* 1 large onion, chopped
* 2 garlic cloves, minced
* 3 c. rich vegetable stock
* 1 c. red wine
* 8 small red or yellow potatoes, cut into chunks
* 3 celery ribs, sliced
* 3 large carrots, sliced thick, or 2 c. baby carrots
* 2 bay leaves
* 2 t. poultry seasoning
* 1 t. black pepper
* 1 t. paprika
* 2 T onion soup mix or 1 T marmite
* ½ pound button or cremini mushrooms, halved
* 1 c. frozen peas
* 2 T cornstarch
In a large pot or Dutch oven, sauté onion and garlic in a little water until lightly browned. Add stock, wine, potatoes, celery, carrots, bay leaves, poultry seasoning, pepper, paprika, and onion soup mix or Marmite. Cover and simmer for 20 minutes, until potatoes and carrots begin to soften.
Add mushrooms and simmer for about 15 minutes more. Stir in peas and continue to cook until heated through.
Mix the cornstarch with ¼ c. water, stir the mixture into the stew, and cook until sauce thickens.
Your welcome Here's a recipe guide link where I get quite a bit of my vegetarian recipes including the last two I posted, I have yet to try a recipe from her that I havent liked yet
Thanks for this site and the lentil meatloaf post. I found a vegetarian recipe for meatloaf, but it uses the TVP tube sold in healthfood stores. This one looks much better.
I'm a vegetarian but DH isn't. But he's pretty cool with non-meat substitutes.
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Luke's in kindergarten!
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Vegetarian *beef* stew 
