Description
This classic and hearty vegan stew features rehydrated soy curls simmered with potatoes, carrots, celery, and aromatic herbs in a rich vegetable broth. Enhanced with red wine and thickened to a perfect consistency, this comforting stew is ideal for a satisfying plant-based meal.
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 (optional)
- 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 & Season Soy Curls: In a large bowl, combine warm water, better than bouillon vegetable paste, and soy sauce. Add 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 along with chopped onion and minced garlic. Sauté for 3-4 minutes until fragrant and slightly browned. Pour in red wine (if using) and vegetable broth, stirring to deglaze the pot and lift any browned bits from the bottom.
- Add Vegetables and Simmer: Stir in the 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.
- Thicken the Stew: In a small bowl, whisk together cornstarch and water to create a slurry. Gradually stir the slurry into the stew until it reaches your preferred thickness; you may not need to use all of it. Continue to simmer and stir to activate the thickening.
- Finish with Peas and Seasoning: Add the thawed green peas to the pot and simmer for an additional 5 minutes. Season the stew with salt and pepper to taste. Garnish with fresh chopped parsley if desired before serving. Enjoy warm with crusty bread, biscuits, or a fresh salad.
Notes
- For alternative vegan “beef”, try jackfruit (sauté with onions and garlic without soaking), chopped tempeh, seitan, or vegan meat substitutes like Beyond Burgers.
- If better than bouillon paste is unavailable, substitute the water and paste with 3 cups of vegetable broth for soaking the soy curls.
- Use gluten-free flour or cornstarch instead of all-purpose flour if needed for the soy curl mixture.
- Arrowroot powder can be used as a substitute for cornstarch in the slurry for thickening.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
