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I like to make stew as an excuse to eat bread. This recipe embraces all the flavor of a meaty cabbage stew using plant-based ground and is a winner for vegans and omnis alike. My mom used to say let the Dutch oven tell you when your soup is ready. She was right; just simmer covered until the aroma fills the house, then it's ready. **note- I cooked the plant-based meat separately then added it to the stew at the end.


3 to 4 large carrots, sliced

2 stalks celery, sliced

1 yellow onion, chopped

2 cloves garlic, minced

1 tsp carraway seeds

1/2 tsp fennel seeds

1 tsp thyme

1/2 tsp mustard seeds

1/2 tsp dried dill

1 tsp salt

1/4 tsp pepper

2 Tbsp tomato paste

4 cups beef flavored vegetable broth

14 oz can diced tomatoes

6 cups chopped green cabbage

12 mini potatoes (1lb cubed)

1 bay leaf

12-16 oz plant-based ground

1 Tbsp vegan worcestershire


1. In a large Dutch oven or stock pot over medium-high heat with 1 Tbsp oil, saute carrots, celery, onions and garlic until onions softened approximately 5 minutes. Season well with salt and pepper. Add carraway seeds, fennel seeds, thyme, mustard seeds, dried dill, salt, pepper and tomato paste and continue to cook to release aromatics, approximately 1 minute. Add broth and tomatoes; bring to a boil.

2. Once boiling, add cabbage, potatoes and bay leaf. Return to boil. Reduce heat to medium-low, cover and simmer 25-30 minutes.

3. While stew is simmering, cook plant-based meat in a skillet until browned. Stir in vegan worcestershire and cook for another minute.

4 When stew is ready, stir in plant-based meat and simmer 5 minutes. Remove from heat and let stand 15 minutes before serving. Serve with bread...lots of bread.

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