Vegan Stew
Try this vegan stew for a hearty and satisfying meal that comes together in 35 minutes! Wholesome vegetables like carrots, mushrooms, and potatoes are combined with savory herbs before being bathed in a savory tomato broth. Serve your bowl with a side of grains or a salad for a quick yet comforting weeknight dinner!
Why I love this recipe
I love making simple recipes with healthy ingredients, especially ones that come together in one pot! Thatโs why I’m excited to share this vegan stew. It always comes to mind whenever I ask myself the ever-present โWhatโs for dinner?โ question. Here is why I love it so much:
- 1 pot required: Toss everything into one pot to minimize your clean-up time!
- Nutrient-rich: Loaded with vegetables like carrots, celery, and mushrooms, this vegan stew is a nutrient powerhouse.
- Versatile serving options: You can easily pair it with a range of sides, from vegan mashed potatoes and steamed rice or quinoa to an apple walnut salad.
- Perfect for meal prep: If youโre a busy, on-the-go type of person, this vegan stew will be a lifesaver. Make a double batch, portion it into serving containers, and freeze it for later. It stores incredibly well, providing you with meals for weeks!
Ingredient notes
Mirepoix
Onions, carrots, and celery are the classic mirepoix trio that builds the flavor foundation of any soup or stew, giving it a savory depth of flavor and color. Feel free to use other aromatics like bell peppers, parsnips, or leeks.
Mushrooms
Mushrooms give the soup a hearty, meaty texture and umami depth without the need for meat. Cremini mushrooms are one of the most widely available varieties, but you can mix and match different mushrooms to add unique flavors and textures.
Substitute: If you donโt have cremini mushrooms, use baby bellas, portobellos, or button mushrooms for a similar taste and texture. You can also try shiitake, oyster, porcini, or chantarelle mushrooms.
Baby potatoes
Add heartiness and cook quickly! I love the buttery element of Yukon Gold potatoes, but red or white baby potatoes work just as well. You can also use regular-sized potatoes cubed into smaller chunks.
Crushed tomatoes
Provide the perfect level of brightness and acidity to balance the heartiness of the stew. Fresh tomatoes or tomato purรฉe can also be used. I recommend pulsing fresh tomatoes so they integrate into the stew while maintaining some texture.
Tamari
Gives the broth a deep, rich, umami-forward flavor in place of beef broth. Look for tamari right next to soy sauce at the grocery store.
Substitute: Soy sauce or liquid aminos make good alternatives if youโre not worried about the gluten content of the stew. Liquid aminos are similar to soy sauce and tamari and are usually available in the health food aisle or at health food stores.
Seasonings
Italian seasoning and bay leaves add complexity and Mediterranean-inspired flavors. Feel free to mix and match individual herbs like oregano, thyme, rosemary, or basil.
Balsamic vinegar
Adds a hint of sweetness, tang, and more umami. Use the highest quality balsamic vinegar you can afford for the richest flavors. If you donโt have balsamic, try red wine vinegar or apple cider vinegar for a lighter note.
Vegetable broth
Both homemade and store-bought vegetable broth works equally well. If you can get your hands on some, this vegan stew is even more flavorful with vegetarian โno beefโ broth. For a less expensive option, use water with extra salt and seasonings.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
Step-by-step instructions
Preparation
Cut the mirepoix vegetables, mushrooms, and baby potatoes into equal-sized pieces. I like to keep the vegetables fairly chunky to give the stew a hearty texture. If you’re using vegetable bouillon or stock powder, whisk it with some warm water to dissolve it.
Cooking
Step 1: Begin by heating some olive oil in a large pot or Dutch oven. Sautรฉ the mirepoix for about 8 minutes until the onions are translucent. This step lays the foundational flavors of the stew, so be patient!
Step 2: Incorporate the minced garlic, chopped mushrooms, Italian seasoning, and a pinch of salt and pepper into the pot. Cook them for another 2-3 minutes until they release their aroma.
Step 3: Make a cornstarch slurry by whisking it into cold water, preventing it from activating. Add the potatoes, crushed tomatoes, tamari, balsamic vinegar, vegetable broth, bay leaves, and cornstarch slurry to the pot. Stir the mixture to combine the ingredients, then bring the stew to a boil.
Step 4: Once boiling, reduce the heat and let the stew simmer for 20-25 minutes until the potatoes are tender. Season the stew with more salt and pepper, then remove bay leaves before serving it with options like dairy-free bread, sourdough, vegan cornbread, and vegan garlic bread. Happy eating!
Expert tip
The key to a richly flavored vegan stew is in the layering of ingredients. It all starts with the mirepoix, which should be cooked low and slow. This process, known as sweating, releases their natural sugars, adding depth and complexity to the stew without overpowering it.
If you have questions about this vegan stew recipe, check out the FAQs or leave a comment down below! Looking for more hearty meals? Check out my butternut squash curry, vegan pumpkin chili, Moroccan chickpea stew, and vegan white bean chili.
Recipe tips
Even chopping: Cut your veggies into uniform sizes so they cook at the same rate. You’ll be left with crunchy and overcooked vegetables if they are different sizes.
Don’t rush the sautรฉ: Keep the mirepoix cooking over medium to prevent browning. You only want the vegetables to soften and release their aromas, not caramelize.
Low and slow: Let the stew simmer gently rather than boil to develop the flavors. If it’s cooked at a high temperature, the vegetables will overcook before the flavors have a chance to properly meld.
Cornstarch slurry: Mix the cornstarch and water separately before adding it to the stew as cornstarch tends to clump quite easily. In addition, use cold water to prevent the cornstarch from activating too early.
Add herbs at the right time: If youโre using fresh herbs, add them just before serving to preserve their vibrant flavor. If you’re using dried herbs, add them just after sautรฉing the mirepoix to give them time to open up and become aromatic.
Season with salt throughout: Unlike other recipes where I recommend adding salt and pepper near the end, you should add salt throughout cooking this stew. Acidic ingredients, like crushed tomatoes and balsamic vinegar, can prevent the potatoes from properly cooking. Salt helps reverse this reaction and properly breaks the potatoes down.
Adjust the thickness: If your broth is too thick, add more broth or water to thin it out. If itโs too thin, add another cornstarch slurry and let it simmer a little while longer.
Rest before serving: Let the stew sit for a few minutes off the heat so the flavors have time to meld and the soup has a chance to thicken.
Storage & reheating
- Fridge: Once your vegan stew cools, store it in an airtight container, and it will last in the refrigerator for up to 6-7 days.
- Freezer: Vegan stew freezes well, which makes it great for meal prep. Pour leftovers into freezer-safe containers and store them for up to 3 months.
- Reheating: Gently reheat it on the stove or in the microwave. If youโre warming your stew from frozen, let it thaw in the fridge overnight before reheating.
- Prep ahead: You can chop all the vegetables in advance and store them in the fridge, making the whole process quicker on the day of cooking.
Variations
- Root vegetables: Add parsnips, turnips, or rutabaga for an earthy twist.
- Legumes: Try mixing in beans, like kidney or black beans, or lentils for added protein, fiber, and texture.
- Protein: Incorporate vegan chicken for a chewy, meaty texture.
- Hearty grains: Serve your vegan stew with barley, wild rice, quinoa, or bulgar.
- Leafy greens: Spinach, kale, or Swiss chard can be added for extra nutrients.
- Creamy: Stir in some coconut milk or vegan heavy cream for a creamier broth.
FAQ
You can use flour or arrowroot powder as your thickening agent. If you opt for flour, just remember the stew will no longer be gluten-free! Also, youโll need to add flour in just after sautรฉing the vegetables and before adding the liquids.
The stew is done when the vegetables are tender and itโs thickened to your liking.
Absolutely! Vegan stew is great for slow cooking. Sautรฉ the onions, celery, carrots, and garlic in a pan, then transfer them with the remaining ingredients to the slow cooker, cooking on low for 6-8 hours or high for 3-4 hours.
More soups and stews
- West African Peanut Stew
- Vegan Lentil Soup
- Vegan Sweet Potato Soup
- Vegan Butter Chicken
- Vegan Pumpkin Soup
- Vegan Chickpea Curry
35-Minute Vegan Stew
Equipment
- Chef's knife
- Cutting board
- Dutch oven
- Measuring spoons
- Measuring cups
Ingredients
- 2 tablespoons olive oil (extra virgin)
- 1 large white or yellow onion (chopped)
- 1 heaping cup sliced celery
- 1 heaping cup sliced carrots
- 4 cloves garlic (minced)
- 8 ounces cremini mushrooms (quartered)
- 2 tablespoons Italian seasoning
- 1 pound baby or fingerling potatoes (halved or quartered)
- 14 ounces (1 small can) crushed tomatoes
- 3 tablespoons tamari
- 3 tablespoons balsamic vinegar
- 4 cups vegetable broth
- 2 bay leaves
- 4 tablespoons cornstarch
- ยฝ cup water (or extra vegetable broth)
- Salt & pepper to taste
For serving
- Fresh herbs (thyme, parsley, etc.)
- Vegan mashed potatoes
- Steamed rice or quinoa
Instructions
- Heat the olive oil in a large stockpot or Dutch oven over medium. Add the chopped onion, celery, and carrots. Sautรฉ the mirepoix until the onion becomes translucent and the veggies begin to soften, approximately 8-10 minutes.
- Stir in the minced garlic, mushrooms, and Italian seasoning, cooking for an additional 2-3 minutes until fragrant.
- Add the potatoes, crushed tomatoes, tamari, balsamic vinegar, vegetable broth, and bay leaves. Combine the cornstarch with ยฝ cup of water to make a slurry and add it to the pot. Give it a good stir, then bring the stew to a gentle boil.
- Once boiling, reduce the heat to low and simmer for 20-25 minutes until the potatoes are fork-tender.
- Taste and season the stew with salt and pepper to your liking. Discard the bay leaves, then serve your vegan stew while hot with fresh herbs, a side of grains, or a dollop of mashed potatoes. Happy eating!
Notes
- Even chopping: Cut your veggies into uniform sizes so they cook at the same rate. You’ll be left with crunchy and overcooked vegetables if they are different sizes.
- Don’t rush the sautรฉ: Keep the mirepoix cooking over medium to prevent browning. You only want the vegetables to soften and release their aromas, not caramelize.
- Low and slow: Let the stew simmer gently rather than boil to develop the flavors. If it’s cooked at a high temperature, the vegetables will overcook before the flavors have a chance to properly meld.
- Cornstarch slurry: Mix the cornstarch and water separately before adding it to the stew, as cornstarch tends to clump quite easily. In addition, use cold water to prevent the cornstarch from activating too early.
- Add herbs at the right time: If youโre using fresh herbs, add them just before serving to preserve their vibrant flavor. If you’re using dried herbs, add them just after sautรฉing the mirepoix to give them time to open up and become aromatic.
- Season with salt throughout: Unlike other recipes where I recommend adding salt and pepper near the end, you should add salt throughout cooking this stew. Acidic ingredients, like crushed tomatoes and balsamic vinegar, can prevent the potatoes from properly cooking. Salt helps reverse this reaction and properly breaks the potatoes down.
- Adjust the thickness: If your broth is too thick, add more broth or water to thin it out. If itโs too thin, add another cornstarch slurry and let it simmer a little while longer.
- Rest before serving: Let the stew sit for a few minutes off the heat so the flavors have time to meld and the soup has a chance to thicken.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Mitch Chapman is a food writer, photographer, and one of the founders of Broke Bank Vegan. With a background in healthcare and the restaurant industry, he has a passion for sharing healthy yet flavorful plant-based food.