Kenny doesn't particularly care for broth based soups/stews but Sophie and I really enjoyed this dish. It is perfect for fall/winter evenings. And, it freezes well for up to six months so I can store leftovers for Sophie's lunches.
1 tablespoon vegetable oil
1 can Worthington Vegetable Steaks (or other vegetarian beef substitute)
coarse salt and ground pepper
1 medium onion, finely diced
2 tablespoons all-purpose flour
3 cans (14.5 ounces each) vegetable broth
1/2 pound carrots, cut into 1-inch chunks
5 red potatoes, cut into 1-inch dice
2 cups egg noodles
3 tablespoons finely chopped fresh parsley
1 teaspoon red-wine vinegar
In a large heavy pot, heat oil over high. Add Vegetable Steaks, season with salt and pepper, and cook until brown, about 6 minutes. Add onion and season with salt and pepper. Cook until onion begins to soften (reducing heat if necessary), about 5 minutes. Stir in flour until Vegetable Steaks and onion are coated and cook 1 to 2 minutes taking care to not let it burn. Add broth and 3 cups water, stirring and scraping up browned bits. Bring to a boil; reduce to a simmer.
Add carrots and potatoes and cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes. Season with salt and pepper. To serve, stir in parsley and vinegar.