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Vietnamese "Beef" Stew (Bò Kho Chay)

Author: Thomas
A vegan version of the famous Vietnamese beef stew! This delicious stew features juicy "beef" cooked in a rich and aromatic broth infused with lemongrass, garlic, and spices. Comforting, easy, and SO good!
5 from 2 votes
Prep Time : 15 mins
Cook Time : 25 mins
Total Time : 40 mins
Servings 3 servings
Calories 257 kcal

Ingredients
 
 

Vegan Beef

Stew

  • 2 tablespoon oil use annatto oil for a deeper red color
  • 2 stalks of lemongrass cut into 2-inch sticks
  • 1 shallot minced
  • 2 cups coconut water or regular water
  • 1 and ⅓ cup water
  • 4-5 baby potatoes peeled
  • 1 medium carrot peeled and cut into matchsticks
  • 2 tablespoon sugar start with 1 tablespoon and adjust to taste
  • 1 and ½ teaspoon sea salt
  • teaspoon mushroom seasoning optional, helps enhance the flavor of the broth
  • For serving: fresh cilantro, bread, rice, or noodles

Instructions
 

Vegan Beef

  • Soak the TVP slices in water for about 25 minutes, or until fully rehydrated. Next, rinse the slices 2-3 times under cold water and drain them very well by squeezing the slices between your hands. Transfer to a bowl.
  • Add the spices, minced garlic, sugar, and salt. Toss to coat the TVP slices evenly. Cover with plastic film and refrigerate for at least 4 hours, or overnight.

Stew

  • Heat the oil in a Dutch oven or deep pot. Once hot, add the shallots and lemongrass and sauté for about 3 minutes.
  • Add the marinated vegan beef and sauté for another minute.
  • Pour in the coconut water and the water. Then, add the baby potatoes, carrots, and the seasonings: salt and sugar. Bring to a boil and let simmer covered for about 25 minutes over low-medium heat.
  • Once the potatoes and carrots are cooked and tender, remove from heat. Taste and adjust the sweetness and saltiness of the broth to your liking.
  • Serve the stew piping hot with either rice noodles, white rice, or crusty baguette. Garnish with fresh cilantro, raw onion slices, and a squeeze of lime! This stew will keep for up to 4 days in the refrigerator.

Notes

  • You can replace all of the spices with 1 and ½ tablespoon of Bò Kho spices seasoning.
  • If you want to add mushrooms, sauté 3-4 mushrooms (sliced) at the same time as the vegan beef.

Nutrition

Serving: 1 servingCalories: 257 kcalCarbohydrates: 34.7 gProtein: 6.4 gFat: 10.1 gFiber: 5 gSugar: 17.9 g
Course : Dinner, Lunch, Main Course
Cuisine : Vietnamese
Keyword : bo kho chay, bo kho recipe, vegan vietnamese stew, vietnamese beef stew
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