Vegan Beef Stew
This vegan beef stew recipe is so easy to make and so delicious even your omnivore people will love it! Tender vegan beef pieces are added to a beefy broth with potatoes and carrots. Hearty vegan stew recipes are perfect for meal prepping, so make a batch on the weekend and enjoy the leftovers throughout the week.
When the weather gets colder, the dishes get hotter! I start dishing out soups and stews, like Vegan Minestrone. We love these all year long, to be honest! And this vegan beefless stew is another go-to favorite.
Why Vegans Like Stew
There have been some people over the years who’ve questioned me for recreating vegan versions of dishes from my childhood. As if we leap to becoming vegan and we have to give up everything we loved from our past? Whatever!
I make no apologies for loving meatless beef stew!
So, why do vegans like meatless stew? I don’t know. Maybe for the same reason anyone likes stew because it’s savory, comfort food perfect for chilly nights.
Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Olive oil — Any vegetable oil will due, but I prefer using olive oil.
- Aromatics — I add chopped onion and 2 or 3 minced garlic cloves.
- Veggies — We’ll be using chopped carrots, potatoes, and corn (I use a 15-ounce can of corn).
- Vegetable broth — I’m picky about vegetable broth, so I recommend using Better than Bouillon Vegetable Broth combined with water.
- Canned Tomatoes — You’ll need a 15-ounce can of diced tomatoes. You can use fire-roasted for even more oomph to the flavor.
- Bay leaf — This magical leaf adds subtle savory flavor to stews while they’re cooking.
- Beefless Tips — I love using Gardein beefless tips for this stew. You can find these at many stores (health food stores, Target, Walmart, etc.).
- Wine — I love the flavor wine adds to a stew. If you agree, you can add a little bit of red or white wine.
Storage Tips
Store leftover stew in an airtight container in the fridge for up to 5 days. It can be frozen in freezer-safe containers for up to 2 months.
How to Make Stews Thicker
If you prefer your stew to be nice and thick, here are some tips to get there:
- Mash a few potatoes — Potatoes are excellent thickeners because they’re starchy. Use a fork or a potato masher to mash some of the cooked potatoes.
- Cornstarch slurry — Combine a tablespoon of cornstarch with cold water. Stir the two together, then pour the slurry into the soup as it simmers.
- Mashed beans — Beans are a great way of adding fiber and texture to stews. Add up to a cup of mashed beans. Transfer them to a food processor and blend until smooth. Then transfer this thick paste to the soup and stir until combined.
- Flour Slurry — Combine one tablespoon of flour with a couple of tablespoons of broth. This creates a thick slurry. Stir that into your stew and watch it transform into a thick, delicious sauce!
Marly’s Tips
- Remove the bay leaf before serving. Oh, and what’s the point of a bay leaf? I love this article on adding a bay leaf to savory dishes!
- Substitute cooked mushrooms for the beefless tips
- Cook the stew in a crockpot. Vegan stew slow cooker recipes are fantastic time savers!
- Beef stew without beef is possible in more ways than using beefless tips, you can substitute veggie crumbles for a vegan hamburger stew.
Frequently-Asked Questions
How do you make vegan recipes taste beefy?
You can add a beefy flavor to any dish with soy sauce, vegan Worcestershire sauce, or even a dash of red wine. Adding smoky seasonings like chipotle, smoked paprika, or even cumin can add a beefy flavor. Finally, you can cook with mushrooms, shallots, and garlic.
What can I substitute for beef broth in stew?
You can use vegetable broth, mushroom broth, or a no-beef broth bouillon. Adding wine to your broth, especially red wine, will add flavor.
What meat substitutes are good for stew?
There are a variety of beef substitutes you can use to create a vegan beef stew. These include seitan (wheat meat), tempeh, lentils, and black beans.
Serving Suggestions
Serve bowls of hot vegan stew with any of the following:
- Vegan Dinner Rolls
- No-Knead Whole Wheat Bread
- Vegan Breadsticks
- A side of Vegan Caesar Salad is always nice.
More Vegan Soup Recipes
If you love this easy vegan beef stew, you’re going to fall head over heels for these soups and stews:
Looking for something else? Here are over 20 Vegan Soup Recipes to try!
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Vegan Beefless Stew
Ingredients
- 2 tablespoons olive oil, divided
- 1 medium onion peeled and chopped
- 3 cloves garlic, peeled and minced
- 2 cups chopped carrots
- 2 cups chopped potatoes ( scrub potatoes and chop into ½" cubes)
- 34 oz vegetable broth
- 15 oz can corn drained
- 15 oz can stewed tomatoes with juice
- 1 bay leaf
- 1 package Gardein Beefless Tips
- Optional: 1 tablespoon red or white wine. Salt and pepper to taste.
Instructions
- Pour 1 tablespoon of the olive oil into a dutch oven and heat over medium heat. Add the chopped onions, carrots, and cubed potatoes and cook for about 10 minutes, until the vegetables are just starting to become tender. Add garlic and cook for 1 minute.
- Add the vegetable broth, drained corn, stewed tomatoes (with the juice), and a bay leaf. Bring to a simmer.
- Pour the second tablespoon of olive oil into a skillet over medium heat. Add the beefless tips and stir until each piece is coated with oil. Cook over medium heat until each side is browned, about 5 minutes.
- Add the browned beefless tips to the pot and continue simmering for another 15 to 20 minutes to allow the flavors to combine. Remove the bay leaf before serving. See notes below for thickening the stew. Add salt and pepper to taste.
- Optional: Add a tablespoon of red or white wine to the stew as it's cooking. This adds a nice flavor to the finished stew. You can also use a potato masher to mash some of the potatoes to create a thicker broth.
- To serve, let the stew cool slightly. Transfer servings to soup bowls and serve with dinner rolls or crusty bread.
- Store leftover stew in an airtight container in the fridge for up to 5 days. It can be frozen in freezer-safe containers for up to 2 months.
Recommended Equipment
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Video
Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2015 and was updated to include new photos, new text, and an updated recipe in 2022.
This is my favorite vegan stew recipe. Thanks so much!
I’m so glad you like it Suzie!
If I’m making this in a slow cooker, would I just toss everything in together and cook it?
Hi Amanda. I haven’t tried this method with this recipe, however, I could see how it would work. Just cooke everything together for 4 – 6 hours. I would probably consider adding the beefless tips in the last hour of cooking. That way you get the potatoes and carrots good and tender, without degrading the qualify of the vegan beef tips. You could also cook them in a skillet with a little bit of olive oil before adding them to the stew. It adds a little crispness to the edges. That said, they’re good either way!
What is the serving size of this stew? Are there 312 calories per serving or in total?
Hi Julia. These are roughly one-cup servings and the information on nutrition is per serving. Hope that’s helpful!
If I substituted a stew vegetable mix (like this: https://www.wegmans.com/products/frozen-foods/vegetables/vegetables-frozen/stew-vegetables.html) instead of all of the separates, how many packages do you think I would use to add up to the amount of vegetables in this recipe? Thanks!
Hi Lauren, You could probably be fine using two of those vegetable mixes, but I like to push the envelope and I would probably try three. But we like a lot of veggies in our stew. Hopefully that helps answers your question. It’s a great idea to use a frozen vegetable mix like that! Let me know how it goes!
I made this i add some mushrooms and celery and peas was so good
Hi Hamid! We are visiting Shawn’s parents right now and we were just talking about this recipe. We made it for them the last time they were in town and they loved it! So, it’s perfect to see your comment on it today. I’m so glad you like it too! Oh, and the addition of mushrooms is perfect! I’m hoping to get Shawn more interested in eating them. Right now he’s a no go, but I sense his defenses are coming down a little!
We made this last night. The second dish from your site we’ve tried. And just like the first one….. Delicious. Thanks so much for your posts.
Do I thaw the beefless tips before browning them or use them frozen?
Hi Amanda. This is a great question and something I will add as a note to the recipe itself. You don’t have to thaw the beefless tips before browning them, but it will take a little longer. Usually we just let them sit out on the counter as we’re preparing everything else and they thaw out a little before we put them in the skillet. Hope this helps!
A friend of mine made this for dinner, my whole family loved it, even the meat eaters.
Thanks for your feedback, Amy! I’m so glad to hear that. We’ve had the same experience here (sharing this stew with meat eaters who also loved it), but it’s so good to know you experienced that too.
I have many happy childhood memories of beef stew, too! And roast. All those filling, warm, wintry dishes. Yours looks delish. And I looove the video! 🙂
Thanks, Nichole! I will confess that we had help with that video! Lenny and Denise from ChoppedCon actually came and stayed with us a night and worked with us – giving tips and direction – on shooting and editing. It was a fun day!
Also, so glad you like the sound of this stew. I agree – when you grow up eating certain dishes, it’s nice to find a way to replicate them in your vegan life too!
Beef stew is amazing – we’ve made it before with seitan if I remember correctly. How do the Gardein beef chunks hold up to stewing?
Hi Allysia! The Gardein beef chunks hold up great after being cooked in the stew, and even after being refrigerated and reheated as leftovers. We’re pretty happy with it!