Vegetarian Delight: Vegan Red Wine Stew Recipe
You know what they say – “you are what you eat”. And if that’s true, then I must be a skinny bitch. But don’t worry, that’s not an insult – it’s just the name of my favorite cookbook by Kim Barnouin. As a vegan chef, I take pride in creating delicious and healthy dishes that leave you feeling satisfied and energized.
Today, I want to share with you one of my all-time favorite recipes – Skinny Bitches Vegan Red Wine “beef” Stew. Now, I know what you might be thinking – how can a hearty beef stew be vegan? Well, let me tell you, with a little creativity and some plant-based ingredients, anything is possible.
This stew is perfect for those chilly days when you want nothing more than to curl up with a warm bowl of comfort food. It’s packed with tender vegetables like carrots and mushrooms, and infused with the bold flavors of dry red wine and fresh rosemary. And the best part? It’s completely guilt-free, so you can indulge without worrying about your waistline.
Whether you’re a seasoned vegan or just looking to try something new, this recipe is sure to become a staple in your kitchen. So grab a glass of red wine (you’ll need it for the dish too), put on your apron, and let’s get cooking.
Why You’ll Love This Recipe
This vegan red wine “beef” stew recipe is unlike any other you’ve tasted. Sprouted Kitchen once said, “This isn’t a skinny bitch, this is a kick-ass recipe.” And let me tell you, they were right.
First off, let’s address that name: the Skinny Bitches Vegan Red Wine “beef” Stew Recipe. Some people may be put off by this name, but don’t let it fool you – this hearty beef stew is packed with flavor and will leave you feeling satisfied. The use of red wine gives it a rich depth of flavor that pairs perfectly with the tender “beef” made from mushrooms and whole wheat pastry flour.
But what makes this recipe truly special are the little details. The combination of peas, carrots, and potatoes add different textures to each fantastic bite – carrots and potatoes softened from braising in beef broth and red wine blend together with the savory mushroom “beef” for an unforgettable experience. Finishing it all off with fresh herbs like rosemary creates an aromatic stew that’ll tickle your senses.
Whether you’re a loyal vegan or just dipping your toes into plant-based cuisine, everyone will love this satisfying bowl of goodness that is anything but light on flavor. So if you’re looking for a dish to impress your dinner guests, or just need something hearty to warm up a chilly night, try out the Skinny Bitches Vegan Red Wine “beef” Stew Recipe. Trust me when I say you won’t regret it!
Ingredient List
Here are the ingredients that you will need for this hearty vegan beef stew recipe:
Main ingredients:
- 1 1/2 cups of chunky beef substitute, like tofu, seitan or tempeh
- 3 tablespoons of whole wheat pastry flour
- 2 cups of boiling vegetable broth
- 2 cups of dry red wine
- 4 garlic cloves, minced
- 1 large onion, chopped
- 4 medium carrots, peeled and sliced
- 2 stalks of celery, chopped
- 8 ounces of mushrooms, sliced
- 2 medium potatoes, peeled and diced
- 3 sprigs of fresh rosemary, finely chopped
Seasonings:
- Fine sea salt and freshly ground pepper
Optional:
- 1 cup frozen peas, thawed
All these ingredients are easy to find in your nearest grocery store. You can choose your favorite chunky beef substitute, such as tempeh for its nutty flavor or tofu for its soft texture. The combination of vegetable broth and dry red wine creates a rich flavor base that will satisfy your taste buds. Garlic cloves, onion, and fresh rosemary add an aromatic aroma while carrots, celery, mushrooms, and potatoes provide a hearty texture to the dish. If you want added color and nutrition to this vegan beef stew, you may include frozen peas to the ingredients list.
The Recipe How-To
Now, let’s get to the exciting part- cooking the stew! This Vegan Red Wine “beef” Stew Recipe is perfect for an intimate dinner or a big family gathering, and no one will even suspect it’s vegan!
Step 1: Preparing the Vegetables
First things first, gather all of your ingredients together. Then, wash and chop the mushrooms, carrots, and potatoes in small, bite-sized chunks. Drain and rinse the canned peas. Finally, mince the garlic cloves.
Step 2: Make the Roux
In a large pot or Dutch oven, heat 3 tablespoons of whole wheat pastry flour over medium heat until it turns golden-brown in colour. Keep stirring continuously to avoid burning. Next, add 3 cups of vegetable broth gradually and use a whisk to prevent lumps from forming.
Step 3: Add Herbs and Spices
Tie a bundle of fresh rosemary sprigs with kitchen twine into a bouquet garni. Add it to the pot along with 2 teaspoons of freshly ground black pepper and 1 teaspoon of fine sea salt. Stir everything together until all spices have blended well.
Step 4: Add Ingredients to the Pot
After removing the rosemary bundle from the pot, add the chopped mushrooms and garlic cloves. Cook until softened for about 5 minutes.
Next comes the “meat” part – add in one package (16 oz) of plant-based beef crumbles. Mix it well with veggies by stirring occasionally.
Then add in 2 cups of good quality dry red wine, such as Merlot or Cabernet Sauvignon. Stir it around until completely combined with everything else.
Step 5: Bring Everything to a Boil
Pour in another cup of vegetable broth, as well as quartered potatoes, chopped carrots, drained peas, and Lipton onion soup mix (once sachet). Bring to boil and reduce heat after that to low simmer.
Simmer for about an hour or until potatoes are tender enough but not too soft that they break when you stir them.
Finally, adjust salt and pepper seasoning according to your taste buds’.
Your Vegan Red Wine “beef” Stew is now ready!
Substitutions and Variations
If you’re feeling adventurous and want to put your own spin on this Skinny Bitches Vegan Red Wine “beef” Stew Recipe, here are some substitutions and variations for you to consider:
– Vegetables: Don’t be afraid to switch up the veggies in this stew. You could add some chopped kale or spinach for extra nutrients, or swap out the carrots for sweet potatoes or parsnips. Brussels sprouts and green beans would also be delicious additions.
– Broth: If you don’t have vegetable broth on hand, you could use water instead. For a heartier flavor, you could also use mushroom broth or miso broth.
– Gluten-Free: To make this recipe gluten-free, swap the whole wheat pastry flour for a gluten-free flour such as almond flour or rice flour.
– No Red Wine: If you want to make this recipe without red wine, you could substitute it with a non-alcoholic red wine or grape juice. Beef broth would also work well in place of red wine.
– Lentil Stew: For a twist on classic beef stew, try using lentils instead of beef. Simply cook 1-2 cups of lentils according to package instructions and add them to the stew along with the vegetables.
Regardless of the substitutions you make, just remember to keep the overall balance of flavors in mind. A combination of earthy mushrooms, sweet carrots, and savory beef broth are what make this stew so delicious, so aim to preserve those flavors in whichever alterations you choose to take on.
Serving and Pairing
As a vegan chef, I absolutely adore the combination of flavors in my Skinny Bitches Vegan Red Wine “beef” Stew Recipe. It’s hearty, bold and perfect for a cold winter evening. There are plenty of fantastic ways to serve and pair this dish, so get ready to explore some exciting options.
When it comes to serving, go ahead and load up your bowls with lots of chunky veggies- I suggest adding some peas, mushrooms, and carrots to your stew. Not only do these add flavor and color but they also provide an extra boost of nutrition. Remember to add a generous ladleful of the rich broth!
To make things extra special, you can even try pairing this stew with a glass of dry red wine that complements the recipe’s flavors perfectly. Opt for a bold and fruity wine that can stand up to the hearty beef flavors in the dish. If you’re looking for a more budget-friendly option, try serving with some warm whole wheat bread or garlic toast.
If you’re feeling creative, consider experimenting with other starches besides potatoes: crusty sourdough bread, creamy polenta or cheesy rice all make great companions! Or why not try serving it over pasta or with boiled brown rice? The possibilities are endless. I absolutely love how this dish lends itself well to modifying according to your preference.
So get ready to sit down to one of the most delicious and satisfying meals you’ve ever tasted. Pair it with a glass of red wine or other favorite beverage and enjoy each bite!
Make-Ahead, Storing and Reheating
Now that your Skinny Bitches Vegan Red Wine “beef” Stew is ready, it’s time to think about how to store and reheat it. Luckily, this stew can also be made ahead and reheated with ease.
To make-ahead, simply let the stew cool down to room temperature before storing it in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. This will not only allow the flavors to meld together but also make it easier for you when reheating.
When reheating, it’s best to do it over low heat on a stovetop, stirring occasionally until fully warmed through. If you’re in a hurry, you could also use a microwave, but make sure to stir every 30 seconds to ensure even heat distribution.
If you find that your stew has thickened up too much after being stored, simply add a splash of water or broth while reheating until desired consistency is achieved.
Remember that this delicious meal will keep well in the fridge and freezer so feel free to prepare a large batch at once. This way you’ll have hearty and nutritious meals ready-to-go whenever you’re feeling like a skinny bitch kitch kick ass recipe.
Tips for Perfect Results
If you want to make this Skinny Bitches Vegan Red Wine “beef” Stew recipe truly irresistible and don’t want to mess it up, here are some tips I have for you:
First and foremost, make sure you use the right amount of herbs and spices, such as fresh rosemary which will give this dish a unique aroma. Too much or too little can affect the overall flavor of your stew.
Don’t rush the cooking process; let the ingredients cook slowly over low heat for a long period. This allows the flavors from each ingredient to meld together in perfect harmony, resulting in a more flavorful and hearty meal.
Use dry red wine, like Cabernet Sauvignon or Merlot since it perfectly accentuates the flavors of the mushrooms and veggies.
When cutting vegetables, try to make them uniform in size so that they cook evenly. Also, consider peeling the carrots if their skin is thick.
To make thicker soup consistency, add more flour but dissolve it separately in some liquid.
Lastly, to get rid of that floury texture of your soup always brown it first.
If you follow these tips and tricks, I guarantee you’ll have a delectable vegan beef stew that will rival even the heartiest braised beef stew out there!
Bottom Line
In conclusion, this Skinny Bitches Vegan Red Wine “beef” Stew recipe is a must-try for anyone looking for a hearty, flavorful and nutritious meal. With ingredients like peas, mushrooms, carrots, and dry red wine, it’s a perfect blend of wholesome veggies and bold flavors that will kick some serious butt in the kitchen!
Remember to customize your recipe to suit your dietary needs, and use whole wheat pastry flour or chickpea flour for a gluten-free option. Additionally, feel free to experiment with different veggies and seasonings to make the dish your own.
Bitch Kitch kick ass recipes are not only delicious but also cater to the health-conscious hungry girls out there. By choosing to go vegan, you’ll not only be kind to animals but also help our planet by reducing carbon emissions. It’s a win-win situation!
So what are you waiting for? Try out this Red Wine Beef Stew recipe right away; it’s sure to become one of your all-time favorites!
Skinny Bitches Vegan Red Wine “beef” Stew Recipe
Ingredients
- 1/2 cup whole wheat pastry flour
- 1 tablespoon fresh rosemary, minced
- 1 teaspoon fine sea salt
- 1/2 teaspoon pepper
- 12 ounces vegan beef, strips or chunks, thawed
- 1 tablespoon vegetable oil
- 4 garlic cloves, minced
- 4 1/2 cups low sodium vegetable broth or 4 1/2 cups broth
- 1 1/2 cups dry red wine
- 3 carrots, cut into 1-inch chunks
- 1 lb red potatoes, cut into 1-inch chunks
- 1/2 lb mushroom, cut in half (brown or cremini)
- 1 cup peas, frozen
Instructions
- In a medium bowl, combine the flour, rosemary, salt, and pepper. Add the "beef" and toss to coat.
- Heat the oil in a 4- to 6-quart stockpot over medium heat. Add the "beef" mixture and cook, stirring constantly, for 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute.
- Stir in stock, wine, and carrots. Increase heat to high, bring to a boil, and reduce to a simmer. Cook for 15 minutes, stirring occasionally. Add the potato and onion and cook, stirring occasionally, for 15 minutes. Add the mushrooms and cook, stirring occasionally, for 15 minutes. Add the peas, stirring until the peas are heated through.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.