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Vegetarian Beef Soup

Vegetarian Beef Soup

Dive into Vegan Comfort: A Soul-Warming Stew Packed with Flavor

Craving a warm and satisfying meal that's entirely plant-based? Look no further than this Vegan Beef Stew! Bursting with rich flavors and textures, this stew is a cozy hug in a bowl, perfect for chilly evenings or anytime you need a comforting and delicious dinner.

Why You'll Love This Vegan Stew:

  • Hearty and Flavorful: This stew isn't shy on flavor or satisfaction. Savory vegan beef crumbles simmered with a medley of vegetables create a hearty and delicious meal.
  • Cozy Comfort Food: Sometimes, only a warm and comforting dish hits the spot. This stew, with its rich broth and tender vegetables, is sure to evoke feelings of warmth and contentment.
  • Layered with Flavor: A symphony of aromatic herbs and spices adds depth and complexity to the stew, making each bite a delightful flavor adventure.
  • Easy Weeknight Meal: Despite its rich taste, this stew comes together surprisingly easily. Simple steps and readily available ingredients make it a perfect choice for busy weeknights.


  • The Savory Base:

    • 1 ½ tablespoons canola oil - Canola oil provides a neutral cooking fat for searing and sautéing.
    • 7-8 cups low-sodium vegetable broth - Vegetable broth forms the flavorful base of the stew.
  • The Plant-Based Beef:

    • 3-4 pounds vegan chuck roast - Vegan chuck roast crumbles are a delicious plant-based alternative to beef, offering a similar texture and savory flavor.
  • The Aromatic Vegetables:

    • 1 medium chopped onion - Chopped onion adds depth of flavor to the stew.
    • 2 ribs chopped celery - Chopped celery adds a subtle celery flavor and textural contrast.
    • 2 peeled and chopped carrots - Chopped carrots add sweetness and a vibrant orange color to the stew.
    • 2 garlic cloves, minced - Minced garlic infuses the stew with a delightful garlicky aroma.
  • The Herb and Spice Symphony:

    • 1 teaspoon dried parsley - Dried parsley adds a fresh, herbaceous touch.
    • ½ teaspoon dried oregano - Dried oregano adds a warm, earthy flavor.
    • ½ teaspoon dried marjoram - Dried marjoram complements the oregano with its slightly minty and peppery notes.
    • ¼ teaspoon dried thyme leaves - Dried thyme adds a subtle woodsy flavor.
    • ¼ teaspoon dried basil - Dried basil adds a touch of basil's characteristic sweetness.
  • The Broth Boosters:

    • ¼ teaspoon freshly ground black pepper - Black pepper adds a touch of warmth and depth of flavor.
    • 2 bay leaves - Bay leaves add a subtle background fragrance to the stew.
    • 1 can (small) diced tomatoes - Diced tomatoes add a touch of acidity and tomatoey richness.
    • 1 tablespoon Worcestershire sauce (vegan option) - Vegan Worcestershire sauce adds a savory and umami depth.
  • The Hearty Additions:

    • 2 medium potatoes, cubed - Cubed potatoes add a hearty texture and starchy goodness to the stew.
    • ¼ pound green beans, trimmed and cut - Green beans add a pop of color and freshness.

Step-by-Step Guide:

  1. Searing the Vegan Beef: Heat 1 ½ tablespoons of canola oil in a Dutch oven or heavy-bottomed pot over medium to medium-high heat. Add the vegan chuck roast and sear it on all sides until golden brown. This step adds depth of flavor to the final dish.

  2. Simmering the Vegan Beef: Once seared, add about 3 cups of vegetable broth to the pot (enough to cover the vegan beef). Season with black pepper and bay leaves. Bring to a simmer, then reduce heat to low, cover, and simmer for 2 ½ - 3 hours, or until the vegan beef is fork-tender.

  3. Sautéing the Vegetables: While the vegan beef simmers, in a separate Dutch oven or heavy-bottomed pot, heat 1 tablespoon of canola oil over medium heat. Add the chopped onion, celery, and carrots. Sauté for 5-7 minutes, or until the onion and celery are softened.

  4. Adding Herbs and Spices: Reduce heat to low and add the minced garlic, dried parsley, oregano, marjoram, thyme, and basil. Cook for 1 minute, stirring constantly, to release the fragrance of the herbs and spices.

  5. Building the Stew: Pour the remaining 4 cups of vegetable broth into the pot with the sautéed vegetables. Add the cubed potatoes, green beans, diced tomatoes, and Worcestershire sauce.

  6. Simmering the Vegetables: Carefully