Cozy Lentil & “Beef” Stew

It’s the most wonderful time of year! We have been getting some real snowy and icy weather, which is PERFECT for soups and stews- pretty much the only thing happening in my kitchen rn aside from giant bowls of pasta!

I actually don’t know if I’ve ever eaten beef stew, in my pre vegan days or otherwise, but it’s all I could think of over the weekend and so if needed to happen.

AND after reading many recipes trying to determine the actual traditional ingredients, I realized I’d rather not be the type to make you read an entire fucking novel before actually giving you the ingredients, so here goes!

Vegan Lentil & “Beef” Stew

The following recipe will make enough stew for approx 10-12 servings which is great reheated throughout the week. Halve if needed!


  • 2 bags Gardein beef tips or 1 pound cubed seitan
  • 1 large diced sweet onion
  • 4 cloves minced garlic
  • 2 ribs celery
  • 1/4 cup tomato paste
  • 1 cup red wine
  • 4 large carrots, chopped
  • 4 chopped red potatoes (we may have went overboard on potatoes but they were soooo good)
  • 8 cups veggie broth
  • 2 tsp thyme
  • 1 tsp parsley
  • 1bay leaf
  • 1/4 cup soy sauce
  • 1/4 cup balsamic vinegar
  • 1 1/2 cup frozen peas
  • 1 can lentils, rinsed and drained


  1. Cook beef tips or seitan separately in a pan with a little oil for a nice crisp and set aside
  2. In large pot on medium heat, cook onions, celery, and garlic in oil until translucent
  3. Add tomato paste, stir another minute or two. Deglaze pan with 3/4 cups red wine
  4. Add gardein beef tips/seitan to pan. Add potatoes, carrots, herbs, bayleaves, soy sauce, balsamic, etc. Don’t add the frozen peas or lentils til the end after its cooked.
  5. Make sure there is enough veggie broth to cover all the veggies and if there isn’t add a tiny bit of water.
  6. Bring to a boil, and then after this turn down to a low simmer and cover for about 40 minutes or until potatoes can be pierced w/fork
  7. Add peas, lentils, and simmer five more mins! Enjoy

We have been enjoying this stew all week with fluffy baking powder biscuits but it would be great accompanied by garlic toast, a nice toasty, or on its own as well!

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