Tuck into this cozy vegan beef stew for a cozy winter dinner. It is full of flavour and very hearty. We use Seitan to replicate beef, which is marinated in red wine and is cooked with vegetables and a tasty broth. It goes well with polenta, mashed potatoes or bread.
This vegan beef stew is as meaty as it gets for vegan meals. It is surprisingly similar to the original and it is super cozy and hearty. It’s perfect for special occasions or simply to treat yourself to a delicious meal.
WHY YOU WILL LOVE THIS VEGAN BEEF STEW
This vegan beef stew is
- meaty, rich hearty
- comforting
- savoury
- perfect for the cold
- a perfect meat substitute
INGREDIENTS YOU WILL NEED FOR THIS RECIPE
- Store-bought Seitan. Seitan is our beef substitute. It is very popular to make vegan and vegetarian dishes and it is also a good protein source. It is incredibly versatile and is perfect for this beef-less stew. Seitan is essentially gluten, the main group of proteins of wheat. It can be made from flour or vital wheat gluten, if you’re interested in making it at home, check out this recipe. If you cannot eat gluten, check the substitutes section for alternatives!
- Vegetables. Onion, carrot, celery and ginger make up the rest of the dish. They are sautéed with olive oil and tomato paste.
- Red Wine. This is in an important ingredient, most stews and cooked with red wine. It is great because it adds a great depth of flavour and the wine evaporates!
- Balsamic vinegar. It is added at the end for a little acidity that balances the meal.
- Vegetable Stock. This adds flavour as well as helping not the Seitan stick to the pan.
- Cornstarch. This is used to coat the Seitan after being marinated and it helps making the stew super creamy.
- Herbs and spices. They add flavour to the marinade.
- Olive oil. For sautéeing the vegetables
HOW TO MAKE THIS VEGAN BEEF STEW
- Marinate the Seitan. Cut it into thin strips. In a bowl add red wine, rosemary sprigs, garlic powder, paprika, mixed herbs, salt and pepper. Add the Seitan strips, mix to cover them well and marinate for at least 1 hour.
- Sauté the vegetables. In a pot sauté onion, garlic and celery in some olive oil for 5 minutes stirring often. Then add tomato paste and carrots and cook for 5/10 minutes adding some water if they start to stick to the pot.
- Prepare the Seitan. Drain the Seitan but keep the liquid. Coat each strip with cornstarch.
- Cook the Seitan. Add the coated strips it to the pot and stir to combine, cook for about one minute. Then add the wine and some vegetable stock. Cook on low heat for at least 30 minutes, adding more water if necessary and at the and add some balsamic vinegar. Season to taste with salt and pepper.
- Serve. This vegan beef stew goes very well with polenta, mashed potatoes or bread.
SUBSTITUTES
- Seitan. If you cannot have seitan, you are gluten free or you don’t want to use it, you have other options. For soy products you can use tofu or tempeh chunks, textured soy chunks or soy curls and marinate them in the same way. For legumes options you can use cooked beans or lentils but they won’t have to be marinated.
- Red Wine. I wouldn’t skip the wine here because it creates most of the flavour, but if you don’t have it or do not want to use it, you can use vegetable broth.
- Vegetables. You can substitute the vegetables for what you have on hand, I kept it simple but you can add or substitute the ones I use with things like potatoes, mushrooms and more.
DID YOU MAKE THIS RECIPE?
Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Vegan Beef Stew (With Seitan)
A hearty, comforting and cozy vegan beef stew made with seitan
Equipment
- 1 Pot
Ingredients
- 250 g storebought seitan
- 1/2 onion chopped
- 2 small carrots sliced
- 1 celery stalk chopped
- 1 garlic clove chopped
- 1 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 1 cup vegetable sock
- 2 tbsp Olive oil
- 1/2 cup cornstarch
Marinade
- 1 1/2 cup red wine
- 1 tsp parpika
- 1/2 tsp garlic powder
- 1 tsp mixed herbs
- a pinch of cinnamon
- 2 rosemary sprigs
Instructions
- Marinade the Seitan. Cut it into thin strips. In a bowl add red wine, rosemary and rosemary sprigs garlic powder, paprika, mixed herbs, salt and pepper. Add the Seitan strips, cover them well and marinate for at least 1 hour.
- In a pot sauté onion, garlic and celery in some olive oil for 5 minutes stirring often. Then add tomato paste and carrots and cook for 5/10 minutes adding some water if they start to stick to the pot.
- Prepare the Seitan. Drain the Seitan but keep the liquid. Coat every strip with cornstarch.
- Add the coated strips it to the pot and stir to combine, cook for about one minute. Then add the wine and some vegetable stock. Cook on low heat for at least 30 minutes, adding more water if necessary and at the and add some balsamic vinegar. Season to taste with salt and pepper and remove the rosemary sprigs.
- Serve. This vegan beef stew goes very well with polenta, mashed potatoes or bread.
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Summary
Recipe Name
Vegan Beef Stew
Author Name
Francesca
Published On
Total Time
