A bowl of belly-warming vegan beef stew is simply what you want to beat the chilly climate blues. This flavor-loaded stew is savory with herbs and pepper and it has meaty TVP chunks, potatoes, carrots and celery including tons of texture.
When the world outdoors appears like a deep freeze, heat up your stomach and soul with a bowl of this piping sizzling vegan beef stew.
That is one in every of my favourite vegan stews, one I make over and over, particularly this time of yr (together with my vegan Irish stew and my mushroom stew). It’s heat and savory and aromatic with herbs, and it’s fairly good served with a bit of crusty French bread for a scrumptious weeknight — or weekend — dinner.
I do not use TVP with any frequency in my cooking anymore, particularly with the supply of actually good fake meats, however I do actually prefer it on this stew as a result of it holds its texture throughout cooking. I toss the TVP (soya) chunks with herbs and roast them in oil earlier than including them to the stew. This each improves their texture and makes them chewier, and it provides plenty of taste to the TVP.
This stew is a lot like a basic beef stew, minus the meat, in fact. A lot of the substances listed below are precisely what you’d discover in a beef stew. If you happen to’ve been lacking a few of these flavors after going vegan, you will actually love this meatless model.
Desk of Contents
Why you’ll love this recipe
- Loaded with savory taste. This stew is so full-flavored because of the herbs and from the browning of the soy chunks. It additionally has tons of umami from tomato paste, mushroom inventory and tamari.
- Stuffed with nourishing goodness. The stew is filled with protein from the soy chunks and many healthfulness from recent veggies.
- One-pot, straightforward recipe. The recipe is straightforward to make, and even a newbie cook dinner could make it efficiently, as long as you comply with directions.
- Pleasant to most diets. The recipe is nut-free and gluten-free, and you may substitute the TVP chunks with soy-free meatless meat or with extra veggies if you’re soy-free.
Substances
Skip over to the recipe card beneath for actual portions of every ingredient and substitutions.
- Oil. Any impartial oil, together with avocado oil, peanut oil, sunflower oil or grapeseed oil.
- TVP chunks. You should utilize the common soya chunks or soy curls.
- All objective flour. Use both common all-purpose flour or gluten-free all-purpose flour.
- Herbs. Garlic, dried rosemary and dried sage. Contemporary parsley for garnish.
- Greens: Onions, carrots, celery, potatoes and tomato paste.
- Purple wine. That is elective, however it provides pretty taste.
- Vegetable inventory or mushroom inventory. You can too use water.
- Soy sauce. Can substitute with tamari, which is gluten-free, or liquid aminos.
- Vegan butter. That is elective, however it provides a number of taste whenever you add it on the finish of cooking.
Recipe FAQs
The rationale I brown the chunks earlier than including them is as a result of this improves the feel, making it extra meat-like, and likewise provides extra taste to the chunks, that are bland on their very own. So as to add extra taste, toss the chunks with some herbs after which dredge them in flour. The flour additionally helps thicken the stew.
You should utilize seitan, with nice outcomes, and even tofu. Brown the seitan and tofu precisely as you’ll the TVP chunks for extra taste.
Sure! With no artery-clogging fats from meat, and many veggies and protein, this stew is sort of the well being star and you will get a number of nice diet for a lot fewer energy than when you had been consuming the true factor.
Sure, wild, dry mushrooms like shiitake or oyster can be greatest right here for the best texture. Reconstitute them with sizzling water earlier than utilizing, then coat them with herbs and flour and brown them identical to you’ll the TVP chunks.
A hunk of crusty bread or rice — white or brown — are each scrumptious with this stew. Or spoon it up by itself for a memorable and comforting meal.
Storage directions
- Refrigerate: Retailer within the fridge for as much as three days. The stew tastes even higher the following day.
- Freeze: Freeze the stew in an hermetic container or freezer-safe container for as much as three months.
- Reheat: Reheat on the range or within the microwave till warmed via.
Extra belly-warming vegan stew recipes
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Vegan Beef 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 including tons of texture.
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Servings: 8 servings
Energy: 184kcal
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Directions
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Place soy chunks in highly regarded, salted water. Soak for 15-20 minutes till the chunks have absorbed a great deal of the water.
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Drain out the water and press evenly on the soy chunks to take away extra water.
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In the identical bowl, toss the TVP chunks in flour, half the herbs, salt and floor black pepper. Warmth 1 tablespoon oil in a big pot or Dutch oven and add the soy chunks to it with out crowding them. Do that in batches if essential. Protect any extra flour within the bowl for including later.
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Brown the soy chunks on all sides. Take away to a plate.
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To the identical pot add the remaining tablespoon of oil. Add the carrots, celery, onions and garlic. Saute till the onions get tender, 3-4 minutes.
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Add wine to the pot, stir and let it cook dinner out till there’s barely any moisture within the pot.
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Stir within the tomato paste.
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Add the remaining herbs and blend them in.
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Add the soy chunks again to the pot with any remaining flour.
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Add 4 cups vegetable inventory or mushroom inventory to the pot together with the potatoes. Add the soy sauce. Deliver to a boil. Cowl and let the potatoes cook dinner till tender, about 10 minutes.
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Stir within the butter and switch off the warmth. Garnish with parsley earlier than serving.
Recipe notes
- Roasting the soy chunks earlier than including them to the stew improves the feel, making this stew meatier. Browning additionally provides extra taste to the chunks, that are bland on their very own.
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You should utilize seitan, with nice outcomes, and even tofu as a substitute of the TVP chunks. Brown the seitan and tofu precisely as you’ll the TVP chunks for extra taste.
You can too omit the TVP and use wild, mushrooms like shiitake or oyster. - Reconstitute dried mushrooms with sizzling water earlier than utilizing, then coat them with herbs and flour and brown them identical to you’ll the TVP chunks.
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A hunk of crusty bread is scrumptious with this stew. You can too serve it over a mattress of rice or quinoa, Or spoon it up by itself for a memorable and comforting meal.
Storage directions - Refrigerate: Retailer within the fridge for as much as three days. The stew tastes even higher the following day.
- Freeze: Freeze the stew in an hermetic container or freezer-safe container for as much as three months.
- Reheat: Reheat on the range or within the microwave till warmed via.
Diet
Energy: 184kcal | Carbohydrates: 20g | Protein: 6g | Fats: 8g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 1g | Sodium: 780mg | Potassium: 425mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3039IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 1mg
