This hearty vegetable stew recipe is vegan, comforting, and comes together in one pot! This is a dinner that everyone loves, vegans, vegetarians, and even meat lovers!
This vegan stew comes together in 1 hour and the longer it cooks on low heat, it will become richer and the flavors will come together beautifully.
This stew is filled with healthy ingredients and vegetables that are good for you and lots of potatoes that will ensure that you are full. Serve it over a bed of mashed potatoes, rice, couscous, or pasta, or dip it with bread.
This stew comes together in one pot! It is savory and creamy and goes great with our soft brioche rolls, challah buns, no knead focaccia bread, 3 ingredient naan bread, and our homemade pita bread!
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Why this recipe works
- Simple- This stew is made with super simple ingredients, nothing fancy or expensive!
- Flavor- the flavor of this stew is so good! It is rich, savory, deep, and tastes like it has meat in it but it doesn't!
- Healthy- this stew is packed with nutrients! It is veggie-loaded and will make sure you will get a lot of vitamins and fiber.
- Vegan- this stew is vegan! It is perfect if you want to cut back on meat and dairy. Plant-based diet was proven to be one of the best diets out there and this recipe is just that!
- Ease- there is an impression that making stews is difficult and complicated, but actually, it's super simple to make!
Ingredients
Before you start to make this veggie stew recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Olive oil- use extra virgin olive oil for the best flavor. If you don't want to use olive oil, you can use avocado oil, canola oil, or vegetable oil!
Potatoes– for this recipe, we like to use Yukon Gold potatoes or red potatoes, but any potato kind will work great for this recipe!
I recommend using Yukon gold potatoes since they have a thin skin and cook quickly, but if you don't have them on hand, peel the potatoes and cook for a bit longer.
Mushrooms- we used baby bella mushrooms for this recipe, but you can use your favorite kind of mushroom for this.
Fresh carrots– we used fresh carrots for this recipe. Great them and cut them into small cubes so they will cook quicker.
Onion– we use white onion for this recipe. Red onion can work as well if that's what you have in hand.
Celery stalks- you will need 3 cups of chopped celery for this stew. We sautee them with the onion and the carrots for a delicious flavor.
Garlic- you will need about 5 garlic cloves for this recipe. we use fresh garlic and grate it by hand. We do not recommend using store-bought pre-grated garlic, because it usually has less flavor.
Dried herbs- I used dried thyme, and dried oregano for this recipe. You can use Italian seasoning instead.
Flour- I used all-purpose flour for this to thicken up the stew. If you are gluten-free, you can use your favorite gluten-free flour as well.
Vegetable broth- use your favorite brand of vegetable broth or vegan broth for this recipe.
Balsamic vinegar and soy sauce- add your favorite balsamic vinegar for this. Use light soy sauce for this. Adding these makes the flavor of this stew pop and adds so much delicious flavor. They make the stew taste like it has meat in it even though it is non!
Red wine- this is optional, but I love adding red wine to stews, you can use red dried wine or your favorite red wine for this. If you are not using red wine, swap it with another cup of stock.
Tomato sauce and tomato paste- we used a simple store-bought marinara sauce, but you can use crushed tomatoes as well!
Bay leaves- use dried bay leaves for this. They add much flavor and depth to this stew. Make sure that you remove them from the stew before you eat the stew.
Instructions
Start with peeling and cutting your vegetables into small cubes.
Heat a large pot (or in a large Dutch oven) over medium heat with the oil and add the onion, celery, and carrots, and sautee mixing constantly for about 8 minutes, until the veggies soften.
Make space for the minced garlic and add the garlic, cook it for about a minute, mixing constantly. Be careful not to burn it.
Add the mushrooms along with a few pinches of salt and black pepper. Mix constantly and cook for about 3-4 minutes.
Add the red wine, tomato paste, tomato sauce, dried thyme, dried oregano, soy sauce, and balsamic vinegar, and mix until well combined.
Add the flour and mix until well combined. Cook for about a minute.
Add the bay leaves and potatoes, and carefully add the vegetable stock along with a few pinches of salt and pepper. Mix until well combined.
Bring the stew to a simmer over medium-high heat stirring every minute or so to prevent the veggies from sticking to the bottom of the pot.
Add another pinch or two of salt and pepper and taste. Fix the flavoring by adding salt and pepper to your personal liking. Lower the heat to low and cook for as long as you can.
You can cook it until the potatoes are fork-tender. Remove the bay leaves from the pot and serve the veg stew with mashed potatoes, rice, or your favorite side dish!
Expert Tips
- Adding salt and black pepper is very important for the flavor of this stew. Add salt and black pepper to your personal taste. I recommend adding a few pinches at a time until you get the perfect balance of flavors.
- Feel free to use your favorite veggies for this! You can add anything that you have on hand
- You can make this spicy by adding chili flakes to the stew while you make the stew or when you serve it individually.
- Add your favorite protein to the stew-like cooked lentils, cooked chickpeas, frozen peas, or cooked beans. Canned white beans or canned black beans will work great!
Faq's
The stew will last for 5 days placed in an airtight container in the fridge.
You can serve this dish with mashed potatoes, freshly made pasta, cauliflower rice, rice, couscous, etc.
My favorite vegetables for stews are root vegetables like carrots, turnips, beets, potatoes, and onions. I like to switch it up every time so feel free to add your favorite vegetables to this stew.
A vegetarian stew is made without meat and is loaded with vegetables. It gets its depth of flavor from balsamic vinegar, soy sauce, red wine, and the natural flavors of the vegetables.
The biggest secret to a good stew is giving the stew plenty of time to cook over low heat. This helps to deepen the flavor and creates a rich and thick stew.
Storing
If you have leftovers, you can store them in the fridge for up to 5 days in an airtight container.
Freezing
You can freeze this stew in an airtight freezer-friendly container for up to 3 months.
When ready to use, place the frozen container at room temperature until defrost halfway, then place the frozen stew in a pot, bring the stew to a boil, and serve with couscous or toasted bread.
Reheating
Reheat this stew in the microwave or in the toaster oven (or regular oven) until it is warm. Don't overheat to not dry the chicken.
Make it ahead
This stew works perfectly to make it ahead of time since the flavors get more delicious over time.
You can make this stew a day or two ahead of time and reheat it in the microwave or over the stovetop on low heat, mixing every few minutes until it's warm.
Substitutions
Gluten-free- make this stew gluten-free by using gluten-free flour.
Variations
Chicken and beef- if you are not worried about this dish being vegan, you can add chicken or beef to the stew and make it into a regular stew.
Vegetables- feel free to swap the vegetables and mushrooms and use your favorite vegetables and mushrooms for stew.
Beans- add extra protein by adding drained and canned beans to the stew.
Lentils- add cooked lentils to the stew for extra protein and thickness.
Spicy- add a pinch or so of chili flakes or cayenne pepper to the stew for a kick of flavor.
Low sodium- you can make this recipe low sodium by using low sodium ingredients like low sodium vegetable broth.
More vegetable recipes
Vegetable soup with couscous- This is the absolute best vegetable soup recipe, It’s healthy, delicious, and satisfying. It’s surprisingly easy to make and made with only a few simple ingredients.
Roasted cauliflower with tahini- This roasted cauliflower with tahini is served over a bed of homemade tahini sauce and is the perfect delicious and healthy side dish or appetizer that anyone will love!
Green beans and potatoes- These green beans and potatoes are the perfect easy and healthy side dish for any main dish! It takes 30 minutes to make and uses simple ingredients.
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📖 Recipe
Hearty Vegan Vegetable Stew (One Pot Dish)
Ingredients
- 2 tablespoon Olive oil
- 1 Onion diced
- 1 cup Carrots diced
- 1 cup Celery diced
- 5 cloves Garlic minced
- 350 g Mushrooms cut into slices
- 2 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 3 tablespoon Flour
- 3 tablespoon Tomato paste
- 14.5 oz Tomato sauce 1 can
- ¾ cup Red wine
- 4 cups Vegetable stock
- 3 cups Potatoes cut into small chunks
- 2 tablespoon Soy sauce
- 3 tablespoon Balsamic vinegar
- 2 Bay leaves
- Kosher salt and black pepper to taste
Instructions
- Start with peeling and cutting your vegetables into small cubes.
- Heat a large pot over medium heat with the oil and add the onion, celery, and carrots, and sautee mixing constantly for about 8 minutes, until the veggies soften.
- Make space for the minced garlic and add the garlic, cook it for about a minute, mixing constantly. Be careful not to burn it.
- Add the mushrooms along with a few pinches of salt and black pepper. Mix constantly and cook for about 3-4 minutes.
- Add the red wine, tomato paste, tomato sauce, dried thyme, dried oregano, soy sauce, and balsamic vinegar, and mix until well combined.
- Add the flour and mix until well combined. Cook for about a minute.
- Add the bay leaves and potatoes, and carefully add the vegetable stock along with a few pinches of salt and pepper. Mix until well combined.
- Bring the stew to a simmer over medium-high heat stirring every minute or so to prevent the veggies from sticking to the bottom of the pot.
- Add another pinch or two of salt and pepper and taste. Fix the flavoring by adding salt and pepper to your personal liking. Lower the heat to low and cook for as long as you can.
- You can cook it until the potatoes are fork-tender. Remove the bay leaves from the pot and serve with mashed potatoes, rice, or your favorite side dish!
Notes
- Adding salt and black pepper is very important for the flavor of this stew. Add salt and black pepper to your personal taste. I recommend adding a few pinches at a time until you get the perfect balance of flavors.
- Feel free to use your favorite veggies for this! You can add anything that you have on hand
- You can make this spicy by adding chili flakes to the stew while you make the stew or when you serve it individually.
- Add your favorite protein to the stew like cooked lentils, cooked chickpeas, frozen peas, or cooked beans. Canned white beans or canned black beans will work great!
Angela says
Can’t wait for dinner tonight instead of using the stove I put it in my crockpot!!!!! already smelling delicious♥️