I never thought it would be possible to marry a non-vegan. But it turns out it is possible…I guess love does conquer all!
It helps that my man isn’t a eat-meat-3-times-a-day kind of man. He’s quite happy with a primarily vegetarian diet, and if he wants meat, he knows he has to cook it himself (which works out pretty well, he only cooks meat a few times a month!).
But he’s a damn good cook when he does cook, and even though it has been over a decade since I have tasted meat, sometimes I get a whiff of whatever meaty dish he’s got cooking and I want it. In particular, there is a meat stew he likes to make, and he slowly cooks it for a few hours in the oven. The smell just wafts through the house…a sweet yet spicy, smoky, melt-in-your-mouth smell…it’s enough to drive a vegan crazy!
Until I figured out how to make my own vegan version. Yay!
The secret I found is in the sauce. You need to use this Outback Spirit “Outback BBQ” sauce – it is the bomb. In fact, don’t just limit it to this stew – use it on veggie burgers, with steamed or roasted vegetables, on your breakfast, lunch or dinner, as a pizza sauce. It. Is. Awesome.
However if you can’t buy it wherever you are, you can use another BBQ sauce – I can’t guarantee the end result will be as delicious though, as the sauce is really the essential ingredient in this stew.
Dustin’s Outback Vegan “Meat” Stew
3 cups “ground beef” substitute
1 x 245ml bottle Outback Spirit Outback BBQ Sauce
1/2 cup water
If you haven’t already, prepare your ground beef substitute.
Peel and dice the onion and carrots.
Add all ingredients to a casserole dish, cover and bake at 180 degrees Celsius for 90 minutes.
Serve with mashed potatoes.