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Easy Vegan Beef Stew with Potatoes and Peas

Easy Vegan Beef Stew with Potatoes and Peas makes a hearty and delicious plant-based meal. With jackfruit as the 'beef' this stew is reminiscent of traditional beef stew. It's also completely gluten and oil-free!

Author:

Elizabeth | At Elizabeth's Table

Serves:

12

Prep:

15

minutes

Cook:

25

minutes

TOtal:

40

minutes

Ingredients

  • 1 Large Yellow Onion, chopped
  • 1/4 Cup Oat Flour
  • 1 Teaspoon Dried Rosemary
  • 1 Teaspoon Mushroom Powder (optional)
  • Pinch Ground Cloves
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 2 Tablespoons Red Wine Vinegar
  • 1 Cup Red Wine
  • 4 Cups Vegetable Broth
  • 2 Cans Young Green Jackfruit, drained and roughly chopped
  • 5 Carrots, peeled and cut into 1-inch rounds
  • 2 Pounds Yellow Potatoes (about 6), cut into 3/4-inch cubes
  • 2 Cups Frozen Peas
  • 6 Cloves Garlic
  • 2 Bay Leaves

Instructions

  1. In a large pot, sauté the onion for 3-5 minutes, using a splash of the vegetable broth if necessary to prevent burning.
  2. Add the flour, rosemary, mushroom powder, salt, and pepper. Toss to coat.
  3. Pour in the vinegar and wine and loosen any bits of onion stuck to the pan. Allow the alcohol to cook off for 30 seconds.
  4. Add the vegetable broth, jackfruit, carrots, potatoes, garlic, and bay leaves. Bring to a boil and let cook for 15-20 minutes, until the potatoes and carrots are tender.
  5. Find the two bay leaves and carefully pick them out.
  6. Serve with a baguette or your favorite bread. Enjoy!