Easy Vegan Beef Stew with Potatoes and Peas
Easy Vegan Beef Stew with Potatoes and Peas makes a hearty and delicious plant-based meal. With jackfruit as the 'beef' this stew is reminiscent of traditional beef stew. It's also completely gluten and oil-free!
Ingredients
- 1 Large Yellow Onion chopped
- ¼ Cup Oat Flour
- 1 Teaspoon Dried Rosemary
- 1 Teaspoon Mushroom Powder optional
- Pinch Ground Cloves
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- 2 Tablespoons Red Wine Vinegar
- 1 Cup Red Wine
- 4 Cups Vegetable Broth
- 2 20 Ounce Cans Young Green Jackfruit drained and roughly chopped
- 5 Medium Carrots peeled and cut into 1-inch rounds
- 2 Pounds Yellow Potatoes about 6, cut into ¾-inch cubes
- 2 Cups Frozen Peas
- 6 Cloves Garlic
- 2 Bay Leaves
Instructions
- In a large pot, sauté the onion for 3-5 minutes, using a splash of the vegetable broth if necessary to prevent burning.
- Add the flour, rosemary, mushroom powder, salt, and pepper. Toss to coat.
- Pour in the vinegar and wine and loosen any bits of onion stuck to the pan. Allow the alcohol to cook off for 30 seconds.
- Add the vegetable broth, jackfruit, carrots, potatoes, garlic, and bay leaves. Bring to a boil and let cook for 15-20 minutes, until the potatoes and carrots are tender.
- Find the two bay leaves and carefully pick them out.
- Serve with a baguette or your favorite bread. Enjoy!
Nutrition
Calories: 159kcal | Carbohydrates: 35g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 225mg | Potassium: 548mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4445IU | Vitamin C: 28mg | Calcium: 55mg | Iron: 1mg