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Meat-based stews can take hours of simmering to turn tough cuts into tender morsels. Vegetarian stews, on the other hand, can come together in less than an hour. Our Vegetarian Beef Stew is as filling as its inspiration, without all that time-consuming stew meat. Chunks of rutabaga, potatoes and carrots are simmered in tomato-based broth that holds surprising depth of flavor thanks to tomato paste, red wine and molasses. A pound of seitan adds more heft and stands in for the beefy texture, and frozen corn adds a pop of sweetness. Get the recipe here.

 

 -photo by Kristi Schiffman

This article appears in January 2015.

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