Vegan Beef and Rice Stew ~
A hearty and flavorful one-pot meal that is sure to satisfy!
Ready to serve in just 30 minutes!
When the weather begins to get cooler in the mornings and everyone is in back to school mode, that’s when I start making all the soups, chilis, and stews.
This is a vegan version of the beef stew I made for years before cutting out meat altogether back in 2012.
The only changes made to the original recipe are replacing the animal-based meat and broth with plant-based versions of each.
The result is a robust stew that is pure comfort food!
Ingredients for Vegan Beef and Rice Stew
- 2 tablespoons vegetable oil
- 18 ounces vegan beef tips – I like Gardein Beefless Tips.
- 1/2 teaspoon garlic powder
- 1 teaspoon salt, divided
- 1 teaspoon ground black pepper, divided
- 1 cup cremini mushrooms, de-stemmed and thinly sliced
- 1 cup green bell pepper, diced
- 1/2 cup yellow onion, diced
- 6 cups vegan beef-style broth – Better Than Bouillon’s No-Beef Base is a good one.
- 1/4 cup red wine
- 1/4 cup tomato paste
- 1 bay leaf
- 2 cups cooked long-grain white rice
- 1/4 cup Italian flat-leaf parsley
How to Make Vegan Beef and Rice Stew
STEP ONE: Into a large skillet over medium-high heat, add the vegetable oil. When the oil is hot, add the vegan beef tips. Season with garlic powder, ½ teaspoon salt, and ½ teaspoon pepper. Cook for 5 minutes, turning frequently until browned on all sides. Set aside.
STEP TWO: Into a large soup pot over medium-high heat, add the mushrooms, green pepper, and onion. Cook for 3 minutes, stirring frequently until softened.
STEP THREE: Stir in the beef-style broth, red wine, tomato paste, 1/2 teaspoon salt, ½ teaspoon pepper, and bay leaf. Bring to a boil then reduce the heat to low.
STEP FOUR: Cover and simmer for 15 minutes. Add the vegan beef tips and pre-cooked rice then continue simmering for an additional 5 minutes. Ladle into bowls, garnish with parsley, and serve.
Quick Tip for Success
- Note that this recipe calls for rice that is already cooked!
Pre-cooking the rice ensures that it doesn’t get overcooked and also serves to help thicken the stew with its natural starches.
More Recipes You’ll Love!
- Vegan Ginger Noodle Soup
- Black-Eyed Pea and Cabbage Stew
- Roasted Eggplant and Garlic Soup
- Three Bean BBQ Chili
- White Bean Quinoa Chili
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Vegan Beef and Rice Stew
Ingredients
- 2 tablespoons vegetable oil
- 18 ounces vegan beef tips
- 1/2 teaspoon garlic powder
- 1 teaspoon salt divided
- 1 teaspoon ground black pepper divided
- 1 cup cremini mushrooms de-stemmed and thinly sliced
- 1 cup green bell pepper diced
- 1/2 cup yellow onion diced
- 6 cups vegan beef-style broth
- 1/4 cup red wine
- 1/4 cup tomato paste
- 1 bay leaf
- 2 cups cooked long-grain white rice
- 1/4 cup Italian flat-leaf parsley
Instructions
- Into a large skillet over medium-high heat, add the vegetable oil. When the oil is hot, add the vegan beef tips. Season with garlic powder, ½ teaspoon salt, and ½ teaspoon pepper. Cook for 5 minutes, turning frequently until browned on all sides. Set aside.
- Into a large soup pot over medium-high heat, add the mushrooms, green pepper, and onion. Cook for 3 minutes, stirring frequently until softened.
- Stir in the beef-style broth, red wine, tomato paste, 1/2 teaspoon salt, ½ teaspoon pepper, and bay leaf. Bring to a boil then reduce the heat to low.
- Cover and simmer for 15 minutes. Add the vegan beef tips and pre-cooked rice then continue simmering for an additional 5 minutes. Ladle into bowls, garnish with parsley, and serve.
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