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 Beef Stew
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.
Amoi says
This came out great! I used a vegan protein by gardein instead of the chunks. I did use a little more broth and water to help balance out the needs of the protein I used but all in all delicious. Thank you for the recipe!
Iosune says
Hi Amoi! Sounds so good 🙂 You're so welcome!
Lauren Vaught says
What makes this a Spanish version of the stew?
Iosune says
Hi Lauren! That's how we make beef stew in Spain 🙂
Talia says
Hi there! I cannot wait to try this. It looks just like the stew my mother used to make when I was growing up but vegan.
Which brand of tvp chunks did you get and where did you purchase, if you don't mind my asking? I can only find the sort of ground beef size in the store and have been looking for it online.
Iosune says
Hi Talia! I live in Spain, so I bought a Spanish brand, sorry!
Cat Calhoun says
That was delicious! I had to modify a bit because I live in Mexico and some stuff isn't readily available, but it was still amazing! I added a dash of Liquid Smoke to make it a bit beefier and used Not-Beef broth cubes to help with this as well. Thank you so much for sharing the recipe!
Iosune says
Hi Cat! Sounds amazing 🙂 So glad you liked it!
Villő says
Very yummy food with detailed instructions it's great for beginners (like me). Absolutely non-vegan compatible recipe, it's the kind of food you would want to present veganism with to omni friends 🙂 Thank you!!
Iosune says
Hi Villö! Thanks a lot 🙂 I'm so glad you like it!
Claire Prendergast says
Love it! Simple to make and really tasty. One to keep. On my third batch! Thanks.
Iosune says
Hi Claire! So glad you liked it 😀 Have a nice day!
jmarie says
I bought the textured protein at a bulk store but it wasn't chunky as in the recipe, it was more like small flakes. Should I be kneading it to make chunks or did I purchase the wrong one.
Iosune says
Hi Jmarie! I think you bought the wrong one, sorry!
TESSA says
This... OMG. Took everything for me not to eat it all in one sitting. Made it for non vegan friends and they loved it too. All bowls were wiped clean with bread. This is replacing my old recipe. 1/2 the cooking time and twice the flavour. Thank you so much for sharing.
Iosune says
Hi Tessa! You're so welcome 🙂 So glad you liked it!
Sarah says
Can I use saitan instead of the soy protein?
Iosune says
Hi Sarah! I think it should work 🙂
joe says
How is this eaten? I mean any accompaniments? My mother used to make but with meat (before we saw the light!!) Crusty bread went with it.
Iosune says
Hi Joe! With bread or any side you like (I love salads or steamed veggies :)). Have a nice day!
Kathryn Gannon says
You could make dumplings and add to the stew 15-20 before the end.
Iosune says
Hi Kathryn! Sounds great 🙂
JOSIE says
I made this today & it was yummy. Just like the beef stew I used to make. I used more potatoes as one didn't seem enough for 3 people.
Thanks for the recipe!
Iosune says
Hi Josie! So glad you liked it 😀 You're so welcome!
David Lawson says
Made a double batch of this stew, for the weeks diner, it is GREAT!! I couldn't help myself and added parsnips, golden beets, green beans, mushrooms and the last of my plum tomatoes. My carnivorous sister is begging me for a bowl, after hearing my raves.
Thanx so much!
Iosune says
Hi David! Thank you so much 🙂 Sounds amazing!
soysoda says
This soup is amazing! It's thick and the flavors really come together. The best thing is, it's easy enough even for me to make. thank you!!
Iosune says
Hi Soysoda! Thanks a lot 🙂 So glad you liked it!