This hearty Vegan Beef Stew recipe is filled with tender vegan “beef” pieces, creamy potatoes, carrots, and a full-bodied vegan beef broth that the whole family will love. It’s prepped in just 15 minutes, then slow cooked all day for a quick and easy weeknight meal or meal prep.
Add the broth, red wine (if using), balsamic vinegar, tomato paste, garlic, rosemary, thyme, and salt to the slow cooker. Whisk together until evenly combined.
Add the tempeh, potatoes, onion, and carrots and stir together. Cook on low for 7 hours or high for 3 hours.
In a medium bowl, whisk together the flour and ¼ cup of the slow cooker liquid until smooth. Add it back to the slow cooker and stir together. Cook on high for another hour.
In the last 10 minutes, add the frozen peas.
Once done, taste and season with additional salt and black pepper as needed. Top with fresh parsley and enjoy!