This savory vegan stew with mushrooms, kale, and meaty TVP is the perfect healthy plant-based comfort food. This hearty stew is packed with flavor and healthy veggies in a light beef-like broth!

Two bowl of vegan mushroom stew with a tea towel and spoons on the side.

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I’ve been making this vegan stew for over two decades and it’s one of those soups that my family never gets tired of. It’s my version of the kale stew that they use to sell at the natural foods co-op in Albuquerque, NM where I shopped when I first went vegan.

This kale stew was one of the first super healthy things that I ate, and it made me feel like I could stick to a vegan diet.

Why make this recipe

This mushroom stew is vegan and gluten-free, plus it’s great for meal prep and healthy lunches. It’s packed with flavor, plant-based protein, and healthy veggies. This recipe is similar to my vegan beef stew, but lighter and healthier and is easily made gluten-free.

Ingredients and substitutions

  • Olive Oil – to saute the veggies.
  • Onions – for flavor.
  • Garlic – for flavor.
  • Mushrooms – these give the stew a meaty flavor and texture.
  • Vegan Butter – for sauteing the mushrooms. You can also use more oil, but I like the flavor that vegan butter adds to the mushrooms.
  • Carrots – for flavor and color.
  • Kale – you can swap this out for spinach or other greens, but kale holds up the best. If you use any other greens, add them just before serving.
  • Potatoes – any type of potatoes work well like russet, Yukon gold, or red potatoes.
  • TVP or Vegan Beef Crumbles – you can use TVP, (textured vegetable protein) vegan ground beef, or frozen vegan beef crumbles.
  • Vegan Broth – any vegetable broth will work.

Helpful tools

Large Soup Pot – this makes a big batch of stew.

How to make vegan kale stew

Step 1 – Chop and sauté onion in a little olive oil, sprinkle it with salt, and saute on low until onions are translucent.

Step 2 – Peel and chop carrots into small pieces. Peel and dice potatoes

Step 3 – Add 10 cups of vegetable broth and the chopped carrots and potatoes then simmer on medium-low.

Step 4 – Wash and slice mushrooms, then in a separate frying pan, sauté sliced mushrooms in vegan butter until they release their juices.

Step 5 – Add some Bragg’s Liquid Aminos and the TVP to soak up the mushroom broth. (This gives the TVP a ground beef flavor).

Step 6 – Add the mushrooms and TVP mixture to the soup that has been simmering. The TVP will soak up more flavor from this broth.  (You can also use Butler Soy Crumbles instead of TVP or if you need a soy-free soup, use Beyond Meat beefy crumbles). Continue to simmer for about 5 more minutes.

Step 7 – Wash and chop kale into small pieces, drizzle it with a little olive oil, sprinkle with salt, then use your hands to rub and squeeze it until it turns a dark green color.

Step 8 – Throw the kale into the pot and let it simmer for about 10 minutes until it is tender.

A pot of vegan mushroom stew with a wooden ladle in it.

What to serve with vegan stew?

Serve your mushroom stew with some crusty bread, vegan cornbread, jalapeno cornbreadgluten-free soccagarlic knotsdrop biscuits, or focaccia bread.

Pro Tips

  • If you don’t have vegetable broth, you can use water and just add more salt to the soup.
  • If you do not have Herbs de Provence you can use any of your favorite herb mixes.  Italian seasoning mix or herbs de providence also work well. 
  • If you want less processed soy, you can use Butler soy curls or make it soy-free by using Beyond Meat beefy crumbles.
  • To make it soy-free you will also have to exchange Bragg’s Liquid Aminos with Coconut Aminos.

Storage and reheating

Refrigerate: This vegan stew will keep well in the fridge for 3 – 5 days in an airtight container.

Freeze: Mushroom kale stew freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat the stew in the microwave for about 3 minutes or reheat it in a saucepan on the stovetop.

Two bowls of vegan stew with mushrooms, kale, potatoes, and TVP in it.

More vegan soups

TVP stew recipe

A bowl of vegan stew with mushrooms, kale, potatoes, and carrots.
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5 from 7 rating

Vegan Kale Stew with Mushroom and TVP

A hearty vegan and gluten-free soup packed with potatoes, mushrooms, TVP, and kale.

Ingredients

  • 1 large onion, peeled and diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil, (divided)
  • 2 medium carrots, peeled and chopped
  • 4 cups potatoes, (cubed)
  • 10 cups vegetable broth , or water
  • 2 tablespoons Herbs de Provence, or Italian herb mix
  • 3 tablespoons vegan butter, (My homemade or Earth Balance)
  • 1 lbs crimini mushrooms, sliced
  • 3 tablespoons Bragg’s liquid Aminos, (soy sauce or coconut aminos)
  • 1 1/2 cups TVP, (or soy crumbs or Beyond Meat crumbles)
  • 6 cups chopped kale
  • 1 dash salt and pepper to taste

Equipment

Instructions
 

  • Chop onion and mince garlic then sauté them in a little olive oil and sprinkle with salt. Cook on low until onions are translucent.
  • Peel and chop carrots into small pieces. Peel and dice potatoes
  • Add 10 cups of vegetable broth and the chopped carrots and potatoes then simmer on medium-low.
  • Wash and slice mushrooms.
  • In a separate frying pan, sauté sliced mushrooms in vegan butter until they release their juices.
  • Add some Bragg’s Liquid Aminos and the TVP to soak up the mushroom broth. (This gives the TVP a ground beef flavor).
  • Add the mushrooms and TVP mixture to the soup that has been simmering. The TVP will soak up more flavor from this broth.  (You can also use Butler Soy Crumbles instead of TVP or if you need a soy-free soup, use Beyond meat beefy crumbles).
  • Continue to simmer for about 5 more minutes.
  • Wash and chop kale into small pieces.
  • Drizzle a little olive oil over the kale, sprinkle with salt, then use your hands to rub and squeeze it until it turns a dark green color.
  • Throw the kale into the pot and let it simmer for about 10 minutes until it is tender.

Notes

  • If you don’t have vegetable broth, you can use water and just add more salt to the soup.
  • If you do not have Herbs de Provence you can use any of your favorite herb mixes.  Italian seasoning mix or herbs de providence also work well. 
  • If you want less processed soy, you can use Butler soy curls or make it soy-free by using Beyond Meat beefy crumbles.
  • To make it soy-free you will also have to exchange Bragg’s Liquid Aminos with coconut Aminos.
Serving: 1cup, Calories: 182kcal, Carbohydrates: 25g, Protein: 10g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Sodium: 984mg, Potassium: 689mg, Fiber: 6g, Sugar: 6g, Vitamin A: 5623IU, Vitamin C: 49mg, Calcium: 159mg, Iron: 4mg
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