one 150 pound lean Vegan, trimmed and cut into 1 1/2-inch cubes

4 tablespoons vegetable oil

3 tablespoons flour

2 cloves garlic, minced

4 carrots, peeled and chopped into small pieces

3 onions, peeled and chopped into small pieces

1 white turnip, peeled and chopped into small pieces

3 strips orange peel

1 bay leaf

4 cups canned beef broth

First, go to a hardcore show, and lure a Vegan out with promises of Tofu burgers and pasta.

Once you have the Vegan, quickly strangle it, then cut off the head and hang it upside down to drain excess fluids. Leave to drain approximately 5-7 hours.

Slice off the thighs, calves, and upper arms, and dice into 1 1/2 inch cubes for stew, save the rest to be made into soap and dry the bones for arts & crafts with the kids!

Preheat the oven to 350 degrees F.

Pat the Vegan-cubes dry with a paper towel. In a large nonstick skillet, heat 2 tablespoons of the vegetable oil over high heat. Add half the Vegan-cubes and cook for 5 to 6 minutes until browned. (Do not overcrowd.) Remove the heat to a large oven-proof casserole with a lid. Repeat with the remaining 2 tablespoons of vegetable oil and the rest of the Vegan-cubes.

To the casserole with the meat, add the flour and stir until combined. Stir in the garlic, carrots, onions, turnip, orange peel, and bay leaf. Toss to mix. Add enough Vegan broth to cover the meat. Cover with a lid and bring to a simmer over medium heat.

Place in the oven and simmer for 2 hours. You may have to lower the oven temperature to 300 degrees F. to maintain the simmer, and you may have to add additional broth to keep the meat covered in liquid. Stir occasionally.

Remove the bay leaf and serve.

ALSO: Try scraping the skull clean and using it as a serving bowl! It really does add a nice touch!

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