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Vegan Beef Stew – Hearty Comfort Food, Cruelty-free!

Vegan Beef Stew - Ready To Eat!

This vegan beef stew delivers the all flavors of this classic dish. Whether you are having meatless Mondays or looking for family-friendly vegan meals, this is a satisfying and easy dish to pull together. Vegan Beef Stew, it’s what’s for dinner. 😉

What’s this vegan beef stew all about?

OK, what we are really doing here is “beef-less” stew, of course. Back in the pre-vegan days a hearty, hot beef stew was a favorite satisfying comfort food. It still is for lots of omnivores. Now we’re not having any of that “can’t eat that anymore” attitude and are often recreating dishes like this.  Our approach is about getting the taste, texture, and experience with all plant sources. 

Of course, I could have made a nice veggie stew and just dropped the whole “vegan beef stew” idea. However, there are a number of plant-based “meat” alternatives on the market and we thought to give it a try with one of those. After looking at a few options I decided to use the Gardein Sizzling Szechuan Beefless Strips. They are a convenient size and come with a nice rich flavor sauce – so I got to work.

gardein beefless strips
The Gardein Beefless Strips

You’re going to love this!

The process is easy and fast. Buy the strips first, obviously. Then all that you need to do is get out your veggies, hand a knife to spouse, friend, child, or visitor and get cutting. Meal prep like this is a great way to complete a task and to share the time with someone. Doing it this way enhances the enjoyment of the end result. On the other hand, if you’re simply super fast with a knife and time is short – by all means go for it. If that is you, the whole process will only take 5-10 minutes. 

Bonus: as with all vegan meals, none of that awful raw meat to cut, or the bacteria-laden cleanup worries! (another +1 for the plant-based eating) 

The final result

We love this dish, and it has found it’s place in the regular rotation at Full of Beans. As with our Chili, it is a big pot meal that often provides several days of awesome leftovers. As the stew is cooking the aroma will fill the house. The flavor is rich and the texture of the strips is nice and soft. Even non-vegans are going to be happy – and you don’t even need to tell them a thing!

(Check out some more of our other crowd-pleasing Big Pot recipes, too!)

Disclaimer: the Full of Beans kitchen acknowledges that a whole-food plant-based vegan diet, with minimal processed foods, supports optimum health.  That being said, there is an abundance of delicious vegan food options available in the market including vegan cheeses and meet analogues. They can be fun, fast and a great bridge, or introduction, to veganism. Expensive and not-so-healthy for everyday but great as an occasional player in your meals!

Vegan Beef Stew. Let's Eat!
Vegan Beef Stew. Let’s Eat!
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Vegan Beef Stew

  • Author: Georgia @


Yummy, hearty big pot stew that will hit all your comfort food button – completely meat-free!



  • two packages Gardein Sizzling Szechuan Beefless Strips, with sauce packets.
  • 5 to 6 medium potatoes, scrubbed and cubed
  • 6 to 7 carrots, peeled and thick sliced
  • 1/4 cup dried toasted onion flakes
  • Salt and pepper to taste
  • 1/3 cup ketchup
  • 1 pound frozen green beans
  • 1 tablespoon cornstarch
  • 1 tablespoon flour


  1. preheat oven to 350°F
  2. Remove and thaw sauce packets from strips
  3. place potatoes in the bottom of a Dutch oven, or stewpot, and sprinkle onion flakes over them
  4. Layer the carrot slices over the potatoes, followed by the strips, breaking larger ones in half if desired. Finally the green beans.
  5. whisk together 1 cup water with the flour, cornstarch, ketchup, both sauce packets, salt and pepper
  6. pour the mixture over the layers.
  7. add enough water to almost cover the stew
  8. Cover and place in oven for one hour.


  • We use a large Dutch oven to make dishes like this. Like a stew pot, it is made from cast iron and makes a difference in how the food cooks. These pots are made to be used in an oven. We have had feedback that using a steel (or aluminum) sauce-pan requires a different approach so you may have to simply cook on the stove-top.



Greg is the other half of Full Of Beans. He loves to be active, particularly outdoors. If he had his way, he would be on a warm beach at least part of every day. He works as a Graphic Designer, Photographer, and Personal Trainer. In his opinion, Georgia is the best thing that ever happened to him.

This Post Has 10 Comments

    1. Hi Janet!
      Well, that’s a little hard to say. The recipe makes a very hearty stew, but it’s safe to assume you could get about 6-8 “hungry person” portions. If you are serving bread with it (a nice crusty loaf is an excellent addition) then its going to stretch even further.
      We are delighted that you’re giving it a try. Please let us know how it goes and what you think! If you are on Instagram share a photo and tag us – we would love to see what you make!

  1. Omg DONNA! I am SO glad I found you! I really appreciate what you’re doing here 🙂 Do you have a suggestion for an adequate substitute for the “beef”? A seitan perhaps, or tempeh?

    1. Hi Deborah,

      The exact cooking time will depend on a number of factors, but it should take about an hour. Once you have everything together, simmer at medium to low on the stove top until the veggies are tender. You want to be sure that the carrots and potatoes are cooked through. Enjoy the stew!

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