Vegetarian Stew Recipe
Add Preferred SourceThis vegetarian stew recipe is healthy and hearty, perfect for a winter meal. It’s packed with vegetables like carrots, potatoes, and celery, and the herbs give it a delicious flavor. Plus, it’s easy to make and can be made ahead of time.
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This is a hearty meal that can be made in one large pot, it’s a recipe that is always made in our house in the fall, and it never disappoints.
Why you’ll love this easy veggie and vegan stew
- Make it ahead, make it in the morning – it reheats perfectly for dinner.
- Prepare, pot it, leave it to cook, and eat it – simple!
- It’s a real crowd pleaser that virtually anybody can eat!
- It’s hearty comfort food that is a very nourishing meal.
- All the ingredients are 100% vegetarian and vegan.
Need warming up? Need cheering up? Need filling up? Make our hearty vegetable stew, it’s like a hug in a bowl.
Want to add a meaty taste?
Turn it into a vegan beef stew by adding vegan beef chunks.
Or how about a vegan chicken stew with vegan chicken chunks?
Play around with our recipe and get it to be the stew you want it to be!
Ingredients you’ll need to make your stew
You’ll need all the ingredients shown in the photograph below.
How to make easy vegetarian stew with step-by-step instructions
Making our vegetarian stew is easy if you follow our simple instructions.
A full printable recipe along with the measurements in both US customary and metric is available in the recipe card below.
Over medium heat add your olive oil to a large saucepan or Dutch oven, and then add your chopped onions and sauté until they are translucent and softened.
Next, add in your minced garlic, rosemary, thyme, oregano, and smoked paprika and stir to combine with the onions.
Add your sliced mushrooms, zucchini (courgette), celery, and carrots and stir to combine them fully with the onions, herbs, and spice, cook until the mushrooms are a little soft.
Next, add in your all-purpose flour (plain flour) and stir it so the vegetables are coated in it.
Then add your kidney beans, potatoes, marinara sauce, tomato paste (tomato puree), and dark soy sauce and stir to combine.
Now, add in your red wine and vegetable broth (vegetable stock), season with salt and pepper, and stir thoroughly to combine.
Finally, add in your bay leaves and bring your hearty vegetable stew to a simmer over medium-high heat and then return it to medium heat, cover it and leave it, stirring occasionally.
Cook until the potatoes are soft, approximately 30 – 40 minutes, but keep checking their progress.
When your veggie stew is cooked, taste it and season it with salt and pepper.
Serve in bowls and enjoy!
Equipment
- Dutch oven or large saucepan
Ingredients
- 3 tablespoons olive oil
- 1 onion chopped
- 1 tablespoon garlic minced
- ½ teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 teaspoon smoked paprika
- 5 cup chestnut mushrooms sliced
- 1 zucchini (courgette) sliced
- 3 stalks of celery chopped
- 3 large carrots chopped
- ⅓ cup all-purpose flour (plain flour)
- 14 ounces kidney beans
- 1.2 pounds potatoes diced
- 1 cup Marinara sauce see link in the notes
- ½ cup tomato paste
- 1 tablespoon dark soy sauce
- 1 cup red wine
- 2 cups vegetable broth (stock)
- 2 bay leaves
Instructions
- Over medium heat add your olive oil in a large saucepan or Dutch oven, and then add your chopped onions and sauté until they are translucent and softened. Next, add in your minced garlic, rosemary, thyme, oregano, and smoked paprika and stir to combine with the onions. Add your sliced mushrooms, zucchini (courgette), celery, carrots and stir to combine them fully with the onions, herbs and spice, cook until the mushrooms are a little soft3 tablespoons olive oil, 1 onion, 1 tablespoon garlic, ½ teaspoon dried rosemary, 1 teaspoon dried thyme, ½ teaspoon dried oregano, 1 teaspoon smoked paprika, 5 cup chestnut mushrooms, 1 zucchini (courgette), 3 stalks of celery, 3 large carrots
- Next, add in your all-purpose flour (plain flour) and stir it so the vegetables are coated in it. Then add your kidney beans, potatoes, marinara sauce, tomato paste (tomato puree), and dark soy sauce and stir to combine. Now, add in your red wine and vegetable broth (vegetable stock) and stir thoroughly to combine⅓ cup all-purpose flour (plain flour), 14 ounces kidney beans, 1.2 pounds potatoes, 1 cup Marinara sauce, ½ cup tomato paste, 1 tablespoon dark soy sauce, 2 cups vegetable broth (stock), 1 cup red wine
- Finally, add in your bay leaves and bring your hearty vegetable stew to a simmer over medium-high heat and then return it to medium heat, cover it and leave it, stirring occasionally, and cook until the potatoes are soft, approximately 30 – 40 minutes, but keep checking their progress. When your veggie stew is cooked, taste it and season with salt and pepper2 bay leaves
- Serve in bowls and enjoy!
Notes
- Mix up the vegetables
Substitute the vegetables for veggies you have in your cupboard - Out of soy sauce?
Try vegan Worcestershire sauce instead, it’s a great substitute - Spice up your hearty vegan stew
Add chili powder or red pepper flakes to give your stew a little kick - See main blog post for serving suggestions
- Make it gluten-free by substituting the flour for cornstarch
Nutrition
Recipe notes and tips
- Mix up the vegetables
Substitute the vegetables for veggies you have in your cupboard, use a sweet potato instead of a regular one or use butternut squash. - Out of soy sauce?
Try vegan Worcestershire sauce instead, it’s a great substitute. - Spice up your hearty vegan stew
Add chili powder or red pepper flakes to give your stew a little kick! - Make it gluten-free by substituting the flour for cornstarch
Is this vegetable stew recipe gluten free?
The one ingredient that contains gluten in this veggie stew recipe is the all-purpose flour.
We use the flour to thicken the consistency of the stew, so you have two great choices.
You can either leave out the flour altogether and just have a thinner consistency, or you can substitute the flour with corn starch (corn flour) so you can enjoy all the thickness without any of the gluten.
What goes with vegetarian stew?
Our hearty vegetable stew recipe is perfect with mashed potatoes, sweet mashed potatoes, or rice.
Serve it with a nice chunk of freshly made crusty bread with a little vegan butter, that’s always a popular addition to this vegan stew in our household!
Recipe variations
The great thing about our veggie stew is that you can use the vegetables that you already have.
Add or replace with frozen peas, sweet potatoes, or fire roasted tomatoes.
Generally speaking, any root vegetables will be great in this stew, think hearty vegetables.
Try subbing the soy for balsamic vinegar, or replace the herbs with Italian seasoning.
Adding red pepper flakes will give your stew a spicy edge to it.
How do I store leftover stew?
Our hearty stew keeps well when placed in an airtight container in the fridge for up to 3 days.
Alternatively, you can freeze it, and it will keep for up to 3 months.
More vegetarian recipes for you to try
- Vegetarian meat loaf – so good you won’t miss the meat!
- Vegetarian chili – off the scale with taste, this lentil chili is ideal for games night or entertaining a large crowd!
- Veggie shepherd’s pie – topped with the most amazing crispy mashed potato!
- Vegetarian sausage and bean casserole – packed full of smoky flavors, our veggie casserole is a perfect winter dinner!
- Vegetable bhuna – the flavors and spices in this curry are amazing, if you try just one curry, then try this one!
We hope you enjoy cooking, and eating, our hearty vegetable stew and would love to know how you got on making it.
Please leave a comment for us below or feel free to ask us any questions you may have.
Try adding homemade noodles to make your stew extra hearty!
Great recipe for when meat isn’t on the menu!