No-Beef Stew - My Vegan Cookbook

No-Beef Stew

  • COOK
    30 Mins
  • PREP
    10 Mins
    40 Mins

Mushrooms give this No-Beef Stew it's "beefy" flavor. With this recipe you won't be asking, "Where's the beef!?" This stew goes great with my Half Whole Wheat Biscuits. I like to dip my biscuit into the stew. Mmm, so warm and good on a cold winter day.

Original Release Date: December 4, 2008

Nutritional Facts
Servings 5Serving Size 1 Cup




  • 1 Tablespoon Extra Virgin Olive Oil
  • 8oz. Baby Bella Mushrooms, Sliced
  • 1 Cup Onion, Chopped
  • 1 Clove Garlic, Minced
  • 5 1/4 Cups Water
  • 1 Bay Leaf
  • 1 Tablespoon Red Wine Vinegar
  • 2 Tablespoons Low Sodium Soy Sauce
  • 1 Tablespoon Sugar
  • 1 Teaspoon Lemon Juice
  • Pinch Cumin
  • 1/4 Teaspoon Thyme
  • Pinch All-Spice
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 1/4 Cup Coffee
  • 1 Cup Carrots, Chopped 1/4" Pieces
  • 2 Cups Irish Potatoes, Chopped 1" Pieces
  • 1/2 Cup Frozen Green Peas
  • 3 Tablespoons Whole Wheat Flour


In a large soup pot on medium heat, saute the mushrooms with half the olive oil until shrunk and lightly browned. Remove from pot and set aside in a small bowl. In the same pot place the onions, garlic and rest of olive oil and saute until soft and caramelized. Add to the pot 5 cups of the water, bay leaf, red wine vinegar, soy sauce, sugar, lemon juice, cumin, thyme, all-spice, salt, pepper and coffee. Bring to a boil. Then add carrots and cover. Turn heat down to medium and cook carrots for about 15 minutes. Uncover, add potatoes and cook 20 minutes or until potatoes and carrots are done. Add peas and cook 5 to 8 minutes. Add mushrooms back to pot. Then, in a shaker jar, add the flour and the remaining 1/4 cup of water and shake together. Push vegetables to one side of the pan and stir this into the pot. Cook for about another 5 minutes until the liquid thickens.

mixing bowls
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