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Vegan Beef and Rice Stew ~ A hearty and flavorful one-pot meal that is sure to satisfy! Ready to serve in just 30 minutes!

Vegan Beef and Rice Stew

A hearty and flavorful one-pot meal that is sure to satisfy!
5 from 1 vote
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Course: Dinner
Cuisine: American
Keyword: vegan, vegan meat, vegetarian
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: 553kcal
Author: Holly Gray


  • 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


  • 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.


Calories: 553kcal | Carbohydrates: 35g | Protein: 26g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 91mg | Sodium: 2213mg | Potassium: 761mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1459IU | Vitamin C: 40mg | Calcium: 58mg | Iron: 4mg
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