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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.
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