This vegan Beef Stew with cranberries is a total stick to your ribs meal. Full of yummy veggies, hearty plant protein, and a cozy broth, it’s sure to be a hit this winter!
Vegan Beef Stew with Cranberries
Hello! And Happy New Year! It’s been a few weeks since I’ve last posted—I hope you were all way too busy doing fun things with friends and family to even notice. I certainly was busy! My entire family was in town for Christmas, which meant daily meet ups with “just the 13 of us.” I had lots of fun visiting with my siblings, my new nephew who is just 3 months older than Jonathan—BFFs for life!—and my own boys! It seems like it flew by and that time stood still all at once. Tomorrow Irving is back to his grind at work, David is back to school, and all of our regular activities are starting up again. I’m ready for it.
While I haven’t been typing I’ve been writing in my head. I have lots of ideas to post about in the new year. I have a new baby recipe for you, a new cookbook giveaway later this month, and a few family recipes too!
New Years’ Resolutions
Did you set any resolutions or goals for yourselves this past week? I celebrated my vegiversary times two on New Years Day—5 years ago my resolution was to become vegetarian and 3 years ago on NYD I became vegan. They are probably the only two resolutions I’ve ever kept! This year my goal is to get back to cleaner living. Less processed foods, less sugar, less coffee drive thru, less vino. More exercise, more walks with my boys, more whole veggies, more green smoothies, and more homemade treats.
Kicking off the New Year with a Cozy Vegan Beef Stew!
Let’s start the New Year off with a family recipe—my mom’s veganized Cranberry Beef-less Stew. This is a total stick to your ribs meal. It is hearty, warm, and comforting—a total winter go to. Seitan stands in for the Beef in this stew—I’m considering it a “whole-ish” food, as we make ours at home with just a handful of ingredients. If you wanted to be really hardcore you could probably make it with just vegetables too—maybe mushrooms would work for a meaty sub? You could also swap the seitan for some air fried tofu to make it gluten free. I hope you enjoy this as much as we do—we’ve already had it several times this winter.
More Cozy Winter Meals You Will Love!
- Restaurant Style Vegan Lentil Soup
- Pumpkin Curry Soup
- Barley Minestrone Soup
- Vegan Instant Pot BBQ Meatballs
- Vegan Sloppy Joes with Lentils
Let’s Make Cranberry Beefless Stew!
Let’s make a big pot of cozy cozy vegan beef stew! Leave me a note in the comments below and let me know how you like it!
Vegan Beef Stew with Cranberries
Ingredients
- 1 Tablespoon oil
- 1 large onion diced
- 4 stalks of celery diced
- 5 carrots diced
- 3 cloves garlic minced
- ½ teaspoon paprika
- 1 teaspoon salt
- 2 teaspoons worsteshire sauce vegan—I use Annie’s Naturals
- 16 ounce can whole berry cranberry sauce (not cranberry jelly, or sub with fresh cranberries, but compensate with a small amount of sweetener as they may be too tart)
- 1 bay leaf
- 3 cups water optional—replace half of the water for red wine
- 1 pound seitan 1 quarter batch of my homemade recipe, or store bought—I like Upton’s Naturals
- 1-2 cups diced red potatoes (optional, these can be cooked right in the stew, added with the carrots. Alternately, I like to roast some potatoes in the oven to serve along side of the stew)
Instructions
- Place oil in a large pot and warm over medium heat.
- Add onions and begin to brown.
- Add celery, then carrots as you chop, giving it a stir with each addition.
- Let brown for about 5 minutes.
- Add the garlic cloves and brown quickly. Lower heat.
- Add paprika, salt, worcestshire sauce, and cranberry sauce. Give the whole mix a good stir.
- Add in the water, bay leaf and the seitan and bring to a boil over high heat.
- Turn down heat and allow to simmer for about 30 minutes, until all veggies are fork tender.
- Remove from heat and discard bay leaf. Serve!
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