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A ladle holding chunks of vegan beef, carrots, potatoes, and peas hovers over a simmering pot of stew.
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5 from 3 ratings

30-Minute Vegan Beef Stew Recipe

Ready in under 30 minutes, this vegan beef stew is an easy winter weeknight dinner that the whole family will love. It's a hearty, savory meal made with loads of veggies, red wine, seasonings galore, and vegan "beef"!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Dishes, Side Dishes, Soups
Cuisine: American, Irish
Diet: Diabetic, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: beefless stew, vegan beef stew, vegetarian beef stew
Diet: Dairy-Free, Vegan, Vegetarian
Occasion: Christmas, Easter, St. Patrick's Day, Thanksgiving
Time: 30 minutes or less, 45 minutes or less
Servings: 4 servings
Author: Sarah Bond

Ingredients

  • 2 Tbsp olive oil divided, 30 mL
  • 2 9-oz bags Gardein Beefless Tips
  • 1 medium red onion diced
  • 3 medium ribs celery sliced
  • 3 medium carrots halved and sliced
  • 3 cloves garlic minced
  • ¼ cup all-purpose flour 30 g
  • 6 cups vegetable broth* 1.4 L
  • 1 cup dry red wine 236 mL
  • 4 Yukon gold potatoes about 1 lb, chopped into bite-size pieces
  • 2 Tbsp tomato paste 20 g
  • 2 Tbsp fresh thyme chopped
  • 2 Tbsp fresh rosemary chopped
  • 1 cup frozen peas 170 g
  • Salt and pepper to taste
  • Optional flavor enhancers: dash of marmite and/or liquid smoke

Instructions

  • Beef: Heat 1 Tbsp of the oil in a large skillet over medium/high heat. Add the beefless tips, cooking until they turn golden brown around the outsides, about 10 minutes.
    A black frying pan brims with browned, cubed tempeh pieces, evoking the heartiness of a vegan beef stew against an orange backdrop.
  • Veggies: Meanwhile, heat remaining oil in a large pot over medium heat. Add diced onion, celery, carrots, and garlic, cooking until onion turns translucent and veggies are vibrantly colored, about 5 minutes.
    In a black pot on a vibrant yellow background, chopped red onion, garlic, carrots, and celery come together to set the stage for a hearty vegan beef stew.
  • Stew-ify: Sprinkle flour over the veggies and stir to evenly coat them. Slowly pour in the broth, stirring as you add it, then add in the wine. Increase heat and bring mixture to a gentle simmer. Add potatoes, tomato paste, and herbs. Cover and let simmer until potatoes are fork-tender, about 15 minutes.
    A pot with chopped vegetables sprinkled with flour sits on an orange surface, ready to transform into a hearty vegan beef stew.
  • Finish: Stir in the cooked "beef," peas and optional flavor enhancers. Season, to taste, with salt and pepper. Serve warm with love!
    A pot of hearty vegan beef stew with chunks of plant-based meat, vibrant frozen peas, and a rich tomato-based sauce sits invitingly on an orange surface.

Notes

*For an even beefier flavor, use Better Than Bouillon No Beef Base.
Storage: This stew stores amazingly, which means one thing – it’s great for creating a double batch and saving some for later (hellooooo meal prep)! It can be stored in the fridge (up to 5 days) or freezer (2 to 3 months).

Nutrition

Serving: 1serving | Calories: 576kcal | Carbohydrates: 63g | Protein: 36.8g | Fat: 15.7g | Saturated Fat: 2.3g | Cholesterol: 0mg | Sodium: 1738mg | Potassium: 1498mg | Fiber: 10.4g | Sugar: 9.8g | Calcium: 144mg | Iron: 7mg
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