easy vegan stew

This hearty Vegan Stew recipe is SO flavourful, easy to make and slimming friendly too. Packed with mushrooms, carrots, squash and lentils and so easy to make.

Hearty Vegan Stew

Olive oil cooking spray

onions (, sliced)

garlic (, minced)

thyme

tbsp brown sugar ((or sweetener for a slimming version))

salt

tsp black pepper

portobello mushrooms (, sliced)

tomato paste

carrots (, cubed)

(150 grams) butternut squash, peeled and cubed

(100 grams) brown lentils, rinsed

(60 milliliters) red wine

(60 milliliters) balsamic vinegar

(500 milliliters) vegetable stock, (more if pan is getting dry)

rosemary

Mist your casserole with cooking spray (or use olive oil). Add the onions, salt, pepper, thyme and brown sugar and cook over low heat for 5 minutes until onions are slightly softened.

Add the minced garlic and mushrooms and sauté for five minutes until the mushrooms have started to colour.

Pour in the red wine and balsamic vinegar and bring to a simmer. Stir in the tomato paste.

Add the squash, carrots and lentils and vegetable stock and bring to a simmer.

Slow cook over low heat, stirring occasionally, for about 30 minutes or until the lentils are soft.

Check the seasoning and add salt and pepper. Garnish with chopped rosemary and serve.

https://embed.mediavine.com/videos/xw6m1at2ittyumywaqh3

This hearty Vegan Stew recipe is packed with flavour, easy to make and slimming friendly too. It is packed with mushrooms, carrots, squash and lentils and so easy to make.

Heart Vegan Stew

This vegan beef stew is made using shredded oyster mushrooms in a delicious ale based sauce. Our healthy vegan beef stew is slow-cooked so the mushrooms become incredibly tender and they melt in your mouth, much like the real deal. Learn how to make this easy vegan dish.

Vegan Beef Stew

onion

garlic (chopped)

wt. oz oyster mushrooms

carrot

fl oz ale

tsp, oregano

sage

tsp, ground peppercorn

olive oil

Using your fingers, shred

Using your fingers, shred the oyster mushrooms into long strips. Set aside.

Chop the onions. Drizzle

Chop the onions. Drizzle a little olive oil in a frying pan and add the onions. Fry until translucent for about 5-8 minutes. Add the chopped garlic and fry for another minute until fragrant. Add the sliced carrots and shredded oyster mushrooms strips and fry for 2-3 minutes.

Add the tomato paste,

Add the tomato paste, ale and 500 ml (17 fl oz) water. Bring to a boil, then reduce the heat to low. Add the herbs, the spinach if using and the seasoning and mix well. Simmer for about 40-45 minutes until the vegan beef stew becomes fairly thick. Serve hot.

How to make Vegan Beef Stew

Get this vegan chicken stew recipe on your weekly meal plan STAT. It makes the perfect cozy winter dinner and will immediately transport you back to childhood. This creamy vegetable stew with meaty soy curls is easy to make using common ingredients, methods, and hidden vegetables too! This vegan stew recipe is also freezer-friendly and the perfect plant-based meal prep recipe. It’s also gluten-free, dairy-free, and easily made oil-free.

Creamy Vegan Chickenless Stew

unroasted unsalted cashews

Tbsp olive oil

small yellow or white onion (roughly chopped)

garlic (minced)

cauliflower

water

soy curls (measure

carrots (small diced)

potato

corn

green peas

nutritional yeast

vegan chicken-style bouillon powder

tsp sea salt

Add the olive oil to a large pot and turn heat to medium. When hot, add the onion, garlic, and a large pinch of salt and saute for about 5 minutes or until fragrant.

Pour in 2 cups of the water along with the cauliflower. Cover and cook for 15-20 minutes or until the cauliflower is fork-tender.

Whilst the cauliflower cooks, make your cashew cream: Drain your soaked cashews and add them to a blender with 3/4 cup water. Blend until smooth and creamy. Then, set aside until you're ready to use it.

When the cauliflower is tender, use an immersion blender to blend until smooth. Then, add the remainder of your ingredients (including the cashew cream and remaining 3 cups of water). Stir to combine and cover/cook for another 15-20 minutes or until the potatoes are fork-tender.

Taste and adjust seasonings as desired. If your stew is too thin, allow to cook a little longer uncovered. If it's too thick for your taste, add the optional sixth cup of water. Serve with puff pastry or a big slice of rustic bread. Store leftovers in the fridge for up to 5 days or the freezer for up to 6 weeks. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1612223595/pevvgxeyusozcxpb2l49.mp4

This vegan chicken stew makes the perfect cozy winter dinner. This creamy vegetable stew with meaty soy curls is easy to make using common ingredients, methods, and hidden vegetables like cauliflower! This vegan stew recipe is freezer-friendly and the perfect plant-based meal prep recipe. It’s also gluten-free, dairy-free, and easily made oil-free.

Creamy Vegan Chicken Stew

Top 3 easy vegan stew recipes from across the web

The most viewed easy vegan stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Hearty Vegan Stew

Vegan Beef Stew

Creamy Vegan Chickenless Stew

Top 3 easy vegan stew recipes from across the web

The most viewed easy vegan stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hearty Vegan Stew

Vegan Beef Stew

Creamy Vegan Chickenless Stew

The most viewed easy vegan stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine