Vegan Hearty Beef and Squash Stew
Dive into a bowl of comfort with this Vegan Hearty Beef and Squash Stew, a plant-based twist on a classic favorite. Featuring a savory combination of browned plant-based beef substitute, tender butternut squash, russet potatoes, and vibrant carrots, this stew is slow-simmered in a rich vegetable broth infused with aromatic thyme, rosemary, and a hint of tomato paste. Green peas add a pop of color and freshness, while a sprinkle of chopped parsley ties the dish together beautifully. Ready in just over an hour, this robust and wholesome recipe is perfect for chilly evenings or when you’re craving a satisfying, nutrient-packed meal. Bursting with flavor and brimming with seasonal vegetables, this vegan stew is sure to be a crowd-pleaser and a go-to addition to your easy vegan dinner repertoire!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 12 ounces Plant-based beef substitute
- 1 large Yellow onion, chopped
- 3 whole Garlic cloves, minced
- 3 medium Carrots, sliced
- 2 stalks Celery stalks, sliced
- 1 medium Butternut squash, peeled and cubed
- 2 medium Russet potatoes, peeled and diced
- 4 cups Vegetable broth
- 3 tablespoons Tomato paste
- 1 whole Bay leaf
- 1 teaspoon Fresh thyme
- 1 teaspoon Fresh rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Green peas, frozen
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat. Add the plant-based beef substitute and cook until browned, about 5 minutes. Remove and set aside.
In the same pot, add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
Add the sliced carrots, celery, cubed butternut squash, and diced potatoes to the pot, stirring occasionally, for about 5 minutes.
Return the browned plant-based beef substitute to the pot. Pour in the vegetable broth and stir in the tomato paste until well combined.
Add the bay leaf, thyme, rosemary, salt, and black pepper. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let simmer for 45 minutes, or until the vegetables are tender.
Add the frozen peas and cook for an additional 5 minutes until heated through.
Remove the bay leaf, stir in the fresh parsley, and adjust seasoning if needed before serving.
Nutrition Facts
Calories |
2144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.3 g | 118% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6329 mg | 275% | |
| Total Carbohydrate | 265.0 g | 96% | |
| Dietary Fiber | 49.8 g | 178% | |
| Total Sugars | 51.0 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 598 mg | 46% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 7146 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
