Vegan Flemish stew
AuthorZjefCategoryBelgian cuisine, Main dishDifficultyBeginnerHow do you call a beef stew without beef? ‘Stew’ just sounds boring doesn't it? That's why I called this recipe 'vegan Flemish stew'. Because that's what it's all about: this classic gets its taste mainly from the preparation. Stewed Flemish-style with all kinds of seasonings. That's why you can easily make a vegan version of it.
Picture by www.toos.be.
I made this recipe for the brasserie of Brewery Het Anker in Mechelen. I used to work there as a marketeer. The Flemish beef stew with Gouden Carolus Classic is by far their most popular dish. That's why we also wanted to put a vegan version on the menu. When first introduced, the chef made a version with seitan from the local organic supermarket. And right from the start, it was ordered a lot. So we had to look supplier who could deliver it in larger quantities. But the latest type of seitan was not really well received by the customers. Their feedback had reached me indirectly. And I felt the urge to do everything in my abilities to get a better version of this dish on the menu. Even though I didn't even work in the kitchen. It was purely out of pride that I started experimenting with this.
Online you will find lots of different recipes for vegan Flemish stew, usually made with seitan or jackfruit. But after many tests, my favourite by far is this version made with vegan fillet pieces: a plant-based alternative to chicken pieces, usually made from soy. I made it with the Belgian Greenway "just like chicken" fillet pieces.
Thanks to the stringy structure, the fillet pieces fall apart nicely when stewed. And unlike jackfruit, they have a neutral flavour that leaves room for the rich flavours of the sauce. Since 2019, they have been serving this version of the vegan stew at Het Anker. That is, of course, in an adapted recipe for mass catering, including vegan fries and veganaise. Even the local news channel was curious about the result. Watch their video report with a taste test with unsuspecting visitors here (starting from minute 3:28 - English subtitles available):
Ingredients
Directions
Chop the onion coarsely and cut the carrots into chunky slices.
Melt a knob of margarine in a large casserole. Sauté the onions and carrots over medium heat until the onion is just starting to brown.
Add the pressed garlic, the vegan fillet pieces and the chopped mushrooms and bake for a few more minutes together with the onion.
Add the thyme, bay leaf, juniper berries and cloves. Tip: crush the herbs with a mortar and pestle to release the aromas and put them in a tea bag or tea egg so you can easily remove them afterwards.
Add the beer (dark ale) and the water.
Add the Sirop de Liège (or brown sugar).
Spread the slice of dark bread generously with (sharp) mustard. Place it on top of the stew, with the mustard side down.
Let the stew simmer for 30 minutes on low heat with the lid on the pot.
When the 30 minutes have passed, stir well and let it simmer without the lid until the sauce has the desired thickness.
Finish the dish with a dash of vinegar, freshly ground black pepper and a pinch of salt. You can also add a bit of dark miso or soy sauce for the umami flavours.
Serve with fries, croquettes or (baked) potatoes and veganaise. Enjoy!
Ingredients
Directions
Chop the onion coarsely and cut the carrots into chunky slices.
Melt a knob of margarine in a large casserole. Sauté the onions and carrots over medium heat until the onion is just starting to brown.
Add the pressed garlic, the vegan fillet pieces and the chopped mushrooms and bake for a few more minutes together with the onion.
Add the thyme, bay leaf, juniper berries and cloves. Tip: crush the herbs with a mortar and pestle to release the aromas and put them in a tea bag or tea egg so you can easily remove them afterwards.
Add the beer (dark ale) and the water.
Add the Sirop de Liège (or brown sugar).
Spread the slice of dark bread generously with (sharp) mustard. Place it on top of the stew, with the mustard side down.
Let the stew simmer for 30 minutes on low heat with the lid on the pot.
When the 30 minutes have passed, stir well and let it simmer without the lid until the sauce has the desired thickness.
Finish the dish with a dash of vinegar, freshly ground black pepper and a pinch of salt. You can also add a bit of dark miso or soy sauce for the umami flavours.
Serve with fries, croquettes or (baked) potatoes and veganaise. Enjoy!
We spent 3 weeks in Belgium and this vegan stew at Het Anker was by far the best thing I ate the entire trip! Super-stoked to find the recipe.
This comment made my day, thanks Marc! Hopefully you will enjoy your homemade Flemish stew just as much. Edible souvenirs are the best souvenirs if you ask me. 🤭
Yes. We stayed there and ate it too. I’ve been dreaming of it ever since. Will be hunting down the ingredients and hope it comes out as good.
I hope you’ll enjoy your homemade version just as much! Feel free to share the result and tag Yummyproof. It always makes me so happy when I see people making my recipes at home. 😊