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Vegan beef stew served in a bowl with bread and parsley around it.
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4.92 from 23 votes

Vegan Beef Stew

This vegan beef stew is the ultimate comfort food for chilly nights. Made with TVP chunks, potatoes, carrots, celery, and a rich, savory broth, this easy-to-make stew is full of flavor and the perfect cozy meal to warm you up!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 276kcal
Author: Iosune Robles

Ingredients

  • 4 ounces textured vegetable protein (TVP) chunks about 2 cups, see notes for alternatives
  • 4 tablespoons soy sauce divided
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 onion chopped
  • 2 stalks celery chopped
  • 2 carrots peeled and chopped
  • 1 pound potato peeled and cut into bite-sized pieces
  • ¼ cup all-purpose flour
  • 1 cup red wine for an alcohol-free version, substitute with 1 cup (240 ml) vegan beef or vegetable broth
  • 4 cups vegan beef broth I used homemade vegan beef broth, but store-bought or vegetable broth works just fine too
  • ¼ cup tomato paste
  • 2 bay leaves
  • 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup frozen peas
US Customary - Metric

Instructions

  • Soak the TVP: Soak the TVP chunks in a bowl with hot water (I used 3 cups or 720 ml) and 2 tablespoons of soy sauce. Let it sit for at least 15 minutes. Once done, drain the water and set the TVP chunks aside.
    TVP chunks soaked in water and soy sauce.
  • Sauté the vegetables: Heat the oil in a large pot. Once it’s hot, toss in the garlic, onion, celery, carrots, and potatoes. Cook over medium-high heat for about 5 minutes, stirring occasionally.
    Vegetables sautéed in olive oil in a large pot.
  • Add the flour: Stir in the flour and cook for 1 minute, stirring constantly.
    Vegetables sautéed in olive oil in a large pot with flour added and browned.
  • Pour the wine: Pour in the wine and cook for another 1-2 minutes.
    Vegetables sautéed in olive oil with flour and red wine added.
  • Combine the broth and seasonings: Stir in the vegan beef broth and tomato paste, then bring it to a boil. Next, add the remaining 2 tablespoons of soy sauce, TVP chunks, bay leaves, rosemary, thyme, pepper, and salt. Stir well, cover the pot, and simmer for 20 minutes.
    Vegan beef stew cooked before adding the peas.
  • Add the peas and finish cooking: Finally, stir in the frozen peas and cook uncovered for another 10 minutes or until the veggies are fully cooked and tender. Serve immediately.
    Vegan beef stew cooked in a large pot.

Notes

  • If you can’t find TVP chunks, try soy curls, vegan beef substitutes like Beyond Steak or Gardein Be'f Tips, or seitan. Mushrooms also work for a more earthy, meaty feel. If using vegan beef, seitan, or mushrooms, skip step 1 and use only 2 tablespoons of soy sauce instead of 4.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Leftovers can also be frozen in an airtight container or freezer bag for up to 3 months. Make sure to cool them completely before freezing.
  • To reheat from the fridge, warm in a pot over medium heat, stirring often, or use the microwave, stirring every 1-2 minutes, until heated through.
  • For reheating from the freezer, thaw in the fridge overnight and then reheat in a pot or microwave. If reheating straight from the freezer, heat on low, stirring occasionally until fully warmed.

Nutrition

Serving: 1serving | Calories: 276kcal | Carbohydrates: 37g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1612mg | Potassium: 708mg | Fiber: 8g | Sugar: 9g | Vitamin A: 4155IU | Vitamin C: 31mg | Calcium: 108mg | Iron: 4mg