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4.92 stars (12 ratings)

Vegan Stew - Classic & Hearty!

Classic, hearty and so cozy, this vegan stew is sure to warm you up on cold nights! It's thick and has plenty of chunky potatoes and vegetables, plus vegan "beef"!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main
Cuisine: American
Servings: 8 servings
Calories: 277kcal
Author: Nora Taylor

Ingredients

Soy Curl "Beef"

  • 3 cups warm water
  • 1 tablespoon better than bouillon vegetable paste*
  • 1 tablespoon soy sauce
  • 8 ounce bag soy curls
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 3 tablespoons all purpose flour

The Rest

  • 2-3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup red wine may leave out if needed
  • 6 cups vegetable broth
  • 1 1/2 pounds potatoes, peeled and cubed (about 2 russets)
  • 4 medium carrots, peeled and cut into 1 inch pieces
  • 4 stalks celery, cut into 1 inch pieces
  • 3 tablespoons tomato paste
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 cup cornstarch*
  • 1/2 cup water
  • 1 cup frozen green peas, thawed
  • salt + pepper, to taste
  • fresh chopped parsley, optional for garnish
US Customary - Metric

Instructions

  • Mix the warm water, better than bouillon paste and soy sauce in a large bowl. Add the soy curls and soak for 10 minutes until they are rehydrated. Drain, then add back to the bowl and toss with the garlic powder, pepper and flour.
  • In a large pot, heat the olive oil over medium heat. Add the soy curls, onion and garlic, and sauté for 3-4 minutes. Now add the wine and vegetable broth and stir, scraping off any browned bits from the bottom.
  • Stir in the potatoes, carrots, celery, tomato paste, rosemary and thyme. Reduce heat to medium/low heat and simmer for about 30 minutes until the vegetables are tender.
  • In a small bowl, mix the cornstarch and water together to make a slurry. Slowly add the slurry to the pot, stirring, until you have reached a thick consistency. You may not need all of the slurry. 
  • Stir in the peas and simmer for about 5 minutes, then season with salt and pepper to taste. Serve with chopped parsley and perhaps a side of crusty bread, biscuits or salad. Enjoy!

Notes

  1. Other vegan "beef" options: You could use jackfruit (simply sauté with the onions and garlic, no need to soak), chopped tempeh, seitan, cut up beyond burgers or other vegan meat substitute. 
  2. If you don't have better than bouillon, you can use 3 cups of vegetable broth for the water/paste for the soy curls.
  3. May substitute gluten free flour or cornstarch for the flour in the soy curl mixture.
  4. Arrowroot is a fine substitute for cornstarch. 

Nutrition

Serving: 1of 8 servings | Calories: 277kcal | Carbohydrates: 40g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Sodium: 931mg | Potassium: 661mg | Fiber: 9g | Sugar: 10g | Vitamin A: 5791IU | Vitamin C: 29mg | Calcium: 131mg | Iron: 5mg