Best Vegan Stew Recipe
This best vegan stew recipe is warm, hearty, and packed with colorful veggies, beans, and cozy flavors. It’s an easy one-pot meal that comes together without much fuss, making it perfect for busy weeknights or lazy weekends. All you need is a large pot, a bunch of chopped veggies, water or vegetable broth, and a selection of spices—everything else is optional.
We don’t know about you, but that is our cue to brew up some stew!
Why You Must Make This Hearty Vegan Stew Recipe
- Packed With Color. Potatoes, sweet potatoes, carrots, corn, peas, spinach, and beans make this stew seriously colorful.
- Every Bite Has Something Different. There’s a fun mix of creamy potatoes, tender veggies, hearty beans, and sweet pops of corn and peas.
- A Great Clean-Out-the-Fridge Meal. Have a few extra vegetables hanging around? Toss them in! This stew is flexible enough to handle all kinds of veggie swaps.
- Tastes Even Better the Next Day. The flavors have more time to come together as the stew sits.
- Perfect for Meal Prep. This stew stores and reheats well, so it’s a great option when you want several easy meals ready to go. Make one big pot and you’re set!
Key Ingredients and Substitutions
While many plant-based meals have a number of high nutrient ingredients, this vegan sweet potato stew pretty much tops them all. This is what you need:
- Potatoes – Make this easy vegan stew hearty and filling. Yukon Gold potatoes hold their shape nicely, while russets break down more and make the stew thicker. You can also swap them for white potatoes or more sweet potatoes.
- Sweet Potatoes – Add natural sweetness, color, and a creamy texture. Cut them into similar-sized chunks so they cook evenly. Butternut squash is a great substitute if you don’t have sweet potatoes.
- Carrots – Add a little sweetness, color, and texture to the stew. Regular carrots work perfectly, but baby carrots are an easy shortcut. Parsnips can also be used for a slightly different flavor.
- Celery – Lends a fresh, savory and slightly salty flavor. Chop it fairly small so it blends into every bite. If you’re out of celery, try chopped fennel or extra carrots.
- Onion and Garlic – Sautéing them first brings out their natural sweetness and makes the whole pot smell amazing. Yellow onion is a great all-purpose choice, but white or red onion works too. Shallots can also replace the onion, while garlic powder can work in a pinch.
- Corn – Gives a pop of sweetness and a little texture to every spoonful. Frozen corn is super convenient and doesn’t need to be thawed first. Canned or fresh corn works just as well.
- Kidney Beans – Adds plant-based protein and fiber. Drain and rinse canned beans before adding them. Black beans, cannellini beans, or chickpeas are easy swaps.
- Green Peas – Great for bright color, a little sweetness, and a tender texture. Frozen peas are perfect because you can toss them straight into the pot near the end. Canned peas work too, but add them later so they don’t get mushy.
- Baby Spinach – Wilts down quickly, so there’s no need for much cooking. Stir it in during the last few minutes. Kale or chopped Swiss chard can be used instead, but they may need a little more cooking time.
How to Make Veggie Stew
This vegetarian stew recipe is so simple and satisfying. Here’s what to do:
Step 1: Prep the Ingredients – Wash and peel the potatoes and carrots, then chop them into bite-sized pieces. Slice the celery, dice the onion, crush the garlic, and drain and rinse the beans.
Step 2: Sauté the Onion and Garlic – Heat a Dutch oven over medium heat and add the oil. Sauté the onion for about 3 minutes, until translucent. Add the garlic and cook for another 1–2 minutes.
Then, Step 3: Cook the Vegetables – Add the potatoes, carrots, and celery. Cook for about 10 minutes, stirring often. Add a small splash of water if the vegetables start sticking to the pot.
Step 4: Simmer the Stew – Stir in the spices and vegetable broth. Bring everything to a boil, then reduce the heat to medium or medium-low. Simmer uncovered for about 45 minutes, or until the vegetables are tender.
Step 5: Add the Beans and Veggies – Stir in the kidney beans, corn, and peas. Cook for another 5 minutes, then check the consistency. The stew should be thick and creamy. Taste and add more salt or spices if needed.
Finally, Step 6: Finish and Serve – Stir in the chopped baby spinach and let it wilt. Serve the stew warm with homemade bread, warm rolls, or a crisp green salad.
Additional Cooking Methods
You don’t have to monitor the stove to make this hearty vegan stew. Feel free to use the Instant Pot or slow cooker (used to make this slow cooker stew recipe), though the stove top version does taste best.
Instant Pot Hearty Stew Instructions:
Follow steps 1-3 of the potato stew recipe. Use the Instant Pot saute button to cook the onions and garlic. Do the same with the chopped vegetables. Add in the broth and spices. Pour in the beans, corn, and peas. Stir well. Cover and seal the Instant Pot. Press the manual button and choose 35 minutes for the cooking time. When the timer is done, either let naturally release or release the pressure after 5 minutes. Add the optional baby spinach and stir well. Let sit for 5 minutes before serving. The vegetable stew will not be as thick or creamy, but it will still be delicious.
Vegan Stew in a Slow Cooker
Follow steps 1-5 of the vegetable stew recipe, using the stovetop for steps 4 and 5. Add the vegetables to the slow cooker along with the broth and spices. Cook on low for 6 hours on low or 3 hours on high. Add in the beans, corn, peas and baby spinach and let cook for another 30 minutes. As with the Instant Pot, the stew will not be as thick or creamy, but it will still be delicious.
Pro Tips for Making the Best Vegan Stew
If you love mixing things up, here is a great opportunity to try something new!
- Spice Suggestions – If you are spice-sensitive, feel free to omit or reduce the amount of spices in this stew recipe. Alternatively, you can add more salt, cayenne, garlic, or anything else you like for a bolder flavor.
- Alternative Vegetable Options – Feel free to substitute (or add in) other vegetables in this stew, such as sliced mushrooms, chopped zucchini, parsnips, green beans, squash, or beets. It’s all up to you!
- Perfect For Food Prep – Make a double batch and enjoy throughout the week. Once the stew is cool, you can pour out individual portions and freeze for up to 3 months in sealed, freezer safe containers.
Serving Tips for This Vegan Bean Stew
The simplest way to enjoy this ravishing recipe is to eat it right out of a big bowl while still warm. But, if you are hoping to make more of a full meal out of it, here are a few suggestions:
- Serve with a Salad – Get double the amount of veggies by having a raw veggie salad first! Check out our ultimate salad guide for delicious salad and dressing recipes.
- Bring On the Homemade Bread – Whether served alongside a scrumptious slice of crusty bread or spooned right into a soft bread bowl, you’ll love adding a little warm bread as a side to this stew.
- Give Grains a Go – Including a side of crispy corn bread muffins, steamed sticky rice, or couscous stuffed peppers can bring in some extra texture to contrast the softness of the stew.
- Use Homemade Broth – This recipe tastes even better using a homemade vegetable broth rather than a store-bought broth. If you have some on hand, it makes all the difference!
More Vegan Bean, Stew, and Chowder Recipes to Try
Vegan Stews Recipe FAQs
Heck, yes! Because this winter vegan stew is filled with so many vegetables, you can count on the nutrient level being off the charts. You’re not only getting tons of vitamins and minerals with each spoonful, but also lots of fiber and a heavenly taste.
You surely can! Our recipe for vegan stew does not include wine at all and still has the most rich and satisfying flavor. Adding a variety of vegetables as well as cooking the stew slowly all helps to further the flavor without any fanciness. But, if you’d like to add wine to it, make sure to check out our vegan wine guide!
If you’re substituting from a recipe you already have, simply omit the beef and any animal-based broth. Swap with a hearty vegetable broth and lots of vegetables instead. Many people prefer using mushrooms so that the sauce gets extra brown and savory. You can also use vegan beef crumbles and even soy curls!
When there are no animal products included in a stew recipe, then you can be pretty confident that the stew is vegetarian. This stew recipe is not only vegetarian, but also vegan. We did not include any dairy or eggs at all.
Print me! Did you know you can easily print our recipes? Just tap the “Print Recipe” button in the recipe card. You can keep a stack of new recipes to try in your kitchen—or better yet—create a recipe binder where you keep all your favorites!
Best Vegan Stew Recipe
Ingredients
- 1 large yellow potato, or potatoes of your choice, peeled and chopped into ½” cubes
- 1 large sweet potato, peeled and chopped into ½” cubes
- 2-3 medium carrots, peeled and sliced into rounds
- 2 medium ribs celery, thinly sliced
- 1 medium sweet yellow onion, diced
- 1-2 cloves garlic, crushed
- 1-2 tablespoons olive oil
- 3-4 cups vegetable broth
- ½ teaspoon dried thyme
- ½ teaspoon oregano
- ½ teaspoon rosemary
- ½ teaspoon sage
- ¼ teaspoon paprika, smoked paprika is a great option!
- ½ teaspoon salt, or to your taste
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper, optional
- 1 can kidney beans, or beans of your choice, drained and rinsed
- ½ cup frozen corn kernels
- ½ cup frozen sweet green peas
- 2 cups baby spinach, chopped (optional)
Instructions
- Wash, scrub and peel the potatoes and carrots. Wash and slice the celery. Place in a large bowl.
- Drain and rinse the beans and put aside for later.
- Dice the onion and crush the garlic cloves.
- Place the dutch oven over medium heat. When heated, add the oil and onions. Sauté for 3 minutes, or until translucent. Add in the garlic and cook for another minute or two.
- Add the potatoes, carrots, and celery to the pot and cook for about 10 minutes, stirring frequently. If needed, add a little splash of water to keep the vegetables from sticking.
- Add in the spices and vegetable broth. Stir well. Cover and turn heat to medium high.
- When the contents start to boil, turn the heat down to medium (or medium low, depending on your stove) and let simmer uncovered for 45 minutes.
- Then, include the beans, corn, and peas to the pot. Stir well and let cook for another 5 minutes or more.
- When the stew appears thick and creamy, it’s done. Taste and adjust spice and salt to your liking.
- Add in the chopped baby spinach (if desired) and stir well.
- Serve with homemade bread (or warm rolls) and a crisp, green salad.
Notes
- Oil-Free Version – You can completely eliminate the oil in this recipe and use water for sautéing the vegetables.
- Instant Pot Method – Follow steps 1-3 of the recipe. Use the Instant Pot sauté button to cook the onions and garlic. Do the same with the chopped vegetables. Add in the broth and spices. Pour in the beans, corn, and peas. Stir well. Cover and seal the Instant Pot. Press the manual button and choose 35 minutes for the cooking time. When the timer is done, either let naturally release or release the pressure after 5 minutes. Add the optional baby spinach and stir well. Let sit for 5 minutes before serving. The stew will not be as thick or creamy, but it will still be delicious.
- Slow Cooker Method – Follow steps 1-5, using the stovetop for 4 and 5. Add the vegetables to the slow cooker along with the broth and spices. Cook on low for 6 hours on low or 3 hours on high. Add in the beans, corn, peas and baby spinach and let cook for another 30 minutes. As with the Instant Pot, the stew will not be as thick or creamy, but it will still be delicious.
- Gluten-free, soy-free, dairy-free, nut-free, and high in fiber, vitamins, and minerals
Nutrition
Potato stew photos by JJ Steele.
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Leave a Comment
I love a good bean stew
I adore this vegan stew! It fuses all the good stuff in one warming hearty pot. YUM.
This stew sure is tasty! My husband loved it.
I’m so happy to see great reviews for my stew! I’ve been making it for at least 10 years now and it’s finally exactly the way I like it. So filling, so delicious, and perfect with salad and homemade bread on the side. Yay!
This stew is fabulous! Reminds me of the stew my mom made growing up, only vegan woo!
A gorgeous vegan stew recipe! Warming and comforting during the cold season!
Love this stew! It’s so cozy and warms the soul. Love it!
Such a hearty and comforting bowl of perfection! Love everything you combined. It’s so flavorful!
My whole family loved this hearty vegan stew. Thank you. I’m saving this recipe and will keep making it!
So filling and comforting—love this over rice, especially.
This was really wonderful. I changed the veggies up a little based on what I had on hand and it was still delicious. Thanks for the great recipe!
Nutritious and delicious! We usually mix it up and use whatever vegetables we have on hand. With a delicious bread, we have a wonderful meal.
Super filling and hearty soup! I made this for meal prep this week and half is already gone cuz we couldn’t stop eating it.