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    Home » Entrees

    Vegan Stew (Simple and Hearty)

    Published: Aug 10, 2019 Updated: Nov 7, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Stew

    This rich and hearty vegan stew is the ultimate comfort food. It’s simple fare that’s wonderfully warming and always satisfies. 

    Vegan stew in a black bowl.

    Who doesn’t love a good stew? It’s simple, hearty and has you going back for a second bowl every time!

    It’s perfect for cold nights, but just as perfect for nights when you just want something really filling and satisfying. 

    It’s simple and delicious and you won’t miss the meat in this hearty stew.

    Vegan stew served in a black bowl.

    How To Make Vegan Stew

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • We start off by adding some chopped onions to the pot with some olive oil and sautéeing the onions until softened.
    Two photo collage showing onions and olive oil added to pot and sautéed.
    • Add crushed garlic, thyme, rosemary and oregano and sauté with the onions.
    Two photo collage showing crushed garlic, thyme, rosemary and oregano added to pot and sautéed with the onions.
    • Add sliced mushrooms, diced carrots and celery and toss that up with the onions.
    Two photo collage showing mushrooms, carrot and celery added to pot and tossed with the onions and spices.
    • Let it cook for a few minutes until the mushrooms are slightly softened. 
    Photo of mushrooms and veggies in a pot.
    • Add all purpose flour and stir it in.
    Two photo collage showing all purpose flour added to pot and stirred in.
    • Add vegetable stock, marinara sauce (or sub for canned chopped tomato), red wine, peeled chopped potatoes, kidney beans, tomato paste and dark soy sauce.
    • Stir in and add bay leaves.
    Two photo collage showing vegetable stock, marinara sauce, red wine, chopped potatoes, kidney beans, tomato pasta and dark soy sauce added to pot and mixed in.
    • Bring to a simmer, cover the pot and let it simmer until the potatoes and veggies are soft and cooked. 
    Cooked vegan stew in a black pot.
    • Add coconut sugar (optional) to balance the acidity from the tomatoes and round off the flavors beautifully.
    A serving spoon full of vegan stew.

    How to Serve Vegan Stew

    You can serve it as is or over rice. My personal favorite is basmati rice as it cooks so fast.

    If you want something lighter then cauliflower rice would be great too. It’s also great served with vegan mashed potatoes or with some homemade whole wheat bread on the side to mop up all that delicious stew. 

    Vegan stew in a black bowl.

    How to Thicken Vegan Stew

    Because of the all purpose flour added in early on in this recipe, I find it’s thick enough. If you find it still needs extra thickening at the end, then the best way to do this is with some cornstarch.

    Mix in a tablespoon of cornstarch with a little cold water into a paste. Then add this into the stew while stirring furiously and let the stew simmer for a few minutes after adding the cornstarch so that it cooks in properly. If you still would like it to be thicker, then repeat this step again. 

    Make It Gluten Free

    You can use a gluten-free all purpose flour blend instead of the regular all purpose flour to make this gluten-free. You can also omit the flour altogether, but then you will most likely need to thicken the stew at the end with some cornstarch (see above). 

    Vegan stew in a black bowl with a spoon.

    How To Store Vegan Stew

    Leftovers keep very well in the fridge for a few (3-4) days.

    It is also freezer friendly for up to 3 months if you want to freeze the leftovers. 

    A spoonful of vegan stew

    More Hearty Vegan Dinner Recipes

    1. Vegan Lentil Curry
    2. Easy Ratatouille
    3. Vegan Shepherds Pie
    4. Vegan Potato Curry
    5. Vegan Chili
    6. Vegan Gumbo

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan stew in a black bowl.

    Vegan Stew

    This rich and hearty vegan stew is the ultimate comfort food. It’s simple fare that’s wonderfully warming and always satisfies.
    4.97 from 33 votes
    Print Pin Rate
    Course: Entree, Savory
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 6
    Calories: 378kcal
    Author: Alison Andrews

    Ingredients

    • 3 Tbsp Olive Oil
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 1 Tbsp Crushed Garlic
    • 1 tsp Dried Thyme
    • ½ tsp Dried Rosemary
    • ½ tsp Dried Oregano
    • 5 cups Cremini Mushrooms (480g) Sliced
    • 3 Large Carrots Diced
    • 3 Celery Stalks Diced
    • ⅓ cup All Purpose Flour (41g)
    • 2 cups Vegetable Stock (480ml)
    • 1 cup Marinara Sauce (240ml)
    • 1 cup Red Wine (240ml)
    • 2 Large Potatoes (600g/1.2 pounds peeled weight) peeled and chopped
    • 15 ounce (425g) Can Kidney Beans (1 can) Drained
    • ½ cup Tomato Paste (130g)
    • 1 Tbsp Dark Soy Sauce
    • 2 leaves Bay Leaf
    • 1 Tbsp Coconut Sugar Optional
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    Instructions

    • Add the chopped onion to the pot with the olive oil and sauté the onions until softened.
    • Add in the crushed garlic, thyme, rosemary and oregano and sauté with the onions. 
    • Add the sliced mushrooms, diced carrots and diced celery and toss with the onions and spices. Let it cook for a few minutes until the mushrooms are slightly softened. 
    • Add the all purpose flour and stir it in.
    • Add the vegetable stock, marinara sauce, red wine, peeled and chopped potatoes, kidney beans, tomato paste and dark soy sauce and stir in.
    • Add in the bay leaves and bring it all to a simmer, cover the pot and leave to simmer, stirring from time to time, until the potatoes and veggies are soft and cooked. 
    • Add in the coconut sugar (optional) which helps to balance out the flavors and salt and pepper to taste (if needed).
    • Serve as is or with basmati rice.

    Video

    Notes

    1. Cremini mushrooms are also called portobellini mushrooms or baby bella mushrooms. You could also use white button mushrooms. 
    2. Marinara Sauce. You can use any marinara sauce that you like the taste of, or sub for canned chopped tomatoes.
    3. Gluten-Free. If you want this stew to be gluten free then use a gluten free all purpose flour blend.
    4. Storing. Leftovers keep very well in the fridge for a few (3-4) days. It is also freezer friendly for up to 3 months if you want to freeze the leftovers. 
    5. Nutritional information is for stew only and does not include any rice that you may serve it with.

    Nutrition

    Serving: 1Serve | Calories: 378kcal | Carbohydrates: 58.4g | Protein: 11.6g | Fat: 8.7g | Saturated Fat: 1.3g | Sodium: 741mg | Fiber: 9.1g | Sugar: 15.1g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Chloe says

      December 16, 2022 at 2:57 pm

      Perfect vegan stew! I don’t like mushrooms so I subbed them for Richmond vegan sausages (cooked in oven first) and it was amazing! So hearty and warming, thank you for this recipe! 🙂5 stars

      Reply
    2. Nadine says

      June 27, 2022 at 8:34 pm

      Just wondering, I hate mushrooms , so what can I use instead of mushrooms, thankyou

      Reply
      • Alison Andrews says

        June 28, 2022 at 12:50 pm

        You could try something like zucchini or eggplant.

        Reply
    3. Susan says

      May 31, 2022 at 8:57 pm

      I’m adding this to my list of favourite recipes – delicious and filling! I just threw everything raw into the slow cooker (except the flour, which I added at the end, mixed with a little cold water. Really easy!5 stars

      Reply
      • Alison Andrews says

        June 01, 2022 at 11:27 am

        So happy to hear it worked great Susan! Thanks for the wonderful review.

        Reply
    4. Charlotte says

      April 17, 2022 at 10:06 am

      What could I substitute the red wine with?

      Reply
      • Alison Andrews says

        April 19, 2022 at 8:53 am

        Extra vegetable stock/broth.

        Reply
    5. Patrick Bellefleur says

      March 08, 2022 at 4:07 am

      Is this recipe able to be canned to be able to make it last longer.

      Reply
      • Alison Andrews says

        March 08, 2022 at 9:15 am

        Hi Patrick, I have no idea sorry, I’ve never canned anything. 🙂

        Reply
    6. Kathy says

      January 21, 2022 at 10:49 pm

      Made this today! And oh my everyone loved it . I add impossible meat. It was absolutely delicious will definitely make again. Thank you for sharing your recipe.

      Reply
      • Alison Andrews says

        January 24, 2022 at 9:52 am

        So happy to hear that Kathy! Adding Beyond Meat sounds like a great plan too. Thanks so much for sharing!

        Reply
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