Vegan Spicy Beef and Vegetable Stew
Warm up with a hearty bowl of Vegan Spicy Beef and Vegetable Stew, a plant-based twist on the classic comfort food that’s packed with bold flavors and vibrant ingredients. Featuring savory plant-based beef crumbles, a medley of fresh vegetables like carrots, celery, zucchini, and potatoes, and a kick of spice from smoked paprika and cayenne pepper, this stew is the ultimate one-pot meal. Simmered in a rich tomato and vegetable broth base, it boasts a perfect balance of heat and savory richness, finished with a garnish of fresh parsley for a pop of freshness. It’s quick to prepare, taking just an hour from start to finish, and makes an ideal gluten-free option when using tamari. Perfect for chilly evenings, this vegan recipe will satisfy your hunger and fill your home with aromatic goodness.
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Recipe Information
Ingredients
- 12 oz Plant-based beef crumbles
- 2 tbsp Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 3 medium Carrots, peeled and sliced into rounds
- 3 stalks Celery stalks, chopped
- 2 medium Russet potatoes, peeled and diced
- 1 medium Zucchini, chopped
- 14 oz Canned diced tomatoes
- 4 cups Vegetable broth
- 2 tbsp Tomato paste
- 2 tbsp Soy sauce (or tamari for gluten-free)
- 1 tsp Smoked paprika
- 0.5 tsp Cayenne pepper
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
In a large pot, heat olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes, until it becomes translucent.
Stir in the minced garlic and cook for an additional 1 minute, until aromatic.
Add the plant-based beef crumbles and cook for 5-6 minutes, breaking it apart with a wooden spoon and allowing it to brown slightly.
Mix in the carrots, celery, potatoes, and zucchini, stirring well to coat the vegetables in the oil and sauté for 5 minutes.
Add the canned diced tomatoes, vegetable broth, tomato paste, soy sauce, smoked paprika, cayenne pepper, cumin, oregano, salt, and black pepper. Stir everything to combine.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer the stew for 30 minutes, stirring occasionally, until the vegetables are tender.
Taste and adjust seasoning, adding more salt or spices as needed.
Ladle the stew into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2119 mg | 92% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 13.9 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2034 mg | 43% | |
*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.
