Vegan Hawaiian Beef Stew

Enjoy this vegan version of the Ono Hawaiian classic! It is sure to leave you satisfied, but beware, it may be gone sooner than you think if you don't limit yourself!

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Growing up in Hawaii, one of my favorite homemade meals was my Dad’s Hawaiian Beef Stew. He didn’t always make his famous stew, but when he did, it was always made in a massive pot and could feed a village! Everyone that has had his stew knows exactly how good it is and what I am talking about, but I decided to take on the challenge to “veganize” his amazing stew. I am extremely happy to say it came out fantastic and although it has been years since I’ve had my Dad’s famous Hawaiian Beef Stew, this Hawaiian Beefless Stew transported me back to my childhood.

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 large bowls

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INGREDIENTS

• 2 Medium Carrots
• 2 Celery Stalks
• 2 Medium Potatoes
• 1 Medium Onion
• 1 1/2 c Jackfruit (or 1 Package of Jackfruit), optional
• 2 Garlic Cloves, crushed
• 3 c Vegetable Broth
• 1 c Vegan Chicken Broth
• 1 Tbsp Vegan Butter
• 1 Tbsp Wheat Flour
• 6 oz Tomato Paste
• Salt and Pepper

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INSTRUCTIONS

1. If you are using fresh jackfruit, then prepare the jackfruit by first cutting the fruit in half. Continue to cut the fruit into chucks with the skin remaining. Either boil the chucks of jackfruit in water for 45 minutes or cook it in a pressure cooker for 10 minutes. Once cooked, remove the skin and seeds. Partially shred the jackfruit. You may freeze leftover jackfruit.
2. Chop up the carrot, celery, potato, and onion into chunk sized pieces. Crush the garlic.
3. In a large pot over medium heat, start the roux by whisking together the butter and flour. Continue to whisk until it starts to brown or smell like buttery toast.
4. If using the Vegetarian Better Than Bouillon Vegetable Broth and No Chicken Base Broth, add 1 tsp with 1 c of water for 1 c of broth. I highly recommend getting this brand because it will last a long time and tastes phenomenal.
5. Over medium-high heat, add the two broths and tomato paste to the roux. Bring to a boil.
6. Once boiling, turn the heat down to medium and bring to a simmer and add the garlic, potatoes, and carrot. Cook for 10 minutes, then add the celery, onion, and jackfruit.
7. Continue to cook stew until it reaches your desired consistency of thickness and add salt and pepper to taste.

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This dish holds a special place in my heart and I am so happy I was able to recreate this amazing stew. I hope you have fun with this recipe and a little bit of my childhood. Just because your childhood favorite recipes aren’t necessarily vegan doesn’t mean you can’t have it anymore, so I hope you ENJOY this Hawaiian Beefless Stew!
- Nutti Nelli

PROCESS SHOTS (Click to enlarge)

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