This Vegan Chuck Wagon Stew is a meat-free adaptation of the traditional chuck wagon stew, and features vegan mince cooked with black-eyed beans [peas], carrots, celery, onions and green peas in a delicious rich home-made gravy.
This meat-free chuck wagon stew is similar to our Vegan Scottish Mince and Tatties recipe which is also a delicious easy meat-free family meal.
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Traditional chuck wagon stew
Chuck wagon stew originated from the stews that were prepared on chuck wagons, which were portable kitchens that travelled alongside cowboys during the era of the American wild west [1865-1900]
For more information about chuck wagons see our Cowboy Pie recipe post and this interesting article about chuck wagons from legendsofamerica.com.
Traditional chuck wagon stew recipes usually included meat, potatoes, vegetables such as carrots and onions, and any spices and herbs that the chuck wagon cook or cookie had available. The spices and herbs were often chilli powder and paprika.
Our vegan chuck wagon stew includes some dried sage as it is possible that sage was added to stews prepared on the trail, as the herb sage grew freely around the United States, with some Native American tribes regarding sage as a sacred plant.
Meat-free chuck wagon stew
This vegan chuck wagon stew is prepared with vegan mince or crumbles, celery, carrots, onions, garlic, frozen green peas, black-eyed beans [also known as black-eyed peas], chilli powder, dried sage, bay leaf, soy sauce, canned tomatoes, vegetable broth, a little flour to thicken the gravy, and tomato ketchup.
This vegetable stew is so easy to prepare and packed with everyday pantry and fresh ingredients so its a relatively budget-friendly meal that can be tailored to your requirements.
For example, if your out of fresh onion and garlic then simply replace these with the dried varieties, and if your not a fan of dried sage then just add your favourite dried herb or what you do have in your pantry.
Tailoring and adapting your own vegetable stew is easy, and as we all have different needs and tastes, feel free to make your own stew creation.
Vegan chuckwagon stew is so tasty served with creamy mashed potatoes and a few Home-Made Cornbread Muffins to dunk into the delicious rich tomato flavoured gravy. We also have an delicious Slow Cooker Cornbread recipe.
For our vegan chuck wagon stew we used a packet of fresh Better Naked Evolution Mince that we picked up in the reduced section of our local Co-op supermarket, brought home and kept in the freezer for this recipe. This meat-free mince contains beetroot powder which provided a nice red colour to the stew's gravy. Although, any vegan mince or crumbles can be used for this recipe.
How to prepare
The carrots and celery chunks are precooked in a little vegetable broth before using for the stew as this extra step reduces the amount of time the stew requires to cook.
Trying to soften up carrots and celery in a tomato based stew can be really difficult as the acidity content of tomato's seems to stop certain vegetables cell walls from softening as quick as they would if they were boiled in a non-tomato based liquid.
Of course, the carrots and celery can simply be cooked in the stew without pre-cooking, but do keep in mind that the stew will need to bubble and cook for longer than the times stated, which may not be an issue especially if your cooking this chuck wagon stew during a camping trip over a camp fire.
The photo above is the ingredients we used for our vegan chuck wagon stew, although we forgot to add the tomato ketchup to the photo but we did add it to the stew! The ketchup we used was a Polish brand called Pudliszki ketchup, which we sourced on Amazon UK, as the cost of ketchup at our local supermarket was just too expensive even for their own brand! The Polish ketchup has a higher tomato percentage and we think simply tastes much nicer!
Step 1: Precook the carrots and celery in a little water until fork tender.
Step 2: Heat the oil and cook the onions for 5 minutes.
Step 3: Add the garlic and cook for 1-2 minutes.
Step 4: Next add the pre-cooked carrots and celery, and stir and cook for 1 minute.
Step 5: Next, add the vegan mince, tomato ketchup, bay leaf, dried sage, chilli powder, soy sauce, and plain flour.
Step 6: Give it all a good mix.
Step 7: Next, add the black-eyed beans and the canned tomatoes.
Step 8: Pour in the vegetable stock and bring it to a gentle boil.
Step 9: Simmer for 20 minutes, stirring every now and again.
Step 10: Add the frozen green peas and pop a lid over the pot and cook for another 5 minutes, or until the vegetables are soft.
Step 11: When the stew is ready the vegetables will be soft and the gravy nice and thick. Although it will continue to thicken more and more as it is off the heat. Season to taste with salt and black pepper.
Hint: The stew gravy will continue to thicken as it sits off the heat, so if you prefer more gravy you can add a little extra hot stock. Also, as we use soy sauce and vegetable stock for this recipe its a good idea to wait until the end to add seasoning such as salt, as the simmering will concentrate the flavours, and you don't want an overly salty dish.
Recipe notes
Substitutions
This recipe uses fresh vegan mince, or crumbles, but it can be replaced with frozen and thawed vegan mince, or rehydrated dried meat-free mince such as Textured vegetable protein [TVP].
Other possible vegan mince alternatives for this stew include - lentils [such as dried Puy green lentils or brown lentils], finely chopped mushrooms, or other types of plant-based proteins such as burgers, sausages, meatballs, seitan, tempeh, tofu, etc, crumbled up small.
Although just bear in mind that any substitute may alter the cooking time, texture and flavour of the stew.
More substitutions:
- Carrots - replace with sweet potato or butternut squash
- Celery - use green bell pepper instead
- Oil-free - instead of olive oil cook the onions and garlic in a little vegetable stock
- Dried sage - use any dried herb you prefer or a herb/spice mix
- Chilli powder - replace with paprika powder, or add more chilli powder or some chilli flakes for a spicier stew
- Black-eyed peas - replace with your preferred bean, kidney beans or pinto beans are a good switch
Storage
Store the chuck wagon stew within a food container and keep in the refrigerator for up to 3 days.
Or freeze for 2-3 months.
Reheating
Reheat leftover chuck wagon stew by adding to a stew pot and bringing to a gentle simmer, stir and reheat for a few minutes until the stew is heated throughout.
FAQ'S
Yes, with a few considerations vegan chuck wagon stew is great for gluten-free diets. First, choose a gluten-free soy sauce such as Tamari or go with coconut aminos, also use gluten-free vegetable stock cubes, bouillon cubes, paste or powder to prepare the vegetable broth or stock.
Finally, use a gluten-free plain flour, and ensure that your gluten-free tomato ketchup and a vegan mince or crumbles are also free from gluten.
To be 100% sure your ingredient is gluten-free its best to check the ingredient list for all your ingredients, and to look for a gluten-free certification, and to ask the manufacturer if your still unsure.
In general, most brands of tomato ketchup are gluten-free including Heinz ketchup. **Although do check the ingredients before purchasing as recipes and ingredients do change**
[However, Heinz ketchup has risen in cost so much that its worth having a look at supermarket own brands or even the International section of the supermarket for other lesser known brands]
Also, it's important to note that while the ingredients used in ketchup are typically gluten-free (tomatoes, sugar, vinegar, and spices), some brands might add thickeners or flavourings that contain gluten or the vinegar could have been obtained from gluten containing grains such as wheat or barley, or there could be cross-contamination during production if the same equipment is used for gluten-containing products.
For these reasons, it's always best to check the product label or consult the manufacturer's website if you're following a gluten-free diet.
Also look for ketchup that is labeled as gluten-free, as this indicates that the product meets strict standards for gluten-free labeling in that country. In the US, a product labeled gluten-free must contain less than 20 parts per million of gluten, and in the UK, it's the same threshold.
Yes, most tomato ketchup is vegan, including Heinz. The basic ingredients of ketchup are tomatoes, sugar, vinegar, salt, and various spices and flavourings, all of which are usually plant-based.
If you can't source tomato ketchup or don't particularly like it, although the ketchup flavour in the stew is not prominent as it just adds to the blend of flavours, then give one of the following suggestions a try as a replacement:
* Tomato Paste/Puree or Tomato Sauce [Tomato passata]: Tomato paste can be diluted with a bit of water or vinegar, and you can add a little sugar. Tomato sauce or tomato passata can be used as it is with perhaps a teaspoon of vinegar and a pinch of sugar to balance the flavours.
* BBQ Sauce: BBQ sauce is often thicker and smokier than ketchup, but it can be used in a similar way in many recipes, and would be very tasty in a chuck wagon stew.
* Spicy salsa: If you want something chunkier and with more heat, salsa could be a good option.
* Hot Sauce or Sriracha: If you're looking for more of a kick, hot sauce or sriracha can be a good substitute.
Marinara Sauce: Marinara sauce could be a good substitute, just add a few tablespoons to the stew.
HP Sauce, brown sauce, or A.1. Steak Sauce: These are both tangy and sweet sauces, although they have a different flavour compared to ketchup they will still taste delicious in the stew, and besides there is often a split between tomato ketchup fans versus brown sauce fans so just use whatever you prefer! There's no point buying a bottle of ketchup just for 2 tablespoons for a recipe and then it sitting in your fridge for ever!
The above ingredients are generally vegan, but as with every shop-bought product do check the ingredient list to be 100% sure especially if there is no vegan certification label.
There are lots of tasty meal ideas that could be prepared with leftover chuck wagon stew although some ideas may require less liquid to work, and if so simply scoop the stew up using a slotted spoon so that excess liquid drains away before using for a new meal.
Our favourite ideas are to use the stew as the basis for a vegan lasagna, vegan shepherds or cottage pie, vegan spaghetti Bolognese, or add extra chilli powder, a few teaspoons of cumin and paprika powder to the stew to prepare a quick vegan chilli.
Alternatively, heat the leftovers and enjoy as a filling for a baked potato, with sides of perhaps salad and vegan coleslaw.
Or use the stew as a nacho or loaded potatoes topping by placing spoonfuls on top of potato wedges or tortilla chips, sprinkling with cheese and popping into the oven until hot, crisp, and melted. Check out our Loaded Black Bean Potato Wedges recipe for an easy loaded potato method, and replace the black bean topping with the chuck wagon stew.
Or top the stew with puff pastry and bake for a tasty vegan pot pie.
Lastly, a delicious quick casserole can be prepared by mixing the stew with cooked rice, placing the mixture into a casserole dish, and top with grated vegan cheese or a home-made vegan cheese sauce and bake until everything is bubbling and the top has nice crispy bits.
Mashed or baked white potatoes and cornbread muffins are the perfect accompaniments to a meat-free chuck wagon stew or even any meat-free stew.
Mashed or baked sweet potatoes are also a great side, as are mashed cauliflower, or a mashed potato mixture such as this Classic British Champ [mashed potatoes, turnip [rutabaga] and cabbage].
Other ideas are rice, pasta, thick noodles, barley, quinoa, wheat grains, whole-grain bread or a slice of this Irish Soda Bread or this Boston Brown Bread.
Your favourite crackers are also a tasty addition, including these Scottish Oatcakes. Also, American biscuits are a traditional side but for a British alternative try one of these Buttermilk Scones.
A scoop of Baked Beans in a Tomato Sauce is a nice side as are a ladle full of Boston Baked Beans.
Other ideas include:
* Pickled vegetables, such as beetroot, cucumber, onions, cabbage
* Tomato ketchup or brown sauce, or your favourite condiments
* Vegan sour cream
* Hot sauce
* Fresh herbs garnish such as parsley, cilantro [coriander], chives, dill, spring onions [scallions]
* Nutritional yeast flakes
* Paprika flakes or red pepper flakes
Lastly, a scoop of chuck wagon stew can be used as a delicious Vegan Carrot Hot-Dog topping. Perfect for summer out-door cook-outs, camping trips and BBQs.
Yes, making chuck wagon stew in a slow cooker or crock-pot is a great idea. Begin by adding all the ingredients [except the frozen peas] into the slow cooker, but decrease the quantity of vegetable broth to 2 cups, or 500 millilitres.
Then, set the cooker on high for 4 hours. Alternatively, you could choose to cook it for a longer period on the lower settings. Add the frozen peas to the slow cooker about 20 minutes before serving the stew.
Please note, the precise cooking time will vary based on the size of the vegetable pieces.
For instance, diced carrots and celery will cook faster than chunkier pieces, so if you're using larger chunks, adjust the cooking time accordingly.
If at the end of cooking the stew is too thick, simply add a little extra vegetable broth.
Or if the stew is too thin and you'd like to thicken it up then prepare a cornflour [cornstarch] slurry. We have an easy method for a cornstarch slurry over in the FAQ section of our Vegan 'chicken' Mango Curry recipe post.
Yes, you can double this recipe and the cooking times should remain the same. Preparing 2 batches of stew means less cooking for a future dinner, as one batch can be easily frozen.
If you're cooking a double batch in a pressure cooker, just make sure not to fill it more than two-thirds full to allow for proper pressure building.
Pairing suggestions
These are our favourite Vegan Side Dishes that we like to serve with our chuck wagon stew:
More meat-free family meals
These are some of our family favourites that we enjoy throughout the chillier months although as we live on a Scottish Island, with variable weather [often 4 seasons in one day!], we enjoy these meals during the summer months as well!
Our slow cooker is put to work year-round so we often have this Slow Cooker Vegan Campfire Stew cooking away and this Slow Cooker Vegan Mince and Tatties.
And whenever we need a good doze of vegan comfort food this Vegan Cowboy Pie is utterly delicious, and for those busy days this Vegan Quick Tempeh Spaghetti Bolognese is ideal.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Vegan Chuck Wagon Stew
Equipment
- Stew or soup pot with lid
- Saucepan
- mixing spoon
Ingredients
Precook the carrot and celery:
- 250 millilitres vegetable stock
- 3 medium carrots [sliced into bite sized chunks]
- 3 sticks celery [sliced into bite sized chunks]
Saute onions and garlic:
- 1 tablespoon olive oil [or replace with 125ml [½ cup] of vegetable stock]
- 1 medium-large onion [rough chopped]
- 4 garlic cloves [use more if your cloves are small]
Stew:
- 300 grams vegan mince [either fresh or frozen -thawed]
- ½ teaspoon chilli powder [use more if spicier is preferred]
- 1 teaspoon dried sage [or your preferred dried herb]
- 1 bay leaf
- 1 tablespoon plain flour [all-purpose flour or replace with gluten-free plain flour or cornstarch/cornflour]
- 2 tablespoon soy sauce [use Tamari if gluten-free required]
- 2 tablespoon tomato ketchup [see FAQ section above for alternatives]
- 1 can black eyed beans [black eyed peas, 400g [14oz] can]
- 1 can chopped tomatoes [400g [14oz] can]
- 1 litre vegetable stock hot, [use a vegan 'beef' flavour if available such as OXO meat free beef flavour stock or bouillon cubes]
Add 5 minutes before end of cooking:
- 160 grams frozen peas
Instructions
Pre-cook the carrot and celery:
- Heat the vegetable stock in a non-stick pan and add the carrot and celery chunks. Place a lid on top and simmer for 10 minutes until the vegetables are nearly softened. Add a few tablespoons of water or stock whenever it looks like the liquid may run dry.Precooking the carrot and celery reduces the cooking time required for the stew, as these vegetables take longer to soften when cooked in a tomato-based liquid.250 millilitres vegetable stock, 3 medium carrots, 3 sticks celery
Prepare the stew:
- Heat the oil in a soup or stew pot.1 tablespoon olive oil
- Cook the onions over medium heat for 5 minutes, stirring them occasionally.1 medium-large onion
- Next, add the garlic, pre-cooked celery, and carrot, and cook for another minute, stirring frequently.4 garlic cloves
- Now, add the vegan mince, tomato ketchup, soy sauce, bay leaf, chilli powder, dried sage, and plain flour, stirring well.300 grams vegan mince, ½ teaspoon chilli powder, 1 teaspoon dried sage, 1 bay leaf, 2 tablespoon soy sauce, 2 tablespoon tomato ketchup, 1 tablespoon plain flour
- Pour in the canned tomatoes and the black-eyed beans.1 can black eyed beans, 1 can chopped tomatoes
- Pour in the vegetable stock and bring the stew to a gentle boil.1 litre vegetable stock
- Cook for 20 minutes, stirring a few times.
- Add the frozen peas and pop a lid over the pan and cook for a further 5 minutes or until the vegetables are cooked and the stew is nice and thick. Although the stew will continue to thicken as it sits off the heat.160 grams frozen peas
- Stir well, remove the bay leaf, and season with salt and pepper to taste. A little fresh chopped parsley is a nice optional addition.
Notes
- Nutritional data is for guidance only and is not an exact calculation as ingredients vary.
- Pre-cooking the carrot and celery chunks is optional as they can simply be sautéed for about 5 minutes after the onions have cooked, but they will take much longer to soften up in the stew, so you will need to adjust cooking times.
- The vegan mince used for this recipe was fresh Better Naked Evolution plant-based mince, but any vegan mince or crumbles can be used either fresh, frozen or rehydrated dried meat-free mince [such as TVP].
- The vegetable stock was made with 3 OXO meat free beef flavour stock cubes stirred through 1 litre [1 quart] of boiling water. Any vegetable stock or bouillon cubes can be used, but for a beefy flavour go with a vegan beef stock cube, paste or powder.
- Store leftovers in the refrigerator for up to 3 days.
- Or freeze for 2-3 months.
- Reheat in a non-stick pan by gently bringing to a boil and simmering for 2-3 minutes until piping hot throughout. Add extra vegetable stock as necessary.
- Replace the black eyed beans with any cooked bean such as pinto, kidney beans, chickpeas, etc.
- For a gluten-free stew use Tamari soy sauce, gluten-free plain flour or, and a gluten-free vegetable stock. Also check that your tomato ketchup and vegan mince is gluten-free.
- To prepare in a slow cooker:
- Add all the ingredients into the slow cooker [except frozen peas], but decrease the quantity of vegetable stock to 2 cups, or 500 millilitres. Cook on high for about 4 hours or until the vegetables are soft. Alternatively, cook it for a longer period on the lower settings. Add the frozen peas for the last 45 minutes of cooking.
- The precise cooking time will vary based on the size of the vegetable pieces. For instance, diced carrots and celery will cook faster than chunkier pieces, so if you're using larger chunks, adjust the cooking time accordingly.
- If at the end of slow cooking, the stew is too thick simply add a little extra vegetable stock. Or if the stew is too thin and you'd like to thicken it up then prepare a cornflour [cornstarch] slurry. We have an easy method for a cornstarch slurry over in the FAQ section of our Vegan 'chicken' Mango Curry recipe post.
Nutrition
Thank you for reading our vegan chuck wagon recipe post and getting this far! Do tag us using @traditionalplantbasedcooking if you make the stew and share a photo! We love seeing your tasty food! All the best, Jacq x
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