vegan beef stew

This cozy vegan beef stew with tender carrots and potatoes is super simple to make in the Instant Pot or on the stove. It&#039;s a quick, easy, one-pot vegan dinner that you are going to love!

Vegan beef stew recipe

olive oil (optional

onion

carrots (think 1/2" rounds)

potatoes

water (Use 2 1/2 cups water for the stovetop.)

garlic powder

ground sage (or 2 teaspoons dried sage)

ground thyme (or 2 teaspoons dried thyme)

Not-Beef Bouillon Cubes (Use 3 cubes

bay leaves

Set your Instant Pot to saute, and add the olive oil, Beefless Tips, and onion. Cook for a few minutes, stirring, until the onions soften.

Add the remaining ingredients to the pot, cover, and lock the lid. Cook at high pressure for 5 minutes, then do a 10 minute natural release.&nbsp;

Instant Pot directions

In a soup pot or Dutch oven, heat the oil over medium-high heat. Add the Beefless Tips and onion.&nbsp;Cook for a few minutes, stirring, until the onions soften.

Add the remaining ingredients to the pot, cover, and simmer for 20 minutes, stirring occasionally. You can add up to 1 cup of extra water, as needed. 

Stovetop directions

https://embed.mediavine.com/videos/mt1hu7r7l2p0jduefh4q

This cozy vegan beef stew with tender carrots and potatoes is super simple to make in the Instant Pot or on the stove. It's a quick, easy, one-pot vegan dinner that you are going to love!

Vegan Beef Stew in the Instant Pot or On the Stovetop

A satisfying Lentil Potato Soup with mushrooms and herbs. The rich, savory flavors remind me of a vegan version of classic beef stew!

Rustic Lentil Potato Soup

yellow onion

carrot

mushrooms (I use cremini)

potato (about 1.5 cups diced)

garlic

vegetable broth

Tbsp. tamari (or soy sauce)

green/brown lentils (uncooked)

baby spinach

parsley

thyme

Salt

Prepare the vegetables: dice onion and carrot. Mince garlic. Slice mushrooms. Dice potatoes into about 3/4″ chunks.

In a stockpot over medium-high heat, sauté onion for 5 minutes. (I use 3 Tbsp. water/broth for no-oil-sauté method.)

Add potatoes, carrots, mushrooms, and dried thyme &amp; parsley. Stir and sauté 3-4 more minutes.

Add garlic. Stir and sauté 1 minute.

Add broth and tamari. Increase heat and bring to a boil.

Once boiling, add lentils (rinsed). Cover and reduce heat to a simmer. Simmer 30 minutes or until lentils are tender. Add more broth/water if desired.

Stir in roughly chopped spinach during the last couple minutes of cooking. Salt/pepper to taste or add more tamari.

This Old-Fashioned Vegan Stew is thick, hearty, and comforting. It&#039;s loaded with tons of veggies and smothered in a thick, creamy broth base.

Old-Fashioned Vegan Stew

olive oil

onion (minced)

garlic (minced)

carrots (sliced)

celery (sliced)

baby potatoes (halved)

white mushrooms (sliced & quartered)

peas

Italian seasoning

19 oz diced tomatoes (canned with garlic)

soy sauce

tbsp balsamic vinegar

rosemary

cornstarch

water

Sauté Onions

In a large pot, heat olive oil, then add onion and garlic; sauté 3–4 minutes or until onion is translucent.

Add Veggies

Add the carrots, celery, baby potatoes, mushrooms, and peas into the pot.

Cook Stew

Add Ingredients

Add the Italian seasoning, vegetable broth, diced tomatoes, soy sauce, balsamic vinegar, rosemary, and thyme. Stir and bring to a boil.

Add Slurry

In a small bowl, whisk together the cornstarch and water to form a slurry mix. Add to the stew and stir.

Simmer Stew

Turn heat down, cover pot, and simmer for 45 minutes or until veggies are tender.

Serve Stew

This bowl of belly-warming vegan beef stew is savory with herbs and pepper and it has meaty TVP chunks, potatoes, carrots and celery adding tons of texture.

Vegan Beef Stew

vegetable oil

TVP chunks ((soya chunks. You can also use soy curls))

flour ((use regular all-purpose flour

herbs

onion ((finely diced))

carrots ((finely chopped, or use about 2 cups of baby carrots))

celery ((finely chopped))

garlic ((minced))

red wine ((optional))

tomato paste

vegetable stock ((or mushroom stock. Add more if needed to

soy sauce ((or tamari or liquid aminos))

Salt and black pepper

vegan butter ((optional, but nice))

parsley ((chopped, for garnish))

Place soy chunks in very hot, salted water. Soak for 15-20 minutes until the chunks have absorbed a good deal of the water.

Drain out the water and press lightly on the soy chunks to remove excess water.

In the same bowl, toss the TVP chunks in flour, half the herbs, salt and ground black pepper. Heat 1 tablespoon oil in a large pot or Dutch oven and add the soy chunks to it without crowding them. Do this in batches if necessary. Preserve any excess flour in the bowl for adding later.

Brown the soy chunks on all sides. Remove to a plate.

To the same pot add the remaining tablespoon of oil. Add the carrots, celery, onions and garlic. Saute until the onions get soft, 3-4 minutes.

Add wine to the pot, stir and let it cook out until there&#39;s barely any moisture in the pot.

Stir in the tomato paste.

Add the remaining herbs and mix them in.

Add the soy chunks back to the pot with any remaining flour.

Add 4 cups vegetable stock or mushroom stock to the pot along with the potatoes. Add the soy sauce. Bring to a boil. Cover and let the potatoes cook until tender, about 10 minutes.

Stir in the butter and turn off the heat. Garnish with parsley before serving.

This Cozy Vegan Stew is the perfect one-pot vegan dinner to warm you up on a chilly winter day. Hearty mushrooms, tender veggies, and chunks of potato simmered in a thick and creamy red wine broth. Vegan, One Pot, Gluten-Free Option.

Cozy Vegan Stew with Mushrooms

tbsp avocado oil

celery (chopped)

carrots

crimini mushrooms (cut in half or quartered*)

tbsp all-purpose flour*

tsp smoked paprika

tsp black pepper

3-5 sprigs of fresh thyme (or 1 teaspoon dried thyme)

bay leaf

small Yukon gold potatoes (quartered)

Salt and black pepper (to taste)

Aromatics: Warm the oil over medium-high in a large heavy-bottomed pot or Dutch oven. Add the onion once warm and sauté for 3 minutes, until translucent and slightly golden. Stir the tomato paste in with the onion and fry for 1 minute. Then, add in the carrot, celery, and mushrooms. Cook for 5 to 7 minutes, stirring only every 1 to 2 minutes or to get seared edges. 

Spices: Add the flour, smoked paprika, black pepper, and garlic to the pot and stir well. Sauté for 1 minute, then add in the thyme and bay leaf. Deglaze the pot with red wine and stir well, scraping the bottom of the pot to get the browned bits (aka flavor!) into the broth. 

Broth: Add the potatoes, broth and water to the pot, cover, and bring to a  boil over medium-high heat. Uncover the pot, then reduce the heat to medium and simmer for 25 to 30 minutes, stirring occasionally. The stew is done once the potatoes are fork-tender and the broth has reduced and thickened. If the stew gets too thick for your liking, thin it out with additional broth or water. 

Serve: Season with additional salt and pepper to taste, if desired. Serve warm; leftovers will keep in the refrigerator for up to 5 days, or in an airtight jar or container in the freezer for up to two months.

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.

garlic (chopped)

wt. oz oyster mushrooms

fl oz ale

tsp, oregano

sage

salt

tsp, ground peppercorn

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

This slow cooker Vegan Beef Stew is easy and the results are rich, hearty, and tasty. Soy Curls (soy chunks) add bulk and a &#39;meaty&#39; texture.

soy curls (aka soya chunks, 100

can chopped tomatoes (400 grams)

vegetable stock (1 litre)

onions (diced)

carrots (diced)

celery (diced)

lentils

tomato puree

smoked paprika

onion powder

sugar

black pepper

Soak

Rinse the soya chunks (soy curls) under running water, then soak them in a bowl of boiled water for 15 minutes, stirring them occasionally if they float. This helps to reduce the total cooking time. Drain.

Slow cook

Add the drained soy pieces and all other ingredients to a slow cooker, and stir well. Put on the lid and cook on LOW for 7 hours or HIGH for 4 hours.

serve

Serve over rice, mashed potatoes or on its own.

Rich and hearty Vegan Beef &amp; Baked Bean Stew with fluffy dumplings. Easy to make, budget-friendly, and a real family favorite!

Vegan Beef &amp; Baked Bean Stew

onion (, diced)

garlic (, minced)

beef

tomato paste (, (tomato puree in the UK))

(960 ml) water

(about 2lb / 900 grams) potatoes (, cut into bite-sized chunks)

carrots (, sliced)

x 14 to 16 oz can (1½ cups)

fine sea salt

(125 grams) all-purpose flour

baking powder

s (30 grams) vegan butter (, (very cold))

approx ½ cup (120 ml) non-dairy milk (, unsweetened & unflavored)

Put a large Dutch oven or soup pot over medium heat and add the olive oil.

Once glistening add the onion and saute until transparent. Then add the garlic &amp; cook for 1 minute more.

Add the vegan ground beef, break up with a spoon, and cook until brown, stirring frequently.

Add the tomato puree and keep stirring it for a minute or two until darkened, then add the water, potatoes, carrots, diced tomatoes, baked beans, Italian seasoning, salt, and pepper.

Bring to a gentle simmer and cook partially covered until the potatoes are fork tender (or longer on low of that&#39;s more convenient). The time it takes will vary dependent on the size of the potatoes.

About 20 minutes before you want to eat, make the dumplings.

In a small bowl, add the flour, baking powder, and salt. Stir to combine. Add the vegan butter to the flour mixture and rub it into the flour with your fingertips or a pastry cutter until it looks like coarse breadcrumbs.

Add the milk gradually while stirring to form a thick, sticky dough. Drop balls of dumpling dough (about 1 tablespoon each) gently onto the top of the stew then immediately cover with a lid. Cook for about 15 minutes until risen and fluffy looking. They should have at least doubled in size.

https://content.jwplatform.com/videos/9W6iL3cT.mp4

Rich and hearty Vegan Beef & Baked Bean Stew with fluffy dumplings. Easy to make, budget-friendly, and a real family favorite!

Vegan Beef & Baked Bean Stew

Savory, rich and comforting vegan beef stew. This stew is hearty and delicious and will warm you up on the coldest, snowiest days.

Hearty vegan beef stew

Meat Marinade (Read the notes section)

mushrooms

corn starch

vegan beef bouillon cubes

Marinate

First, put your beefless tips in the fridge so they thaw out if they were frozen. Cut them in half after they thaw. Put them in tupper ware and cover with the beef marinade. Let this marinate ideally over night, or at least 20 minutes.

Marinate the beefless tips

Saute beefless tips

In a large soup pot, heat 3 tablespoons of oil on medium heat. Once pot is hot, cook the beef tips. Turn them every few minutes so they get browned on each side. Take the beef tips out and set aside. We&#39;re adding these in at the end so they won&#39;t get mushy.

Saute onions

Add a little more oil to the soup pan and saute the onions for 2 minutes. Add the mushrooms and saute until lightly browned ~ 3-5 minutes

Saute vegetables

Add tomato paste, thyme, corn starch, carrots - sautee for 5 minutes

Simmer

Add the water, bouillon cubes, bay leaves, potatoes, garlic and peas and bring to a steady simmer. Simmer for 20 minutes or until vegetables are tender.

Serve

Once the soup looks thick and ready, add the beefless tips and turn off heat. Add 1 tablespoon of soy sauce and stir it in. Enjoy!

Stove top directions

In the pressure cooker, heat 3 tablespoons of oil on medium heat. Once pot is hot, cook the beef tips. Turn them every few minutes so they get browned on each side. Take the beef tips out and set aside. We&#39;re adding these in at the end so they won&#39;t get mushy.

Add a little more oil to the instant pot and saute the onions for 2 minutes. Add the mushrooms and saute until lightly browned ~ 3-5 minutes

Add the water, bouillon cubes, bay leaves, potatoes, garlic, soy sauce and peas and put the lid on and seal it. Cook on high pressure for 4 minutes. Let it naturally release for 5 mintues.

Open the pressure cooker, then add the vegan beef tips. Stir well, then serve.

Instant pot directions

Top 10 vegan beef stew recipes from across the web

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Vegan beef stew recipe

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Hearty vegan beef stew

Vegan Stew

Top 10 vegan beef stew recipes from across the web

The most viewed vegan beef stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan beef stew recipe

Rustic Lentil Potato Soup

Old-Fashioned Vegan Stew

Vegan Beef Stew

Cozy Vegan Stew with Mushrooms

Vegan Beef Stew

Vegan Beef Stew

Vegan Beef &amp; Baked Bean Stew

Hearty vegan beef stew

Vegan Stew

The most viewed vegan beef stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Vegan Beef & Baked Bean Stew