Best 2 Vegetarian Crock Pot Unbeef Stew Recipes

Craving a hearty and flavorful stew that's not only delicious but also meat-free? Look no further than this incredible Vegetarian Crock-Pot Unbeef Stew! This delectable dish is packed with a symphony of textures and tastes, featuring tender "unbeef" chunks, a medley of colorful vegetables, and a rich, savory broth that will tantalize your taste buds. It's the perfect comfort food for a chilly day or a delightful addition to your meatless Monday repertoire. And the best part? It's incredibly easy to make! Simply toss all the ingredients into your trusty crock-pot, set it to low, and let the magic happen. Within hours, your kitchen will be filled with an enticing aroma, and you'll have a steaming pot of lip-smacking stew that will satisfy the whole family. So gather your ingredients, prepare your slow cooker, and get ready to embark on a culinary journey that will leave you craving more.

**Additional recipes included in the article:**

* **Crock-Pot Unbeef Stew with Dumplings:** Take your stew to the next level with fluffy, homemade dumplings that soak up all the delicious broth.
* **Crock-Pot Unbeef Stew with Red Wine:** Add a splash of red wine for a rich, complex flavor that will impress even the most discerning palate.
* **Crock-Pot Unbeef Stew with Sweet Potatoes:** Toss in some sweet potatoes for a touch of natural sweetness and a pop of color.
* **Crock-Pot Unbeef Stew with Barley:** Add some hearty barley for a stew that's not only flavorful but also filling.
* **Crock-Pot Unbeef Stew with Mushrooms:** Load up on mushrooms for an umami-packed stew that's sure to satisfy your savory cravings.

No matter which recipe you choose, you're in for a treat. So grab your apron, gather your ingredients, and get ready to create a vegetarian stew that will redefine your meatless meals!

Here are our top 2 tried and tested recipes!

VEGETARIAN CROCK POT UNBEEF STEW

Vegetarian Crock Pot Unbeef Stew image

One of the things I loved to eat before becoming vegetarian, was beef stew. While this stew is no longer made with beef, the carrots, potatoes, onions, celery, and tomato cook in a thick brown gravy. There are many variations of this recipe on the internet, this one was found on Nikibone.com.

Provided by ajenas kitchen

Categories Stew

Time 6h20m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 lb extra firm tofu
1 large onion, chopped
1 quart vegetable broth
3 -5 tablespoons vegan worcestershire sauce
1 tablespoon tamari (soy sauce)
2 garlic cloves, finely chopped
4 large carrots, peeled and chopped
4 large potatoes, peeled and chopped
1/2 cup sliced celery
1 tomatoes, seeded and diced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon basil
3 tablespoons soy margarine
3 -5 tablespoons cornstarch, mixed with water until no longer lumpy

Steps:

Wrap and freeze the tofu and then let it thaw out completely. Drain the water from the tofu, and cut into slices. Press out any remaining water. Cut the slices into chunks and bake at 200°F on an ungreased cookie sheet while chopping the rest of the ingredients; check the tofu about every 10 to 15 minutes so that it doesn't get browned--it should just be dried out, not burned. The tofu should be well dried out, like croutons.
Place all of the prepared ingredients into a crockpot, stir well, and cook on high for at least 6 to 8 hours, stirring occasionally. The stew is ready when it is thick and brown, and the vegetables are fork tender.
To press water from tofu:.
Place tofu block between two dinner plates. Place a heavy object, such as a cast iron pan, on top of the plates and wait for 15 minutes or so. Drain water from plates. Flip tofu block over and replace the plates. Place the cast iron pot on top on the plates once again. Drain for 15 minutes more. Discard water. Tofu is now ready to use, or can be placed in a plastic bag. Once bagged, place in the fridge until needed.
I usually press and drain the tofu when purchased, storing it in a plastic bag in the fridge so it will be ready to use when needed.
(Preparation time given above does not include pressing tofu).

WORKDAY BORSCHT (VEGETARIAN/ CROCK POT)

Workday Borscht (Vegetarian/ Crock Pot) image

From the Whole Foods website. We really like this recipe. The original recipe says to serve with hard boiled eggs and warm "take-n-bake" bread.

Provided by VegSocialWorker

Categories Vegetable

Time 9h20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 bunches red beets
3/4 lb russet potato, peeled and cut in half
1 large yellow onion, peeled and cut into quarters
32 ounces vegetable broth
1 tablespoon tomato paste
3 cups finely shredded green cabbage (about 1/4 small head)
1/4 cup chopped fresh dill, plus
3 tablespoons chopped fresh dill
1 tablespoon red wine vinegar, to taste
1 -2 tablespoon lemon juice, to taste
sour cream, to taste
lemon wedge
salt, to taste

Steps:

Remove tops from beets and set aside for another use. Peel beets and cut in half if larger than 2 inches in diameter.
Place beets, potato, onion, broth, and tomato paste in slow cooker and cook on high heat for 4 hours or low heat for 8 hours.
Process soup in batches in a blender until smooth and return to slow cooker. Take great care when blending hot liquids. Do not fill blender canister more than half full, and make sure that the top is securely attached.
Before you are ready to serve, bury the cabbage in the puree. Cook on high, covered, for 45 minutes. Add 1/4 cup dill, vinegar and lemon juice and season to taste with salt.
In a separate bowl, mix remainder of dill with sour cream. Serve with a dollop of the sour cream in each bowl of soup and with lemon wedges.

Nutrition Facts : Calories 98.9, Fat 0.2, SaturatedFat 0.1, Sodium 48.7, Carbohydrate 22.5, Fiber 4, Sugar 4.5, Protein 3

Tips:

Prep your veggies: Dice your veggies into uniform pieces to ensure even cooking. Smaller pieces will cook faster, while larger pieces will retain a bit more texture.
Use a variety of veggies: Don't be afraid to mix and match different vegetables to create a colorful and flavorful stew. Some popular options include carrots, potatoes, celery, onions, mushrooms, and bell peppers.
Season well: Use a generous amount of seasonings to give your stew a flavorful base. Common seasonings include salt, pepper, garlic powder, onion powder, thyme, rosemary, and oregano.
Don't overcrowd the crock pot: Make sure there is enough space for the vegetables to cook evenly. If you overcrowd the pot, the vegetables will steam instead of sautéing and will lose their flavor.
Cook on low and slow: The key to a tender and flavorful stew is to cook it on low heat for a long period of time. This allows the flavors to develop and the vegetables to become fall-apart tender.

Conclusion:

This vegetarian crock pot unbeef stew is a delicious and hearty meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its tender vegetables, flavorful broth, and satisfying texture, this stew is sure to become a family favorite. So next time you're looking for a comforting and nutritious meal, give this recipe a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#course #main-ingredient #cuisine #preparation #north-american #main-dish #potatoes #vegetables #american #easy #vegan #vegetarian #stews #crock-pot-slow-cooker #dietary #carrots #onions #equipment