Vegetarian Crock Pot Unbeef Stew
Warm, hearty, and packed with plant-based goodness, this Vegetarian Crock Pot Unbeef Stew is the ultimate comfort food for a cozy night in. Made with nutrient-rich vegetables like carrots, celery, potatoes, and mushrooms, and featuring savory plant-based beef crumbles, this slow-cooked masterpiece delivers all the classic stew flavors without any meat. A fragrant blend of garlic, thyme, smoked paprika, and a touch of vegetarian Worcestershire sauce enhances the depth of flavor, while a cornstarch slurry ensures a perfectly velvety texture. With just 15 minutes of prep and the convenience of your crock pot, this vegan-friendly stew is a fuss-free way to enjoy a wholesome, satisfying meal. Serve it with crusty bread or ladle it over rice for a comforting, hearty dinner that everyone will adore.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 medium carrots, sliced into rounds
- 3 stalks celery stalks, sliced
- 3 large russet potatoes, peeled and diced
- 2 cups cremini mushrooms, quartered
- 2 cups frozen plant-based beef crumbles
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce (vegetarian)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 tablespoons cornstarch
- 3 tablespoons water
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic for 3-4 minutes until fragrant and translucent.
Transfer the cooked onion and garlic to the crock pot.
Add the carrots, celery, potatoes, and mushrooms to the crock pot, followed by the frozen plant-based beef crumbles.
In a small bowl, mix the tomato paste, vegetable broth, soy sauce, and vegetarian Worcestershire sauce. Pour this mixture into the crock pot.
Stir in the bay leaves, dried thyme, smoked paprika, salt, and black pepper. Mix everything well to combine.
Cover the crock pot with the lid and cook on low heat for 6-7 hours, or on high heat for 3-4 hours, until the vegetables are tender and the flavors have melded together.
To thicken the stew, mix the cornstarch with water in a small bowl to create a slurry. About 30 minutes before serving, stir the cornstarch slurry into the stew and let it cook until thickened.
Remove the bay leaves from the stew and discard them. Taste and adjust the seasoning if needed.
Serve the stew hot, garnished with freshly chopped parsley if desired. Enjoy with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7013 mg | 305% | |
| Total Carbohydrate | 313.4 g | 114% | |
| Dietary Fiber | 52.6 g | 188% | |
| Total Sugars | 51.9 g | ||
| Protein | 154.8 g | 310% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 713 mg | 55% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 10488 mg | 223% | |
*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.
