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    Home » Recipes » Vegan Dinners

    Easy Vegan Vegetable Stew

    Published: May 12, 2020 · Modified: Mar 4, 2021 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Close up of a bowl of vegetable stew topped with parsley. Bread in the background.
    Pinnable image for vegetable vegan stew recipe - bowl of stew with text overlay.

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

    Bowl of vegan stew full of vegetables and potato, with bread in the background.

    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.
    A bowl of vegan stew with vegetables and potatoes, topped with parsley.
    A

    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.

    Serve this as an Irish Stew for St Patrick's Day alongside potato farls, colcannon and champ.

    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!

    Spanish Beans
    Red Lentil Dahl
    Vegan Fajitas
    Jerk Tofu Skewers

    A bowl of vegetable stew topped with parsley. Bread in the background.

    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

    Veggie Desserts Cookbook by Kate Hackworthy

    Check out the Veggie Desserts + Cakes cookbook on Amazon

    A close up of a bowl of vegan stew full of vegetables and potato, with slices of fresh bread in the background.

    Vegan Vegetable Stew

    Kate Hackworthy | Veggie Desserts
    You'll love this hearty Vegan Vegetable Stew! It's warming, comforting and super easy to make in less than 30 minutes.
    5 from 7 votes
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    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Dinner
    Cuisine American, Irish
    Servings 4
    Calories 150 kcal

    Equipment

    • Pot
    • Knife
    • Cutting board

    Ingredients
     

    • 1 tablespoon oil
    • 1 onion chopped
    • 1 clove garlic chopped
    • 2 tablespoon all-purpose flour (plain flour) (or gluten-free)
    • 4 ½ cups (1 litre) vegetable stock
    • 1 ½ cups (250g) potatoes peeled and cut into chunks
    • 3 carrots peeled and chopped
    • 2 celery sticks chopped
    • 2 bay leaves
    • ¼ teaspoon 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.

    Notes

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

    Nutrition

    Calories: 150kcalCarbohydrates: 27gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 1097mgPotassium: 518mgFiber: 4gSugar: 6gVitamin A: 8206IUVitamin C: 20mgCalcium: 31mgIron: 1mg

    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.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Vegan Dinner Recipes

    • Vegan Pad Thai
    • Red Bean Stew
    • Roasted Butternut Squash Soup
    • Mushroom Ragu
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    Reader Interactions

    Comments

    1. Jennifer B.

      March 20, 2021 at 11:43 pm

      5 stars
      For such a simple recipe this stew sure packs a delicious punch! I added garbanzo beans, a shake of red pepper chili flakes and because I didn't have fresh parsley I added a teaspoon of dried. I literally only had a large russet potato, an onion, carrots and celery as vegetables on hand. I did a vegan recipe for search and the rest is history! I'll be making this every week! Thanks a bunch!

      Reply
    2. Farida

      September 06, 2020 at 3:38 pm

      5 stars
      I'm cooking some of your recipes today and made this stew for lunch and there isn't a bit left ! Thnak you for another yummy recipe ! (Just so you know, your red lentil dahl has become an absolute favourite in our family over the years).

      Reply
    3. Mahy

      May 14, 2020 at 3:01 pm

      5 stars
      It is amazing how quick and easy it is to make this stew. And it is so healthy too!

      Reply
    4. Neli Howard

      May 14, 2020 at 1:47 pm

      5 stars
      The vibrant colors of stew is so mouth watering.
      Recipe so easy to follow. Best stew for spring days

      Reply
    5. Cathy

      May 12, 2020 at 2:59 pm

      5 stars
      I want this right now!! Looks so delicious and comforting!!

      Reply
    6. Jas @ All that's Jas

      May 12, 2020 at 1:42 pm

      5 stars
      You don't need meat to have a comfort dish! I would love a bowl of this stew right now.

      Reply
    7. Erin

      May 12, 2020 at 1:31 pm

      5 stars
      This stew is so full of vegetables and rich broth that you will not miss the meat. The perfect meal for meatless Mondays.

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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