Vegetarian Spicy Beef and Vegetable Stew
Warm up with a hearty and flavor-packed Vegetarian Spicy Beef and Vegetable Stew, a delightful twist on the classic comfort dish that’s brimming with wholesome goodness and bold spices. This plant-based recipe swaps traditional beef for a savory plant-based beef substitute, creating a satisfying, meat-free option that doesn’t skimp on taste. Loaded with vibrant vegetables like carrots, celery, potatoes, and red bell pepper, the slow-simmered broth is infused with smoked paprika, cumin, cayenne, and thyme for a tantalizing combination of smoky and spicy flavors. Finished with a sprinkle of fresh parsley, this one-pot wonder is perfect for chilly evenings, meal prep, or feeding a crowd. Quick to prep and simple to make, this vegetarian stew is an irresistible choice for anyone seeking nutritious comfort food with a kick!
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Recipe Information
Ingredients
- 12 ounces plant-based beef substitute
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced into rounds
- 2 stalks celery stalks, chopped
- 1 medium red bell pepper, diced
- 2 medium potatoes, peeled and cubed
- 14 ounces crushed tomatoes
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional minute.
Add the plant-based beef substitute and brown it for 3-4 minutes, stirring occasionally.
Stir in the carrots, celery, red bell pepper, and potatoes, cooking for 5 minutes to slightly soften the vegetables.
Add the crushed tomatoes, vegetable broth, and tomato paste to the pot. Stir to combine.
Season with smoked paprika, ground cumin, cayenne pepper, dried thyme, salt, and black pepper. Add the bay leaf.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, stirring occasionally, until the vegetables are tender.
Add the frozen peas during the last 5 minutes of cook time.
Remove the bay leaf and taste the stew, adjusting seasoning if necessary.
Serve hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
2011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5597 mg | 243% | |
| Total Carbohydrate | 230.1 g | 84% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 65.0 g | ||
| Protein | 102.5 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 539 mg | 41% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 7008 mg | 149% | |
*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.
