Hearty, filling and so good, with satisfying chunks of vegetables that are absolutely delicious. This is a vegetarian stew that is not only the best kind of comfort food, but it’s also nourishing too. We first made this on a cold day after a long walk when we wanted to make something delicious and warming, since then we’ve added to it and now it’s a firm family favorite.
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.
- It’s absolutely delicious and 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
Can I use shop bought marinara sauce?
Sure, you can!
Sometimes it’s more convenient to use store-bought, but if you use homemade marinara sauce then it really does lift the flavor to the next level.
You can always make the marinara sauce ahead and even batch cook it and freeze it so you always have it to hand.
Is this vegetable stew recipe gluten free?
The 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 are the best mushrooms to use in a vegetable stew?
We’ve used chestnut mushrooms for our stew recipe, we love the umami flavor they give to the stew.
We chop them into quarters, and they become satisfying mushroom chunks in this hearty vegetable stew.
White or button mushrooms would also be great, and you could throw the button mushrooms in whole.
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!
How do I store it?
Our hearty vegan 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.
Recipe notes and tips
- Mix up the vegetables
Substitute the vegetables for veggies you have in your cupboard, use a sweet potato instead of aregular one or use a 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
How to make easy vegetarian stew with step-by-step instructions
Making our vegan stew is easy if you follow our simple 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 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, 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 pepper.
Serve in bowls and enjoy!
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.
More vegetarian recipes for you to try
- Vegetarian chili – off the scale with taste, this lentil chili is ideal for games night or entertaining a large crowd!
- 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!
- Vegan shepherd’s pie – a delicious mix of lentils, herbs and vegetables with topped with tasty mashed potatoes.
Try adding homemade noodles to make your stew extra hearty!
Follow us on Pinterest, Facebook, and Instagram, for more tasty inspiration!
TASTY VEGAN & VEGETARIAN STEW
Utensils
Ingredients
- 3 tbsp Olive oil
- 1 Onion chopped
- 1 tbsp Garlic minced
- ½ tsp Dried rosemary
- 1 tsp Dried thyme
- ½ tsp Dried oregano
- 1 tsp Smoked paprika
- 500 g Chestnut mushrooms sliced
- 1 Zucchini (courgette) sliced
- 3 Stalks of celery chopped
- 3 Large carrots chopped
- 40 g All-purpose flour (plain flour)
- 400 g Kidney beans
- 600 g Potatoes diced
- 240 ml Marinara sauce see link in the notes
- 130 g Tomato paste
- 1 tbsp Dark soy sauce
- 240 ml Red wine
- 480 ml 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 tbsp Olive oil, 1 Onion, 1 tbsp Garlic, ½ tsp Dried rosemary, 1 tsp Dried thyme, ½ tsp Dried oregano, 1 tsp Smoked paprika, 500 g 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 combine40 g All-purpose flour (plain flour), 400 g Kidney beans, 600 g Potatoes, 240 ml Marinara sauce, 130 g Tomato paste, 1 tbsp Dark soy sauce, 480 ml Vegetable broth (stock), 240 ml 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
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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lynn polito says
Fantastic! This is so comforting and so healthy! I love it!
Mandy from Splash of Taste says
Really pleased you like our stew!
Cindy says
Absolutely delicious and comforting!
Mandy from Splash of Taste says
That’s great to hear!
Kathy Hester says
This is the perfect autumn stew!
Mandy from Splash of Taste says
It’s great to eat on a cold day isn’t it!
Jenn says
Wow! this was a hearty bowl of goodness! Comfort food, and it was an easy fix, too!
Aimee says
So so perfect for fall!
Sachiko says
This stew is so savory and satisfying!
Sherry Ronning says
So hearty and delicious on a cold fall day!! Thank you for the recipe!
Amanda Wren-Grimwood says
It’s cold here in the UK and I’ve been looking for new stew recipes. This one fits perfectly and the addition of beans makes it so satisfying too. Delicious!
Gina says
Love the mushrooms and kidney beans in this for heartiness – definitely a warming and cozy winter dish!
Lauren Michael Harris says
I’m so impressed with how “meaty” t his vegetable stew is! The sauce is incredibly flavorful too – great recipe!
veenaazmanov says
This is surely a Bowl of comfort food. Love the combination of veggies added to this dish.
Pam Brand says
We are meat eaters, but we try to go meat-free one day per week. I’m always on the lookout for new recipes, and this one is next on the list!
laura says
Wow This is an amazing and delicious vegetarian stew!!
Cery says
Great recipe for when meat isn’t on the menu!
Rupali says
Such a wholesome meal, and a great way to get the kids eating more veggies!