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Hearty Vegetable Stew (Vegan) Recipe

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★★★★★

4.9 from 121 reviews

A comforting, plant-forward vegetable stew that swirls with mushrooms, potatoes, carrots, and beans in a rich, aromatica-tinted broth. Naturally vegan and gluten-free, it thickens into a hearty, satisfying meal perfect for chilly evenings.

Ingredients

Scale

Vegetables & Aromatics

  • 4 tbsp olive oil (divided)
  • 1 lb crimini mushrooms, thinly sliced
  • 1 large sweet onion, diced to ½ inch
  • 1 large leek, halved and sliced into ½ inch moons
  • 2 cloves garlic, minced

Flavor Base & Thickeners

  • 3 tbsp tomato paste
  • 2 tbsp coconut aminos (or soy sauce or gluten-free tamari)
  • 1 bay leaf
  • 2 sprigs fresh thyme, bundled with kitchen twine
  • 1 tbsp cornstarch
  • Salt and cracked black pepper, to taste

Root & Other Vegetables

  • 12 oz Yukon Gold potatoes, chopped into 2 inch chunks
  • 3 large carrots, peeled and sliced into ½ inch coins
  • 3 stalks celery, sliced into ½ inch coins

Liquids & Beans

  • 1 quart vegetable stock
  • 1 (15.5 oz) can white beans, undrained

Finishing & Garnish

  • Fresh parsley, chopped, for garnish

Instructions

  1. Prep & Sauté Mushrooms: In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the sliced mushrooms and sauté until they release their moisture and brown, about 12–15 minutes. Remove mushrooms with a slotted spoon and set aside on a plate.
  2. Brown Aromatics: Return the Dutch oven to medium heat and add the remaining 3 tablespoons of olive oil. Toss in the onions and leeks, cooking until soft and translucent, 5–6 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
  3. Deglaze & Build Flavor: Stir in the tomato paste and cook briefly to caramelize. Deglaze the pot with coconut aminos, scraping up browned bits from the bottom, until the liquid reduces slightly and bubbling subsides, about 1–2 minutes.
  4. Add Vegetables & Stock: Add potatoes, carrots, and celery to the pot. Pour in the vegetable stock, then season with Italian seasoning, salt, and pepper. Tuck the bay leaf and thyme sprigs into the pot.
  5. Simmer until Potatoes are Tender: Bring to a simmer over high heat, then reduce to maintain a steady simmer. Cook until potatoes are tender and easily pierced with a knife, about 15–20 minutes.
  6. Thicken & Add Beans: Stir in the white beans (with their liquid) and the reserved sautéed mushrooms. Make a slurry by whisking cornstarch with 1 tablespoon water, then stir into the stew to thicken.
  7. Final Simmer & Serve: Simmer for another 8–10 minutes, or until the beans are warmed through and the stew has reached desired thickness. Remove bay leaf and thyme. Spoon into bowls, garnish with chopped parsley, and serve hot.

Notes

  • For a heartier texture, mash a few potato chunks into the broth to thicken naturally without the slurry.
  • Can be made a day ahead; flavors deepen overnight. Reheat gently on the stove, adding a splash of stock if needed.
  • To make this gluten-free, ensure the coconut aminos are gluten-free and use gluten-free tamari if desired.

Keywords: vegan stew, hearty vegetable stew, gluten-free, mushrooms, potatoes, beans, coconut aminos, plant-based

Find it online: https://kitchenbyclara.com/hearty-vegetable-stew-vegan-recipe/