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Hearty Vegan Stew

Hearty Vegan Stew

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Why You’ll Love This Recipe

Hearty Vegan Stew is a warm, comforting dish packed with wholesome vegetables, protein-rich legumes, and savory herbs. Perfect for chilly evenings or a satisfying lunch, this stew is thick, flavorful, and completely plant-based. It’s a one-pot wonder that appeals to vegans and meat-eaters alike, offering both nutrition and rich, deep flavor.

ingredients

Hearty Vegan Stew this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

olive oiloniongarliccarrotscelerypotatoes (Yukon gold or russet)tomato pastecrushed tomatoesvegetable brothcooked lentils (green or brown)kidney beans (or other canned beans)bay leavesdried thymepaprikasalt and pepperfresh parsley (for garnish)

directions

Heat olive oil in a large pot over medium heat.

Add chopped onions, and sauté until translucent.

Stir in minced garlic, diced carrots, and celery. Cook for about 5-7 minutes until slightly softened.

Add diced potatoes, tomato paste, and crushed tomatoes. Stir to combine.

Pour in the vegetable broth and bring to a boil.

Add cooked lentils, beans, bay leaves, thyme, paprika, salt, and pepper.

Reduce heat, cover, and let the stew simmer for 30-40 minutes until the vegetables are tender and the flavors are well blended.

Remove bay leaves and adjust seasoning if needed.

Garnish with freshly chopped parsley before serving.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 40 minutesTotal time: 55 minutes

Variations

Use sweet potatoes or butternut squash instead of regular potatoes for a sweeter twist.

Add chopped kale or spinach at the end of cooking for added greens.

Swap lentils with chickpeas or black beans for a different texture.

Spice it up with red pepper flakes or a splash of hot sauce.

Stir in a spoonful of nutritional yeast for a cheesy, umami flavor.

storage/reheating

Store Hearty Vegan Stew in an airtight container in the refrigerator for up to 5 days.It can also be frozen for up to 3 months.Thaw overnight in the fridge and reheat on the stovetop over low heat, stirring occasionally.

Hearty Vegan Stew

FAQs

Can I use canned lentils?

Yes, canned lentils work well. Just rinse and drain before adding.

Is this stew gluten-free?

Yes, it’s naturally gluten-free if all ingredients used are certified gluten-free.

Can I cook this in a slow cooker?

Yes, combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

How can I make it creamier?

Add a splash of coconut milk or blend a cup of the stew and stir it back in.

Can I add grains like quinoa or barley?

Yes, cooked grains can be added during the last 10 minutes of simmering.

What if I don’t have tomato paste?

You can skip it or use a little more crushed tomatoes for depth of flavor.

Can I prep it ahead?

Absolutely, it tastes even better the next day as the flavors meld.

What herbs work best?

Thyme, rosemary, and bay leaves are classic choices for deep, earthy flavor.

Can I make it oil-free?

Yes, use a bit of water or broth to sauté the vegetables instead of oil.

What should I serve with it?

Crusty bread, rice, or a side salad pair perfectly with this stew.

Conclusion

Hearty Vegan Stew is a nourishing, satisfying meal that’s easy to make and endlessly customizable. Whether you’re feeding a crowd or meal-prepping for the week, this plant-based stew delivers on taste, texture, and comfort. Give it a try and make it your own with your favorite veggies and spices.

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Hearty Vegan Stew

Hearty Vegan Stew

  • Author: simplemealsbykim
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

A warm and comforting hearty vegan stew loaded with vegetables, beans, and savory herbs, perfect for a filling and nutritious meal.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 2 potatoes, diced
  • 1 zucchini, chopped
  • 1 cup green beans, trimmed and chopped
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tablespoons tomato paste
  • 1 cup chopped kale or spinach

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and cook until translucent, about 5 minutes.
  3. Add garlic, carrots, and celery; sauté for another 5 minutes.
  4. Stir in potatoes, zucchini, and green beans; cook for 3 minutes.
  5. Add diced tomatoes, chickpeas, kidney beans, and tomato paste; stir to combine.
  6. Pour in vegetable broth and add thyme, oregano, bay leaf, salt, and pepper.
  7. Bring to a boil, then reduce heat and simmer for 30 minutes, or until vegetables are tender.
  8. Stir in kale or spinach and cook for an additional 5 minutes.
  9. Remove bay leaf and adjust seasoning if needed before serving.

Notes

  • Feel free to swap out vegetables with what you have on hand.
  • For added richness, add a splash of coconut milk before serving.
  • This stew tastes even better the next day.