A big roaster full of meatless chunks and hearty vegetables to comfort your soul on a cold winter night!

Easy Vegetarian Beef Stew

My Dad once told me I was blogging too many sweets, so he decided to interrupt that trend with his famous Vegetarian Beef Stew!

He used to have to make this with TVP (Textured Vegetable Protein), but Beyond Beef recently came out with a fantastic substitute for steak tips called Beyond Steak. That makes this recipe much easier to make because it’s available in the freezer section of just about every grocery store now! TVP was harder to find, he usually had to order it online.

Not only does this stew have great flavor and texture, you can eat it guilt-free. It’s hearty, filling, and packed with vegetables! You can serve it with Easy Garlic Knots, Homemade Fluffy Biscuits, a slice of Oatmeal Bread, or Wheat Crackers!

What You’ll Need:

• 5 cups Water
• 2 cups Celery, Cut in Big Chunks
• 1 large Onion, Diced
• 4 cups Carrots, Cut in Big Chunks
• 10 cups Potatoes, Cut into Big Chunks
• 1 (12 oz) bag frozen Green Beans
• 1 (12 oz) bag frozen Peas
• 1 packet Vegetarian Beef Stew Seasoning
• 2 packets Vegetarian Brown Gravy
• 1-2 bags Beyond Steak Meatless Chunks, Browned

How to Make Vegetarian Beef Stew

• Preheat the oven to 350 degrees. 
• Combine 2 cups of water, 2 cups of celery cut in big chunks, and a large diced onion in a roaster. Place in the oven.
• Chop 4 cups of carrots in big chunks and mix them into the roaster. Return to the oven. 
• Dice 10 cups of potatoes into big chunks and mix them into the roaster.
• Mix together 1 packet vegetarian beef stew seasoning and 2 packets of vegetarian brown gravy powder in 3 cups of water. Pour over everything in the roaster. Return to the oven for about an hour, or until the potatoes are tender. 
• Meanwhile, brown 1-2 bags of Beyond Steak Meatless Chunks in a frying pan according the directions on the package.
• Mix in 1 (12 oz) of frozen green beans, 1 (12 oz) bag of frozen peas, and the prepared meatless chunks and return to the oven for 15 minutes. 

More Soup & Chili:

• Vegetarian Potato Corn Chowder
• Vegan Tomato Soup
• Crock Pot Vegetarian Chicken Chili
• Minestrone Soup
• Winter Vegetable Chili
• Vegetarian Chicken Noodle Soup
• Cheesy Potato Soup
• Vegetarian White Bean Chili

Continue to Content

Yield: 10

Vegetarian Beef Stew

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Vegetarian Beef Stew, a big roaster full of meatless chunks and hearty vegetables to comfort your soul on a cold winter night!

Prep Time 30 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 45 minutes

Ingredients

• 2 cups Water
• 2 cups Celery, Cut in Big Chunks
• 1 large Onion, Diced
• 4 cups Carrots, Cut in Big Chunks
• 10 cups Potatoes, Cut into Big Chunks
• 1 (12 oz) bag frozen Green Beans
• 1 (12 oz) bag frozen Peas
• 1-2 bags Beyond Steak Meatless Chunks, Browned

Gravy

• 3 cups Water
• 1 packet Vegetarian Beef Stew Seasoning
• 2 packets Vegetarian Brown Gravy

Instructions

1. Preheat oven to 350 degrees.
2. Combine 2 cups water, big chunks of celery, and diced onion in a roaster. Place in the oven.
3. Chop carrots in big chunks and mix them into the roaster. Return to the oven.
4. Dice potatoes into big chunks and mix them into the roaster.
5. To make the gravy, mix seasoning and brown gravy powder in 3 cups of water. Pour over everything in the roaster. Return to the oven for about an hour, or until the potatoes are tender.
6. Meanwhile, brown meatless chunks in a frying pan according to the directions on the package.
7. Mix in frozen green beans and peas and the prepared meatless chunks and return to the oven for 15 minutes.