Hearty Homestyle Vegan Vegetable Stew with Roasted Veggies & "Beefless" Steak

This isn't your average vegetable stew. We're elevating this comforting classic with the deep, caramelized flavors of roasted vegetables and satisfying vegan bite-sized steak strips, creating a truly rich, flavorful, and deeply satisfying plant-based meal. It's homestyle cooking perfected for a vegan palate.

Yields: 6-8 servings

Prep time: 25 minutes

Cook time: 1 hour 15 minutes

Ingredients:

For the Roasted Vegetables:

• 1 large sweet potato, peeled and cut into 1-inch cubes
• 2 carrots, peeled and cut into 1-inch chunks
• 1 parsnip, peeled and cut into 1-inch chunks
• 1 red onion, cut into 1-inch wedges
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried thyme

For the Stew:

• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 celery stalks, chopped
• 1 (14-ounce) package vegan steak strips, cut into small pieces (e.g., Gardein, seitan-based, ensuring soy-free if desired)
• 1 (28-ounce) can crushed tomatoes
• 6 cups vegetable broth
• 1 cup red wine (optional, but adds depth)
• 1 tablespoon tomato paste
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• 2 bay leaves
• 1 cup frozen peas
• 1 cup chopped fresh kale
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Roast the Vegetables: Preheat oven to 400°F (200°C). On a large baking sheet, toss the sweet potato, carrots, parsnip, and red onion with 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon dried thyme. Spread in a single layer. Roast for 25-30 minutes, or until tender and lightly caramelized. Set aside.
2. Sauté Aromatics: While veggies roast, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced yellow onion and celery and cook until softened, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Brown Vegan Steak Strips: Push the vegetables to one side of the pot. Add the vegan-bite-sized steak strips to the other side and cook for 5-7 minutes, stirring occasionally, until they are lightly browned.
4. Build the Stew Base: Stir in the crushed tomatoes, vegetable broth, red wine (if using), tomato paste, dried rosemary, 1 teaspoon dried thyme, smoked paprika, and bay leaves. Bring to a simmer.
5. Simmer the Stew: Reduce heat to low, cover, and let the stew simmer for at least 30 minutes to allow the flavors to meld. Stir occasionally to prevent sticking.
6. Add Roasted Veggies and Finish: Stir in the roasted vegetables, frozen peas, and fresh kale. Cook for another 5-10 minutes, or until the kale has wilted and the peas are heated through.
7. Season and Serve: Remove the bay leaves. Taste the stew and adjust seasoning with salt and freshly ground black pepper as needed. Ladle into bowls and garnish with fresh chopped parsley. Enjoy!