A big ‘ole steaming pot full of juicy meatless chunks and hearty vegetables to comfort your soul on a cool Fall night!
This beautiful pot of Vegetarian Beefless Stew is brought to you by my Dad. He made this for you, wasn’t that sweet?!
I have had a busy couple of weeks. I am positioning myself to replace my full-time job with this blog, so I have two full-time jobs for now.
My family always comes first. I do not put blogging, or anything for that matter, before spending time with my husband and son! I don’t blog until everything else in my life is taken care of. When my son is in bed, the light is dim, and the house is quiet – I start blogging! Baking, food photography, editing, putting posts together, creating pins, planning for upcoming posts… it’s all so therapeutic to me. I really, really love it. I am overjoyed that blogging and I found each other!
My Dad told me I have been posting a lot of sweets… and then made me this huge pot of Vegetarian Beefless Stew to share with you!

What You Need to Make Vegetarian Beefless Stew
- TVP (Textured Vegetable Protein)
- Water
- Vegetarian Beef Broth
- Celery
- Onion
- Carrots
- Potatoes
- Green Beans
- Vegetarian Beef Stew Seasoning
- Vegetarian Brown Gravy

How to Make Vegetarian Beefless Stew
- Preheat the oven to 350 degrees.
- Combine 1 1/2 cups TVP (Textured Vegetable Protein), 3 cups of water, and 1 tbsp Instant Vegetarian Beef Broth in a sauce pan to re-hydrate the TVP.
- Combine 2 cups of water, 2 cups of celery, and a large onion in a roaster. Place in the oven while preparing the carrots.
- Chop 4 cups of carrots and add them to the roaster. Return to the oven.
- Dice 10 cups of potatoes and add them to the roaster
- Prepare the gravy. Add gravy and TVP to the roaster. Return to the oven for about an hour, or until the potatoes are tender.
- Add green beans, return to the oven for 15 minutes.

Tips for Making Vegetarian Beefless Stew
- TVP (Textured Vegetable Protein) and vegetarian beef broth can be purchased at your local health food store or on Amazon.
- Gluten Free McCormick Brown Gravy is vegetarian.

For More Vegetarian Dinner Ideas, Check Out:
- Easy Cheesy Potato Soup
- Tortellini Alfredo
- Easy Vegetable Pizza Wrap
- Quick & Easy Vegetarian Crunch Wrap
For more Comfort Food, Check Out:
- Cheesy Hash Brown Casserole
- Instant Pot Mac & Cheese
- 30-Minute Vegetarian Meatballs
- Oven Baked Sweet Potato Fries
Vegetarian Beefless Stew

Vegetarian Beefless Stew, a big ‘ole steaming pot full of juicy meatless chunks and hearty vegetables to comfort your soul on a cool Fall night!
Ingredients
TVP (Textured Vegetable Protein)
- 1 1/2 cup TVP (Textured Vegetable Protein)
- 3 cups Water
- 1 tbsp Instant Vegetarian Beef Broth
Stew
- 2 cups Water
- 2 cups Celery, Cut into Big Chunks
- 1 large Onion, Diced
- 4 cups Carrots, Cut into Big Chunks
- 10 cups Diced Potatoes
- 1 bag (12 oz) Frozen Green Beans
Gravy
- 1 packet Vegetarian Beef Stew Seasoning
- 2 packets McCormick Brown Gravy, Gluten Free
- 3 cups Water
Instructions
- Preheat oven to 350 degrees.
- Combine TVP (Textured Vegetable Protein), 3 cups of water, and 1 tbsp Instant Vegetarian Beef Broth in a sauce pan to re-hydrate the TVP.
- Combine 2 cups of water, 2 cups of celery, and a large onion in a roaster. Place in the oven while preparing the carrots.
- Chop 4 cups of carrots and add them to the roaster, return to the oven.
- Dice 10 cups of potatoes and add them to the roaster.
- Prepare gravy. Add gravy and TVP to the roaster. Return to the oven for about an hour, or until the potatoes are tender.
- Add beans or peas, return to the oven for 15 minutes.