Name: Hearty Vegetable Stew (Vegan) Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 4 tbsp olive oil (divided); 1 lb crimini mushrooms (thinly sliced); 1 large sweet onion (diced to ½”); 1 large leek (halved and sliced into ½” moons); 2 cloves garlic (minced); 3 tbsp tomato paste; 2 tbsp coconut aminos (or soy sauce or gluten-free tamari); 12 oz Yukon gold potatoes (chopped into 2” chunks); 3 large carrots (skins peeled, sliced into ½” coins); 3 stalks celery (sliced into ½” coins); 1 quart vegetable stock; 1 tsp Italian seasoning; 1 tsp cracked black pepper; ½ tsp sea or kosher salt; 1 bay leaf; 2 sprigs fresh thyme (bundled with kitchen twine); 1 15.5-oz can white beans (undrained); 1 tbsp cornstarch

Jump to Recipe

There’s something truly magical about a big, bubbling pot of Hearty Vegetable Stew (Vegan) simmering away in your kitchen. This one-pot wonder captures the soul-warming flavors of slow-simmered vegetables, earthy mushrooms, and herbs, bringing cozy comfort with every spoonful. Whether it’s a chilly weeknight or you’re craving something nourishing and colorful, this savory stew comes together with pantry staples and a flourish of fresh ingredients, making it a go-to favorite in my home. Trust me, a bowl of this feels like a hug from the inside out!

Hearty Vegetable Stew (Vegan) Recipe - Recipe Image

Ingredients You’ll Need

Simple ingredients, thoughtfully combined, are the backbone of this unforgettable stew. Each element brings a unique flavor, texture, or pop of color that transforms an everyday vegetable medley into the ultimate Hearty Vegetable Stew (Vegan).

Olive oil: Adds rich flavor and helps develop golden, caramelized veggies throughout the stew.
Crimini mushrooms: Bring earthy, meaty depth—the foundation for a truly satisfying bite.
Sweet onion: Balances the flavor with subtle sweetness and soft texture as it cooks down.
Leek: Delivers delicate, mellow onion flavor and beautiful bright green color.
Garlic: Adds aromatic depth and warmth; don’t skimp on it!
Tomato paste: Provides savory umami and gives the stew its lovely red hue.
Coconut aminos (or soy/tamari): Lends a touch of savory complexity—perfect for building big flavor without meat.
Yukon gold potatoes: Tender, buttery potatoes give body to each spoonful and soak up all those wonderful flavors.
Carrots: Offer gentle sweetness and vibrant color as they cook to tender perfection.
Celery: Adds classic stew flavor and a little welcome bite after simmering.
Vegetable stock: The backbone of any stew—choose a good quality one for the richest results.
Italian seasoning: A blend of herbs ties everything together for that classic, comforting aroma.
Cracked black pepper: Adds gentle heat and complex flavor.
Sea or kosher salt: Brightens and lifts the flavors—taste and adjust as you go!
Bay leaf: Imparts subtle, herby notes in the background.
Fresh thyme sprigs: Earthy, woody, and fresh—perfect for slow simmering with veggies.
White beans (undrained): Creaminess, protein, and extra heartiness in every bite.
Cornstarch: The secret to that luscious, thick stew broth without dairy or cream.

How to Make Hearty Vegetable Stew (Vegan)

Step 1: Sauté the Mushrooms

Begin by warming up your kitchen with the earthy aroma of mushrooms. Heat three tablespoons of olive oil in a Dutch oven over medium-high heat, then add the sliced crimini mushrooms. Toss to coat, and let them cook—no rushing! Sauté until they release their water and turn golden brown, about 12-15 minutes. This step gives the stew its rich, savory backbone. Once golden, remove the mushrooms with a slotted spoon and set them aside for later.

Step 2: Sauté the Alliums

With the mushrooms out, add the remaining tablespoon of olive oil to your Dutch oven. Tip in the diced onions and sliced leeks, and toss everything in the shimmering oil. Let them sauté, stirring here and there, until they’re soft and translucent, about 5-6 minutes. Stir in the minced garlic and let it sizzle just until fragrant—about a minute or so. This trio builds those familiar, soulful stew aromas we all love.

Step 3: Deglaze the Pot

Next comes the flavor bomb! Add the tomato paste, working it into the veggies until they turn a deep, brick red. Now splash in the coconut aminos (or your choice of soy sauce/tamari), scraping up all the beautiful browned bits from the bottom. Let it bubble for a minute or two; this step deepens the stew’s umami richness and infuses every layer with flavor.

Step 4: Add the Vegetables

Time to build heartiness! Add the potatoes, carrots, and celery, then pour in the vegetable stock. Sprinkle in the Italian seasoning, salt, and pepper. Give everything a loving stir so the flavors meld. Drop in the bay leaf and fresh thyme bundle on top. The pot will look full, bright, and absolutely inviting!

Step 5: Simmer to Perfection

Turn up the heat to bring everything to a lively simmer, then reduce slightly to maintain a gentle bubble. Let the stew cook away for 15-20 minutes. The potatoes should become tender and easy to pierce. This is when the flavors really begin to marry, and your kitchen fills with anticipation!

Step 6: Add Beans and Thicken

Pour in the entire can of white beans, liquid included, along with the reserved sautéed mushrooms. In a small bowl, mix the cornstarch with a tablespoon of water to make a slurry, then pour it into the pot. Give everything a good stir. The broth will transform from soupy to luxuriously thick over the next 10 minutes of simmering.

Step 7: Simmer and Serve

Let the stew bubble gently for a final 10 minutes, just until the beans are creamy and the broth is perfectly thickened. Ladle the Hearty Vegetable Stew (Vegan) into bowls, top with freshly chopped parsley, and serve immediately for maximum coziness!

How to Serve Hearty Vegetable Stew (Vegan)

Garnishes

Amp up the flavor and presentation by finishing each bowl with a shower of vibrant toppings. Chopped fresh parsley is a classic choice, brightening every bite. A sprinkle of cracked black pepper or a drizzle of good olive oil can also add extra flair. For a citrusy kick, a little grated lemon zest on top works wonders and brings out the stew’s natural sweetness.

Side Dishes

There’s no wrong way to serve Hearty Vegetable Stew (Vegan), but it shines beautifully alongside crusty, toasted bread, perfect for sopping up every last bit of broth. You might also love it with a scoop of fluffy quinoa or brown rice, making the meal extra filling. For a lighter option, a crisp green salad with a tangy vinaigrette balances the rich flavors of the stew.

Creative Ways to Present

For a dinner party or cozy gathering, ladle the stew into rustic individual bowls and set out a platter of assorted garnishes so everyone can customize their own bowl. For a fun twist, serve the stew in hollowed-out bread bowls or over roasted sweet potato halves. The beautiful medley of colors and textures makes this dish a natural centerpiece for any meal!

Make Ahead and Storage

Storing Leftovers

Hearty Vegetable Stew (Vegan) just gets better with time. Allow the stew to cool to room temperature before transferring it to airtight containers. It will keep well in the fridge for up to 4 days. Store the stew and any garnishes separately so the flavors stay fresh and vibrant day after day.

Freezing

This stew is a freezer champion! Portion cooled Hearty Vegetable Stew (Vegan) into freezer-safe containers, leaving a little space at the top for expansion. It freezes beautifully for up to 2 months. When you need an easy meal, just grab a container and let it thaw overnight in the fridge or on the counter.

Reheating

To reheat, pour the stew into a saucepan and warm it slowly over medium heat, stirring occasionally until hot throughout. If the stew thickened up more in the fridge, add a splash of vegetable stock or water to loosen it to your desired consistency. For single servings, the microwave works well too—just cover the container and stir halfway through heating.

FAQs

Is Hearty Vegetable Stew (Vegan) gluten free?

Absolutely! If you use coconut aminos or gluten free tamari instead of regular soy sauce, this recipe is 100 percent gluten free. Always check your vegetable stock and any packaged ingredients to be sure they’re gluten free as well.

Can I use other vegetables in this vegan stew?

Definitely! This recipe is flexible. Feel free to mix in parsnips, turnips, chopped kale, peas, or whatever is looking freshest at the market. The stew’s flavor can only get richer with more veggie variety.

How can I make this stew even more filling?

If you want extra heartiness, add another can of beans or stir in cooked lentils. For grain lovers, serving it over rice, farro, or barley makes for an especially satisfying meal that will keep you fueled for hours.

What’s the best way to thicken vegan stew without cornstarch?

If you prefer not to use cornstarch, mash a few of the potatoes into the broth with a fork or potato masher—they’ll naturally thicken the stew. Arrowroot or potato starch are great alternatives, too.

Can I make Hearty Vegetable Stew (Vegan) in a slow cooker?

Yes, you can! Sauté the mushrooms and alliums first for best flavor, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4, adding the cornstarch slurry and beans in the last hour for perfect texture.

Final Thoughts

If you’re seeking a soul-soothing, veggie-packed meal that truly tastes like home, you have to give this Hearty Vegetable Stew (Vegan) a try. One pot, loads of flavor, and endless ways to make it your own—what’s not to love? Whether you’re a seasoned vegan or just looking for a new comfort food classic, this stew will win you over with the very first bite.

Hearty Vegetable Stew (Vegan) Recipe

★★★★★

5 from 26 reviews

Author: Ethan
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Hearty Vegetable Stew is a comforting and nutritious vegan dish that’s perfect for chilly days. Packed with mushrooms, potatoes, carrots, beans, and aromatic herbs, this stew is sure to warm you up from the inside out.

Instructions

Saute mushrooms. Heat a dutch oven over medium-high heat. Add 3 tbsp olive oil and heat until it shimmers. Add the mushrooms, saute until golden brown, about 12-15 minutes.
Saute alliums. Add remaining 1 tbsp oil, onions, leeks, and garlic. Saute until soft, 5-6 minutes. Add garlic and saute until fragrant, 1 minute.
Deglaze. Add tomato paste, coconut aminos, deglaze until liquid stops bubbling, 1-2 minutes.
Add vegetables. Add potatoes, carrots, celery, stock, Italian seasoning, salt, and pepper. Top with bay leaf and thyme.
Simmer. Bring to a simmer, cook until potatoes are tender, 15-20 minutes.
Add beans and thicken. Add beans, mushrooms, and cornstarch slurry. Simmer until thick.
Simmer and serve. Simmer 10 minutes, garnish with parsley, and serve.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: Vegan