Vegan Meat Lovers Bean Stew with Creamy Miso Butter Soy Rice
If you've been craving the rich, savory flavors of a classic meat stew—but entirely plant-based—this Meat Lovers Bean Stew with Creamy Miso Butter Soy Rice delivers everything you're looking for. Smoky vegan bacon, hearty Beyond Meat, creamy beans, and melty vegan cheese simmer together in a deeply flavorful tomato broth infused with garlic, onions, herbs, and warming spices.
Ingredients
Meat Lovers Bean Stew
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 6 garlic cloves minced
- 8 ounces vegan bacon chopped
- 12 ounces Beyond Meat crumbled
- 2 tablespoons tomato paste
- 2 15-ounce cans mixed beans, drained and rinsed
- 3 cups vegetable broth
- 1 cup tomato sauce
- 1 cup shredded vegan cheddar or mozzarella
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes optional
- 1 tablespoon soy sauce
Salt to taste
- ½ cup chopped fresh basil
- Creamy Miso Butter Soy Rice
- 3 cups freshly cooked jasmine rice
- 2 tablespoons vegan butter
- 1 tablespoon white miso paste
- 1 tablespoon soy sauce
- 1 tablespoon chopped fresh basil
- Juice of ½ lemon
- Fresh cracked black pepper
Garnish
- Fresh basil
- Extra vegan cheese
- Cracked black pepper
- Lemon wedges
- Chili flakes optional
Instructions
Step 1: Sauté the Aromatics and Brown the Meat
- Heat olive oil in a Dutch oven over medium heat. Add the onion and cook until lightly caramelized, about 6–8 minutes. Stir in the garlic and cook for another minute.
- Add the vegan bacon and Beyond Meat. Cook until browned and caramelized, breaking the Beyond Meat into bite-sized crumbles.
- Kitchen Technique: Allow the vegan meat to brown without stirring constantly. Browning develops deeper savory flavor through caramelization.
Step 2: Build the Stew
- Stir in the tomato paste and cook for 2 minutes until it darkens slightly. Add the smoked paprika, garlic powder, onion powder, Italian seasoning, oregano, black pepper, and crushed red pepper flakes.
- Pour in the vegetable broth, tomato sauce, soy sauce, and beans. Bring to a gentle simmer and cook for 15–20 minutes.
- Stir in the vegan cheese until completely melted.
- Kitchen Technique: Cooking the tomato paste before adding liquid removes its raw taste and creates a richer broth.
Step 3: Make the Miso Butter Soy Rice
- While the stew simmers, stir the vegan butter into the hot cooked rice until melted. Add the white miso, soy sauce, lemon juice, basil, and black pepper. Fold gently until every grain is coated.
- Kitchen Tip: Mix the miso into hot rice off the heat to preserve its delicate, savory flavor.
Step 4: Finish the Stew
- Remove the stew from the heat and stir in the fresh basil.
- Taste and adjust with more soy sauce, black pepper, or lemon juice if needed.
Step 5: Assemble and Serve
- Spoon the creamy miso butter rice into shallow bowls. Ladle the hearty bean stew over the rice and garnish with fresh basil, extra vegan cheese, cracked black pepper, and a squeeze of fresh lemon.
- Serve immediately with warm crusty bread.