When my children were little, I would whip up a quick meal of hamburger stew made with ground beef on those days that I didn’t have a lot of time to be creative. It was always a big hit and seldom were there any leftovers.  Since becoming vegan, I wanted to recreate the dish using one of the many ground beef substitutes available. For this version, I have used Gardein’s Beefless Ground and it is as tasty as the original version. Served over either boiled or baked potatoes, this vegan gluten-free hamburger stew makes a wholesome meal perfect for the cool fall weather.

Vegan Gluten-Free Hamburger Stew


2 T. avocado oil

1 medium onion, diced

2 cloves garlic, minced

1 lb of mushrooms, sliced

3 stalks celery, chopped

3 carrots, sliced

1 cup of frozen peas

1 package of Gardein Beefless Gluten-Free Ground or any brand you prefer

2 ½ cups vegetable broth

2 T. tamari or soy sauce

2 T. tapioca flour or cornstarch

Salt & Pepper to taste


In a small container dissolve tapioca flour in ½ cup of vegetable broth.

In a heavy pot over medium-low heat to the avocado oil, add diced onion, minced garlic and sliced mushrooms. Stir-fry until onions clarify and mushrooms soften. Add 2 cups of the broth, carrots, and celery and continue cooking until the broth starts to boil. Add peas and Beefless Ground, stirring occasionally until broth comes to a gentle boil. Add tamari and tapioca/broth and cook until stew thickens. Season with salt and pepper to taste and serve over potatoes. Enjoy!







Susan Hollingshead

Susan is our resident vegan. She’s been a vegetarian for 20 years, and a vegan for 4. She has researched both lifestyles extensively and is constantly exploring new recipes, add her own twist. She is a long time Spud customer, and now our very own resident vegan blogger!

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