Bryanna Clark Grogan is a prolific plant based cookbook author and blogger. Her recipes are wonderful and delicious. One of my favorite cookbooks is her  "The (Almost) No Fat Holiday Cookbook". She includes recipes for all the major holidays. This one is for St. Patrick's Day, of course. Hope you enjoy!!!

http://veganfeastkitchen.blogspot.com/

• 2 medium onions
• 1/4 cup unbleached flour 
• 4 cups water
• 1 cup Guiness Stout (or other dark, non-alcoholic beer: I use Guiness!)
• 2 cups mushrooms, thickly sliced
• 1 cup carrots or parsnips, sliced into rounds
• 1 cup turnips or rutabagas, peeled and large dice
• 1 cup celery, diced
• 1/2 cup red lentils
• 1/2 cup fresh parsley, chopped
• 1/4 cup soy sauce
• 3 vegetarian or soy bouillon cubes
• 1 bay leaf
• 2 tsp Marmite or other yeast extract (I often delete that if can't get Marmite)
• 1 tsp sugar or other sweetener (could use two chopped dates or 1 tsp dates syrup)
• 1/4 tsp each: thyme, rosemary, and marjoram (also can use oregano instead of marjoram)
• black pepper to taste
• a dash of Kitchen Bouquet for color
• 1 cup dry textured vegetable protein chunks

In large pot, steam fry the onions in a bit of water until they begin to soften. Add the flour and stir around thoroughly. Add the remaining ingredients, mix well, and bring to a boil. Cover, turn down heat to low, and simmer for about 30 minutes or until veggies are done. Taste for seasoning. 

Note:  You can use large portobello mushrooms and quarter them or use regular size mushrooms and just slice in half. Use a good amount of mushrooms. This recipe can be doubled.

I like to serve it over Irish potatoes (mashed Yukon gold with cauliflower or potatoes with scallions) or noodles. Your choice. The taste is wonderful!!

Check out Bryanna's blog and cookbooks for other fabulous plant based recipes!