Vegetarian Hearty Beef Stew
Get ready to savor a warm, comforting bowl of Vegetarian Hearty Beef Stew, a plant-based twist on the classic favorite that's packed with flavor and nutrients. This hearty stew features tender plant-based beef chunks, a medley of root vegetables like potatoes, carrots, and celery, and a rich tomato-infused vegetable broth seasoned with aromatic rosemary and thyme. Mushrooms add a savory depth, while frozen peas bring a pop of color and sweetness to the dish. Thickened with a cornstarch slurry for that perfect stew-like consistency, this vegan-friendly recipe delivers all the satisfying richness of traditional beef stew without the meat. Perfect for cozy evenings, this one-pot recipe is easy to prepare and serves up to six, making it ideal for family dinners or meal prep. Garnished with fresh parsley for a bright finish, this vegetarian stew is sure to be a new favorite for lovers of hearty, plant-based comfort food.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, chopped onion
- 3 cloves, minced garlic
- 3 medium, sliced carrots
- 2 sliced celery stalks
- 2 large, diced potatoes
- 8 ounces, sliced mushrooms
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon, dried thyme
- 1 teaspoon, dried rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons cornstarch
- 2 tablespoons water
- 12 ounces plant-based beef chunks
- 2 tablespoons, chopped parsley
Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic, sliced carrots, and celery to the pot. Cook for an additional 5 minutes until the vegetables begin to soften.
Stir in the diced potatoes and sliced mushrooms. Cook for another 3 minutes, stirring occasionally.
Add the tomato paste to the pot and stir well, cooking for 2 minutes to enhance its flavor.
Pour in the vegetable broth and bring the mixture to a boil.
Add the bay leaf, thyme, rosemary, salt, and black pepper to the pot. Stir to combine.
Reduce the heat to low, cover the pot, and let the stew simmer for 45 minutes, or until the vegetables are tender.
Stir in the frozen peas and plant-based beef chunks, cooking for another 5 minutes.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly add the slurry to the stew, stirring constantly until the stew thickens slightly.
Remove the bay leaf, garnish with chopped parsley, and serve hot.
Nutrition Facts
Calories |
2101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5801 mg | 252% | |
| Total Carbohydrate | 268.1 g | 97% | |
| Dietary Fiber | 50.7 g | 181% | |
| Total Sugars | 56.7 g | ||
| Protein | 115.4 g | 231% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 600 mg | 46% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 7062 mg | 150% | |
*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.
