Vegetarian “Beef” Stew Recipe

Vegetarian "Beef" Stew Recipe

This is the ultimate vegetarian beef stew. It is incredibly rich and flavorful, and chock full of vegetarian meaty goodness. The secret to the stew is the three hour slow cooking in the crock pot. It really brings out the flavors, creating a hearty, thick stew. It’s the perfect dinner to start early, then set it and forget it! The Gardein meat substitute I use is soy based, and has a texture and flavor that you’d find in a traditional beef stew. Most meat substitutes would probably work, however I would stay away from tofu – it’s way too delicate for this recipe. Seitan would be a good one. Also, If you don’t have marjoram on hand, a good substitute could be rosemary or thyme. I serve this alongside with buttermilk biscuits.

This takes about 15 minutes to prep, and three hours to simmer in your crock pot. It serves about six people.

Here’s what you need:

• 2 packages Gardein bbq skewers (remove from skewers and cut into bite size chunks)
• 3 cups veggie broth
• 2 tablespoons soy sauce
• 2 tablespoons steak sauce
• 1 onion, chopped
• 3 stalks celery, chopped
• 2 carrots, chopped
• 2 large golden russet potatoes, chopped into bit sized chunks
• 3 tablespoons butter
• 3 cloves garlic, minced
• 3 tablespoons flour
• 1.5 tablespoons chopped fresh marjoram
• 1 teaspoon brown sugar
• Salt and pepper to taste

Here’s what you do:

• In a large pot, over medium heat, melt butter and saute onions, garlic, celery, carrots, and potatoes for about three minutes.
• Stir in veggie stock, then steak sauce, soy sauce, flour, marjoram, brown sugar, Gardein, and salt and pepper to taste.
• Transfer to a crock pot and cook on high for three hours. This stew should be on a slight simmer. Adjust temperature of crock pot accordingly.