Vegetable Stew

Vegetable stew is a hearty, satisfying plant-based dinner that is so warm and comforting.

This is classic comfort food at its best. All of these hearty root vegetables make this so filling. Perfect for cooler nights!

Side note: this would go great with a side of homemade sourdough bread! Cornbread would be great too.

vegetable stew in a black pot with wooden spoon

How to make vegetable stew

First, gather your ingredients.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

To make this vegetable stew recipe, you will need the following:

olive oil
onion
garlic
carrots
celery
mushrooms
vegetable base (we like Better Than Boullion)
tomato paste
oregano
onion powder
garlic powder
salt and pepper
vegan butter
flour
vegetable stock
Yukon gold potatoes
Fresh chopped parsley – optional for garnish

Cooking vegetable stew

Heat a large pot to medium heat on the stovetop and add in the oil. Once the oil is hot, add the onions, garlic, carrots, celery and mushrooms. Toss and cook for 3-5 minutes, until the veggies are soft and fragrant.

Add the bouillon, tomato paste and spices and stir and let it all cook for 1-2 minutes. Then whisk in the butter and once it is melted, stir in the flour and season everything with some salt and pepper. Let it cook for 1 minute.

veggies with seasonings and tomato paste added to a pot

Then slowly stir in the vegetable stock. Then add the potatoes. Bring that all to a boil, then cover and simmer on low heat for 15-20 minutes or until the potatoes are tender.

ingredients in a pot cooking to make vegetable stew

Remove the stew from the heat and top with fresh chopped parsley.

two white bowls of vegetable stew on a white surface

Storage and leftovers

Store leftovers in a covered container.

How long is vegetable stew good in the fridge? About 3 to 4 days is a safe bet. As always, use common sense and good judgement. If something looks or smells funky, don’t eat it.

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Vegetable Stew

Vegetable stew is a hearty, satisfying plant-based dinner that is so warm and comforting.

Course Main Course

Cuisine American, Vegan

Keyword Vegetable stew, vegetable stew recipe

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6 servings

Calories 185 kcal

Author Marjorie @APinchOfHealthy

Ingredients

1 Tablespoons olive oil
1 medium onion – peeled and diced
2 cloves of garlic – peeled and minced
3 medium carrots – peeled and sliced
3 stalks of celery – diced
2 cups mushrooms – chopped
2 Tablespoons better than bouillon vegetable base
2 Tablespoons tomato paste
2 Tablespoon oregano
2 teaspoons onion powder
1 teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon vegan butter
2 Tablespoons flour
3-4 cups vegetable stock – homemade or store-bought
5 Yukon gold potatoes – medium, chopped into 1 inch pieces
Fresh chopped parsley – optional for garnish

Instructions

Heat a large pot to medium heat on the stovetop and add in the oil. Once the oil is hot, add the onions, garlic, carrots, celery and mushrooms. Toss and cook for 3-5 minutes, until the veggies are soft and fragrant.
Add the bouillon, tomato paste and spices and stir and let it all cook for 1-2 minutes. Then whisk in the butter and once it is melted, stir in the flour and season everything with some salt and pepper. Let it cook for 1 minute.
Then slowly stir in the vegetable stock. Then add the potatoes. Bring that all to a boil, then cover and simmer on low heat for 15-20 minutes or until the potatoes are tender.
Remove the stew from the heat and top with fresh chopped parsley.