Vegetarian “Beef” Stew – a super tasty dish we all grew up with when we used to eat meat!


  • 1 package vegetarian “beef” style cubes, such as made by Gardein (vegan), cut into bite sized cubes
  • 2 Baking Potatoes, peeled and cut into 1/2 inch cubes
  • 1 small yellow zuccini, cut into 1/4 inch cubes
  • 4 white mushrooms, coarsely chopped
  • 1/2 medium onion, chopped
  • 1/3 cup olive oil
  • 3 carrots and or parsnips, cut into 1/4 inch slices
  • 2 teaspoons dried herbs de Provence
  • 2 tbsp arrowroot powder (or flour)
  • 1/2 cup frozen peas
  • 3 cups vegetable stock
  • 1 tablespoon tomato paste (or ketchup)


  1. in a medium soup pot, boil the potatoes until cooked – about 10 minutes
  2. while potatoes are boiling, start stew in another soup pot, first sauteeing the onions, carrots, parsnips for about 5 minutes until the onions are soft. Be careful not to brown the onion – use a medium to low heat.
  3. add the the zuccini, mushrooms, peas, and herbs, and then cook over low heat for about 10 minutes, stirring occasionally, until softened
  4. add the broth and tomato paste and bring to a boil
  5. drain and add the boiled potatoes, and the “beef” cubes
  6. mix the arrowroot or flour with 2 tablespoons water and whisk until combined, then add to the stew
  7. cook another 5 minutes
  8. if desired add a few drops of olive oil on top of the stew when serving

Who said we can’t make anything we want in a vegetarian style!!

Other Recipes You Might Like:

  1. lentil stew with potatoes, carrots and mushrooms (vegan)
  2. vegetarian chicken noodle soup (vegan)
  3. hearty vegetable stew recipe
  4. czech vegetable soup

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