Classic, hearty and so cozy, this vegan stew will warm you up on cold nights. Thick, savory and full of chunky potatoes, vegetables and a satisfying vegan “beef” element.
This vegan stew captures the rich, comforting flavor of a traditional beef stew—without the meat. It’s thick, savory and loaded with generous chunks of potato, carrots and celery, plus a chewy, flavorful plant-based “beef” made from soy curls (or one of the suggested substitutes below).
I like to serve the stew with crusty bread or vegan biscuits to soak up the deep, savory gravy.
Ingredients (with substitutions)
- Warm water
- Vegetable bouillon paste or concentrate (for rehydrating soy curls)
- Soy curls (or see substitutions below)
- Soy sauce (use tamari for gluten-free, or omit)
- Garlic powder
- Black pepper
- Flour (all-purpose or gluten-free; cornstarch/arrowroot may be used instead)
- Olive oil (substitute water or broth for oil-free)
- Onion, chopped
- Garlic, minced
- Red wine (optional but adds depth)
- Vegetable broth
- Potatoes, peeled and cubed (russet or other white/gold varieties)
- Carrots, cut into pieces
- Celery, sliced
- Tomato paste
- Dried rosemary
- Dried thyme
- Cornstarch or arrowroot for thickening
- Frozen green peas (or fresh)
- Salt and pepper, to taste; parsley for garnish (optional)
How to prepare soy curls
Soy curls are a dried product and must be rehydrated. Mix warm water with the bouillon paste and a little soy sauce, then soak the soy curls for about 10 minutes. Drain them, return to a bowl and toss with garlic powder, black pepper and some flour before sautéing. This gives them a “meaty” texture and helps the stew thicken and develop flavor.
Substitutes for soy curls
- Jackfruit – Two cans, drained and rinsed. Sauté with onion and garlic; no soaking required. Jackfruit gives a pulled, tender texture.
- Seitan – Store-bought or homemade seitan chunks work well and provide a chewy, protein-rich bite.
- Chopped tempeh – Works in a pinch, though the texture is firmer and less “meaty.”
- Plant-based burger crumbles (e.g., chopped Beyond or Impossible burger) – A very beefy option if you prefer that flavor profile.
If you prefer a purely vegetable stew, skip the vegan “meat” and add extra potatoes and vegetables for a hearty vegetable-only version.
Method (overview)
Once the soy curls are rehydrated and coated, the rest is straightforward. Sauté the soy curls with onion and garlic in a large pot for 3–4 minutes. Add the wine (if using) and vegetable broth, scraping any browned bits from the bottom. Stir in the potatoes, carrots, celery, tomato paste and herbs, then simmer until the vegetables are tender, about 30 minutes.
Whisk the cornstarch with water to make a slurry, then add it slowly to the pot while stirring until the stew reaches the desired thickness. Stir in the peas, season with salt and pepper, and garnish with parsley if you like.
Leftovers and freezing
This stew keeps well in the refrigerator for 4–5 days and is excellent for meal prep. It also freezes nicely; portion into single-serving containers for quick, comforting meals later on.
Serving suggestions
Serve the stew with crusty bread, vegan biscuits, or over mashed potatoes to make it even heartier. A simple green salad complements the rich flavors and rounds out the meal.
Simple recipe card
Prep: 20 mins · Cook: 40 mins · Total: 1 hr · Servings: 8
Ingredients (condensed)
- 3 cups warm water
- 1 tbsp vegetable bouillon paste
- 1 tbsp soy sauce
- 8 oz soy curls
- 1/2 tsp garlic powder, 1/2 tsp black pepper, 3 tbsp flour
- 2–3 tbsp olive oil
- 1 onion, chopped; 3 cloves garlic, minced
- 1/2 cup red wine (optional)
- 6 cups vegetable broth
- 1 1/2 lb potatoes, peeled and cubed
- 4 medium carrots, 4 stalks celery
- 3 tbsp tomato paste; 1 tsp dried rosemary; 1/2 tsp dried thyme
- 1/4 cup cornstarch; 1/2 cup water for slurry
- 1 cup frozen peas; salt and pepper to taste; parsley to garnish
Instructions (condensed)
- Mix warm water, bouillon paste and soy sauce. Soak soy curls 10 minutes, drain and toss with garlic powder, pepper and flour.
- Heat oil in a large pot over medium heat. Sauté soy curls, onion and garlic for 3–4 minutes. Add wine and broth, scraping up browned bits.
- Add potatoes, carrots, celery, tomato paste and herbs. Simmer 30 minutes until vegetables are tender.
- Whisk cornstarch with water to make a slurry. Add slowly while stirring until stew thickens. Stir in peas, cook 5 more minutes.
- Season with salt and pepper, garnish with parsley and serve hot.
Notes
- Other vegan “beef” options include jackfruit, seitan, tempeh, or chopped plant-based burger crumbles.
- If you don’t have bouillon paste, use 3 cups of vegetable broth to rehydrate the soy curls.
- Substitute gluten-free flour, cornstarch or arrowroot where noted.
Nutrition (per serving, approximate)
Serving: 1 of 8 · Calories: 277 kcal · Carbohydrates: 40 g · Protein: 17 g · Fat: 4 g · Fiber: 9 g · Sodium: 931 mg
If you make this stew, enjoy its cozy, savory depth—perfect for chilly evenings and great for leftovers or freezing for later meals.
