Vegan Stew (Simple and Hearty!)

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

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!

How to make Vegan Stew

We start off by adding some chopped onions to the pot with some olive oil and sautéeing the onions until softened. Then add in some crushed garlic and dried thyme, rosemary and oregano and sauté that in with the onions. 

Then you add some sliced mushrooms and diced carrots and celery and toss that up with the onions and let it cook for a few minutes until the mushrooms are slightly softened. 

Add in some all purpose flour and stir it in, then comes vegetable stock, marinara sauce (or sub for canned chopped tomato) and red wine along with some peeled chopped potatoes, kidney beans, tomato paste and dark soy sauce.

Stir that in, and then add in 2 bay leaves and bring it all to a simmer, cover the pot and let it simmer until the potatoes and veggies are soft and cooked. 

I sometimes add in a little sugar at the end, my favorite is coconut sugar, to just balance the acidity from the tomatoes and I find that really rounds this out beautifully. 

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. 

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. 

Can I make this Vegan Stew 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). 

You will love this delicious vegan stew recipe! It is:

• Hearty
• Satisfying
• Warming
• Comfort Food
• Simple

Leftovers keep very well in the fridge for a few (3-4) days. It is also freezer friendly if you want to freeze the leftovers. 

More Hearty Vegan Dinner Recipes!

1. Vegan Lentil Curry
2. Vegan Korma
3. Vegan Bolognese
4. Vegan Sweet Potato Curry
5. Vegan Shepherds Pie
6. Vegan Potato Curry
7. Vegan Chili
8. Vegan Massaman Curry

So let us know what you think of this vegan stew in the comments and please rate the recipe too, thank you!

Sign up to our email list while you’re here and we’ll send you a gorgeous recipe ebook containing 10 delicious vegan dinner recipes. You’ll also be the first to know when new recipes are posted to the blog. 

Vegan Stew

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★★★★★

5 from 7 reviews

• Author: Alison Andrews
• Prep Time: 15 mins
• Cook Time: 50 mins
• Total Time: 1 hour 5 minutes
• Yield: 6

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Description

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

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Ingredients

• 3 Tbsp Olive Oil
• 1 Onion (Chopped)
• 1 Tbsp Crushed Garlic
• 1 tsp Dried Thyme
• 1/2 tsp Dried Rosemary
• 1/2 tsp Dried Oregano
• 18oz (500g) Brown Button Mushrooms (Sliced)*
• 3 Large Carrots (Diced)
• 3 Celery Stalks (Diced)
• 1/3 cup (41g) All Purpose Flour*
• 2 cups (480ml) Vegetable Stock
• 1 cup (240ml) Marinara Sauce*
• 1 cup (240ml) Red Wine
• 2 Large Potatoes (~600g/1.2 pounds peeled weight / peeled and chopped)
• 1 15oz (425g) Can Kidney Beans (Drained)
• 1/2 cup (130g) Tomato Paste
• 1 Tbsp Dark Soy Sauce
• 2 leaves Bay Leaf
• 1 Tbsp Coconut Sugar (Optional)

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Instructions

1. Add the chopped onion to the pot with the olive oil and sauté the onions until softened.
2. Add in the crushed garlic, dried thyme, rosemary and oregano and sauté with the onions. 
3. 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. 
4. Add the all purpose flour and stir it in, then add the vegetable stock, marinara sauce and red wine along with the peeled chopped potatoes, kidney beans, tomato paste and dark soy sauce and stir in.
5. 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. 
6. Add in the coconut sugar (optional) which helps to balance out the flavors and salt and pepper to taste (if needed).
7. Serve as is or with basmati rice.

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Notes

*Also called portobellini mushrooms or baby bella or cremini mushrooms.

*If you want this stew to be gluten free then use a gluten free all purpose flour blend.

*You can use any marinara sauce that you like the taste of, or sub for canned chopped tomatoes.

*Nutritional information is for stew only and does not include any rice that you may serve it with.

• Category: Entree, Savory
• Method: Stovetop
• Cuisine: Vegan

Nutrition

• Serving Size: 1 Serve (of 6)
• Calories: 378
• Sugar: 15.1g
• Sodium: 741mg
• Fat: 8.7g
• Saturated Fat: 1.3g
• Carbohydrates: 58.4g
• Fiber: 9.1g
• Protein: 11.6g

Keywords: vegan stew