• Daniel Welstead

Vegan Beef Stew

Make 6. 380 Calories Per Serving


12 vegan sausages, defrosted

3 parsnips, roughly chopped

4 carrots, roughly chopped

2 cups chopped mushrooms

3 onions, roughly chopped

2 tbsp ketchup

2 tbsp brown sauce

1 large tbsp mixed herbs

Gravy granules to thicken

2 pints of water

2 tsp garlic granules

2 tbsp Marmite or vegan beef stock

1-2 tsp BBQ seasoning

Fresh parsley


Place onion, carrot, parsnip, mushrooms, herbs, ketchup, I tbsp brown sauce, 1 tbsp marmite and water in a large pan. Mix, cover with lid and cook for an hour on a low heat.

Place vegan sausages, 1 tbsp brown sauce, 1 tbsp Marmite and BBQ seasoning. Mix thoroughly.

Mould sausage paste into small balls. Grill on a hot heat for 10 minutes.

Place ‘mock meat’ into stewing vegetables. Cook for a further 10 minutes.

Stir in sufficient gravy granules to thicken.

Garnish with parsley and serve.

Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks