As we head into fall, it is time for some heartier, cold weather comfort foods. Nothing says comfort like a rich stew. What is even better about stews it that they are “one pot” meals. This Beefless Stew comes together in a matter of minutes, so it makes a great weeknight meal. It is great over pasta or on its own with some bread to sop up the gravy. I use Gardein Beefless Tips in this recipe, but feel free to use seitan or even rehydrated soy protein if you prefer. This stew is best enjoyed curled up on the couch, while wrapped in a blanket. And like all soups and stews, it is even better the next day.  So, have it for dinner one night and then again for lunch the next day.

I originally came up with this recipe for the Center for Biological Diversity’s Meatstinction campaign as part of their Take Extinction Off Your Plate program. They approached me to come up with some Halloween themed recipes and I immediately thought, GHOULash. And thus, this recipe was born.

Prep Time: 10 minutes
Cooking Time: 35-40 minutes
Servings: 4


2 TBL oil
1 large onion, diced
2 cloves garlic, minced
1 TBL kosher salt
½ tsp black pepper
¼ cup paprika
2 packages Gardein Beefless Tips
2 cups water, divided
2 beefless bullion cubes
1 lb yellow potatoes, dices into ½ inch cubes
2 large carrots, peeled and sliced ½ thick

1. Heat oil in a large pot over medium-high heat. Add the onions and sauté until soft, about 7 minutes. Add the garlic, salt and pepper and sauté 1 minute.

2. Reduce heat to medium-low and add the paprika. Stir to coat everything and cook for 1 minute.

3. Add the beefless tips, raise the heat to medium-high and sauté for 5 minutes.

4. Add 1 1/2 cups of water and bullion cubes. Cover and bring to a simmer. Allow to simmer for 5 minutes.

5. Add potatoes and carrots. Cover and simmer for 20 minutes, or until the vegetables are soft. Stir occasionally and add more water as needed. You don’t want all the liquid to cook off, but you don’t want a soup either. Just add enough so the vegetables can simmer and nothing sticks to the bottom of the pot.

6. Serve over pasta or in a bowl with a nice crusty bread.