This vegan stew recipe will blow you away. Super hearty and filling and perfect for any cold day. Even the biggest carnivore will love this chickpea vegan beef stew recipe! This recipe is Top 8 Allergen Friendly, including gluten free.
When we first went vegan/plant based, there was a lot of confusion. What in the world did we eat? For many people considering a plant based eating lifestyle, that is used to eating mainstream “traditional” meals, the thought alone is daunting. Many people assume that people who live a lifestyle like this just eat platefuls of broccoli and bowls of strawberries. While that may sometimes be true, the truth of the matter is that people who eat vegan or plant based eat a lot of traditional meals with small dietary changes. Take this beefless vegan stew for example. It’s just as hearty and filling as any traditional beef stew recipes; however, it’s just made without the beef. Even carnivores will love this vegan hearty soup recipe.
What ingredients do you need to make this beefless vegan stew?
When making this chickpea stew recipe, you are going to 15 ingredients for it to all come together. Many of these ingredients are vegetables in this beefless vegan stew recipe. The ingredients that you need are:
- Chickpeas
- Carrots
- Yellow Onion
- Garlic
- Celery
- Potatoes
- Corn
- Peas
- Crushed Tomatoes
- Tomato Paste
- Rosemary
- Bay Leaves
- Coconut Aminos (Can sub soy sauce or tamari)
- Liquid Smoke
- Vegetable Stock
- Salt and Pepper
These are the ingredients that will make you the perfect bowl of hearty beefless vegan stew.
How do you make beefless vegan stew?
In order to make this chickpea stew recipe, you will start by chopping up all our your vegetables. Once your vegetables are chopped, add all the ingredients into a crockpot except for the peas and corn. Cook on low for 7-8 hours or on high for 3-4 hours. 15 minutes before serving, stir in your corn and peas. Remove bay leaves and then serve.
After you are finished, store any remaining beefless vegan stew in an air tight container. It will last in the fridge 5-7 days.
Can I make this beefless vegan stew not in a crockpot?
Maybe you don’t have a crockpot or you want to make this beefless stew recipe in a shorter amount of time. While we highly recommend slow cooking to allow the flavors to really develop and come together, there’s no reason you can’t make this recipe on the stove. Start by reducing the amount of liquid by 1 cup. In a large pot or dutch oven, place all the ingredients together and cook for 30-45 minutes on low. Your potatoes and carrots should be fork tender. If you have more time, you can continue to let it cook on low for more time.
What other recipes pair well with this beefless vegan stew?
While this vegan stew recipe is perfectly delicious all on it’s on, some people love having sandwiches or other sides with their soup. Here’s some delicious sides that we think would pair nicely with this beefless vegan stew recipe.
- Sliced Vegan Bread (slice and spread with vegan butter)
- Vegan Garlic Bread
- Crunchy Kale Chips
- Vegan Spinach Pesto Grilled Cheese
- Fried Plantains
- Vegan Tuna Salad Sandwich
- Vegan Burgers
This vegan stew recipe will blow you away. Super hearty and filling and perfect for any cold day. Even the biggest carnivore will love this chickpea vegan beef stew recipe! This recipe is Top 8 Allergen Friendly, including gluten free.
- 1 can chickpeas, drained (or 2 cups cooked chickpeas)
- 28oz can crushed tomatoes
- 1 quart low sodium vegetable stock
- 2 tbsp tomato paste
- 5 small potatoes, cubed
- 4 large carrots, chopped
- 1 medium yellow onion, diced
- 5 cloves garlic, minced
- 3 sticks celery, chopped
- 1 tbsp fresh rosemary
- 3 bay leaves
- 1 tsp coconut aminos (can sub tamari or soy sauce)
- 1 tsp liquid smoke
- 1 can corn, drained
- 1 cup fresh or frozen peas
- salt and pepper, to taste
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Chop all your vegetables.
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Add all the ingredients, except the corn and peas to a crockpot.
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Stir to combine.
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Cook for 7-8 hours on low or 3-4 hours on high in your crockpot (*See instructions in post for cooking on stove).
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15 minutes prior to serving, add in the corn and peas and stir to combine.
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Turn off heat and discard the bay leaves.
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Serve.
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Store any leftovers in an airtight container for 5-7 days in fridge.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
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Megan Kerry says
July 11, 2019 at 9:46 pmThis looks super delicious!! I’ve used lentils in the past as a beefy plant based soup but I want to give chickpeas a try now!
Larisha Campbell says
July 18, 2019 at 10:37 amI hope you love it as much as we do!