This easy weeknight vegan Meatball and Onion Stew comes together in just about 30 minutes. Packed with protein, and served over a bed of pasta, it’s the ultimate weeknight comfort food!
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Anything you can make, I can make VEGAN!
As you are probably entirely aware, I really love to remake dishes that I enjoyed before I was vegan, in a vegan way. When Irving and I got married my mom compiled a scrapbook style recipe book of some of her favorite family recipes, and I’ve been on a bit of a personal mission to veganize them over the past 10+ years. Some of my favorite vegan glow ups are my Mom’s Vegan Texas Sheet Cake, my Grandpa Joel’s Vegan Ham Hocks and Beans, my Grandma Henrietta’s Bourbon Balls, and of course, my Mom’s Vegan Never Fail Fudge.
Vegan Meatball and Onion Stew
Recently I had a hankering for an old beef stew that my mom used to make. I took a quick peek at the recipe, figured out that I could easily veganize it (I think meat is usually easier to replace than something like eggs in a recipe), and went to work. When I had finished it tasted JUST like I remembered!!! This Meatball and Onion Stew is packed with flavor—earthy cumin, sweet cinnamon, and a bright pop of vinegar really make it stand out. I serve it over a bed of fusilli pasta, and with a side of Green Beans with Garlic for a total comfort meal. (For a gluten free option, be sure to check the ingredients of your vegan meatballs. Serve over Air Fryer Roasted Potatoes with Rosemary!)
Easy Pantry Ingredients
This recipe comes together with super simple pantry ingredients. My mom’s stew used an inexpensive cut of beef, stewed for several hours to tenderize it. I decided to use store bought frozen vegan meatballs instead, cutting down on effort and time! I really like the Alpha brand vegan meatballs sold from time to time at Costco. The Whole Foods 365 plant based meatballs are also really good. And gardein and Trader Joe’s both make them as well.
The original recipe also calls for those small pearl onions, or cocktail onions. I think they can be a bit difficult to find (an ingredient of years past), but a regular yellow onion does the trick! I actually think it tastes better this way too (I used to pick around the pearl onions!)!
Because this recipe uses ready made frozen vegan meatballs it comes together very quickly. I start by putting on water to boil for the pasta. Then while I wait I sauté the onion, add the meatballs, pour the sauce ingredients on top, and allow it to simmer for 20 minutes while the pasta cooks. It all finishes around the 30 minute mark. That’s my idea of a weeknight meal!
More yummy vegan weeknight recipes that you will love!
Just because you’re short on time doesn’t mean you need to be short on flavor. These easy vegan weeknight meals all come together in about 30 minutes.
- Vegan Waikiki Meatballs — Pantry Staple Meal
- Vegan Spinach Fettuccine Alfredo
- Mango Chutney Chickpea Skillet
- Sweet Chili Tofu (with Air Fried Tofu!)
- Vegan Cabbage Fried Rice with Tofu
Let’s Make Vegan Meatball and Onion Stew!
This vegan beef stew comes together in just a half an hour—you’re going to love it! Take a peek at the recipe below. Then leave me a note in the comments after you make it, letting me know how you like it.
Meatball and Onion Stew
- 2 teaspoons olive oil
- 1 large yellow onion, sliced "pole to pole"
- frozen vegan meatballs (see notes below)
- 1 cup tomato sauce (not marinara sauce)
- 1 cup red wine
- 1 cup vegetable broth
- 1/4 cup red wine vinegar
- 1 Tablespoon brown sugar
- 1 1/2 teaspoons cumin
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 dried bay leaf
- 1 pound fusilli pasta (for serving)
- Bring a large pot of water to boil for the pasta. Cook pasta according to package directions. Drain and set aside.
- In the meantime place the oil in a large skillet (or even a pot—something that will later hold all of the meatballs) and heat over medium heat.
- Add the onions and sauté for 5 minutes.
- Add the frozen meatballs to the onions and let brown for another 3-5 minutes, stirring to cook evenly.
- Pour the tomato sauce, red wine, vegetable broth, and red wine vinegar on top of the meatballs and onions. Add in the brown sugar, cumin, salt, cinnamon, and bay leaf. Stir well to incorporate. Cover with a lid and allow to simmer over low heat while the pasta cooks.
- After about 20 minutes of simmering remove from the heat. Give a good stir to make sure all of the meatballs are covered in sauce. Serve over pasta and enjoy!