Vegan “Beef” Stew

vegan "beef" stew


  • 2 tablespoons oil
  • 1 large onion, chopped
  • 1 (8oz) pkg mushrooms, quartered
  • 3 large garlic cloves
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 1 recipe seitan, cubed
  • 4 cups vegetable stock
  • 3 large potatoes, chopped
  • 2 teaspoons Better-Than-Bouillon
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon grains-of-paradise (optional)
  • 1/4 cup toasted flour
  • Salt to taste


In a medium size pot, sauté onions in one tablespoon of oil.
Next add quartered mushrooms and garlic, sauté for a couple of minutes.
Add carrots, celery sticks, and seitan. Cook for another minute or two.
Then add the vegetable stock, thyme, rosemary, Better-Than-Bouillon, and grains of paradise. Bring to a boil, let simmer for 25-30 minutes, until the vegetables are tender.

Toasted Flour:
While the stew is simmering, brown the flour.
Add the flour to a dry frying pan. Let it brown on low to medium heat. Stir frequently to make sure it does not burn, when the color of the flour is slightly brown, the flour is ready.
Add a tablespoon of oil to the flour and make a paste.

When the vegetables in the stew are tender, add the flour mixture to the stew and stir. Let it simmer for at least 5-10 minutes before serving. Stir frequently.
Salt to taste.