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!
Looking for more comforting vegan stews? Try these delicious recipes: vegan gumbo, vegan chili, and sweet potato black bean chili. These hearty stews are the perfect way to enjoy a warm, tasty meal on a cold evening!
This vegan beef stew is loaded with hearty veggies and tons of flavor. The tender TVP chunks soak up the rich broth, creating a satisfying meal that feels like a warm hug. It’s an easy-to-make dish that’s great for meal prepping or feeding a crowd.
With its combination of wholesome ingredients like potatoes, carrots, and celery, this stew is not only comforting but also packed with nutrients. Whether you’re serving it for dinner or enjoying leftovers the next day, it’s a filling dish that tastes just as great the next day.
Ingredients for vegan beef stew
- TVP chunks: These are dried textured vegetable protein pieces that, when rehydrated, have a chewy texture similar to meat. If you can’t find TVP chunks, you can substitute with soy curls, a vegan beef substitute (like Beyond Steak, or Gardein Be’f Tips), or seitan for a similar texture. You could also try using mushrooms for a more earthy, meaty feel.
- Soy sauce: Tamari is a great gluten-free alternative to soy sauce, and coconut aminos is both gluten-free and soy-free, offering a slightly sweeter flavor. If you prefer, you can simply skip the soy sauce and add extra salt to taste.
- Olive oil.
- Onion: I used yellow onion because it’s mild and a little sweet, but you can also use white or red onions. White onions are sharper, and red onions will add some sweetness and color to the dish.
- Garlic.
- Celery.
- Carrots.
- Potatoes: Waxy varieties like Yukon Gold or red potatoes are great for this stew as they hold their shape while cooking. If you prefer a creamier texture, starchy potatoes like Russets also work well.
- All-purpose flour: For a gluten-free option, you can substitute with gluten-free flour blends, rice flour, or cornstarch. You can also use whole wheat flour for a healthier twist, or try almond flour or chickpea flour for a lower-carb option.
- Red wine: For a non-alcoholic version, just swap the red wine for more broth.
- Vegan beef broth: I used my vegan beef broth and bouillon powder recipe, but you can also use store-bought vegan beef broth or even vegan vegetable broth. Either option will add great flavor to your stew.
- Tomato paste.
- Bay leaves.
- Rosemary.
- Thyme.
- Salt.
- Ground black pepper.
- Frozen peas.
Find the full recipe with exact measurements in the recipe card below.
How to make vegan beef stew
Step 1: Soak the TVP chunks in hot water (about 3 cups or 720 ml) and 2 tablespoons of soy sauce for at least 15 minutes. Drain and set aside.
Step 2: Heat oil in a large pot, then add garlic, onion, celery, carrots, and potatoes. Sauté over medium-high heat for about 5 minutes, stirring occasionally.
Step 3: Sprinkle in the flour and cook for 1 minute, stirring constantly.
Step 4: Pour in the wine and let it cook for another 1-2 minutes.
Step 5: Add the vegan beef broth and tomato paste, bring to a boil. Then stir in the remaining soy sauce, TVP chunks, bay leaves, rosemary, thyme, pepper, and salt. Stir well, cover, and simmer for 20 minutes.
Step 6: Add the frozen peas and cook uncovered for another 10 minutes or until the veggies are tender. Serve immediately.
Storage instructions
Fridge: Store in an airtight container in the fridge for up to 4 days.
Freezer: Store in an airtight container or freezer bag for up to 3 months. Allow the stew to cool completely before freezing.
Reheat from the fridge: Reheat in a pot over medium heat, stirring occasionally, until warmed through. You can also reheat in the microwave, stirring every 1-2 minutes.
Reheat from the freezer: Thaw overnight in the fridge, then reheat in a pot or microwave. If reheating directly from the freezer, warm on low heat while stirring occasionally until fully heated.
Frequently asked questions
You can serve it with a few different sides to make it even better. Crusty vegan bread is perfect for dipping and soaking up the broth. If you want something heartier, try serving it with rice or vegan mashed potatoes.
For a gluten-free option, quinoa works well and adds a nice texture. Roasted veggies like roasted carrots or roasted cauliflower are a great match, and a simple green salad can help balance the richness. You could also add some crackers for a little crunch.
The flour and potatoes in this stew help to thicken it naturally, but if you prefer an even thicker stew, you can make a cornstarch slurry. To do this, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl until the cornstarch is fully dissolved. Then, slowly add the slurry to your simmering stew, stirring constantly to prevent clumps. Let it cook for a few more minutes until the stew thickens to your liking.
Yes, you can! First, use the “Sauté” function to cook the garlic, onion, celery, carrots, and potatoes for about 5 minutes. Add the flour and cook for another minute, then stir in the wine, soy sauce, vegan beef broth, tomato paste, TVP chunks, bay leaves, rosemary, thyme, pepper, and salt. Close the lid, set to “Manual” or “Pressure Cook” on high for 15 minutes, and do a quick release when done. Finally, stir in the frozen peas and let them heat through.
Absolutely! You can make this stew in the slow cooker. Start by sautéing the garlic, onion, celery, carrots, and potatoes in oil in a skillet on the stovetop. Once softened, transfer them to the slow cooker. Stir in the flour and cook for a minute, then add the wine, soy sauce, vegan beef broth, tomato paste, TVP chunks, bay leaves, rosemary, thyme, pepper, and salt. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Add the frozen peas in the last 30 minutes to warm them through, and you’re good to go!
Yes, you can make this stew gluten-free by making a couple of simple swaps. Replace the all-purpose flour with gluten-free options like rice flour, potato starch, or cornstarch. Also, ensure you use gluten-free tamari soy sauce; check the label to confirm it’s wheat-free. The rest of the ingredients are naturally gluten-free. Always read labels carefully to ensure all your ingredients are safe for a gluten-free diet.
More vegan comforting recipes
- Vegan meatballs
- Vegan sloppy joes
- Vegan lasagna
- Vegan spaghetti
- Vegan Bolognese sauce
Love it? Rate it!
Vegan Beef Stew
PRINT
PIN
COMMENT
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
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.
-
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.
-
Add the flour: Stir in the flour and cook for 1 minute, stirring constantly.
-
Pour the wine: Pour in the wine and cook for another 1-2 minutes.
-
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.
-
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.
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