Vegetarian Crock Pot Unbeef Stew

Warm, hearty, and packed with plant-based goodness, this Vegetarian Crock Pot Unbeef Stew is the ultimate comfort food for a cozy night in. Made with nutrient-rich vegetables like carrots, celery, potatoes, and mushrooms, and featuring savory plant-based beef crumbles, this slow-cooked masterpiece delivers all the classic stew flavors without any meat. A fragrant blend of garlic, thyme, smoked paprika, and a touch of vegetarian Worcestershire sauce enhances the depth of flavor, while a cornstarch slurry ensures a perfectly velvety texture. With just 15 minutes of prep and the convenience of your crock pot, this vegan-friendly stew is a fuss-free way to enjoy a wholesome, satisfying meal. Serve it with crusty bread or ladle it over rice for a comforting, hearty dinner that everyone will adore.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:360 mins

Total Time:375 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 4 medium carrots, sliced into rounds
• 3 stalks celery stalks, sliced
• 3 large russet potatoes, peeled and diced
• 2 cups cremini mushrooms, quartered
• 2 cups frozen plant-based beef crumbles
• 2 tablespoons tomato paste
• 4 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce (vegetarian)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 2 tablespoons cornstarch
• 3 tablespoons water
• 0.5 teaspoons salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

Heat the olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic for 3-4 minutes until fragrant and translucent.

Step 2

Transfer the cooked onion and garlic to the crock pot.

Step 3

Add the carrots, celery, potatoes, and mushrooms to the crock pot, followed by the frozen plant-based beef crumbles.

Step 4

In a small bowl, mix the tomato paste, vegetable broth, soy sauce, and vegetarian Worcestershire sauce. Pour this mixture into the crock pot.

Step 5

Stir in the bay leaves, dried thyme, smoked paprika, salt, and black pepper. Mix everything well to combine.

Step 6

Cover the crock pot with the lid and cook on low heat for 6-7 hours, or on high heat for 3-4 hours, until the vegetables are tender and the flavors have melded together.

Step 7

To thicken the stew, mix the cornstarch with water in a small bowl to create a slurry. About 30 minutes before serving, stir the cornstarch slurry into the stew and let it cook until thickened.

Step 8

Remove the bay leaves from the stew and discard them. Taste and adjust the seasoning if needed.

Step 9

Serve the stew hot, garnished with freshly chopped parsley if desired. Enjoy with crusty bread or over rice for a complete meal.

Nutrition Facts

Serving size	(3346.3g)

Amount per serving	% Daily Value*
Calories	2080.5

Total Fat 33.6g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 7012.7mg	0%
Total Carbohydrate 313.4g	0%
Dietary Fiber 52.6g	0%
Total Sugars 51.9g
Protein 154.8g	0%

Vitamin D 28IU	0%
Calcium 712.7mg	0%
Iron 34.7mg	0%
Potassium 10487.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 13.9%

Protein: 28.5%

Carbs: 57.6%