Vegan Hearty Beef Stew with Mushrooms
Indulge in the comforting flavors of this Vegan Hearty "Beef" Stew with Mushrooms, a plant-based twist on a classic favorite. Packed with tender baby potatoes, earthy mushrooms, and a savory plant-based beef substitute, this stew delivers all the richness and texture of the traditional dish without any meat. Aromatic herbs like thyme, rosemary, and bay leaves infuse the slow-simmered vegetable broth with deep, satisfying flavors, while a touch of soy sauce and tomato paste adds an umami punch. Perfect for cozy nights, this one-pot meal is a hearty, nutritious option that serves up warm, homey vibes in every spoonful. Easy to prepare in just over an hour, it’s a wholesome vegan dinner ideal for family meals or meal prep.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced into rounds
- 3 medium celery stalks, sliced
- 4 cups baby potatoes, quartered
- 10 ounces button mushrooms, quartered
- 12 ounces plant-based beef substitute, such as seitan or tempeh
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced carrots and celery, and cook for another 5 minutes, stirring occasionally.
Stir in the quartered baby potatoes and mushrooms.
Add the plant-based beef substitute, cooking until lightly browned, about 5 minutes.
Sprinkle the flour over the mixture and stir to coat the vegetables and 'beef' substitute evenly.
Slowly pour in the vegetable broth, stirring continuously to prevent lumps.
Add the tomato paste and soy sauce, stirring until well combined.
Add the bay leaves, thyme, rosemary, salt, and black pepper, stirring to combine.
Bring the stew to a simmer, reduce the heat to low, cover, and let it cook for about 40 minutes, stirring occasionally.
Remove the bay leaves and adjust the seasoning with additional salt and pepper to taste.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7352 mg | 320% | |
| Total Carbohydrate | 317.9 g | 116% | |
| Dietary Fiber | 51.6 g | 184% | |
| Total Sugars | 46.7 g | ||
| Protein | 156.8 g | 314% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 588 mg | 45% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 8989 mg | 191% | |
*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.
