My Gluten-Free Vegan Beefless "Beef" Stew is an easy and healthy plant-based version of the classic comfort meal we all grew up with. It's a one-pot, budget-friendly meal that can be prepped in about 15 minutes and is meat-free, dairy-free, and Medical Medium® Compliant!
Table of Contents
Here's Why This Recipe Works
My top 3 favorite reasons:
- Budget-Friendly Meal - Made with simple + low-cost staple veggies and herbs that are easy-to-find!
- Can Be Made on the Stovetop or Instant Pot - Once the veggies are prepped you can simmer on the stovetop for about 45 minutes or cook in an Instant Pot in under 5 minutes!
- Made With Clean Real Food Ingredients - Nutrient-dense and healthy ingredients such as carrots, potatoes, onions, celery, veggie broth, garlic, avocado oil, bay leaves, ground black pepper, ground oregano, and Himalayan pink salt.
You can feel good about making my healthy, plant-based recipe because it's vegan, gluten-free, dairy-free, soy-free, nut-free, oil-free, and Medical Medium® Compliant.
"Feel good about what you eat..."
- Karielyn Tillman
Ingredients
Here are the clean, real food ingredients I used to make this recipe. Try to use organic if possible.
- Vegetable Broth
- Carrots
- Potatoes
- Celery
- Onions
- Bay Leaves
- Garlic
- Dried Oregano
- Ground Black Pepper
- Himalayan Pink Salt
- Filtered/Purified Water
How To Make This Recipe: Step-by-Step Instructions
Here is how to make this recipe and I'll show you with step-by-step instructions below.
Step 1 - Prep the Veggies + Sauté'
Firstly, prep the veggies by slicing the carrots, cube the potatoes into small pieces, and dice the onion and celery into small pieces.
Add (2) tablespoons of veggie broth then the onions, garlic, salt, and pepper to a large soup pot.
Gently saute' for about 2-3 minutes, or until the onions are soft.
Step 2 - Prepare the Soup
Secondly, add the remaining ingredients, including the prepped veggies, to the soup pot and stir until well combined.
Step 3 - Prepare the Soup
Thirdly, add the remaining ingredients, including the prepped veggies, to the soup pot and stir until well combined.
Step 4 - Allow the Soup to Simmer
Fourthly, bring the soup to a boil.
Then reduce to low-medium heat and cook without a lid for approximately 30-45 minutes, or until the carrots and potatoes are soft.
Make sure to stir it every 15 minutes or so and check the liquid level.
You may need to add additional liquid to keep it at a "stew-like" consistency.
If so, add either additional water or veggie broth in ½ cup increments to keep the stew at your preferred consistency.
Taste and adjust the seasonings to your preference.
Frequently Asked Questions
You can store any leftover stew in an air-tight BPA-free container in the refrigerator.
Yes! Just follow these easy instructions:
1. Add all the ingredients for the recipe to an Instant Pot and using these settings: PRESSURE COOK --> HIGH PRESSURE --> 4 MINUTES with the vent in the CLOSED position.
2. Once it's cooked for 4 minutes, allow it to pressure release for an additional 4-5 minutes.
3. Carefully turn the vent to the OPEN position and remove the lid.
Taste and adjust the seasonings to your preference.
4. Optional: Garnish with chopped parsley and/or ground black pepper.
Karielyn's Expert Tips + Ingredient Substitutions
Here are some of my expert tips to make this recipe perfectly:
Vegetable Broth: You can use "salted" or "low-sodium" vegetable broth, just make sure the brand you use doesn't contain citric acid. Keep in mind that you may need to adjust the amount of added salt in the recipe depending on whether you use "salted" or "low-sodium" vegetable broth.
Water: I highly recommend using filtered/purified water to use in your stew instead of tap water to avoid impurities. For example, I use a Berkey water filter system when cooking in all my recipes.
Potato: I used "russet" potatoes, but feel free to use whatever variety you have on hand. In addition, (3) medium potatoes should give you (3) cups of diced + peeled potatoes,
Carrots: I used (6) medium carrots to get (3) cups sliced carrots.
Onions: I like to use an organic "white" onion when making this recipe, however, any variety would work well except a sweet onion since this is a savory recipe.
Himalayan Pink Salt. This is my salt of preference, however, you can always substitute it with sea salt.
Vegetable Amounts: Don't worry if you don't have exactly (3) cups of carrots or (3) cups of potatoes. Since the sizes of vegetables vary, it's ok if you have a little or a little less.
Additional Seasonings: After the stew is finished, take a taste and see if you need to add additional seasonings.
Serving Size: This recipe will make approximately (6) cups of stew. Nutritional information is for 1 ½ cups which is (1) serving.
Gluten-Free Vegan Beefless "Beef" Stew
Ingredients
For the saute':
- 1 cup organic onion (diced)
- 2 cloves organic garlic (freshly crushed)
- 2 tablespoons organic veggie broth
- 1 teaspoon organic ground black pepper
- 1 teaspoon Himalayan pink salt
- ¼ teaspoon organic dried oregano
For the stew:
- 4 cups organic vegetable broth (32-ounce box)
- 2 cups water (filtered/purified)
- 3 cups organic carrots (sliced)
- 3 cups organic russet potato (peeled, cubed)
- 2 stalks organic celery (diced)
- 2 organic bay leaves
Instructions
Prepare the veggies:
- Slice the carrots, cube the potatoes into small pieces, and dice the onion and celery into small pieces.
Prepare the soup (Stovetop method):
- Add all the ingredients for the saute' to a large soup pot and lightly saute for 2-3 minutes, or until the onions are soft.
- Add all the ingredients for the stew (including the prepped veggies) and stir until well combined.
- Bring to a boil, then reduce heat to medium-low and cook for approximately 30-45 minutes, or until the carrots and potatoes are soft, stirring it every 15 minutes or so.
- You may need to add additional liquid to keep it at a stew-like consistency. Add either additional filtered/purified water or veggie broth in ½ cup increments to keep it at your preferred consistency.
- Taste and adjust the seasonings to your preference.
Prepare the soup (Instant Pot method):
- Add all the ingredients for the recipe to an Instant Pot and using these settings: PRESSURE COOK --> HIGH PRESSURE --> 4 MINUTES with the vent in the CLOSED position.
- Once it's cooked for 4 minutes, allow it to pressure release for an additional 4-5 minutes.
- Carefully turn the vent to the OPEN position and remove the lid.
- Taste and adjust the seasonings to your preference.
- Optional: Garnish with chopped parsley and/or ground black pepper.
Recipe Notes
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
More Healthy Vegan Potato Recipes
- Cauliflower "Potato" Salad
- Vegan Potatoes Au Gratin
- Cheesy Scalloped Potatoes
- or my Real Food Vegan™ 14-Day Meal Plan Program with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
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