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Vegan Beef Stew
Ingredients
- 1 tablespoon olive oil optional - you can water-fry, if you prefer
- 1 9 ounce package vegan beef tips still frozen is fine
- 1 cup diced sweet onion
- 2 cups sliced carrots think ½" rounds
- 3 medium red potatoes cut into 1" cubes, about 3 cups
- 1 ½ cups water Use 2 ½ cups water for the stovetop.
- 1 teaspoon garlic powder
- 1 teaspoon ground sage or 2 teaspoons dried sage
- 1 teaspoon ground thyme or 2 teaspoons dried thyme
- 2 Not-Beef Bouillon Cubes Use 3 cubes for the stovetop - see note.
- 2 bay leaves
Instructions
Instant Pot directions
- Set your Instant Pot to saute, and add the olive oil, vegan beef, and onion. Cook for a few minutes, stirring, until the onions soften.
- Add the remaining ingredients to the pot, cover, and lock the lid. Cook at high pressure for 5 minutes, then do a 10 minute natural release.
Stovetop directions
- In a soup pot or Dutch oven, heat the oil over medium-high heat. Add the Beefless Tips and onion. Cook for a few minutes, stirring, until the onions soften.
- Add the remaining ingredients to the pot, cover, and simmer for 20 minutes, stirring occasionally. You can add up to 1 cup of extra water, as needed.
Notes
I like Gardein or Beyond brand beef tips for this recipe.
If you can't find the vegan beef tips (or don't want to use them), you can use 1 ½ cups of beef-style seitan or any vegan beef that comes in chunks (rather than slices or grounds). You can also use 2 cups of portobello mushrooms cut into big chunks, if you prefer. Follow the same directions using any of these substitutes.
If you can't find Edward & Sons Not-Beef cubes, Better than Bouillon also makes a great beefless bouillon option. It comes as a paste, rather than cubes. Use one teaspoon of their paste per cup of water. Mushroom bouillon would also work well. In a pinch, you can use vegetable bouillon, but it won't have as "beefy" a flavor that way.
This recipe makes 3 servings on its own. You can stretch it to four servings, if you serve with a side dish, like mashed potatoes or rice.
Leftovers will keep for 3 to 5 days in the fridge. You can also freeze vegan beef stew for up to 6 months. If it's frozen, thaw overnight in the refrigerator or for a few hours on the kitchen counter. Then, reheat in a saucepan or in the microwave.
Servings 3
Nutrition
Calories: 300kcal | Carbohydrates: 40g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 944mg | Potassium: 893mg | Fiber: 8g | Sugar: 14g | Vitamin A: 36184IU | Vitamin C: 30mg | Calcium: 94mg | Iron: 3mg
