Comforting vegan beefless stew with a rich and savory broth. This stew is hearty, satisfying and delicious and will warm you up on the coldest of days.
We did it, folks! We made a hearty, comforting, warming, DAMN TASTY vegan beefless stew.
This broth is rich, savory and so damn satisfying.
One thing I heard people complain about with other stew recipes is that the Gardein beefless tips fall apart if they are cooked in the broth too long.
I also thought the outsides were really flavorful, but the insides of them were a little bland.
To fix this, I have you cut the beefless tips in half so that there’s more surface area getting flavor when we sautee it.
I also have you marinate the beefless tips to add some flavor to the insides. To prevent these from getting soggy, we don’t add the tips in until right before serving this hearty vegan beefless stew.
It worked out perfectly.
Soy sauce is my secret weapon to making vegan soup broths savory and rich. It adds this amazing umami flavor that is often missing in vegetable stocks.
We also add some tomato paste to the broth. That’s another secret weapon for making vegetable broth richer. Tomato paste adds an amazing acid balance and an umami richness.
I’ve also seen some beefless stews use only mushrooms as their meat alternative. We upped the chewiness of this stew by using BOTH mushrooms and the beefless tips. Why the hell not?
Now, it’s virtually impossible for me to make a stew without peas, so I threw them in there as well for a brightness. Plus, the green color is a beautiful addition.
So grab you soup pot, a big cozy sweater and make a big batch of this stew on a cold evening.
After you make this, try out my Instant pot three bean chili!