Soak the textured vegetable protein chunks in a bowl with some hot water (I added 2 cups or 500 ml of water) and 1 tbsp of soy sauce for at least 15 minutes. Drain and set aside.
Add the oil to a large pot and when it’s hot, add the garlic, onion, carrots, and potato, and cook over medium-high heat for 5 minutes, stirring occasionally.
Incorporate the flour and cook for 1 minute, stirring constantly.
Pour in the wine and cook for 1-2 more minutes.
Add the vegetable stock and tomato paste. Stir and bring to a boil, then add 1 tbsp of oy sauce, textured vegetable protein chunks, bay leaves, pepper, and salt. Stir, cover, and cook over medium heat for 20 minutes.
Finally, add the frozen peas and cook for another 10 minutes or until the veggies are fully cooked and tender.
Serve your vegan stew immediately. I’ve heard some people serve it with brown rice, but I’ve never tried it myself.
Keep the leftover stew in an airtight container in the fridge for 5 to 7 days.
I’ve only made this vegan beef stew using textured vegetable protein chunks, but I believe soy curls or tofu will work great. However, if you’re using tofu, sauté it in a skillet with a little bit of oil until golden brown and then add it to the vegan stew.
You could probably use a different type of flour for this vegan stew recipe. Use our gluten-free flour blend for a gluten-free version of this recipe.
Feel free to add vegetable stock instead of red wine for an alcohol-free version of this dish.
Customize it with any veggies you want. You could even incorporate some mushrooms.
Use the types of oil and salt you have on hand.
Wine is optional, so feel free to replace it with more water or broth instead.
Canned peas are also a good choice, but add them at the end (about 5 minutes before the stew is ready).