Easy Vegan Vegetable Stew

You’ll love this hearty Vegan Vegetable Stew! It’s warming, comforting and super easy to make in less than 30 minutes.

I absolutely love a good stew! It’s a simple hearty meal that’s filling, healthy, nourishing and comforting.

Plus, my family is Irish, so we know our stews!

This vegan stew is perfect on cold nights or as a tasty midweek dinner.

I tend to have it year-round, as a great stew is for life, not just for winter.  

The vegetables add so much flavor to this rustic stew, that even meat-eaters won’t miss the meat!

why you’ll love this vegan stew

• Only 10 minutes prep time.
• Rich and flavorful.
• Full of nutritious vegetables.
• Mild and perfect for the whole family.
• Freezer-friendly.
• Vegan and vegetarian.
• Easily gluten-free.
• Swap to other veggies you need to use up.

ingredients

You only need basic, rustic, staple ingredients for this vegetable stew recipe. Plus, you can make swaps to use up what you have in the cupboard and the fridge.

• Oil – I use standard vegetable oil. If you’re oil-free then just leave it out and add a little water to cook the onions and stop them from sticking to the pan.
• Onion – I used a white/yellow onion. Frozen chopped onion works too!
• Garlic – I love the taste of garlic, but if you don’t, just leave it out.
• Flour – you need a little plain / all-purpose flour to thicken this vegan stew. If you’re gluten-free just use GF flour.
• Vegetable stock / broth – You could swap for mushroom for a different flavor.
• Potatoes – any variety will work, from baby new potatoes to flurry or Yukon Gold. The potatoes also help to thicken the stew and make it a filling meal.
• Carrots – or any other hard veg, such as parsnips or rutabega/swede or even squash.
• Celery – I love the flavor of cooked celery, but if you don’t just leave it out or swap for some mushrooms, zucchini or other veg.
• Bay leaves – these dried leaves add a tasty fragrant aroma, but if you don’t have any just leave them out. You could add a little thyme or oregano instead.
• Pepper – I don’t add extra salt since the vegetable stock/broth is usually salty enough.

can I make this gluten-free?

Absolutely! It’s super easy to make this stew suitable for gluten-free or celiac diets.

All you need to do is swap the flour (which is there to thicken the stew) for a gluten-free variety! Bingo – no more gluten in this stew. And, obviously, don’t serve it with gluten-containing bread.

variations

• Try adding soy or other vegan ‘chicken’ pieces.
• Add a handful of barley or quinoa.
• Try swapping potatoes for sweet potatoes
• Swap to mushroom stock instead of vegetable broth.
• Throw in a can of drained and rinsed chickpeas or white beans for extra protein.

serving suggestions

This vegan stew is delcious and filling on it’s own. But if you want to make it more of a meal, try these serving suggestions.

It’s delicious mopped up with fresh bread. Try my turmeric bread, herb skillet rolls or kale herb soda bread. It would be awesome with sourdough too.

For something lighter, you could try serving a salad before the vegetarian stew.
I love this easy green salad with pepita dressing. It’s also amazing with rocca salad.

If you’d like to serve it with a hot vegetable side dish, then I’d go for green beans almondine or braised red cabbage. They’re delicious!

more easy vegan dinner recipes

I hope you’ll love this quick and simple vegetable stew recipe. Be sure to try these other easy vegan dinner recipes – perfect to fill up your meal plan!

• Tuscan Ribollita (vegan bean stew)
• Spanish Beans
• Red Lentil Dahl
• Vegan Fajitas
• Jerk Tofu Skewers

get the vegetable vegan stew recipe

Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this food blog. I love sharing vegetarian and vegan recipes with you all.
Kate x

Vegan Vegetable Stew

You'll love this hearty Vegan Vegetable Stew! It's warming, comforting and super easy to make in less than 30 minutes.

5 from 5 votes

Print Pin Rate

Course: Dinner

Cuisine: American, Irish

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

150 kcal

Author: Kate Hackworthy | Veggie Desserts

Ingredients

• 1 tbsp oil
• 1 onion chopped
• 1 clove garlic chopped
• 2 tbsp all-purpose flour (plain flour) (or gluten-free)
• 4 1/2 cups (1 litre) vegetable stock
• 1 1/2 cups (250g) potatoes peeled and cut into chunks
• 3 carrots peeled and chopped
• 2 celery sticks chopped
• 2 bay leaves
• ¼ tsp pepper or to taste
• Chopped parsley to garnish

Instructions

• Heat the oil in a large pot and fry the onion until golden, about 5 minutes, then add the garlic and cook for 1 minute.
• Stir in the flour and cook for a further minute.
• Add the vegetable stock, potatoes, carrots, bay leaves and pepper, stir well, bring to the boil then reduce the heat and simmer for 20 minutes or until the potatoes and carrots are tender.
• Remove the bay leaves before serving.

Recipe Tips

Freeze the cooled stew in a freezer-safe container for up to 3 months.
Store in the fridge for up to 5 days.

Nutrition Information

Calories: 150kcal Carbohydrates: 27g Protein: 3g Fat: 4g Saturated Fat: 1g Sodium: 1097mg Potassium: 518mg Fiber: 4g Sugar: 6g Vitamin A: 8206IU Vitamin C: 20mg Calcium: 31mg Iron: 1mg

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts!

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.