Vegetarian Irish Stew

2 med onions, sliced
vegetable oil
1/4c flour
3c water
1 bottle beer (I use non-alcoholic) or an additional 2c water
2c mushrooms, thickly sliced
1c carrot or parsnips, sliced into rounds
1c turnips or rutabagas, peeled and in a large dice
1c celery, diced
1/2c split red lentils
1/2c fresh parsley, chopped
1/4c soy sauce or mushroom soy sauce
3T vegetable broth granules
1 bay leaf
2t Marmite or other yeast extract
1t sugar
1/4t EACH thyme, rosemary*, and marjoram
black pepper to taste
dash of Kitchen Bouquet for color (optional)
1c TVP (optional)

In a large kettle, fry onions in a little oil until soft.

Add flour and stir thoroughly.

Add remaining ingredients, and bring to a boil.

Cover and simmer at least 30 minutes, or until the vegetables are done. Stew gets better the longer it cooks! Even better the next day!

Serve over mashed potatoes, Colcannon, or biscuits.

NOTE: You can also do this in the crockpot. Cook for about 6 hours.

* I generally use fresh rosemary instead...about 1t chopped.

adapted from The Almost No Fat Holiday Cookbook by Bryanna Clark Morgan