This slow cooker Vegan Beef Stew is bursting with flavor! It's very easy to make and the results are a versatile plant-based stew that satisfies. Soy Curls (soy chunks) add bulk and a 'meaty' texture to the rich stew.
This slow cooker vegan beef stew results in a rich, hearty, and satisfying!
It's also super easy to make. Just soak the soy curls (so they're wonderfully tender in the stew), then add everything to the bowl of the Crock Pot and let it do it's thing!
A few hours later you have a luxuriously rich and flavorful vegan beef-style stew.
We love serving it on its own, with bread for dunking (try it with White Soda Bread), or over mashed potatoes or rice.
It's very versatile and you can even switch up the spices to turn it into something totally different! Add a can of black beans and some taco seasonings, or add chunks of potato and Shawarma Seasoning for a rich dish.
Love stew like we do? You'll also love this Vegan Vegetable Stew, Fesenjan - Persian Walnut Stew , or Vegan Peanut Stew, or Red Bean Stew. Can you tell that my family is a massive fan of plant based stews? They're just so easy, customisable and a crowd pleaser.
Why You'll Love This Recipe
- It's an easy slow cooker recipe - just soak the soy curls, dump everything into the slow cooker and let it cook your stew to perfection!
- This is a tasty vegan alternative to beef stew. Perfect for a cold night, St Patrick's Day or just a weeknight meal when you want to come home to a slow cooker full of tasty food.
- You can customise your stew with different herbs and spices.
- It's a nourishing, hearty meal.
- This recipe is super easy.
- It's a hands-off recipe since the slow cooker does all the cooking!
You only need simple ingredients for this vegan beef stew recipe!
- Large Soy Curls (soya chunks) - these are the dried chunks of soy that need to be rehydrated and cooked. You can find them at health food stores and larger grocery stores.
- Vegetable Stock - You can use store-bought, bouillion powder, or homemade. Try Mushroom Stock or Vegan Chicken Broth Seasoning Powder.
- Canned chopped tomatoes - Or use canned whole tomatoes and chop them up a bit.
- Onion, carrot, celery, garlic - these basic veggies add flavor, bulk and goodness to the stew.
- Dried green lentils - or swap to brown or red lentils if that's what you have. Find out more about lentils.
- Soy sauce - for a rich umami flavor. You could also add vegan worcestershire sauce.
- Tomato puree/paste - the thick tomato paste in a tube or small can.
- Smoked paprika, garlic powder, onion powder, sugar, black pepper - These seasonings add a tasty 'beefy' flavor. There's no need to add salt since the vegetable stock is usually pretty salty.
Scroll down for the full ingredients list with measurements, and method.
What are Soy Curls
Soy curls are a plant-based protein made from whole soybeans that have been cooked, extruded, and then dried into a chewy, meat-like fibrous texture.
Soy curls are versatile and can be used in a variety of dishes. They are also easy to rehydrate and can be seasoned with different spices and sauces to mimic the flavor of meat. Try these soy curl recipes.
Soy curls are a great option for those looking to incorporate more plant-based proteins into their diet or for those who are looking for a meat substitute that is healthy, flavorful, and easy to use in a variety of dishes.
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Rinse the soya chunks (soy curls) under running water, then soak them in a bowl of boiled water for 15 minutes, stirring them occasionally if they float. This helps to reduce the total cooking time. Drain.
Add the drained soy pieces and all other ingredients to a slow cooker, along with 750ml (3 cups) water and stir well. Put on the lid and cook on LOW for 7 hours or HIGH for 4 hours.
Serve over rice, mashed potatoes, in pies or pasties, or add different seasonings to turn it into curry or chili.
Store: Allow the vegan beef stew to cool down to room temperature before storing it. Place it in an airtight container and store it in the refrigerator for up to 4 days.
Reheat: When reheating vegan beef stew, it is best to do so slowly over low to medium heat to prevent the vegetables and other ingredients from overcooking. You can reheat it on the stove in a pot or in the microwave, stirring occasionally until heated through.
Freeze: To freeze vegan beef stew, first allow it to cool down completely to room temperature. Transfer it to a freezer-safe container or resealable bag, making sure to leave some room for expansion. Label and date the container, and store it in the freezer for up to 3 months.
When it's time to thaw and reheat the frozen stew, you can thaw it overnight in the refrigerator, and then reheat it using the same method as when reheating. Remember to never reheat the same portion more than once, as this can increase the risk of bacterial growth and foodborne illness.
- Before using soy curls in the stew, you will need to rehydrate them. To do this, simply soak the soy curls in hot water for 15 minutes until they have absorbed the water and softened. Drain off any excess water before adding them to the slow cooker.
- You can add vegetables that you like! Try carrots, peas, green beans, potatoes, onions, celery, and mushrooms all work well.
- Try adding your favorite herbs and spices to the stew to enhance the flavor. Thyme, rosemary, bay leaves, and paprika are all great options for a vegan beef stew. Adjust the amounts of each to suit your taste.
This recipe uses soy curls, but tofu, vegetables and potatoes all work well too.
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⭐⭐⭐⭐⭐ If you love this recipe, please leave a five-star rating and review in the comments below! And if you make any modifications, let us know how it went so that we can all benefit from your experience. Happy cooking!
Vegan Beef Stew
- 2 cups soy curls aka soya chunks, 100g
- 15 ounce can chopped tomatoes 400g
- 4 cups vegetable stock 1 litre
- 2 onions diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- ¼ cup dried green lentils (50g) or brown or red lentils, rinsed
- 3 tablespoons soy sauce
- 3 tablespoons tomato puree
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sugar
- ½ teaspoon black pepper
- Rinse the soya chunks (soy curls) under running water, then soak them in a bowl of boiled water for 15 minutes, stirring them occasionally if they float. This helps to reduce the total cooking time. Drain.
- Add the drained soy pieces and all other ingredients to a slow cooker, and stir well. Put on the lid and cook on LOW for 7 hours or HIGH for 4 hours.
- Serve over rice, mashed potatoes or on its own.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
I love this vegan version of beef stew. Thanks for sharing.
This stew was seriously so hearty and comforting. I can't wait to eat the leftovers for lunch today!
I just love this and its was a big hit with everyone. Next time I'll add potatoes thouygh.
This was the first time I'd ever used soy curls but they are so filling and good in this stew! I had a bag for aaaages but hadn't used them yet. So good! I added baby potatoes and green beans and left out the tomato paste. Still good.
Soy curls are the best and this vegan stew is so hearty, filling, and full-of-flavor!