Vegan Stew

There’s nothing more comforting than a warm and tasty bowl of soup or stew! During the winter season, we love to enjoy vegan lentil soup, chickpea noodle soup and this simple, yet delicious vegan stew. This stew is packed with veggies and super flavorful too!

I think, the best soups are those stick to your ribs kind of soups! You know the ones that warm your bones and really fill you up! This meatless stew is about as filling and satisfying as it gets, with a variety of colorful veggies and melt-in-your mouth potatoes. It’s a MUST make recipe for a chilly day!

Ingredients:

One of the best things about vegan stew is that it’s completely versatile. I’ve listed my go-to ingredients for making this recipe, but feel free to substitute or omit any ingredient to suite your family’s taste preference. Here’s the lineup:

• Olive oil. You’ll need a bit of olive oil or avocado oil to cook down the veggies.
• Vegetables. This stew recipe includes a hearty dose of nourishing vegetables. We’re using onion, shallot, mushrooms, carrots, celery and red potatoes. 
• Seasonings. Dried thyme, rosemary, bay leaves, garlic and pepper give this dish tons of delicious flavor. Feel free to throw in other favorite seasonings if you’d like – Italian seasoning, basil and oregano are all great choices.
• Broth. The base of the stew is a combination of dried red wine, balsamic vinegar, tomato paste, vegetable broth (or stock) and it’s thickened with a small amount of flour. I suggest using low-sodium broth, so you’re able to control the saltiness of the stew.

How to Make Vegetarian Stew

This vegetable stew has so much flavor and is super easy! Here’s the simple process, but for the full, printable recipe, reference the recipe card at the bottom of the page.

1. Sauté onion + shallot. Heat the oil in a large pot over medium heat. Once hot, add in the onion and shallot and sauté for 5 minutes.
2. Cook vegetables. Add in the mushrooms, carrots, celery and garlic. Cook for 5 additional minutes, stirring often. Mix in the thyme, rosemary, pepper and flour. Cook for about 2 minutes.
3. Add broth. Stir in the wine and scrape the bottom of the pot to deglaze. Add in the balsamic vinegar, potatoes, bay leaves, tomato paste and broth. 
4. Simmer. Bring to a simmer and simmer for 20-25 minutes until the potatoes are fork tender.
5. Serve. Season to taste with salt and pepper and ENJOY!

Tips for Making This Recipe:

This healthy vegan stew is seriously so good and comes together with very little effort, but here are few tips to consider:

• Potatoes. Choose any potato you like here – I really like red potatoes in this recipe, but Russet potatoes and Yukon Gold also work great.
• Time-saving tip. To save time, buy pre-cut onion, celery and carrots in either the produce or freezer department. If using frozen vegetables, no need to thaw before sautéing. You can also use pre-minced garlic from a jar.
• Switch up the veggies. Feel free to customize your stew by swapping any of the veggies for your favorites. Some great options are frozen peas, frozen green beans, or canned corn. Just make sure you keep the proportions close to the same and it’ll turn out great!
• Serving suggestion. We love to pair this stew with a side of bread, such as garlic knots, cornbread or a crusty bread.

How to Store Leftovers:

• Storage. Once completely cool, store leftovers in an airtight storage container. It keeps well in the refrigerator for up to 4 to 5 days.
• Reheating. Rewarm leftovers in a large pot on the stovetop over medium-low heat, adding a bit more broth or water, as needed. You can also reheat this stew in the microwave until hot.
• Freezing. Place leftovers in an airtight freezer-safe storage container or bag, and store in the freezer for up to 3 months. Be sure to label the stew with the date, so you know when it went into the freezer. Let thaw overnight in the refrigerator before reheating.

More easy soup recipes to try: