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5 from 1 vote

Vegan Beef Stew

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main
Cuisine: American, nut-free, Vegan
Servings: 8 servings
Author: Vaishali Honawar


  • 2 cups TVP chunks (these were about 1/2-inch square). Submerge the chunks in boiling water and let stand around 30 minutes until they've absorbed a good amount of the water. Drain them thoroughly.
  • Toss the chunks with:
  • 1/4 cup of flour
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp garlic powder
  • 1 tbsp ground pepper
  • Salt to taste


  • Heat 1 tbsp canola oil in a big pot and when hot, add the TVP chunks in batches. Brown on all sides. This step helps give the chunks a great texture as well as improves the flavor of the final dish, so don't skip it. The flour also helps thicken the stew.
  • Remove the chunks to a plate and set aside.
  • Add another tablespoon of oil to the same pot (don't worry about any floury bits stuck to the bottom as these will eventually come off and actually help develop the flavor of the stew).
  • Add 1 cup of chopped onions, 1 cup of chopped carrots and 3 potatoes, diced, to the oil.
  • Stir and saute over medium heat, about five minutes, until the onions have softened.
  • Add 1 tbsp pepper and salt and stir in.
  • Add 1/2 tsp each of dried basil and oregano, and 1 tsp garlic powder, 1/2 tsp of turmeric (optional) and about 1-2 tablespoons of hot sauce like Sriracha hot chilli sauce.
  • Stir in.
  • Return the TVP chunks to the pot and add 1 cup of dry white wine.
  • Add just enough water or vegetable stock to submerge the veggies. Stock is preferable, but water will do.
  • Bring the stew to a boil, lower the heat, cover the pot, and cook over medium-low heat about 30 minutes so all the flavors merge together.
  • Turn off the heat once the veggies are completely tender.
  • Add some chopped parsley or coriander and stir in.
  • Serve hot.