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
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.
- Add crushed garlic, thyme, rosemary and oregano and sauté with the onions.
- Add sliced mushrooms, diced carrots and celery and toss that up with the onions.
- Let it cook for a few minutes until the mushrooms are slightly softened.
- Add all purpose flour and stir it 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.
- Bring to a simmer, cover the pot and let it simmer until the potatoes and veggies are soft and cooked.
- Add coconut sugar (optional) to balance the acidity from the tomatoes and round off the flavors 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.
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).
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.
More Hearty Vegan Dinner Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Stew
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
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
- Cremini mushrooms are also called portobellini mushrooms or baby bella mushrooms. You could also use white button mushrooms.
- Marinara Sauce. You can use any marinara sauce that you like the taste of, or sub for canned chopped tomatoes.
- Gluten-Free. If you want this stew to be gluten free then use a gluten free all purpose flour blend.
- 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.
- Nutritional information is for stew only and does not include any rice that you may serve it with.
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! 🙂
Just wondering, I hate mushrooms , so what can I use instead of mushrooms, thankyou
You could try something like zucchini or eggplant.
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!
So happy to hear it worked great Susan! Thanks for the wonderful review.
What could I substitute the red wine with?
Extra vegetable stock/broth.
Is this recipe able to be canned to be able to make it last longer.
Hi Patrick, I have no idea sorry, I’ve never canned anything. 🙂
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.
So happy to hear that Kathy! Adding Beyond Meat sounds like a great plan too. Thanks so much for sharing!