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!
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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!
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.
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.
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:
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.
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.
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.
If you love mixing things up, here is a great opportunity to showcase the creativity in your cuisine. Anything goes!
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.
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…
If you make this hearty vegetable stew recipe, let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.
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.
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.
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.