Vegan Beefless 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.
Servings: 8 large bowls
Calories: 140kcal
Ingredients
- 5 small potatoes, cubed (peeled optional)
- 1 medium sweet onion, chopped (about 1 cup)
- 4 large carrots, chopped
- 3 sticks celery, chopped
- 5 cloves garlic, minced
- 1 can chickpeas, drained
- 28 oz can crushed tomatoes
- 1 quart vegetable stock
- 1 15oz can corn, drained
- 1 cup fresh or frozen peas
- 2 tablespoon tomato paste
- 1 teaspoon liquid smoke
- 1 teaspoon soy sauce (sub with coconut aminos, tamari or no soy soy sauce)
- 1 tablespoon fresh rosemary, chopped small
- 3 bay leaves
- ½ teaspoon salt, more to taste
- ½ teaspoon black pepper, more to taste
Instructions
- Chop all your vegetables.
- Add all the ingredients, except the corn and peas to a crockpot. Stir to combine.
- Cook for 7-8 hours on low or 3-4 hours on high in your crockpot (*See instructions in post for cooking on stove).
- 15 minutes prior to serving, add in the corn and peas and stir to combine.
- Turn off heat and discard the bay leaves. Serve.
- Store any leftovers in an airtight container for 5-7 days in fridge.
Notes
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Nutrition
Serving: 1bowl | Calories: 140kcal | Carbohydrates: 28g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 1023mg | Potassium: 668mg | Fiber: 7g | Sugar: 11g | Vitamin A: 6755IU | Vitamin C: 22mg | Calcium: 89mg | Iron: 3mg
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