Beefless Vegan Stew
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.
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
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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.
Recipe Notes
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.