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+ servings

Beefless Stew (Vegan, Oil Free, and Gluten Free)

Servings 8


  • 2 portobello mushrooms cubed
  • 2 tbsp tomato paste
  • 1 cup red wine, optional I recommend zinfandel or shiraz.
  • 1 onion diced
  • 2 carrots peeled and thickly sliced
  • 1 stalk celery sliced
  • 4 medium red potatoes cut into eighths
  • 4 cups vegetable broth
  • 2 bay leaves
  • fresh sage rosemary, and thyme sprigs. Or 1 tsp each dried.
  • 8 oz crimini or button mushrooms quartered
  • 1 cup frozen peas
  • 1/2 cup whole wheat pastry flour Use 1/4 cup corn starch for gluten free.
  • 2/3 cup water
  • 1/3 cup Bragg's aminos or reduced sodium soy sauce
  • 1 tbsp minced parsley dried or fresh


  • Saute cubed portobello mushrooms until seared on all sides.
  • Stir in tomato paste and saute until caramelized.
  • Deglaze with red wine or the vegetable broth and let simmer for 5 minutes.
  • Add onion, carrots, celery, potatoes, vegetable broth, bay leaves, and herbs.
  • Cover and set to a low simmer.
  • When potatoes are soft, uncover, increase heat to medium, and add quartered mushrooms and frozen peas.
  • Whisk together flour or corn starch, soy sauce/Bragg's, and water.
  • Remove from heat and stir in flour and water mixture.
  • Return to heat and bring back to a simmer, stirring constantly, until thickened.
  • Add parsley and serve. For an added touch, I like to splash additional red wine on top of each serving. Serve with a nice green salad and crusty bread and enjoy!