Cozy vegan beef stew with tender carrots and potatoes is super simple to make in the Instant Pot or on the stove. This beefless stew is a quick, easy, one-pot vegan dinner that you are going to love!
Servings 3
Author Becky Striepe
Ingredients
1tablespoonolive oiloptional - you can water-fry, if you prefer
19 ounce packagevegan beef tipsstill frozen is fine
1cupdiced sweet onion
2cupssliced carrotsthink ½" rounds
3mediumred potatoescut into 1" cubes, about 3 cups
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.
Video
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.