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  Onion 1 Large, chopped
  Carrots 4 Medium, chopped
  Potatoes 4 Medium, cubed
  Garlic 2 Clove (10 gm), crushed
  Celery sticks 2 , chopped
  Red pepper 1⁄2 , chopped and seeded
  Butter/Margarine 4 Tablespoon
  Tvp chunks/4 vegetable burgers, cubed 4 1⁄2 Ounce (1 Packet)
  Canned chopped tomatoes 16 Ounce (1 Can)
  Vegetable stock/Water 2 Cup (32 tbs) (1 Cup If Using Vegetable Burgers)
  Soy sauce 2 Tablespoon
  Freshly ground black pepper To Taste
  Salt To Taste

Prepare the vegetables, then melt the butter in a large saucepan and lightly brown the onion.
Add the other vegetables and saute for a few minutes.
Then add the TVP chunks and brown for 3 minutes over a gentle heat.
Add the tomatoes and enough vegetable stock just to cover the mixture.
Season with soy sauce, salt and pepper, cover the stew and simmer for 30-40 minutes or until thick and well cooked.
Take care to add extra vegetable stock or water if the mixture seems dry.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1847 Calories from Fat 459

% Daily Value*

Total Fat 52 g80.6%

Saturated Fat 31.5 g157.4%

Trans Fat 0 g

Cholesterol 129 mg43%

Sodium 3878 mg161.6%

Total Carbohydrates 267 g88.9%

Dietary Fiber 42.1 g168.5%

Sugars 35 g

Protein 101 g201.2%

Vitamin A 955.9% Vitamin C 503.5%

Calcium 46.9% Iron 78.7%

*Based on a 2000 Calorie diet


Beefless Stew Recipe