Vegan Beef Stew with Cranberries
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!
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!