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Hearty Vegan Beefless Stew with Mushrooms and Vegetables Recipe

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4 from 13 reviews

This hearty Beefless Stew is a comforting, plant-based alternative to traditional beef stew, packed with tender potatoes, fresh vegetables, and flavorful herbs. Made with mushrooms, carrots, celery, and a rich tomato-based broth, it’s perfect for a warm, satisfying meal without any meat.

Ingredients

Vegetables

  • 1 large yellow onion (cut in half and sliced)
  • 3 large stalks celery (cut into 3/4″ chunks)
  • 3 large carrots (cut into 3/4″ chunks)
  • 6 cloves garlic (minced)
  • 16 ounces mushrooms (if large cut into 3/4″ chunks or left whole)
  • 2 lbs potatoes (cut into 1″ chunks, peeling optional)
  • 2 cups frozen peas (thawed)

Liquids & Sauces

  • 2 cups homemade vegetable broth
  • 1/2 6 oz can tomato paste (mixed with a little water to thin)
  • 1 tbsp low-sodium Tamari (or low-sodium soy sauce)
  • 1/2 cup water (or more as needed)

Herbs & Spices

  • 1 tbsp Italian herbs
  • 1 tbsp fresh rosemary (chopped)
  • 1/2 tsp smoked paprika
  • Salt and black pepper (to taste, optional)

Instructions

  1. Sauté Aromatics and Vegetables: In a large soup pot, sauté the sliced onion, celery chunks, and carrot chunks with 1/4 cup water over medium heat for a few minutes until they start to soften. Then add the minced garlic and mushrooms and continue sautéing for a few more minutes until the mushrooms release their moisture and soften.
  2. Add Liquids and Seasonings: Pour in the homemade vegetable broth, the tomato paste thinned with a bit of water, and the low-sodium tamari. Add the potato chunks along with Italian herbs, chopped fresh rosemary, smoked paprika, salt, and black pepper. Stir everything together to combine well.
  3. Simmer Stew: Cover the pot and cook over medium heat for 15 to 20 minutes, or until the potatoes and carrots become tender. If the stew thickens too much, add up to 1/2 cup water or more as needed to maintain desired consistency.
  4. Blend Part of the Stew: Remove about 1 1/2 cups of the broth along with some vegetables from the pot and blend them in a blender until smooth. This step helps thicken and add creaminess to the stew.
  5. Combine Blended Mixture: Return the blended sauce back into the pot and stir thoroughly to incorporate, creating a richer texture.
  6. Add Peas and Heat Through: Stir in the thawed frozen peas and let the stew heat through for about 5 minutes to ensure the peas are warm but still bright and fresh.
  7. Serve: Spoon the beefless stew into bowls and serve hot with crusty bread and a fresh salad for a complete, satisfying meal.

Notes

  • Peeling the potatoes is optional based on your preference; leaving the skin adds texture and nutrients.
  • You can substitute the homemade vegetable broth for store-bought low-sodium vegetable stock if preferred.
  • If the stew is too thick after blending, simply add more water or broth to adjust the consistency.
  • For a gluten-free version, ensure the tamari or soy sauce used is certified gluten-free.
  • This stew stores well in the refrigerator for up to 3 days and also freezes beautifully for up to 2 months.

Find it online: https://bitezly.com/hearty-vegan-beefless-stew-with-mushrooms-and-vegetables-recipe/