Description
A hearty and flavorful vegan beef stew featuring tender seitan, mushrooms, and vegetables simmered in a rich vegan beef broth and red wine. This comforting stew is perfect for chilly days and pairs wonderfully with vegan Irish soda bread or crusty French bread. It offers a satisfying plant-based alternative to traditional beef stew with robust spices and wholesome ingredients.
Ingredients
Vegetables
- 1 medium yellow or sweet onion, diced
- 4-5 cloves garlic, minced
- ½ pound carrots, diced
- 1 ½ pounds potatoes, diced (peeled if desired)
- 1 pound crimini or white button mushrooms, halved or quartered
Protein & Broth
- 2 cups diced or torn vegan "beef" seitan (see note)
- 3-4 cups vegan "beef" broth
- 1 cup dry red wine (optional; can substitute with broth)
- 1 cup lentils (optional, add extra broth if using)
Flavorings & Seasonings
- 2 tbsp balsamic vinegar
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp agave syrup (optional)
Instructions
- Prepare seitan: If making vegan beef seitan from scratch, prepare it ahead of time and allow it to rest for 10 minutes before cubing to use in this stew.
- Saute onions: Heat a large nonstick pot over medium-high heat. Add the diced onions and cook, stirring frequently for 3-4 minutes until translucent. Add a splash of water as needed to prevent sticking if not using oil.
- Add garlic: Stir in the minced garlic and saute for an additional 1 minute until fragrant.
- Add mushrooms: Add the halved or quartered mushrooms and cook for another 3 minutes, allowing them to soften.
- Add vegetables and herbs: Mix in diced carrots, potatoes, dried thyme, smoked paprika, and any other spices, stirring well to combine.
- Add seitan and deglaze: Incorporate the diced vegan seitan chunks and pour in the red wine to deglaze the pot, scraping up any browned bits. Stir to combine. If using tofu, add it later (once potatoes and carrots are nearly tender). If using lentils, add them now along with extra broth to compensate.
- Add broth and seasonings: Pour in the vegan beef broth, balsamic vinegar, and optional agave syrup. Stir well, cover the pot, and reduce heat to medium.
- Simmer: Let the stew cook covered for 15-20 minutes, or until the potatoes and carrots are fork-tender.
- Adjust and finish: Taste the stew and adjust seasoning if needed. Remove from heat.
- Serve: Ladle the stew into bowls and serve with vegan Irish soda bread or crusty French bread. Optionally, enjoy with cold, crunchy apples for a contrasting texture and flavor.
- Store leftovers: Refrigerate any leftover stew in an airtight container for up to 5 days, or freeze in a freezer-safe container for up to 3 months.
Notes
- Seitan: Homemade seitan adds authentic texture and flavor to this stew. Prepare it ahead of time or use store-bought vegan beef substitutes.
- Broth: Use a rich vegan beef-style broth for the best depth of flavor. Vegetable broth can be a substitute but may be less robust.
- Red wine: Adds acidity and complexity; can be replaced with additional broth if preferred.
- Lentils are optional and increase the protein and heartiness of the stew; add 2 cups extra broth when using.
- Cooking without oil is possible by using water to saute vegetables, making this recipe lower fat.
- Serve with vegan Irish soda bread or a crusty vegan bread to soak up the flavorful broth.
- Leftovers improve in flavor after sitting overnight.
