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Vegetarian Beef TVP Stew

Vegetarian Beef TVP Stew

This one-pot meal is easy to throw together from food storage and tastes wonderful. I used dehydrated shitake mushrooms that were already chopped, and very tender beef-flavored TVP.

Serves 6-8.


  • 1 c beef-flavored TVP chunks
  • 1/2 c dehydrated shiitake mushrooms
  • 1 1/2 c boiling water
  • 2 Tbsp olive oil
  • 1 medium onion, roughly chopped
  • 2 stalks celery, thickly sliced
  • 2 large carrots, sliced
  • 2 cloves garlic, chopped
  • 3 medium red potatoes, diced
  • 1-15 oz can diced tomatoes
  • 2 c marinara sauce
  • 2 c vegetarian beef-flavored broth
  • 2 Tbsp minced parsley or 1 Tbsp dry parsley
  • 1/4 tsp allspice
  • 1/4 tsp ground cloves
  • 2 bay leaves
  • 1/4 tsp black pepper
  • 1/4 tsp sea salt


  1. Soak the beef-flavored TVP in 1 cup of the boiling water and shiitake mushrooms in the remaining half-cup of boiling water until softened, or about 15 minutes. Remove mushrooms with slotted spoon and chop them. Return to soaking liquid and set aside.
  2. In a large heavy pot over medium heat, warm the olive oil. Add onions, celery, and carrots. Add the garlic and saute another minute.
  3. Stir in the TVP and shiitake mushrooms with soaking liquid.
  4. Add remaining ingredients and bring to a simmer. Reduce heat to low and partially cover. Simmer 1 hour, stirring frequently. Serve hot.

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