Vegan "Beef" Stew

March 10, 2017

All the meaty goodness without any harm. Sounds lovely doesn't it?
The other day it was pretty darn cold so we decided to warm up our bunny bums with something nice and hot. And what better way to do that than a hot pot of soup?











With St. Patricks day coming up we were inspired to do some Irish comfort food. So we picked Irish Beef Stew minus the beer and the beef. The best part was, we were able to warm up in no time. The stew took about an hour to throw together. Way better than waiting hours upon hours like with the traditional beef stew. The end result was the ultimate comfort food and we were really tempted to eat the whole pot in one sitting, but we managed to stretch it out over two sittings. Sadly all things must come to an end and this vegan beef stew was no exception and we're already thinking about making this again very soon. 







3 tbs of olive oil

3 cloves of minced garlic

1 1/3 cup of diced yellow onion

3 3/4 cup of cubed seitan (ours was marinated in soy sauce)

7 cups of veggie stock

1/8 cup of tomato paste

1 tbs of date syrup

1 tbs of fresh thyme

2 tbs of worcestershire sauce

2 tbs of fresh parsley

3 bay leaves

4 cups of diced potatoes

1 1/2 cups of sliced carrots

1 cup of peas




1. Add olive oil, garlic, and onion to a large pot on medium heat, stirring until fragrant.

2. Add seitan and let cook for a few minutes

3. Add veggies tock, tomato paste, date syrup, thyme, worcestershire sauce, parsley, and bay leaves and bring to a boil.

4. Once soup is boiling add potatoes, carrots, and peas. Cook for 30 minutes or until potatoes are fork tender, stirring occasionally.
5. Once ready, serve and garnish with fresh parsley and enjoy. 





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