This vegan stew will remind you of the classic stew you used to eat, but with no beef! It’s savory, rich and thick. I love serving stew with some crusty bread or vegan biscuits for sopping up the delicious gravy at the bottom of the bowl! I’ve used soy curls for the meat here, which I am a huge fan of. Why? They are an easy pantry item to keep on hand, they take on the flavors they are cooked with and have a wonderful chewy texture. Plus they don’t have a million ingredients, just soy and are pretty minimally processed, similar to tofu. But if you can’t find soy curls, can’t have soy or just don’t like them, I have other options for you, so keep reading!
Ingredients needed (with substitutions)
Warm water Better than Bouillon paste – I pretty much always use this for vegetable broth. I love that the container is small in my overflowing refrigerator and the taste is great. They also have a “no chicken” broth that I enjoy, especially in my Vegan Chicken Noodle Soup recipe! Soy curls – see below for other options. Soy sauce – Use tamari for gluten free, or just leave it out. Garlic powder Black pepper Flour – May substitute gluten free flour or even cornstarch/arrowroot if needed. Olive oil – Use water/broth for oil free. Onion Garlic Red wine – May leave out if needed, but it adds a lot of flavor! Vegetable broth Potatoes – I used russet, but any white or gold potato will work. Carrots Celery Tomato paste Dried rosemary Dried thyme Cornstarch – Or arrowroot, for thickening the stew. Frozen green peas – Fresh are fine as well, I just always have frozen on hand. Salt + pepper, to taste and parsley for serving, if desired.
How to prepare soy curls
Soy curls are a dried product and need to be rehydrated. Here we are going to soak them in a mixture of warm water, broth paste and soy sauce for about 10 minutes. Then toss them with garlic powder, black pepper and flour before sautéing with the onion and garlic.
What can I use instead of soy curls?
Jackfruit – I tried a version made with jackfruit and it was pretty darn tasty! If you like jackfruit, you will love it. Simply use 2 cans of jackfruit, drained and rinsed well. Sauté along with the onion and garlic, and you can skip all the other ingredients that go with making the soy curls. Seitan – Buy at the store or make your own (like my vegan chicken). Cut into chunks and throw them in with the potatoes and other vegetables. Chopped tempeh – Probably not my favorite option, but it would work. Chopped up beyond/impossible burgers – Very beefy, a great choice!
Or, if you don’t want any vegan “meat” in your stew, just add a few additional potatoes and a little more vegetables for vegetable stew!
Once you prepare the soy curls, the rest of the process is simple. Sauté the onion, garlic and soy curls in a large pot for 3-4 minutes, then pour in the wine and broth. Scrape any bits from the bottom, then add the rest of the ingredients (except the cornstarch slurry). Simmer for about 30 minutes until the vegetables are tender. In a small bowl make the cornstarch slurry, then slowly add and stir until the stew has thickened. Stir in the peas. That’s it! Season with salt + pepper, to taste and garnish with parsley, if desired.
Leftovers + freezing vegan stew
Leftover stew will keep in the refrigerator for 4-5 days and is perfect for meal prep! It can also be frozen. I love having soup/stew frozen in smaller, single serving containers for quick meals.
What to serve with stew
As I mentioned above, crusty bread or biscuits are a good choice to sop up the gravy. You can make either my Southern Style Vegan Buttermilk Biscuits or these healthier Vegan Biscuits with no oil. Or serve stew on top of some mashed potatoes, so good!
Want more hearty, “meaty” vegan recipes?
Ultimate Vegan Chili Vegan Chicken Noodle Soup Creamy Vegan Carbonara Vegan Chicken Broccoli Rice Casserole Vegan Jambalaya Vegan Butter Chicken
