Vegan Vegetable Stew Recipe
Looking for a hearty, nourishing meal that brings color and comfort to your table? This Vegan Vegetable Stew is a celebration of fresh produce, earthy herbs, and vibrant flavors all simmered together in one cozy pot. Packed with mushrooms, beans, kale, and sweet veggies, it hits the sweet spot between wholesome and deeply satisfying—perfect for chilly nights or whenever you crave a robust, one-bowl wonder.
Ingredients You’ll Need
The beauty of this Vegan Vegetable Stew is its simplicity: every ingredient brings something special, from the savory mushrooms and beans to a lively squeeze of lemon at the end. These kitchen staples not only build layer upon layer of flavor, but also create the perfect blend of textures and hues.
- Cremini mushrooms: Their deep, earthy flavor is the backbone of this stew, making every bite hearty and satisfying.
- Water: Used early for simmering mushrooms and later as the base of your broth, providing just the right consistency.
- Extra virgin olive oil: Gives a rich mouthfeel and helps all those aromatics release their fragrance as they sauté.
- Yellow onion: This humble staple brings subtle sweetness and forms the aromatic foundation alongside mushrooms.
- Salt: Essential for developing flavor right from the start and perfectly seasoning all your veggies.
- Garlic: Adds boldness and a fragrant punch—don’t skip it!
- Dried oregano, thyme, and parsley: These classic herbs contribute depth, warmth, and an unmistakable Mediterranean vibe.
- Tomato paste: Intensifies the stew’s body and gives just the right amount of tanginess and color.
- Carrots: These add welcome sweetness and a satisfying bite that softens beautifully during simmering.
- Celery: Brings bright flavor and subtle crunch, rounding out the veggie base.
- Cannellini beans: These creamy, protein-rich beans make the stew extra hearty and filling.
- Diced tomatoes: Bring a sweet-tart depth and infuse the broth with a gorgeous color.
- Bay leaves: Infuse the stew with subtle floral and herbal notes—don’t forget to take them out at the end!
- Kale: Adds color, nutrients, and a touch of bitterness that balances the sweetness of the carrots and corn.
- Frozen sweet peas and corn: A pop of color and gentle sweetness, these frozen veggies are convenient and delicious.
- Fresh lemon juice: A splash at the end wakes up all the flavors and adds brightness.
- Freshly ground black pepper: The perfect final flourish for extra warmth and a little kick.
How to Make Vegan Vegetable Stew
Step 1: Brown the Mushrooms
First, add the mushrooms and 1/4 cup water to your largest stock pot. Bring them to a gentle simmer, letting the water cook off as the mushrooms release their flavor. Then stir in the olive oil, keeping the heat at medium. Sauté until those mushrooms are a gorgeous golden brown—this step builds irresistible umami depth that sets this Vegan Vegetable Stew apart.
Step 2: Add the Onions and Garlic
Toss in the diced onions along with the salt, then turn the heat down to medium low. Let the onions and mushrooms mingle and slowly cook, giving the onions plenty of time to soften and get golden at the edges—about 10 to 12 minutes. Add the minced garlic next and let it cook just until fragrant, a minute or two should do the trick.
Step 3: Infuse with Dried Herbs
Sprinkle in the dried oregano, thyme, and parsley—your kitchen will smell incredible! Sauté for about a minute to really wake up those herbs and let them mingle with the veggies.
Step 4: Toast the Tomato Paste
Increase the heat back to medium and add the tomato paste, stirring enthusiastically. Let it sauté until it deepens to a rich, dark red—about two minutes. This step brings a slightly sweet intensity and thickens your Vegan Vegetable Stew beautifully. Watch carefully so nothing scorches!
Step 5: Add Carrots and Celery
Add your prepped carrots and celery, stirring to coat them in that herb-speckled, tomato-rich base. This combination gives the stew its classic, comforting body.
Step 6: Stew the Beans and Tomatoes
Toss in the cannellini beans, diced tomatoes, 2 to 3 cups water (depending on how thick you like your stew), and bay leaves. Give it all a good stir, adjust the lid, and let it simmer away for 20 minutes or so—just until the carrots are tender when pierced with a fork. This is where all the flavors come together into stew perfection.
Step 7: Prep the Kale
While your pot is bubbling, place the chopped kale in a bowl and give it a gentle massage with your hands for a couple of minutes. This trick helps soften the kale, making it tender yet vibrant when added to the stew.
Step 8: Finish and Serve
Now stir in the kale, frozen peas, and corn. Remove the bay leaves, then let the stew heat through one final time. Finish with a squeeze of fresh lemon juice and season to taste with salt and pepper. Ladle generously and enjoy the beautiful colors and aromas of your Vegan Vegetable Stew!
How to Serve Vegan Vegetable Stew
Garnishes
A sprinkle of fresh herbs—parsley or thyme—really elevates each bowl. For an extra layer of flavor, try a drizzle of olive oil or a handful of crunchy pepitas. Freshly cracked black pepper on top never hurts, either!
Side Dishes
This Vegan Vegetable Stew pairs beautifully with thick slices of toasted sourdough or crusty whole grain bread for dunking. You can also serve it with brown rice, quinoa, or even a baked sweet potato for an even more substantial meal. The stew shines on its own but is up for playing sidekick to any of your favorite grains.
Creative Ways to Present
For dinner parties or casual get-togethers, try serving the stew in individual mini cocottes or bread bowls—total showstoppers! Or, make a bright green salad featuring lemony vinaigrette alongside the stew for a restaurant-worthy presentation. Don’t be afraid to get playful: top bowls with microgreens, vegan parmesan, or even crunchy fried shallots.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Vegetable Stew can simply be cooled to room temperature and stored in an airtight container in the refrigerator. The flavors actually deepen overnight, making tomorrow’s lunch or dinner extra delicious. Enjoy within 4 to 5 days for the best taste and texture.
Freezing
This stew freezes like a dream! Once cooled, ladle it into freezer-safe containers or silicone bags, leaving a little space for expansion. Store for up to three months. When you’re ready for a cozy bowl, just thaw in the refrigerator overnight.
Reheating
For best results, reheat Vegan Vegetable Stew gently on the stovetop over low-medium heat, stirring every so often to prevent sticking. Add a splash of water if it’s thicker than you remember. If you’re short on time, the microwave works too—just cover loosely, heat in increments, and stir well.
FAQs
Can I substitute other greens for kale?
Absolutely! Spinach, chard, or collard greens all work beautifully here. Just adjust how long you cook them—spinach only needs a minute or two at the end, while heartier greens like collards want a little longer to become tender.
Can I use different beans?
Yes, this Vegan Vegetable Stew is wonderfully flexible. Try navy beans, Great Northern beans, or even chickpeas if you’d like a different texture and flavor profile. Mix and match your favorites!
How can I make the stew gluten free?
The stew itself is naturally gluten free, so just be sure to pair it with gluten free bread or grains if you’re serving it alongside something else. Always double check canned goods for any hidden gluten-containing ingredients.
Is there a way to make it oil-free?
Of course! Simply sauté the vegetables using a splash of water or low-sodium veggie broth instead of olive oil. The flavors stay rich, and you get a lighter version that’s just as satisfying.
Can I make Vegan Vegetable Stew in a slow cooker?
Yes! Brown the mushrooms, onions, and tomato paste on the stovetop first for the most flavor, then transfer everything to your slow cooker and let it cook on low for 6–8 hours or high for 3–4 hours. Add kale, peas, and corn toward the end so they stay vibrant.
Final Thoughts
If you’ve been searching for a bowl of comfort packed with goodness, it’s time to make this Vegan Vegetable Stew a regular star at your table. There’s something truly special about sharing a dish so brimming with color, flavor, and nourishment—so gather your loved ones, ladle out generous servings, and let everyone enjoy the magic of this wholesome stew. Give it a try, and don’t be surprised if it becomes a new favorite!
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Vegan Vegetable Stew Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegan
Description
This hearty Vegan Vegetable Stew is packed with earthy mushrooms, nutritious beans, and a medley of vegetables in a flavorful broth. Perfect for a comforting meal on a chilly day.
Ingredients
Mushroom Base:
- 10–12 cremini mushrooms (washed and cut into bite-sized pieces)
- 1/4 cup water
- 2 tbsp extra virgin olive oil
- 1/2 yellow onion (diced)
- 1 tsp salt
- 3 cloves garlic (minced)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/4 cup tomato paste
Veggies and Beans:
- 2 carrots (washed and cut into bite-sized pieces)
- 1 celery stalk (washed and cut into bite-sized pieces)
- 2 14 oz cans cannellini beans (drained and rinsed)
- 1 14 oz can diced tomatoes
- 2–3 cups water (see Recipe Notes)
- 2 bay leaves
- 1 bunch kale (washed, destemmed and cut into bite-sized pieces)
- 1/2 cup frozen sweet peas
- 1/2 cup frozen sweet corn
- 1 tbsp fresh lemon juice
- Salt & pepper (to taste)
Instructions
- Add the mushrooms and ¼ cup of water to a large stock pot. Bring to a simmer and cook until the water has nearly cooked off. Then add the extra virgin olive oil, maintain the heat on medium and sauté the mushrooms until they begin to brown. About 3-5 minutes. Add the onions and the salt and reduce the heat to medium low. Slow cook the mushrooms and onions until the onions are soft and just beginning to brown. About 10-12 minutes. Add the garlic and cook for 1-2 minutes more.
- Sprinkle in the oregano, thyme and parsley and cook until fragrant. About 1 minute.
- Add the tomato paste and increase the heat to medium. Stir to combine the ingredients in the pot and sauté the tomato paste until it becomes a dark red. About 2 minutes. Be careful not to burn and adjust the heat accordingly.
- Add the carrots and celery and stir to coat.
- Add the cannellini beans, diced tomatoes, water and bay leaves. Cover the soup and simmer for ~20 minutes. The carrots should be easily pierced with a fork.
- While the broth is simmering, put the cut kale in a medium-sized bowl and massage it with your hands until it softens and becomes dark green. About 1-2 minutes.
- After the broth has simmered, add the kale, frozen sweet peas and corn and remove the bay leaves. Heat thoroughly. Add the lemon juice and season with salt & pepper.
Notes
- Adjust the amount of water based on desired consistency.
- This stew freezes well for future meals.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Vegan Vegetable Stew, Vegan Stew, Vegetable Stew, Vegan Recipe, Plant-Based Stew
