Beefless Stew Recipe - Whole Food Plant-Based

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock enhances flavor without added sodium.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Button mushrooms are less expensive and still provide texture.

green beans

🥗Healthier: asparagus

💰Cheaper: frozen green beans

Frozen green beans are often cheaper and just as nutritious.

Preheat a large Dutch oven.

Add chopped onions to the preheated pan (about 2 cups).

Cook onions for about 5 minutes without stirring to allow moisture to release and sugars to caramelize.

Stir onions and add a little water if they start to stick.

Add 3-4 cloves of garlic (frozen or fresh) to the onions.

Add 2 pints (16 oz) of roughly chopped mushroom stems to the pan and cook with the onions and garlic.

In a high-speed blender, add 1 can of Great Northern beans, the cooked mushroom stems, and onions.

Add enough salt-free vegetable broth to cover the beans and blend until smooth.

Add 3 tablespoons of tomato paste to the center of the pan and let it cook for 1-2 minutes.

Add 1.5 cups chopped carrots, 1 cup chopped celery, and 1 pound of chopped Yukon Gold potatoes to the pot.

Add the mushroom tops cut into large pieces to the pot.

Stir in the blended mixture from the blender into the pot.

Pour the remaining 32 oz of salt-free vegetable broth into the pot, adjusting based on moisture from the veggies.

Cover the pot and bring to a boil.

After boiling, stir and reduce heat to a simmer for 30 minutes to 1 hour, until veggies are softened.

Adjust liquid as needed for desired thickness, adding more broth for soupier or simmering uncovered for thicker stew.

Optionally, add 2 teaspoons of nutritional yeast for umami flavor, or leave it out if preferred.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary