This thick and hearty vegan stew is chock full of chunky vegetables! It’s a simple recipe that comes together quickly with a flavorful gravy that tastes like it’s been simmering for hours.
When the temperatures cool there’s nothing like a big bowl of hearty vegetable stew! What makes stew different from soup? It’s the chunkiness of the vegetables and the thickness of the broth.
Creating vegan stew recipes during the cold winter months is the best way to get more veggies in your diet without having to eat a salad!
This vegan beef stew brings it with both! It’s chock full of chunky vegetables, with a thick gravy-like broth! It’s a one-pot meal that is hearty and filling, and completely vegan and oil-free! It tastes even better the next day!
This healthy vegan take on a traditional beef stew leaves out the beef, but doesn’t lack in flavor!
Jump to:
Why This Recipe Works
- Simple Ingredients
- Hearty Meal
- Vegan
- Gluten-Free
- Quick Meal Prep
- Easy Make Ahead Dish
- Full of Vitamins and Nutrients
- Good Source of Fiber
Ingredients and Notes
Vegetables: I used a combination of root vegetables such as carrots and potatoes, with onions, garlic, and mushrooms for a rich flavor. Frozen green beans and peas are added for some green! The great thing about this recipe is you can customize the vegetables you add based on your family’s preferences and what you have in your fridge and freezer!
Spices: Parsley, basil, oregano, thyme, salt, and black pepper, are combined to give this soup an earthy and herbal flavor.
Broth: The broth is thickened with tomato paste, and uses a low-sodium vegetable stock as the base.
Garnish: For a bit of freshness and a pop of green add some chopped fresh parsley before serving!
Tools and Equipment
- Dutch Oven or Large Pot
- Cutting board and chopping knife to prepare the vegetables.
- Measuring spoons to measure out the spices.
Instructions: Vegan Stew Step by Step
Sauté Onions and Garlic: In a large soup pot over medium heat add 1 teaspoon of olive oil, diced onions, and minced garlic. Sauté for 3-5 minutes or until onions are translucent.
Add Fresh Vegetables and Broth: Add carrots, potatoes, mushrooms, vegetable broth, tomato paste, parsley, basil, oregano, thyme, sea salt, and pepper. Bring to a boil. Reduce heat to a simmer. Cover and cook for 20-25 minutes or until potatoes are tender.
Add Frozen Vegetables: Stir in peas and green beans. Simmer an additional 5 minutes.
Garnish and Serve: Serve topped with fresh chopped parsley.
FAQS
If you’d like to add some additional protein to this stew to replicate beef, I recommend using chopped tempeh. Tempeh is made from fermented soybeans that have been pressed into a firm block. It is less processed than tofu, and also has a firmer texture. Other options include beans such as black beans or chickpeas. Or you could opt for seitan, which is made from wheat protein.
If you prefer a thicker broth, add 1 tablespoon of cornstarch or flour. Whisk the cornstarch or flour together with 2 tablespoons of broth in a separate bowl, then stir the mixture into the soup.
Allow the stew to cool completely and come to room temperature. Transfer it to an airtight container, and refrigerate for 5-7 days. You can also freeze this stew for later! Allow to cool completely, then store in a freezer-safe container for 2-3 months.
Serve topped with fresh chopped parsley. This soup tastes amazing with crusty bread, and a fresh salad!
Expert Tips
- Prepare all of your vegetables before starting the stew.
- For a thicker gravy, add 1 tablespoon of corn starch.
- Get creative with the vegetables you add! This soup would be fantastic with leeks, celery, turnips, rutabaga, parsnip, and other sturdy vegetables!
- Double the recipe and store half in the freezer for an easy weeknight meal!
Variations
Slow Cooker: Place all of the ingredients with the exception of the frozen green beans and peas in a slow cooker. Set on high, and cook for 4 hours. When ready to serve add the frozen green beans and peas. Serve with fresh chopped parsley.
Instant-Pot: Set your instant pot to sauté. Add the onions and garlic. Sauté for 3-5 minutes until translucent. Add the rest of the ingredients with the exception of the frozen green beans, peas, and parsley. Stir to combine. Set the instant pot to sealing. Cook on high for 8 minutes. Natural release for 10 minutes, then manually release the additional pressure. Serve topped with fresh parsley.
Add Red Wine: For a richer deep flavor to the stew add ½ a cup of red wine when you add the broth. This really brings out the flavor of the herbs.
More Flavor: Skip the salt and add 1 tablespoon of soy sauce, 1 tablespoon of balsamic vinegar, and two bay leaves. Be sure to remove the baby leaves before serving.
More vegan recipes for stew and soup!
- Vegan Irish Stew
- Butternut Squash and Red Pepper Soup
- Lebanese Lentil Soup
- Vegan Pozole
- Creamy Cauliflower Soup
- Vegan Black Eyed Pea Soup
- Creamy Vegan Tomato Soup
Recipe
Vegan Stew with Chunky Vegetables
Ingredients
- 1 medium yellow onion finely diced
- 4 cloves garlic minced
- 2 carrots peeled and diced into large chunks
- 2-3 large Yukon Gold Potatoes peeled and diced into large chunks
- 8 oz mushrooms sliced
- 1 cup frozen peas
- 1 cup frozen green beans
- 3 tablespoon tomato paste
- 4 cups low sodium vegetable stock
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tsp dried thyme
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoon fresh chopped parsley optional for garnish
Instructions
- In a large soup pot over medium heat add 1 teaspoon of olive oil, diced onions, and minced garlic. Sauté for 3-5 minutes or until onions are translucent.
- Add carrots, potatoes, mushrooms, vegetable stock, tomato paste parsley, basil, oregano, thyme, sea salt, and pepper. Bring to a boil. Reduce heat to a simmer. Cover and cook for 20-25 minutes or until potatoes are tender.
- Stir in peas and green beans. Simmer an additional 5 minutes.
- Serve topped with fresh chopped parsley.
Video
Notes
- Prepare all of your vegetables before starting the stew.
- For a thicker gravy, add 1 tablespoon of corn starch.
- Get creative with the vegetables you add! This soup would be fantastic with leeks, celery, turnips, rutabaga, and other sturdy vegetables!
- Double the recipe and store half in the freezer for an easy weeknight meal!
- Keep in the refrigerator for 5-7 days, or freeze for 2-3 months.
Annetta Black
I made this recipe last week and the family is begging me to make it again. Delicious! My daughter asked me to make it with Asian noodles so that’s what I’m going to do. A winner! Thank you.
Amanda Wren-Grimwood
This is a proper winter warmer and really tasty and filling. Definitely one for the freezer!
Jess
I love all the veggies in this stew. It hits the spot on a chilly night!
Beth Sachs
Such a hearty and delicious vegetable stew. Perfect for winter.
Tania Pilcher
Such a perfect recipe for the winter season! I used the leftovers for the next day’s lunch and it tasted even more delicious! Great recipe, thank you!