Vegan Hearty Minced Meat Stew
Indulge in the comforting flavors of this Vegan Hearty Minced Meat Stew, a plant-based twist on traditional stew that's perfect for cozy nights. Packed with nourishing vegetables like carrots, celery, mushrooms, and red bell peppers, this hearty dish is elevated with plant-based minced meat for a satisfying texture. A robust blend of tomato paste, balsamic vinegar, dried herbs, and paprika creates a rich and savory broth that simmers to perfection. Frozen peas and fresh parsley add a burst of color and freshness to this nutrient-dense meal. Ready in just over an hour, this warming vegan stew serves up bold flavors while being entirely meat-free, making it an ideal choice for family dinners or meal prep. Keywords: vegan stew, plant-based recipe, hearty vegetable stew, minced meat alternative, comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, chopped onion
- 3 minced garlic cloves
- 2 large, chopped carrot
- 2 chopped celery stalks
- 1 chopped red bell pepper
- 200 grams, sliced mushrooms
- 400 grams plant-based minced meat
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 400 grams canned diced tomatoes
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons, chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic, and sauté for 3-4 minutes until the onion becomes translucent.
Stir in the chopped carrots, celery, and red bell pepper, cooking for another 5 minutes.
Add the sliced mushrooms and cook for an additional 5 minutes, or until they begin to soften.
Add the plant-based minced meat, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes.
Stir in the tomato paste and cook for 2 minutes to caramelize slightly.
Pour in the vegetable broth, diced tomatoes, and balsamic vinegar, stirring to combine.
Add the dried thyme, dried rosemary, paprika, bay leaf, salt, and black pepper.
Bring the stew to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
Add the frozen peas and cook for an additional 5 minutes.
Remove the bay leaf and stir in the chopped fresh parsley.
Taste and adjust seasoning if needed before serving hot.
Nutrition Facts
Calories |
2373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.8 g | 169% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7526 mg | 327% | |
| Total Carbohydrate | 209.0 g | 76% | |
| Dietary Fiber | 61.9 g | 221% | |
| Total Sugars | 77.4 g | ||
| Protein | 106.9 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 849 mg | 65% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 7650 mg | 163% | |
*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.
