Vegan Hearty Beef Stew with Vegetables
Savor the comforting warmth of this Vegan Hearty Beef Stew with Vegetables, a plant-based twist on a classic comfort food favorite. Packed with earthy mushrooms, tender potatoes, vibrant carrots, and protein-rich plant-based beef substitute, this stew delivers robust flavors and satisfying textures without any animal products. A rich combination of red wine, vegetable broth, soy sauce, and aromatic herbs like thyme and rosemary infuse the dish with depth, while a touch of cornstarch adds the perfect thickness. Ready in just over an hour, this wholesome, one-pot wonder is ideal for cozy family dinners or meal prepping for the week. Perfect for vegans and anyone craving a hearty, nourishing meal, this flavorful stew is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 3 medium carrots
- 3 stalks celery stalks
- 3 medium potatoes
- 8 ounces mushrooms
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 leaves bay leaves
- 12 ounces plant-based beef substitute
- 1 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Heat olive oil in a large pot over medium heat.
Dice the onion and mince the garlic cloves, add them to the pot and sauté for about 2-3 minutes until the onion becomes translucent.
Peel and slice the carrots, chop the celery stalks, and dice the potatoes. Add them to the pot with the onions and garlic.
Clean and quarter the mushrooms and add them to the pot, stir occasionally and cook for 5 minutes until the vegetables begin to soften.
Add tomato paste to the pot, stirring well to coat the vegetables. Cook for an additional 2 minutes.
Pour in the red wine, vegetable broth, and soy sauce. Stir to combine.
Add the dried thyme, dried rosemary, bay leaves, salt, and black pepper to the stew.
Bring the mixture to a simmer, cover the pot with a lid, and reduce the heat to low. Let it cook for 30 minutes.
Add the plant-based beef substitute to the pot, give it a stir, and continue to cook for another 20 minutes.
Stir in the frozen peas and cook for 5 more minutes.
Mix cornstarch and water in a small bowl to create a slurry and stir it into the stew to thicken. Let it cook for another 5 minutes.
Remove the bay leaves before serving and adjust seasoning with more salt or pepper as needed.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1134 mg | 49% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 9.0 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1239 mg | 26% | |
*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.
