Best Vegan Stew Recipe

Your search for the best vegan stew recipe is finally over! While we’re pretty proud of ourselves for finding a satisfying stew that’s only not rich in flavor, but also plentiful in plant-based goodness. We guarantee that you’ll be drooling with anticipation while the stew is slowly simmering on the stove.

This easy vegan stew is accessible to anyone. While the ingredients listed below bring out the best flavor and nutrition, you can always substitute ingredients for whatever you’ve got in the fridge. Garnish with other greens, switch up the spices, or banish the beans, if that doesn’t work for you.

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, but including them will make your stew optimal and, above all, outstanding in taste. 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

• Warm and comforting
• Absolutely delicious
• Perfect for meal prep
• Feeds a large family or lots of leftovers
• Healthy and full of nutrition
• High in fiber, vitamins, and minerals

This recipe is also…

• Dairy-free
• Gluten-free
• Sugar-free
• Nut-free

Star Ingredients – Everything!

While many plant-based meals have a number of high nutrient ingredients, this vegan sweet potato stew pretty much tops them all. We’ve included at least eight types of vegetables and greens, one bean, and many healthful spices. Consuming this concoction is not only tasty, but it will satisfy your sense of hunger and make your gut flora flourish!

Potatoes – While the skin contains most of the fiber, vitamins, and minerals, these tubers are abundant in vitamins C and B, and also stocked with potassium, manganese, magnesium, and phosphorus.

Sweet Potatoes – Sweet, rich in fiber, vitamins A, C, and B6, potassium, niacin, pantothenic acid, and manganese. The skin of the potato has most of the fiber and nutrients. 

Carrots – Low in fat and protein, high in fiber, excellent source of beta carotene, rich in B vitamins, vitamin K, and potassium.

Celery – High in fiber, low in calories, a good source of vitamins A, C, and K, and rich in potassium and folate.

Onion and Garlic – Full of phytochemicals (which improve immune health and reduce inflammation), low calorie, great for gut health, and both are nutritional powerhouses full of vitamin C, vitamin B6, potassium. Onions are also a good source of folate, while garlic is rich in thiamin, calcium, phosphorous, copper, and manganese. 

Corn – Rich in vitamin C and fiber, good source of lutein and zeaxanthin, plus small amounts of vitamins B, E, K, and minerals such as magnesium and potassium.

Kidney Beans – Packed with protein and fiber, and a good source of vitamins and minerals including molybdenum, folate, iron, copper, manganese, potassium, and vitamin K1.

Green Peas – Tops in fiber and protein, full of vitamins A, C, K and some B vitamins, with additional mineral content from manganese, iron, and phosphorus.

Baby Spinach – Low in calories, high in fiber, rich in folate, phosphorus, zinc, and vitamin K. Also small amounts of calcium, iron, magnesium, potassium, and vitamins A, C, B6, and E. 

How To Serve Up This Vegan Bean Stew

The simplest way to enjoy this ravishing recipe is to eat it right out of a big bowl while still wonderfully warm. But, if you are hoping to make a more memorable meal out of it, here are a few fabulous suggestions:

• Serve with a Salad – Starting your meal off with even more veggies is very valuable. Mixing raw and cooked veggies in a meal is great for the digestive system. Consult our 5-Star Salad Guide for satisfying salad and delicious 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 get a little shiver of delight when dipping your bread into the steaming stew.
• Give Grains a Go – Including a side of crispy corn bread muffins, steamed sticky rice, or couscous stuffed peppers can bring another tantalizing texture to contrast the softness of the stew.

Can I Make This Vegan Stew in a Slow Cooker?

You sure can! 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.

Instant Pot Hearty Vegan 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.

Best Potatoes For Stew

Ultimately, the best potatoes for stew are the ones you like best. But, if you like them all, here are a few suggestions on how to choose the most primo potatoes for this winter vegan potato stew recipe. Using a mix of thin-skinned potatoes with low starch and high moisture content along with high starch versions is the perfect combination.

• Yukon Gold – More flavorful and less starchy than the russet, this option has a thinner skin and more nutrients.
• Red Potato – Will hold its shape while infusing extra color and flavor into the sauce.
• Sweet Potato – Adds a soft, moist, and sweet element for the vegetarian stew.
• Russet Potato – This potato will lend a very creamy consistency when cooked with the rest.

Helpful Tips for Making the Best Vegan Stew

If you love mixing things up, here is a great opportunity to showcase the creativity in your cuisine. Anything goes!

• 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.

How To Make Your Own Vegetable Broth

Save those scraps! It’s so simple and worth your time. If you save the peelings and vegetable scraps, you can place them in the freezer to use at a later time to make your own homemade vegetable broth.

Once you have a gallon bag (or more) full of scraps, just add them to a pot with a little bit of salt and cover them with water by 1-2 inches. Bring to a boil over high heat and let simmer for 1-2 hours over medium-low heat. Once cool, pour into sealed containers to keep in the fridge for up to a week and the freezer for up to 6 months. 

More Bean and Stew Vegan Recipes to Try in October:

• Mediterranean Tomato Chickpea Stew
• Split Pea & Sweet Potato Stew
• Spicy Slow Cooker Tomato-Lentil Stew

Equipment You’ll Need

With only one pot and a few extras, you can easily get this beefless stew recipe simmering on the stove. Take that extra time to rest, put your feet up, and enjoy the irresistible aromas coming from your kitchen. Mmm…

• Vegetable Peeler
• Knife
• Measuring Cups
• Measuring Spoons
• Can Opener
• Colander
• Dutch Oven (or large pot with lid)

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Best Vegan Stew Recipe

Author: Gina House | World of Vegan

5 from 13 votes

This is the best vegan stew you’ll ever make! It's warm, nutritious, and incredibly delicious! Perfect for cooler weather or whenever you want a bowlful of comfort. Rich in flavor with satisfying beans and slow-cooked, colorful vegetables.

Print Recipe Pin Recipe

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 4 -6

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

Calories: 268kcal | Carbohydrates: 54g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1106mg | Potassium: 1130mg | Fiber: 9g | Sugar: 13g | Vitamin A: 19293IU | Vitamin C: 40mg | Calcium: 103mg | Iron: 3mg

Course — dinner

Cuisine — American

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Vegan Stews Recipe Q&A

This veggie stew recipe and article was written by Gina House. Potato stew photos by JJ Steele. Edited by Amanda Meth. Please note that this vegan stew article may contain affiliate links which supports our work at World of Vegan.