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Beefless Vegan Stew

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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.

5 from 1 vote
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Beefless Vegan Stew
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
 

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. 

Course: Lunch, Main Course, Soup
Cuisine: American
Keyword: crockpot, soup, vegan
Servings: 16 servings
Calories: 339 kcal
Author: Larisha Campbell
Ingredients
  • 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
Instructions

  1. Chop all your vegetables. 

  2. Add all the ingredients, except the corn and peas to a crockpot. 

  3. Stir to combine. 

  4. Cook for 7-8 hours on low or 3-4 hours on high in your crockpot (*See instructions in post for cooking on stove).

  5. 15 minutes prior to serving, add in the corn and peas and stir to combine. 

  6. Turn off heat and discard the bay leaves. 

  7. Serve. 

  8. Store any leftovers in an airtight container for 5-7 days in fridge. 

Recipe Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

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Cheeseburger Sloppy Joes

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I love my version of homemade sloppy joes (recipe here). But sometimes I want something different and that’s where this brilliant idea for cheeseburger sloppy joes came from.  It was super easy and I even threw it in the crockpot to finish cooking so I wouldn’t have to worry about it.

Ingredients: 
1lb ground turkey (can substitute with any ground meat)
1 tbsp Garlic & Herb Mrs. Dash
1/3 cup chopped onion
1/2 cup chopped green peppers
8 oz Velvetta cheese, cubed
Bread or Buns

Directions:
Season meat with Mrs. Dash and brown meat in a skillet over medium high heat. Drain excess juice from meat and put into a crockpot.  Add onions, peppers, and cheese, stir together and put on low heat for 2-3 hours stirring occasionally.  Put mixture on buns or bread. Enjoy! 🙂

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Quick Slow Cooker Lasagna

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*Disclosure: Affiliate links contained in this post.  You purchase like you would normally, but we receive a small commission. 
We eat pasta in this house at least once a week, if not more.  However, lasagna intimidates me.  Out of all of the amazing food Andrew’s mom makes, lasagna is his favorite, and let’s face it, no one can really compete with “mom’s food”. We have been together for 3 years and I’ve only made it once and it was “just okay”. Since then, I’ve just left it up to his mom to cook. But then I started this blog and decided that I would go for everything and just keep trying.
Additionally, I had ricotta cheese and tomato sauce sitting around in hopes of making lasagna that was about to expire so I just had to go for it.
I found this slow cooker lasagna recipe and was intrigued.  I love slow cookers, so I had to give it a try. Of course I added my own twist to it based on what I had at home.
First, start by chopping one lone medium size onion. Next, add the onions, ground turkey and sausage to a skillet on medium high.  Cook until meat is browned.

Transfer the cooked meat mixture to a large bowl and add the sauce and spices. Combine together very well.

Spray your slow cooker and add 1/4 of the meat mixture of the bottom.

Add 5 noodles on top to cover the pan, you will have to break up some of the pieces to cover the entire pot.

Add 1/2 of the cheese mixture. 
Repeat stacking process with with 1/4 sauce, 5 more noodles broken up, remaining cheese mixture. Then 1/4 more sauce 5 more noodles, and remaining sauce.  Cook on high for 2 1/2 hours. (Could do on low for 4-6 hours)
You will notice after awhile that the noodles will start to become tender and it smells amazing!!
During the last 10 minutes add the remaining cup of cheese (or more if you want really cheesy *wink wink*)
Turn off the slow cooker.  There is enough heat that it will melt great.
This slow cooker lasagna looked so good and was tasted even better!
I even used the remaining sausage from the package and cooked up two sausage patties that I will use for breakfast in the morning:)
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Quick Slow cooker Lasagna
Author: Larisha Campbell
Ingredients
  • 1/2 lb ground turkey
  • 1/2 lb ground sausage
  • 1 medium onion chopped (roughly an entire cup)
  • 56 oz of tomato sauce this was 7- 8oz cans for me--you could also using 2 1/2 jars of spaghetti sauce if you don't have tomato sauce laying around
  • 2 tsp dried basil leaves
  • 1 tsp Mrs Dash table blend
  • 2 tsp sugar
  • 1 tsp Salt
  • 1 tsp black pepper
  • 1 container 15 oz part skim ricotta cheese
  • 1/3 cup Parmesan cheese
  • 1 2/3 cup shredded Colby cheese divided
  • 1 cup shredded Mozzarella cheese
  • 15 uncooked lasagna noddles
Instructions
  1. Chop one medium size onion. Add the sausage, ground turkey and onion to a skillet and cook over medium high heat until meat is browned, stirring occasionally.
  2. Drain meat if there is any excess juice.
  3. Transfer meat mixture to a large bowl and add tomato sauce, basil, Mrs Dash, sugar, salt, and pepper.
  4. In a separate bowl, mix together Ricotta, Parmesan, Mozzarella, and 2/3 cup of the Colby cheese. Refrigerate the remaining 1 cup of Colby cheese until the last 10 minutes of cooking.
  5. Spray slow cooker with cooking spray.
  6. Spoon 1/4 of the sauce mixture into your slow cooker. Place 5 noodles (broken to fit entire pot) on top. Spread half the cheese mixture on top of the noodles.
  7. Repeat with 1/4 sauce, 5 more noodles and remaining cheese mixture.
  8. Top off with last 5 noodles and remaining sauce mixture.
  9. Cover with lid and cook on high for 2 1/2 hours until noodles are very tender. (Could cook on low for 4-6 hours).
  10. For the last 10 minutes, sprinkle the remaining cup of Colby cup over the top.
  11. Cover and turn off the slow cooker until the cheese is melted.
  12. Cut & Serve.
This is more than enough for a family of 4.  When I make again for just us 2, I will definitely only do half of this in a smaller slow cooker. I hope you enjoy this!! 🙂
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