This vegan beef stew is so delicious, nourishing, high in protein, it’s like giving your body a hug.
In my previous post I made seitan beef bites and a vegan beef broth that is perfect in stew form.
Since I made the seitan and broth the night before this bowl of soup came together in 30 minutes.
Not bad for a healthy and delicious dinner.
This recipe uses seitan beef bites from my previous recipe, but you could always swap it with your favorite premade vegan beef. It also uses the vegan beef broth from that recipe, but you could make this version of the vegan beef instead, or simply use a vegan beef bullion cube!
Looking For Other Vegan Soup Inspiration?
Nothing is better than a bowl of Chicken of the Woods Wild Rice soup to celebrate fall! This soup uses Chicken of the Woods, a chicken like wild mushroom that is in season late summer and throughout fall.
Another cozy bowl of is Pumpkin Gnocchi soup swirled with spinach. This soup is so comforting and is a perfect way to warm in the colder months.
Another fantastic vegan wild mushroom soup is Lobster Mushroom Bisque! This creamy soup uses the wild lobster mushroom, a mushroom that tastes and smells like lobster. It’s perfect for the plant based seafood lover.
This is a perfect soup to add to your routine for improving your health!
Seitan Beef Stew
Ingredients
- 2 cups Seitan Beef Bites
- 6 Cups Vegan Beef Broth Use the broth from making the seitan beef bites, or make a vegan beef broth, or you can use vegan beef flavored bullion cube
- 2 Large Carrots roughly 200g
- 1 Stalk Celery Roughly 75g
- 2 Large Potatoes about 450g
- 1 Cup Brown Lentils Soak overnight or use a can of precooked lentils
- 1/2 Yellow Onion
- 3 Cloves Garlic
- 1 tsp Ground Black Pepper
Instructions
- Crush your garlic, chop onions finely, and cube potatoes, celery, and carrots.
- Heat up a large stock pot and pan fry the veggies, garlic and onion
- Fry vegetables on medium high heat with a little bit of oil for 5- 10 minutes or until it starts to brown.
- Add in lentils, broth, and seitan and bring to a boil
- Reduce heat to medium low and let simmer until lentils and potatoes are cooked (about 20 minutes)
- Serve with crusty bread
