Description
This classic and hearty Vegan Stew features rehydrated soy curls simmered with potatoes, carrots, celery, and a medley of herbs in a rich vegetable broth, thickened to perfection and bursting with comforting flavors. Perfect for a warm, nutritious meal that satisfies both vegans and meat-eaters alike.
Ingredients
Scale
Soy Curl ‘Beef’
- 3 cups warm water
- 1 tablespoon Better Than Bouillon vegetable paste*
- 1 tablespoon soy sauce
- 8 ounce bag soy curls
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 3 tablespoons all-purpose flour
The Rest
- 2-3 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 cup red wine (may leave out if needed)
- 6 cups vegetable broth
- 1 1/2 pounds potatoes, peeled and cubed (about 2 russets)
- 4 medium carrots, peeled and cut into 1 inch pieces
- 4 stalks celery, cut into 1 inch pieces
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 cup cornstarch*
- 1/2 cup water
- 1 cup frozen green peas, thawed
- Salt and pepper, to taste
- Fresh chopped parsley, optional for garnish
Instructions
- Rehydrate Soy Curls: In a large bowl, mix the warm water, Better Than Bouillon vegetable paste, and soy sauce until well combined. Add the soy curls and soak for 10 minutes until fully rehydrated. Drain the soy curls, then return them to the bowl and toss with garlic powder, black pepper, and all-purpose flour to coat evenly.
- Sauté Aromatics and Soy Curls: Heat olive oil in a large pot over medium heat. Add the coated soy curls, chopped onion, and minced garlic, sautéing for 3-4 minutes until fragrant and the onions start to soften. Pour in the red wine (optional) and vegetable broth, stirring to deglaze the pot and scrape up any browned bits from the bottom for added flavor.
- Add Vegetables and Simmer: Stir in cubed potatoes, carrots, celery, tomato paste, dried rosemary, and dried thyme. Reduce the heat to medium-low and let the stew simmer gently for about 30 minutes, or until the vegetables are tender and flavors meld.
- Thicken the Stew: In a small bowl, whisk together cornstarch and water to create a smooth slurry. Slowly add this mixture to the simmering stew while stirring continuously to avoid lumps. Continue stirring until the stew reaches a thick and hearty consistency. Use only as much slurry as needed for your preferred thickness.
- Finish and Serve: Stir in the thawed green peas and simmer for an additional 5 minutes. Season the stew with salt and pepper to taste. Garnish with fresh chopped parsley if desired. Serve hot alongside crusty bread, biscuits, or a fresh salad for a complete meal. Enjoy your warm, comforting vegan stew!
Notes
- Other vegan “beef” options include jackfruit (which can be sautéed with onions and garlic without soaking), chopped tempeh, seitan, cut-up Beyond Burgers, or other vegan meat substitutes.
- If Better Than Bouillon vegetable paste is unavailable, substitute the 3 cups of warm water and paste with 3 cups of vegetable broth when rehydrating soy curls.
- You may substitute gluten-free flour or cornstarch for the all-purpose flour in the soy curl mixture for a gluten-free option.
- Arrowroot powder works well as a substitute for cornstarch to thicken the stew.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
