• 1 bag lentils (I think this is about 2 cups)
  • 1 cup pearl barley
  • 3 carrots
  • 1 large onion
  • 1 tablespoon minced garlic
  • 1 cans diced tomatoes (for a total of about 28 oz)
  • 1 can tomato paste
  • 1/4 cup soy sauce
  • 3 tablespoons marmite (yeast extract)
  • 2 or 3 jarred red pepper halves + generous pour of liquid
  • 3 tablespoons vegan red wine vinegar
  • 1/2 cup vegan red wine
  • optional: 1 hot pepper


Saute onions, carrots, hot pepper, garlic in a small amount of water until soft. Then add remaining ingredients and enough water to cover and comfortably stir (about 6 cups or so). Bring to a boil, reduce heat, cover and simmer 1 hour or more. Would probably work in a slow cooker too. Season to taste with salt. Add additional liquid if needed.

This seems to be a really flexible recipe and works with whatever you want to throw in out of the spice cabinet. Here are some more suggestions to add with everything else:

  • Black Pepper
  • Italian Seasoning (Maybe 1 teaspoon?)
  • Veggie Bullion Cube
  • Garlic powder
  • “Steak” style seasoning (generous 1 teaspoon or more) (paprika, sage, parsley, savory)
  • 1/4 teaspoon cumin (or more to taste)
  • Cayenne pepper (just a little)
  • Oregano
  • 1 teaspoon vegan mustard
  • Liquid Smoke to taste
  • nutritional yeast (maybe 1 tablespoon)

(This sounds like quite a list, but trust me, the finished stew is thick rich, mildly “beefy”, robust, and well-seasoned–have a generous hand with whatever spices and seasoning you use and you will be amply rewarded. Taste often :)).

This recipes keeps very well and freezes wonderfully.