This crowd-pleasing Vegan Beef Stew is made with a full-bodied broth, tender vegan “beef” pieces, and hearty potatoes. It’s the perfect cozy recipe to serve with crusty bread and fresh parsley for a pop of freshness. All you need is 12 simple ingredients!
Table of Contents
Ingredients You’ll Need
Optional Add-ins
Equipment Needed
How to Make Vegan Beef Stew
Serving Suggestions
Recipe FAQs
Storage Instructions
More Vegan Soups and Stews You May Enjoy:
Vegan Beef Stew Recipe Recipe
Once the weather cools down, all we crave are cozy recipes, and vegan soups and stews are the perfect thing! They’re hearty, and filling, can be served as stand-alone meals, and always make the best weekly meal prep. If you love this hearty vegan stew, make sure to try our popular Vegan Broccoli Cheddar Soup and Easy Vegan Chili next!
Ingredients You’ll Need
Soy curls: The meat substitute of choice in this beefless beef stew, and many of our favorite vegan recipes like Vegan Philly Cheesesteak, Vegan Carne Asada, Vegan Chicken Salad, and Filipino Adobo Inspired Jerky.
Veganbeef broth: Vegetable broth or mushroom broth will work, but vegan beef broth creates a deeper, more umami-rich flavored broth. We typically use Better than Bouillon Vegetarian No Beef Base, but any vegan beef broth of choice will work.
Flour: In addition to making the vegan beef more hearty, the all-purpose flour helps thicken the stew without arrowroot powder or cornstarch.
Aromatics: You’ll need a simple blend of diced onion, carrot, garlic, fresh rosemary, and thyme. Or, if preferred, opt for 1 teaspoon each of dried herbs.
Balsamic vinegar: Adds a bold, tanginess that contributes acidity and helps balance the richer flavors in the “beef” broth.
Red wine: A splash of red wine adds a robust, depth of flavor to the beef stew that enhances its richness and complexity of flavors. If you prefer to cook without alcohol, replace the wine with additional broth.
Tomato paste: Adds a concentrated tomato flavor as well as color to the savory broth. To reduce waste, we like to purchase tomato paste in a tube as opposed to a can.
Potatoes: Yukon gold potatoes are our favorite potatoes in this soup because they’re extra soft and creamy, but russet potatoes or even red potatoes can work.
Optional Add-ins
The best thing about making a homemade stew is switching up the ingredients to suit your taste buds and fridge. Here are a few of our favorite ways to customize this soup:
Add hearty mushrooms: If you have leftover portobello mushrooms on hand, chop them into bite-sized pieces and add them to the stew for a boost of umami flavor and hearty texture.
Add peas: Both frozen peas and canned peas are delicious in vegan beef stew.
Use sweet potato: Yukon gold potatoes are the typical choice in traditional beef stew, but swap in sweet potato for a fun twist!
Use soy chunks: Can’t find soy curls or purchase them online? Use another type of soy chunks for a similar hearty texture.
Equipment Needed
Mixing bowl
Fine mesh strainer or colander
Large pot
Spatula
How to Make Vegan Beef Stew
Rehydrate the soy curls. Place the dry soy curls in a large mixing bowl, then pour the hot vegan “beef” broth over top. Mix to combine, making sure the soy curls are fully submerged. Set aside for 10 minutes, or until the soy curls are fully hydrated.
Strain the soy curls. Once hydrated, strain the soy curls over a fine mesh sieve or colander and squeeze out as much excess moisture as possible. Place the soy curls back into the large mixing bowl, then toss with flour, salt, and black pepper.
Brown the soy curls. Heat a large Dutch oven or soup pot over medium heat. Once warm, add 2 tablespoons of oil and heat through. Add the rehydrated soy curls and pan fry, stirring occasionally, until they are golden brown and crispy, about 8 minutes. If the soy curls begin to stick, add more oil as needed. Remove the soy curls from the pot and set them aside on a paper towel-lined plate or wire rack.
Sauté the onions and carrots. Next, add the chopped onion, carrots, balsamic vinegar, and salt to the pot. Sauté for 4-5 minutes, stirring occasionally, until the onions are translucent and the carrots are beginning to soften.
Add fresh herbs. To the same pot, add the garlic, rosemary, and thyme and sauté for another 1-2 minutes, or until fragrant.
Cook the tomato paste. Add the tomato paste to the aromatic mixture and cook, stirring constantly, until the tomato paste deepens in color. Deglaze the pot with the red wine, scraping up any browned bits.
Add potatoes, broth, and soy curls. If needed, add additional water so the potatoes are submerged. Bring the vegan beef stew to a boil over medium-high heat, then lower the heat, cover the pot, and simmer for about 15 minutes or until the potatoes are fork tender, stirring occasionally to prevent sticking.
Serve. Season the stew with additional salt and black pepper to taste, as needed, then serve immediately while warm with fresh parsley. Enjoy!
Serving Suggestions
This hearty stew is the perfect cozy dinner for fall and winter weeknights. It’s filling enough to enjoy on its own but also pairs well with crusty bread, roasted vegetables or root vegetables, and simple green salads.
Recipe FAQs
Is this vegan beef stew gluten-free?
Many vegan beef stew recipes are not gluten-free because they’re made with meat substitutes such as vital wheat gluten products like seitan or even some types of tempeh. This hearty vegan beef stew recipe can easily be made gluten-free by using gluten-free to thicken it or cornstarch. The soy curls are a naturally gluten-free plant-based protein that is made from whole soybeans.
How can I thicken my stew?
The flour and hearty potatoes in this stew help to thicken the stew, but if you prefer an even thicker stew, add a small cornstarch slurry and simmer until the beefless stew is thickened to your liking.
Can I freeze vegan beef stew?
This vegan stew can be frozen, but like pasta, tender potatoes don’t thaw and reheat very nicely. They tend to become overly soft, and sometimes even grainy. For this reason, we would only freeze this vegan beef stew to prevent food waste.
Can I make this stew in the pressure cooker or slow cooker?
We have not tested a pressure cooker or slow cooker version of this recipe. Instead, check out this Instant Pot Mushroom Stroganoff or this Instant Pot Black Bean Soup!
Storage Instructions
Leftover stew can be stored in an airtight container in the fridge for up to 5 days. Before covering and storing, let the stew cool to room temperature to prevent condensation buildup.
Reheat leftovers in the microwave or in a small pot on the stovetop until warmed through.
More Vegan Soups and Stews You May Enjoy:
One-Pot
One Pot Vegan Minestrone Soup
Soups
Vegan Broccoli Potato Soup
Appetizers and Sides
Hearty Split Pea Stew with Vegan Ham and Bagel Croutons {vegan + high-protein}
Gluten Free
30-Minute Vegan Tortilla Soup
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
This crowd-pleasing Vegan Beef Stew is made with a full-bodied broth, tender vegan “beef” pieces, and hearty potatoes. It’s the perfect cozy recipe to serve with crusty bread and fresh parsley for a pop of freshness.
Rehydrate the soy curls. Place the dry soy curls in a large mixing bowl, then pour the hot vegan “beef” broth over top. Mix to combine, making sure the soy curls are fully submerged. Set aside for 10 minutes, or until the soy curls are fully hydrated.
Strain the soy curls. Once hydrated, strain the soy curls over a fine mesh sieve or colander and squeeze out as much excess moisture as possible. Place the soy curls back into the large mixing bowl, then toss with flour, salt, and black pepper.
Brown the soy curls. Heat a large Dutch oven or soup pot over medium heat. Once warm, add 2 tablespoons of oil and heat through. Add the rehydrated soy curls and pan fry, stirring occasionally, until they are golden brown and crispy, about 8 minutes. If the soy curls begin to stick, add more oil as needed. Remove the soy curls from the pot and set them aside on a paper towel-lined plate or wire rack.
Sauté the onions and carrots. Next, add the chopped onion, carrots, balsamic vinegar, and ½ tsp salt to the pot. Sauté for 4-5 minutes, stirring occasionally, until the onions are translucent and the carrots are beginning to soften.
Add garlic and fresh herbs. To the same pot, add the garlic, rosemary, and thyme and sauté for another 1-2 minutes, or until fragrant.
Cook the tomato paste and wine. Add the tomato paste and cook, stirring constantly, until the tomato paste deepens in color. Deglaze the pot with the red wine, scraping up any browned bits. Simmer, stirring frequently, until the wine has reduced, about 3 minutes.
Add potatoes, broth, and soy curls. If needed, add additional water so the potatoes are submerged. Bring to a boil over medium-high heat, then lower the heat, cover the pot, and simmer for about 15 minutes or until the potatoes are fork tender, stirring occasionally to prevent sticking.
Serve. Season the stew with additional salt and black pepper to taste, as needed, then serve immediately while warm with fresh parsley. Enjoy!
Notes
Add hearty mushrooms: If you have leftover portobello mushrooms on hand, chop them into bite-sized pieces and add them to the stew for a boost of umami flavor and hearty texture.
Add peas: Both frozen peas and canned peas are delicious in vegan beef stew.
Gluten-free: To make this recipe fully gluten-free, use gluten-free flour to thicken or opt for cornstarch.
Storage: Leftover stew can be stored in an airtight container in the fridge for up to 5 days. Before covering and storing, let the stew cool to room temperature to prevent condensation buildup. Reheat leftovers in the microwave or in a small pot on the stovetop until warmed through.
Freezing: This vegan stew can be frozen, but like pasta, tender potatoes don’t thaw and reheat very nicely. They tend to become overly soft, and sometimes even grainy. For this reason, we would only freeze this vegan beef stew to prevent food waste.
The post Vegan Beef Stew appeared first on Sweet Simple Vegan.
By: Jasmine Briones Title: Vegan Beef Stew Sourced From: sweetsimplevegan.com/vegan-beef-stew/ Published Date: Thu, 09 Nov 2023 16:00:00 +0000
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Frequently Asked Questions
What are some alternatives to meat protein?
Protein is an essential part of a healthy diet. You can find it in both animal and plant-based foods. Plant-based proteins include legumes (nuts and seeds), beans, lentils (wheat gluten), seitan (wheat flour), and hemp seeds. Eating more plants can also provide anti-inflammatory benefits due to the high antioxidants in many fruits and vegetables. Almond and oat milks are excellent alternatives to cow’s milk. Alternatives like nutritional yeast and pumpkin seeds can be used to add a creamy flavor to dishes, while providing more micronutrients as compared with their animal-based counterparts. Many vegan protein powders that can be used in smoothies and shakes can provide additional nutrition, without the need to consume animal products.
What are some great sources of protein in a plant-based diet.
On a plant-based diet, legumes like chickpeas and beans are excellent sources of protein. Many of these plant-based protein sources also provide fiber, as well as essential micronutrients like vitamins. Adding omega-3 fatty acids in things like flaxseeds, chia seeds, walnuts, or hemp seeds can help balance nutrient levels on a plant-based diet.
Are supplements necessary for a plant-based diet or are they optional?
A balanced diet of plants can provide all the necessary nutrients to maintain good health. However certain micronutrients need to be supplemented to ensure they are not missing. Vitamin B12, which is important for cognitive and nervous system health, is typically only found in animals. Supplemental forms of this vitamin might be helpful to vegetarians and vegans. Additionally, many foods on a plant-based diet lack enough iron and zinc, two minerals important for healthy metabolism, red blood cell production, tissue growth, and repair. Also, Omega 3 fatty acid plays an important role in the normal functioning of the body. They help control inflammation and maintain proper brain function. Because of their biochemical nature, many plant-based foods don't contain enough omega-3s. Supplementation could help restore the delicate balance. Finally, calcium is important for strong bones. But it can also be found in small quantities through plants such as broccoli or kale. Consider taking separate supplements if you find it difficult to reach your daily calcium goal from food. It is best to consult your doctor before you introduce any new supplements.
Can you get enough proteins on a plant-based food?
Yes, you can get enough proteins from a plant-based diet. You can get amino acids from legumes, nuts, seeds and grains to help build muscle and keep you healthy. Tofu, as well as other soy products, has all 9 essential amino compounds that the body cannot create and must get from food. Combining legumes and grains with vegetables such as spinach, broccoli, and kale can provide sufficient protein to ensure adequate nutrition. Plant-based protein are better for long-term satisfaction and support longer-lasting satiety. You can balance out other nutrients by eating omega-3 oils in flaxseeds.
What are some examples of plant-based foods you can eat?
A plant-based diet is gaining popularity due to its potential health and environmental benefits. Common plant-based diets are those that are made from plants. This includes fruits, vegetables as well as legumes and nuts. These foods provide essential vitamins, minerals, antioxidants, and dietary fiber. Beans and pulses like chickpeas, lentils, and kidney beans are excellent sources of plant protein. There are many other plant-based options, such as olive, flaxseed, flaxseed, and other nut oil. Many ready-to-eat meals can be found now, which can help reduce grocery costs. A plant-based diet is likely to be less expensive than other types of food, depending on how much you buy.
Statistics
In the United States, poor-quality diet is the most significant predictor of early death, according to an article published in the May 2017 Journal of Geriatric Cardiology. (everydayhealth.com)
A study found that livestock provides just 18 percent of calories consumed globally but takes up 83 percent of farmland. (forksoverknives.com)
How do I make sure I get enough protein from a plant based diet?
Making sure you get enough protein on a plant-based diet is possible with the right combination of ingredients. Foods such as legumes, nuts, seeds, tofu, tempeh, and quinoa are excellent plant-based protein sources. These foods can be included in your meals regularly to ensure that you are meeting your daily nutritional needs. Consider superfoods such as spinach, gojiberries, and chia seeds for optimizing your nutrient intake when you are vegan. They are rich in vitamins and minerals.
Additionally to eating plant-based meals throughout the day it is important to add protein to a vegan diet. You can find products like plant protein powders or nut butters as well as collagen peptides (derived primarily from plants). These products can be blended into smoothies and other recipes. Finally, if you feel like you're not getting enough protein from food sources alone, opt for high-quality supplements: pills, capsules, or tablets that efficiently contain the required amount of protein.
People who are vegan can make conscious efforts to incorporate plant-based protein into their meals in a variety of ways. This will help them quickly reach their daily recommended nutrients. Planning is key!
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Diet:
Prep Time: 15 minutes
Category: Entree
Method: Stovetop
