Hearty vegan beef stew
This hearty vegan beef stew delivers rich, savory flavor with Gardein beefless tips, mushrooms, potatoes, and carrots, and can be made on the stovetop, in an Instant Pot, or slow cooker.
Total
48 minServings
6This hearty vegan beef stew delivers rich, savory flavor with Gardein beefless tips, mushrooms, potatoes, and carrots, and can be made on the stovetop, in an Instant Pot, or slow cooker.
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First, put your beefless tips in the fridge so they thaw out if they were frozen. Cut them in half after they thaw. Put them in tupper ware and cover with the beef marinade. Let this marinate ideally over night, or at least 20 minutes.
In a large soup pot, heat 3 tablespoons of oil on medium heat. Once pot is hot, cook the beef tips. Turn them every few minutes so they get browned on each side. Take the beef tips out and set aside. We're adding these in at the end so they won't get mushy.
Add a little more oil to the soup pan and saute the onions for 2 minutes. Add the mushrooms and saute until lightly browned ~ 3-5 minutes
Add tomato paste, thyme, corn starch, carrots - sautee for 5 minutes
Add the water, bouillon cubes, bay leaves, potatoes, garlic and peas and bring to a steady simmer. Simmer for 20 minutes or until vegetables are tender.
Once the soup looks thick and ready, add the beefless tips and turn off heat. Add 1 tablespoon of soy sauce and stir it in. Enjoy!
In the pressure cooker, heat 3 tablespoons of oil on medium heat. Once pot is hot, cook the beef tips. Turn them every few minutes so they get browned on each side. Take the beef tips out and set aside. We're adding these in at the end so they won't get mushy.
Add a little more oil to the instant pot and saute the onions for 2 minutes. Add the mushrooms and saute until lightly browned ~ 3-5 minutes
Add tomato paste, thyme, corn starch, carrots - sautee for 5 minutes
Add the water, bouillon cubes, bay leaves, potatoes, garlic, soy sauce and peas and put the lid on and seal it. Cook on high pressure for 4 minutes. Let it naturally release for 5 mintues.
Open the pressure cooker, then add the vegan beef tips. Stir well, then serve.
Add all of the ingredients, except the Gardein be'f tips to a slow cooker. Cook on high for 4 hours or low for 8 hours.
Once you're ready to serve, sauté the Gardein tips in some oil until crispy. Add them to the soup and serve.
Refrigerate in an airtight container for up to 4 days. Reheat on the stovetop over medium heat, adding water if the broth has thickened. Freezes well for up to 2 months.
large soup pot (stovetop method) · instant pot or pressure cooker (pressure cooker method) · slow cooker (slow cooker method)
Yes, the recipe notes that seitan or soy curls work as substitutes. Follow the same marinating and browning steps.
Ideally overnight for best flavor, or at minimum 20 minutes before browning.
Adding them after simmering prevents them from becoming mushy while allowing the broth to develop full flavor.
Stovetop: simmer 20 minutes after adding broth. Instant Pot: high pressure 4 minutes plus 5 minute natural release. Slow cooker: 4 hours on high or 8 hours on low.
Yes, scale all ingredients proportionally. Adjust cooking times slightly: stovetop may need 25 minutes, Instant Pot pressure time stays 4 minutes, slow cooker times remain the same.
