Vegan "Beef" Stew

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 277.3
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 624.2 mg
  • Total Carbs: 44.9 g
  • Dietary Fiber: 11.2 g
  • Protein: 19.3 g

View full nutritional breakdown of Vegan "Beef" Stew calories by ingredient
Report Inappropriate Recipe

Submitted by:


Perfect to warm and fill you up on a chilly day Perfect to warm and fill you up on a chilly day
Number of Servings: 4


    2 large stalks celery
    1 large carrot
    1 medium white onion
    1 ear sweet corn (about half a cup off the cob)
    3 small white potatoes
    4 cups vegetable stock
    3-4 cups water
    4 tsp Bragg's Liquid Aminos
    1/4 cup nutritional yeast
    2 tsp chipotle Cholula hot sauce
    2 tbsp ketchup
    1.5 tsp spicy brown mustard
    .5 tsp Spike seasoning
    1 tbsp olive oil

    *any additional herbs or spices you like, to taste. I used black pepper, garlic powder, and some crushed dried rosemary.


The water measurements don't have to be exact, you can add more or less depending on how much liquid you want.

I used fresh corn on the cob, but canned or frozen would work just fine.

You could use soy sauce instead of the liquid aminos, but opt for lower sodium soy sauce.


Chop onions, celery, and carrots. In a medium to large saucepan, saute veggies with olive oil, adding some spices (optional).

While veggies are cooking down cut kernels off the corn cob, and peel and cut your potatoes.

Once veggies are tender add liquids (veg stock, water, liquid aminos, hot sauce, ketchup, and mustard).

bring to a boil. Add dry tvp strips, bring heat down to medium/high, let it cook down for about 15 minutes- stirring every few minutes.

Add Spike seasoning, nutritional yeast, corn, and potatoes. Cook until potatoes are tender- continuing to stir every few minutes.

Once potatoes are tender, season to taste.

*depending on the consistency you want, you may add some additional water, or allow it to cook down some more.

Serving Size: Makes approximately 4 to 4.5 1 cup servings

Rate This Recipe