.