Old-Fashioned Vegan Stew

A bowl of vegan Guy Fawkes Stew served with baked potatoes, featured image.

Course: Dinner

Cuisine: British

Prep Time: 30

Cook Time: 35

Total Time: 1 5

Servings:

Calories: 286kcal

Author: Jacq

This Vegan Old-Fashioned Stew is adapted from a vintage 1970s British recipe card and it is a tasty, easy, budget-friendly cosy family dinner perfect for the chillier months. This recipe was originally titled as Guy Fawkes Stew.

Print Recipe

US Customary - Metric

Equipment

2 heatproof measuring jugs or bowls
mixing spoon
Colander,
Large non-stick pot, with lid
ladle

Ingredients

To soak TVP chunks:

85 grams textured vegetable protein (TVP) chunks (once rehydrated the weight of the TVP is roughly 295 grams or 11 oz)
1 teaspoon vegetable extract (or Marmite)
500 millilitres vegetable stock, hot (use a meat-free 'beef' flavour stock if available such as plant-based 'beef' OXO cubes)
1 tablespoon soy sauce
1 bay leaf, optional

Stew:

2 tablespoons oil
1 large onion (about 260 grams, rough chopped)
2 large carrots (about 300 grams, thick sliced)
1 can butter beans (lima beans) (1 x 400 grams or 14 oz can, drained or 240 grams or 8 oz cooked butter beans)
15 grams plain flour
1 teaspoon curry powder
1 teaspoon chilli powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon soy sauce
600 mililitres vegetable stock

Instructions

Soak the TVP chunks

Add the TVP to a heat-proof bowl and pour in hot vegetable stock. Add the bay leaf if using.
85 grams textured vegetable protein (TVP) chunks, 1 teaspoon vegetable extract, 500 millilitres vegetable stock, hot, 1 tablespoon soy sauce, 1 bay leaf, optional
Soak for at least 30 minutes, stirring the chunks every now and again.
Once soaked drain the TVP chunks from the stock, pressing the excess stock from the chunks into a jug, as you will be using this stock to make up the liquid required to cook the stew.

Prepare the stew:

Using the drained stock from the TVP chunks top it up with more vegetable stock to make 600 millilitres (about 2 ¾ cups) of vegetable stock.
(I ended up with 305 mililitres of stock drained from the chunks so I added 300 mililitres of vegetable stock to make up the 600 mililitres required for the stew.)
Heat the oil in a non-stick pot over a medium heat.
2 tablespoons oil
Cook the onion, stirring frequently, for 5 minutes.
1 large onion
Add the TVP chunks, carrot, and butter beans and cook for 3-4 minutes, stirring frequently.
2 large carrots, 1 can butter beans (lima beans)
Stir through the flour.
15 grams plain flour
Stir in the curry powder, chilli powder, garlic powder, and onion powder.
1 teaspoon curry powder, 1 teaspoon chilli powder, 1 teaspoon garlic powder, 1 teaspoon onion powder
Pour in the vegetable stock, that was prepared earlier, and add the soy sauce.
600 mililitres vegetable stock, 1 tablespoon soy sauce
Stir well and bring to the boil.
Turn the heat to low, place a lid over the pot and simmer for 35-40 minutes, stirring every now and again. If you think it needs it you can add a little extra vegetable stock but this stew is meant to have a nice thick gravy once cooked.
Season to taste with salt & pepper, if necessary.

Serving suggestion

Serve with baked or jacket potatoes or mashed potatoes, or rice, and a green vegetable such as green beans, peas or kale. Crusty bread is a nice addition.

Notes

💡 Recipe Notes

This meat-free stew is for everyone:
This is a great meat-free, vegetarian, plant-based and vegan alternative for Bonfire Night, Halloween or cosy autumn or winter meals. Even those meat-eating family members may enjoy it as the textured vegetable protein (TVP) chunks have a satisfying, chewy texture and soak up all that home-made rich gravy. It’s a great recipe to make if you’re cooking for mixed-diet guests. For more portions just double the recipe.

Gluten-free:
This stew can easily be made gluten-free by using a gluten-free soy sauce or tamari, and a gluten-free plain flour blend for thickening. Also check that your stock cubes and vegetable extract (such as Marmite) are also gluten-free. The vegetable extract can be omitted if required.
Oil-free:
To make this recipe oil-free, omit the frying stage and instead add the soaked and drained TVP chunks, carrots, onions, and butter beans directly to the pot. Stir through the flour and spices. Pour in the stock and soy sauce. Optional: Once cooked, stir through a few teaspoons of white miso paste for a nice rich flavour that replaces the depth usually gained from frying the vegetables at the start of cooking.
Easy serving ideas:
Serve the stew with baked or mashed potatoes, rice, green vegetables, crusty bread or garlic bread. It also makes a hearty pie filling topped with mashed potatoes or puff pastry and baked until golden.
Storage:
Leftovers will keep in a covered container in the fridge for up to 3 days. The flavours develop even more overnight.
Freezing:
This stew can be frozen for up to 2–3 months. Allow it to cool completely and then transfer to freezer-safe tubs.Thaw in the fridge overnight before reheating.
Reheating:
Reheat gently on the stove-top over a medium-low heat until piping hot, adding a splash of water or stock to loosen the gravy as it will likely have thickened a lot. Alternatively, microwave for a few minutes, stirring a few times until piping hot.
Make-ahead tip:
The stew tastes even better the next day, making it perfect for preparing ahead for Bonfire Night, Guy Fawkes, or Halloween parties or quick family dinners.
Adaptions: The dried TVP chunks can be replaced with about 300 grams (11 oz) fresh or frozen (de-frosted) meat-free chunks or pieces. To use: omit the soaking stage but add the bay leaf, soy sauce, and vegetable extract to the stew at the stage when the 600 mililitres (2 ¾ cups) vegetable stock is added.

Nutrition