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Vegan Lemongrass "Beef" Stew

Vegan Lemongrass "Beef" Stew

Full of Plants
Warming "beef" stew with mushrooms, tofu, and carrots, infused with lemongrass, chili, garlic, and cilantro. An easy, delicious, and hearty meal perfect for those cold winter evenings!
5 from 2 votes
Prep Time 25 mins
Cook Time 25 mins
Course Soup
Cuisine Vietnamese
Servings 3


  • 2 carrots cut into 1/2-inch thick slices
  • 2 blocks of fried tofu (about 200g) cut into cubes
  • 1/2 cup Textured Vegetable Protein "Beef"
  • 2 cups sliced mushrooms
  • 2 tbsp ketchup
  • 1 tbsp soy sauce
  • 3 tbsp coconut sugar
  • 2 tbsp Vietnamese Beef Seasoning see notes
  • 1 and 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 tbsp oil
  • 2 tbsp thinly sliced lemongrass
  • 1 green onion thinly sliced
  • 2 cloves of garlic minced
  • 1 small chili sliced
  • 4 cups of water
  • 1/2 onion sliced
  • 2 tbsp chopped cilantro


  • Start by soaking the textured vegetable protein in water for about 30 minutes, or until soft. Drain and squeeze the imitation beef to drain excess water.
  • Transfer to a large mixing bowl. Add the sliced carrots, tofu, and mushrooms. Next, add the ketchup, soy sauce, coconut sugar, beef seasoning, salt, and black pepper. Stir well to coat and let it marinate for at least 10 minutes.
  • In the meantime, heat the oil in a large saucepan over medium heat. Once hot, add the sliced lemongrass, green onion, garlic, and chili, and cook for about 3 minutes, or until fragrant.
  • Add the beef/tofu/carrots to the saucepan and cook for about 5 minutes, stirring regularly to prevent sticking. Pour in the water and bring to a boil. Let simmer and cook uncovered for about 20 minutes, or until carrots are cooked and tender. Add the sliced onion and chopped cilantro and cook for one more minute.
  • Serve hot with bread on the side to dip into the broth, or with noodles as a noodle soup!
  • This stew will keep for up to 3 days in the refrigerator. I found it tastes even better the next day!


* Vietnamese beef seasoning can be found in most Asian stores. If you can't find it, replace it with 1 tsp five-spice and 2 tsp chili powder. Optionally, add 1 tsp ground annatto for color.
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