Description
Rich, hearty, and comforting, this Vegan Beef Stew is the perfect cozy dinner. It is packed with vegetables and vegan beef chunks.
Ingredients
Units
Scale
- 1 medium yellow or sweet onion
- 4-5 cloves garlic, minced (more or less to taste)
- 1/2 pound carrots, diced
- 1 1/2 pounds potatoes, diced (peel if you wish)
- 1 pound crimini or white button mushrooms, halved or quartered (omit if you dislike)
- 2 cups diced or torn vegan “beef” like my Beef Seitan (see note 1)
- 3-4 cups vegan “beef” broth (see note 2)
- 1 cup dry red wine (see note 3, can replace with broth)
- 2 tbsp balsamic vinegar
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp agave, optional
- 1 cup lentils, optional (if using, add 2 additional cups broth)
Instructions
- Note about seitan: If you’re using my instant pot seitan (whether you use a pressure cooker or stovetop, instructions for both are included), make it before you start the soup and let it rest for 10 minutes before cubing as much of it as you’d like to use. I used about half of it for this recipe and kept half for stir-fries.
- Note about bread: Similarly, if you would like to make my vegan Irish soda bread to have with this, make it and let it cool for an hour before slicing to eat with this soup.
- Saute onions: Alright, so first, let’s start by sauteing onions in a large nonstick pot over medium high heat. Stir the onions frequently and cook for about 3-4 minutes or until translucent. If you cook with oil, you’re certainly welcome to start with that (I’d use a neutral flavored oil, not olive or coconut). Personally, I cook with water, so I just add a splash of water (about a tablespoon) whenever the onions start to stick.
- Add garlic: Next add the garlic and saute for another minute.
- Add mushrooms: Then add the mushrooms. Saute for another 3 minutes.
- Add veggies and herbs: Now add the carrots, potatoes, and herbs & spices and stir.
- Add seitan: Add the vegan seitan chunks (if using) and red wine (if using) to deglaze the pot. Stir again. Note, if you’re using tofu, I’d add it once the potatoes and carrots are almost cooked through. If adding lentils, add them now (don’t forget the extra broth to compensate; 2 cups broth per 1 cup lentils).
- Add broth and cook: Add broth, agave and balsamic vinegar, cover, and set the heat to medium. Cook covered for 15-20 minutes, or until potatoes and carrots are fork-tender.
- Adjust the flavors if needed, and remove from heat.
- Serve: Serve with vegan Irish soda bread or a crusty French bread and enjoy! I love eating vegan beef stew with apples on the side. Something about the hot soft soup contrasted with the cold crunchy apples (I refrigerate apples… am I weird?) is just delicious.
- Store: Refrigerate leftover stew in an airtight container for up to 5 days or freeze in a freezer-safe container for up to 3 months.
Notes
- Note 1: IF you are gluten-free or otherwise don’t want to make or use seitan, you can use a number of things instead--here are just a few options: Cubed super firm tofu, soy curls or textured soy chunks, beans, lentils, or a store-bought vegan beef substitute.
- Note 2: I used Better Than Bouillon No Beef Broth Base. It’s delicious and beefy but vegan. If you can’t find it (I buy mine online, that’s the only place I can personally find this flavor), you could try vegan bouillon cubes or prepared vegan beef broth. You can also just use vegetable broth and it will work just fine. To get it a browner color, you could add a little reduced sodium soy sauce.
- Note 3: Beef and beef stew are often cooked with red wine. It adds an AMAZING depth of flavor and all the alcohol will cook away so it won’t get you drunk. It’s easy to find vegan red wine with the Barnivore website--not all wine is vegan, unfortunately. If you don’t want to use wine, just add a similar amount (about 1 cup) of broth and it will still taste great.
- Cook Time: 25 minutes
- Category: Entree
- Method: Stove Top
- Cuisine: American
Keywords: Vegan, Oil-Free, Nut-Free, Refined Sugar-Free, Can be soy-free, Vegan Beef Stew, Seitan Stew