• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
  • Recipes
  • Free Ebook

Vegan on Board logo

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Main Course

    Published: Jan 14, 2023 · Updated: Aug 1, 2024 · This post may contain affiliate links · We donate 10% of our profits to support good causes.

    Vegan Stew

    Jump to Recipe 1 Comments Share Pin Save Saved!

    A hearty vegan stew is so comforting and makes a delicious winter dinner! This onepot meal is full of veggies, potatoes and beans in a thick and rich sauce.

    On a white tabletop, pot of stew, sliced bread on a wooden board and fresh herbs.
    Table of Contents
    • Ingredient tips
    • Step by step pictures
    • Substitutions and variations
    • Serving
    • Storage
    • More vegan comfort food
    • 📖 Recipe

    This cozy vegan stew is a delicious dinner that will warm you up on chilly days!

    It's a wholesome meal with classic vegetables such as carrots, onions and mushrooms together with potatoes and beans for carbs and protein. The thick sauce is herby and rich in umami.

    The flavours of the veggies combine perfectly with the red wine and other seasonings. But it's actually quite a simple recipe!

    And this vegan stew is also easily made gluten-free - just check the vegetable stock to be sure it doesn't contain any gluten or wheat.

    Ingredient tips

    Here's what you need to make this hearty stew:

    Ingredients for the vegan stew: onions, carrots, mushrooms, potatoes, garlic, vegetable oil, white beans, miso paste, red wine, vegetable broth, tomato puree, bay leaves, fresh rosemary and thyme.

    For the herbs, we love the hearty and aromatic mix of fresh thyme, rosemary and bay leaves. You could use dry herbs instead.

    Tomato puree, also known as tomato paste in the US, brings some depth and tang to the sauce.

    Red wine - Not all wines are vegan, so look for the vegan label on the bottle.

    Miso paste - This is a fermented product which adds umami flavour. We used white or yellow miso paste for this recipe. Red miso can also be used and will result in a stronger flavour. Miso can vary in saltiness, so we recommend salting the stew to taste.

    Beans - You can use any variety of canned beans. We used navy / haricot beans in the stew pictured, but other types such as white beans, black beans or red kidney beans will all work.

    Cornstarch slurry thickens the stew. The starch is first mixed with some water so that it doesn't create a lumpy texture.

    Step by step pictures

    Here's a visual guide on how to make this hearty vegetable stew. For the full, adjustable and printable recipe, see the recipe card at the end of the post.

    Sauteing onions in an enamel pot.

    Step 1 - Saute the onion in olive oil in a large pot.

    Chopped onions, carrots and mushrooms in an enamel pot.

    Step 2 - Add the chopped carrots and mushrooms and sauce again for 5 minutes.

    Chopped garlic and fresh herbs with fried vegetables in an enamel pot.

    Step 3 - Add garlic, thyme and rosemary and saute for 1 - 2 more minutes.

    Deglazing fried vegetables with red wine.

    Step 4 - Stir in the tomato puree, then deglaze with red wine and add the miso.

    Vegetable stock, haricot beans, potatoes and bay leaves added to the enamel pot.

    Step 5 - Add in potatoes, beans, vegetable stock and bay leaves. Cover with a lid and simmer for 30 minutes.

    Thickening the stew with a cornstarch slurry.

    Step 6 - Season with salt and pepper. Remove bay leaves and herb stalks, then thicken the stew with cornstarch slurry.

    Substitutions and variations

    We haven't tested the recipe without red wine, but a splash of balsamic vinegar and extra vegetable broth is a possible substitute.

    This recipe is very versatile and you can be quite flexible with the veggies you use. Here's some ideas:

    • Use shallots or a leek instead of the onion.
    • Use pumpkin, sweet potatoes, or swede/rutabaga as an alternative to potato.
    • Add a sliced stalk of celery at the same time as the carrot.
    • If you are not a fan of mushrooms, you can simply leave them out and increase the other veggies or beans. Or, add an alternative ingredient such as courgette/zucchini, aubergine/eggplant, or tempeh in their place.

    As an alternative to beans, soy curls, soy chunks, seitan or storebought vegan pieces could be used to make a vegan beef stew.

    In place of the cornstarch, you can also an equal amount of arrowroot starch or use twice as much plain or all-purpose flour to thicken the stew.

    If you have it at hand, a vegan beef or chicken broth in place of vegetable broth adds some extra flavour too.

    A pot of cooked vegetable chunks in a red brown, glossy sauce.

    Serving

    As a garnish, some fresh parsley is a refreshing and colourful touch.

    This stew is delicious served simply with a slice of crusty bread.

    Dumplings or savoury vegan scones are also a great side.

    A bowl of vegan stew containing carrots, potatoes and mushrooms with an enamel pot in the background.

    Storage

    Store leftovers in the fridge in a covered container for up to 3 days.

    To reheat, place in a pan on the stove and stir often until thoroughly heated through. Add a splash of water if it gets too thick or dry.

    You can also reheat individual portions in 30-60 second intervals in the microwave, stirring each time, until thoroughly heated.

    We don't recommend freezing this stew, as pieces of potato tend to become grainy after freezing.

    Serving a bowl of vegan stew.

    More vegan comfort food

    We hope you love this vegan stew as much as we do! Try these other delicious and hearty meals next:

    Vegan Potato and Lentil Dal with Spinach

    Vegan Spaghetti Bolognese

    Vegan Potato Soup

    📖 Recipe

    A bowl of vegan stew garnished with chopped fresh herbs.

    Vegan Stew

    by Sophie & Paul
    5 from 2 votes
    A hearty vegan onepot stew, full of veggies, potatoes and beans in a thick and rich sauce.
    Print Pin Save Saved!
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Makes: 6 servings
    Course: Main Course
    Cuisine: British

    Ingredients
     

    • 2 tablespoons olive oil
    • 2 medium onions diced
    • 4 medium (300 g or 2 ½ cups) carrots cut into chunks
    • 4 cups (300 g) mushrooms cut into chunks
    • 4 cloves garlic minced
    • 3 sprigs thyme
    • 1 sprig rosemary
    • 2 tablespoons (35 g) tomato puree tomato paste US
    • 1 cup (240 ml) vegan red wine
    • 1 tablespoon miso paste
    • 4 medium (600g or 4 cups) potatoes ¾ - 1 inch chunks
    • 1 can (240 g drained) beans e.g. haricot/navy, black eyed, black
    • 2 cups (480 ml) vegetable broth
    • 2 bay leaves
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 1 tablespoon cornstarch mixed with 1 tablespoon water

    Instructions
     

    • Place a large pot, saucepan or a wide and deep pan over medium heat. Heat up the olive oil and saute onion for 5 minutes, until soft and translucent.
      2 tablespoons olive oil, 2 medium onions
    • Add the chunky chopped carrots and mushrooms, and saute again for 5 minutes.
      4 medium (300 g or 2 ½ cups) carrots, 4 cups (300 g) mushrooms
    • Add in the minced garlic and the sprigs of thyme and rosemary. Saute for 1 to two minutes, until they become aromatic.
      4 cloves garlic, 1 sprig rosemary, 3 sprigs thyme
    • Stir in the tomato puree/paste. Keep pan on medium heat while stirring frequently for one minute.
      2 tablespoons (35 g) tomato puree
    • Deglaze with red wine. Stir in the miso paste and simmer for 1 minute.
      1 cup (240 ml) vegan red wine, 1 tablespoon miso paste
    • Add potatoes, beans, vegetable broth, and bay leaves. Bring to a gentle boil (you can turn up the heat a bit for that), then cover with a lid and let the stew simmer for 30 minutes on low to medium heat. Stir occasionally.
      4 medium (600g or 4 cups) potatoes, 1 can (240 g drained) beans, 2 cups (480 ml) vegetable broth, 2 bay leaves
    • Season with salt and pepper. Remove bay leaves, thyme and rosemary stalks.
      ½ teaspoon salt, ½ teaspoon black pepper
    • Mix the cornstarch with a bit of water to make a slurry. Stir the slurry into the stew and simmer for 2 minutes to let thicken.
      1 tablespoon cornstarch
    • Serve the vegan stew with a garnish of fresh parsley if desired and a slice of sourdough bread or toast.

    Notes

    You can adapt this recipe to use vegetables that you have to hand. Check the post for substitutions and variation ideas.

    Nutrition

    Serving: 1serving | Calories: 275kcal | Carbohydrates: 43g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 661mg | Potassium: 1043mg | Fiber: 9g | Sugar: 7g | Vitamin A: 8580IU | Vitamin C: 29mg | Calcium: 79mg | Iron: 3mg

    This information is calculated per serving and is an estimate only.

    Did you make this recipe?Leave a comment to let us know! Share a photo and tag @veganonboard - we love to see what you make!
    « Vegan Chicken Noodle Soup
    Vegan Black Bean Soup »

    Reader Interactions

    Comments

      5 from 2 votes (1 rating without comment)

      Leave a Comment & Rating Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Anna says

      January 26, 2023 at 3:18 pm

      5 stars
      my family loved this vegan stew! I added some seitan too. I served it with toasted bread sprinkled with extra vergin olive oil.
      awesome recipe, thank you!

      Reply

    Primary Sidebar

    Sophie and Paul from Vegan On Board hanging out in their van

    Welcome on Board!

    We're Sophie & Paul and it’s our mission to inspire you with our delicious and easy vegan recipes and help you on your plant-based journey.

    Meet the crew >>

    • Main Course
    • Side Dish
    • Dessert
    • Breakfast

    Latest recipes

    • Gyros pita wraps.
      Vegan Gyros
    • A stack of pancakes on a plate, topped with nut butter, vegan yogurt and fresh berries.
      Vegan Protein Pancakes
    • A pot full of tofu and black bean chili garnished with cilantro.
      Tofu Chili
    • Red cabbage and carrot salad in a white bowl garnished with mint, lime and sesame seeds.
      Carrot Cabbage Salad

    Popular now

    • A jar of runny vegan honey made from dandelion flowers
      Vegan Dandelion Honey
    • A hand tears open a bread on a stick cooked on a campfire
      Campfire Bread on a Stick Recipe
    • Two white bowls of green nettle soup. A swirl of olive oil and black nigella seeds on top.
      Easy Nettle Soup
    • A stack of orange coloured, round flatbreads, garnished with green chives
      Red Lentil Flatbreads
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ↑ back to top

    Find out more

    About us

    Contact us

    We donate

    Web stories

    Privacy Policy

    Affiliate Disclosure

    Become a better vegan home cook!

    Click here to join over 7000 others on the Vegan on Board email list to get step-by-step recipes and expert tips from Sophie and Paul. 

    ___

    As an Amazon Associate we earn from qualifying purchases.

    As seen in

    Copyright © 2024 Vegan on Board

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.