Hearty Vegan Vegetable Stew with Potatoes, Beans, and Greens Recipe

Introduction

This hearty vegan stew is packed with wholesome vegetables and warming spices, perfect for cozy dinners. Easy to prepare and full of comforting flavors, it’s a nutritious meal that everyone will love.

Ingredients

• 1 large yellow potato, peeled and chopped into ½” cubes
• 1 large sweet potato, peeled and chopped into ½” cubes
• 2-3 medium carrots, peeled and sliced into rounds
• 2 medium ribs celery, thinly sliced
• 1 medium sweet yellow onion, diced
• 1-2 cloves garlic, crushed
• 1-2 tablespoons olive oil
• 3-4 cups vegetable broth
• ½ teaspoon dried thyme
• ½ teaspoon oregano
• ½ teaspoon rosemary
• ½ teaspoon sage
• ¼ teaspoon paprika (smoked paprika recommended)
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional)
• 1 can kidney beans, drained and rinsed
• ½ cup frozen corn kernels
• ½ cup frozen sweet green peas
• 2 cups baby spinach, chopped (optional)

Instructions

1. Step 1: Wash, scrub, and peel the potatoes and carrots. Wash and slice the celery. Place all in a large bowl.
2. Step 2: Drain and rinse the beans; set aside for later.
3. Step 3: Dice the onion and crush the garlic cloves.
4. Step 4: Heat a dutch oven over medium heat. Add olive oil and onions, sauté for 3 minutes until translucent. Add garlic and cook for 1-2 more minutes.
5. Step 5: Add potatoes, carrots, and celery to the pot. Cook about 10 minutes, stirring frequently. Add a splash of water if vegetables start to stick.
6. Step 6: Stir in the dried thyme, oregano, rosemary, sage, paprika, salt, black pepper, and cayenne pepper (if using). Pour in the vegetable broth and stir well. Cover and increase heat to medium-high.
7. Step 7: When the stew begins to boil, reduce heat to medium or medium-low and let it simmer uncovered for 45 minutes.
8. Step 8: Add the beans, frozen corn, and peas. Stir well and cook for another 5 minutes or until heated through.
9. Step 9: When the stew is thick and creamy, taste and adjust seasoning as desired.
10. Step 10: Stir in chopped baby spinach if using, mixing until wilted.
11. Step 11: Serve your stew hot with homemade bread or warm rolls and a crisp green salad.

Tips & Variations

• Use smoked paprika for a richer, smoky flavor that complements the vegetables.
• Substitute kidney beans with chickpeas or black beans according to preference.
• Add a splash of lemon juice or apple cider vinegar at the end to brighten the flavors.
• For extra protein, toss in some cooked quinoa or barley just before serving.
• If you prefer a thicker stew, mash a few potato cubes against the side of the pot and stir.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat, adding a splash of vegetable broth if it has thickened too much. This stew also freezes well; thaw overnight in the fridge and reheat thoroughly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen ones?

Absolutely! Fresh corn and peas work just as well; just add them in the last few minutes of cooking to prevent overcooking.

Is this stew gluten-free?

Yes, all the ingredients are naturally gluten-free. Just be sure to check your vegetable broth label if you buy pre-made to avoid any hidden gluten.

Hearty Vegan Vegetable Stew with Potatoes, Beans, and Greens Recipe

Print Recipe

★★★★★

4.5 from 113 reviews

This Best Vegan Stew Recipe is a hearty, comforting dish packed with nutritious vegetables, beans, and flavorful herbs. Made entirely plant-based, it combines potatoes, sweet potatoes, carrots, celery, and leafy spinach simmered to perfection in a savory vegetable broth enhanced with a blend of thyme, oregano, rosemary, sage, and a touch of smoked paprika. Ideal for a wholesome family meal, this stew is warming, filling, and easy to prepare using simple stovetop cooking techniques.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 1 large yellow potato, peeled and chopped into ½” cubes
• 1 large sweet potato, peeled and chopped into ½” cubes
• 2–3 medium carrots, peeled and sliced into rounds
• 2 medium ribs celery, thinly sliced
• 1 medium sweet yellow onion, diced
• 2 cups baby spinach, chopped (optional)

Beans and Frozen Vegetables

• 1 can kidney beans, drained and rinsed
• ½ cup frozen corn kernels
• ½ cup frozen sweet green peas

Liquids and Oils

• 1–2 tablespoons olive oil
• 3–4 cups vegetable broth

Herbs and Spices

• ½ teaspoon dried thyme
• ½ teaspoon oregano
• ½ teaspoon rosemary
• ½ teaspoon sage
• ¼ teaspoon paprika (smoked paprika preferred)
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional)
• 1–2 cloves garlic, crushed

Instructions

1. Prepare Vegetables: Wash, scrub, and peel the potatoes and carrots. Slice celery into thin pieces and place all these vegetables into a large mixing bowl to have them ready for cooking.
2. Drain Beans: Open the can of kidney beans, drain the liquid, and rinse the beans thoroughly under cold water. Set aside for later use.
3. Chop Aromatics: Dice the sweet yellow onion finely and crush the garlic cloves to release their flavor.
4. Sauté Onion and Garlic: Heat a dutch oven over medium heat. Once hot, add olive oil and diced onions. Cook the onions for about 3 minutes until translucent, then add the crushed garlic and continue cooking for an additional 1-2 minutes until fragrant.
5. Cook Root Vegetables: Add the chopped potatoes, sweet potatoes, carrots, and sliced celery to the pot. Stir frequently and cook for about 10 minutes. If vegetables start sticking, add a small splash of water to keep them moist.
6. Add Spices and Broth: Season the vegetables with thyme, oregano, rosemary, sage, paprika, salt, black pepper, and optional cayenne pepper. Stir well before pouring in the vegetable broth. Mix everything thoroughly.
7. Simmer Stew: Cover the pot and bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to medium or medium-low to let it simmer uncovered for 45 minutes, allowing the flavors to meld and vegetables to soften.
8. Add Beans and Frozen Veggies: Stir in the drained kidney beans, frozen corn kernels, and frozen peas. Cook the stew for an additional 5 minutes or until heated through.
9. Check Consistency: The stew is ready when it becomes thick and creamy. Taste the stew and adjust salt and spices as desired for flavor balance.
10. Add Spinach: Optional step—stir in the chopped baby spinach and cook briefly until wilted and integrated into the stew.
11. Serve: Ladle the vegan stew into bowls and serve hot. It pairs beautifully with homemade bread or warm rolls and a fresh green salad for a complete, satisfying meal.

Notes

• You can substitute kidney beans with any other preferred beans such as cannellini or black beans.
• Adjust the level of cayenne pepper to make the stew mild or spicy according to taste.
• Adding a splash of water while cooking root vegetables helps prevent sticking and burning.
• For a creamier texture, you can mash some of the potatoes in the stew before serving.
• This stew stores well and tastes even better reheated the next day.
• Feel free to add other vegetables like bell peppers or zucchini if desired.

Keywords: vegan stew, plant-based recipe, vegetable stew, healthy stew, kidney beans stew, comfort food, easy vegan dinner, vegan winter recipe