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

Continue to Content

Yield: 10

Vegetarian Beefless Stew

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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!

Prep Time 30 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 45 minutes

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

1. Preheat oven to 350 degrees.
2. 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.
3. Combine 2 cups of water, 2 cups of celery, and a large onion in a roaster. Place in the oven while preparing the carrots.
4. Chop 4 cups of carrots and add them to the roaster, return to the oven.
5. Dice 10 cups of potatoes and add them to the roaster.
6. Prepare gravy. Add gravy and TVP to the roaster. Return to the oven for about an hour, or until the potatoes are tender.
7. Add beans or peas, return to the oven for 15 minutes.