Vegan Vegetable Stew

The Ultimate Comfort Food Awaits

Ever tasted a stew that warms your soul with every spoonful? Vegan Vegetable Stew is a bowl of vibrant colors and rich flavors that transforms ordinary vegetables into a culinary masterpiece. It’s not just the aroma that draws you in; it’s the heartwarming feeling of indulging in something nourishing and delightful. Plus, it’s incredibly easy to whip up in just one pot — perfect for those busy weeknights when you want something wholesome without all the fuss.

Why Make This Recipe

There’s a lot to love about this Vegan Vegetable Stew. First off, cleanup is a breeze! You only need one pot, so less time scrubbing means more time relaxing. Second, it’s super affordable — you might just pull this off at the cost of a fancy coffee! And who can resist a family-friendly meal that even the pickiest eaters will enjoy? Seriously, who doesn’t want a cozy dinner that pleases the whole crew?

Ingredients

You don’t need fancy stuff — just these basics!

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 2 cups vegetable broth
• 1 can diced tomatoes
• 1 can kidney beans, drained and rinsed
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

Follow these simple steps to create your new favorite stew:

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion, carrots, and celery; sauté until softened, about 5 minutes.
3. Stir in the garlic and bell pepper, cooking for another 2 minutes.
4. Add the zucchini, vegetable broth, diced tomatoes, kidney beans, thyme, oregano, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until the veggies are tender.
6. Adjust the seasoning if needed and serve hot, garnished with fresh parsley.

How to Make Vegan Vegetable Stew (Overview)

Making this stew is as relaxing as a Sunday afternoon. Start by heating that olive oil — it just makes everything taste better! Then, toss in the onions, carrots, and celery to create a base that almost smells like home. Add in the rest of the veggies, let it simmer, and voilà! You have a delicious, hearty stew.

Pro tip: Don’t skip toasting the garlic — it makes all the difference in flavor! 🌟

How to Serve Vegan Vegetable Stew

Serving this stew is a feast for the eyes. Picture a deep, luscious bowl filled with colorful veggies glistening in that savory broth. Pair it with crispy crusty bread for dipping, or over fluffy rice for a satiating meal. The aroma alone will have everyone flocking to the table, ready to savor every bite!

How to Store Vegan Vegetable Stew

Worried about leftovers? No need! This stew will happily keep in the fridge for up to 4 days. Got leftovers you can’t finish? Freeze it in an airtight container, and it’ll last for about 3 months! When you’re ready to enjoy it again, just reheat on the stovetop until piping hot. Easy peasy!

Tips to Make Vegan Vegetable Stew

• Swap the beans! You can use any canned beans you have on hand, like black beans or chickpeas.
• Add some spice! If you like a kick, toss in some crushed red pepper flakes for a spicy twist.
• Make it creamy! Stir in some coconut milk or a splash of plant-based cream for an extra layer of richness.

Variation

Feel like switching things up? Toss in some seasonal veggies like butternut squash or kale for a different twist. Want more protein? Add some lentils for a heartier stew. The options are endless!

FAQs

1. Can I make this stew ahead of time?
Absolutely! It tastes even better the next day as the flavors meld together. Just store it in the fridge or freezer.

2. What can I substitute for kidney beans?
Any canned beans will work just fine! Black beans or chickpeas also make great alternatives.

3. How can I thicken the stew?
If you prefer a thicker stew, mash a portion of the beans or add a slurry made from cornstarch and water.

📌 Pin this recipe for your next cozy dinner night!

Vegan Vegetable Stew

A vibrant and nourishing stew that turns ordinary vegetables into a delightful culinary masterpiece, perfect for cozy dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 tablespoons olive oil For sautéing
• 1 medium onion, chopped
• 2 medium carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced Toast for better flavor
• 1 medium bell pepper, diced
• 1 medium zucchini, diced
• 2 cups vegetable broth For liquid base
• 1 can diced tomatoes
• 1 can kidney beans, drained and rinsed Or substitute with other beans
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish For serving

Method

 

Preparation

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion, carrots, and celery; sauté until softened, about 5 minutes.
3. Stir in the garlic and bell pepper, cooking for another 2 minutes.
4. Add the zucchini, vegetable broth, diced tomatoes, kidney beans, thyme, oregano, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until the veggies are tender.
6. Adjust the seasoning if needed and serve hot, garnished with fresh parsley.

Notes

Feel free to add seasonal veggies, extra proteins like lentils, or stir in coconut milk for richness. Leftovers can be stored in the fridge for up to 4 days or frozen for about 3 months.