When the world outside feels like a deep freeze, warm up your belly and soul with a bowl of this piping hot vegan beef stew. This is one of my favorite vegan stews, one I make over and over again, especially this time of year (along with my vegan Irish stew, my vegetable stew and my mushroom stew). It is warm and savory and fragrant with herbs, and it is quite perfect served with a chunk of crusty French bread for a delicious weeknight – or weekend – dinner. I don’t use TVP with any frequency in my cooking anymore, especially with the availability of really good faux meats, but I do really like it in this vegan beef stew because it holds its texture during cooking. I toss the TVP (soya) chunks with herbs and roast them in oil before adding them to the pot. This both improves their texture and makes them chewier, and it adds a lot of flavor to the TVP. This meatless beef stew is so much like a classic beef stew. Most of the ingredients here are exactly what you’d find in a beef stew. If you’ve been missing some of those flavors after going vegan, you’ll really love this meat-free version.
Why you will love this recipe
Loaded with savory flavor. This stew is so full-flavored thanks to the herbs and from the browning of the soy chunks. It also has tons of umami from tomato paste, mushroom stock and tamari. Full of nourishing goodness. The stew is packed with protein from the soy chunks and lots of healthfulness from fresh veggies. One-pot, easy recipe. The recipe is simple to make, and even a beginner cook can make it successfully, so long as you follow instructions. Friendly to most diets. The recipe is nut-free and gluten-free, and you can substitute the TVP chunks with soy-free meatless meat or with more veggies if you are soy-free.
Storage instructions
Refrigerate: Store in the fridge for up to three days. The stew tastes even better the next day. Freeze: Freeze the stew in an airtight container or freezer-safe container for up to three months. Reheat: Reheat on the stove or in the microwave until warmed through.
More belly-warming vegan stew recipes
Caribbean Black Eyed Peas Stew Vegan White Bean Chili Mushroom and Wild Rice Bisque Vegan Moroccan Chickpea Stew
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Oil. Any neutral oil, including avocado oil, peanut oil, sunflower oil or grapeseed oil. TVP chunks. You can use the regular soya chunks or soy curls. All purpose flour. Use either regular all-purpose flour or gluten-free all-purpose flour. Herbs. Garlic, dried rosemary and dried sage. Fresh parsley for garnish. Vegetables: Onions, carrots, celery, potatoes and tomato paste. Red wine. This is optional, but it adds lovely flavor. Vegetable stock or mushroom stock. You can also use water. Soy sauce. Can substitute with tamari, which is gluten-free, or liquid aminos. Vegan butter. This is optional, but it adds lots of flavor when you add it at the end of cooking.
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