All I can say is: Oh.my.goodness. This was a freakin' awesome sandwich! The textures and flavors were amazing, love the sauerkraut/"meat" combination and since I was able to control just how much dressing went onto the bread, I loved it! This was a huge portion, though, and I could definitely have shared it. I was stuffed and didn't need another morsel of food 'til dinnertime.
As planned, I made the Beefless Stew for dinner. The last time I prepared this dish, I cooked it on the stovetop as I didn't have a Dutch Oven. Well, since I had a little bit of birthday money left (thanks, Dad!), I decided to take myself shopping and buy one. Tuesday Morning had a nice Paula Deen version on clearance, less than half of the price on Amazon - sold! I got a workout lifting this thing, wowie! Finally got it home and started cooking.
- VeganGypsy says: Just as delicious as the first time around! However, the potatoes and carrots took a lot longer than 30 minutes to become tender! I'd say more like 60 - 90 minutes. Maybe it's my oven, or my chunks of veggies were too large, I don't know. Either way, allow extra time!
- OmniHunny says: This is very flavorful, babe! Very good! I'm avoiding the carrots, though, as I don't really like cooked carrots.
So perhaps next time I'll cut the carrots smaller so they cook faster and are better disguised. *wink*
Tonight in addition to the Mexican Corn, Tomatillo, and Red Bean Stew, I'll also be cooking Cheezy Jalapeno Corn Bread from Betty Goes Vegan. I hope you'll pop back tomorrow for the results!
Have a nice evening,