Vegetarian Spicy Beef and Vegetable Stew

Cozy up with a bowl of this hearty Vegetarian Spicy Beef and Vegetable Stew, a plant-based twist on a classic comfort food! Packed with wholesome vegetables like carrots, potatoes, and bell peppers, this stew gets a smoky, flavorful kick from smoked paprika, cumin, and cayenne pepper. Featuring a savory plant-based beef substitute simmered in a rich tomato and vegetable broth, this recipe is a satisfying option for both vegetarians and meat-lovers alike. Ready in under an hour, it’s a perfect weeknight dinner that’s as nourishing as it is delicious. Garnished with fresh parsley and loaded with vibrant, tender veggies, this one-pot wonder is sure to be a crowd-pleaser. Best served with crusty bread or a side salad for a complete, soul-warming meal!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 12 ounces plant-based beef substitute
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, sliced into rounds
• 2 stalks celery stalks, chopped
• 1 medium red bell pepper, diced
• 2 medium potatoes, peeled and cubed
• 14 ounces crushed tomatoes
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 0.5 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and cook for an additional minute.

Step 4

Add the plant-based beef substitute and brown it for 3-4 minutes, stirring occasionally.

Step 5

Stir in the carrots, celery, red bell pepper, and potatoes, cooking for 5 minutes to slightly soften the vegetables.

Step 6

Add the crushed tomatoes, vegetable broth, and tomato paste to the pot. Stir to combine.

Step 7

Season with smoked paprika, ground cumin, cayenne pepper, dried thyme, salt, and black pepper. Add the bay leaf.

Step 8

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, stirring occasionally, until the vegetables are tender.

Step 9

Add the frozen peas during the last 5 minutes of cook time.

Step 10

Remove the bay leaf and taste the stew, adjusting seasoning if necessary.

Step 11

Serve hot, garnished with chopped fresh parsley.

Nutrition Facts

Serving size	(2714.3g)

Amount per serving	% Daily Value*
Calories	2069.3

Total Fat 94.2g	0%
Saturated Fat 24.5g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 5970.6mg	0%
Total Carbohydrate 240.0g	0%
Dietary Fiber 47.1g	0%
Total Sugars 55.8g
Protein 101.2g	0%

Vitamin D 0IU	0%
Calcium 547.6mg	0%
Iron 28.9mg	0%
Potassium 6991.2mg	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: 38.3%

Protein: 18.3%

Carbs: 43.4%