This Vegan Hearty Vegetable Stew is the plant-based version of a classic beef stew, but without the meat. High on flavor, low-fat, delicious! It is so rich and savory and just 8 easy ingredients!
HEARTY VEGAN STEW
Without a doubt, one of my favorite meals to eat before this awesome vegan lifestyle, was beef stew cooked in an amazing, rich red wine broth. To me, it isn’t the best stew without some good red wine. The flavor cannot be matched. Well, I promise you will not miss the meat in this vegan red wine stew. This won over big time with my mother-n-law at her last visit (she is not vegan!). It is total comfort food!
So, here it is! Lots of Italian herb-y broth loaded with red wine and tomato sauce, lots of onions, carrots and potatoes. You could add celery too, if you like, or even mushrooms if that is your thing.
This vegan meatless vegetable stew has a bit more liquid in it than some stews, simply because one of my favorite things about stews and soups is spooning and slurping all that yummy liquid, am I right?? Don’t give me a pot full of just chunks, give me some yummy liquid too, please! The flavor is so rich and delicious, you will enjoy every spoonful.
Not only is this hearty vegetable stew incredibly soul-satisfying and filling, it is so healthy. It is super low-fat and totally oil-free, full of hearty potatoes, carrots and Italian herbs.
INGREDIENTS NEEDED
(Only 8 main ingredients needed. Full details and measurements on the recipe card below.)
- Low-sodium vegetable broth
- Yellow onion (1 very large onion)
- Garlic
- Carrots
- Dry red wine (not sweet): Use a cabernet sauvignon (or a merlot) and make sure to use a vegan red wine if that’s a concern for you, as all wines are not vegan.
- Red potatoes
- Tomato sauce/puree
- Dried Italian Herb seasoning: I use my homemade blend, it’s the best! If using store-bought, make sure it has no added salt or red pepper flakes.
HOW TO MAKE VEGAN VEGETABLE STEW
Step 1: Add the broth to a large pot with the onions, garlic and carrots. Turn to medium heat and once it is simmering, cook 5-8 minutes until onions are tender.
Step 2: Add the wine and nutritional yeast (if using) and stir well. Continue to cook over medium heat for about 5 minutes so the wine cooks down some. 5 minutes is plenty.
Step 3: Add the remaining broth (3 1/2 cups), potatoes, tomato sauce, Italian herbs, salt and pepper. Turn to high heat and bring to a rolling boil. Once fully boiling, cover with a lid and turn the heat to low.
Step 4: Let it cook 30-45 minutes until the potatoes and carrots are tender. Check it a few times during and stir and check the veggies for doneness so they don’t overcook.
Step 5: Taste and add any extra pepper/salt, etc. Garnish with fresh rosemary and thyme, if desired.
MORE VEGAN SOUP RECIPES
- Smoky Sweet Potato Black-Eyed Pea Soup
- Vegan Ramen Noodle Soup
- Healthy Potato Carrot Tomato Soup
- Best Ever Vegan Tomato Bisque
- Vegetable and Rice Soup
- Low-fat Smoky Broccoli Potato Soup
- Sweet Potato Broccoli Cheese Soup
Hearty Vegan Stew (Rich and Savory!)
Ingredients
- 4 1/2 cups low-sodium vegetable broth (try to pick a very neutral flavor light one, not a dark tomato/carrot one or the taste will be off)
- 1 1/2 cups (235g) finely chopped white or yellow onion (1 very large onion)
- 5 extra large cloves garlic (you will need 1 packed tablespoon of minced garlic (15 g))
- 1 heaping cup (170g) of sliced carrots
- 3/4 cup (182g) dry red wine (not sweet) cabernet sauvignon (or a merlot)
- optional: 2 tablespoons nutritional yeast
- 2 lbs red potatoes chopped in 1 inch chunks
- 1 heaping cup (266g) tomato sauce/puree
- 2 1/2 tablespoons dried Italian seasoning with no red pepper or salt added, I use my homemade blend
- 2 teaspoons fine sea salt
- 1/2 teaspoon black pepper
- optional garnish: fresh rosemary and thyme
NOTE
- This is my idea of total comfort soup/stew. This has a rich red wine broth flavor that reminds me of beef stew back in the day and rich red wine meat sauces. If you hate red wine, this soup is not for you, but if you love it, I hope you will love this as much as I do!
- I use this scale.
Instructions
- First, add ONLY 1 cup of the broth to a large pot with the onions, garlic and carrots. Turn to medium heat and once the liquid is bubbling, cook 5-8 minutes until onions are tender.
- Add the wine and nutritional yeast (if using) and stir well. Continue to cook over medium heat for about 5 minutes so the wine cooks down some. 5 minutes is plenty.
- Add the remaining broth (3 1/2 cups), potatoes, tomato sauce, Italian herbs, salt and pepper. Turn to high heat and bring to a rolling boil. Once fully boiling, cover with a lid and turn the heat to low.
- Cook on low simmering for 30-45 minutes until the potatoes and carrots are tender. Check it a few times during and stir and check the veggies for doneness so they don't overcook.
- Taste and add any extra pepper/salt, etc. Garnish with fresh rosemary and thyme, if desired.
- This has a bit more liquid in it than some stews simply because one of my favorite things about stews and soups is spooning and slurping all that yummy liquid, am I right?? Don't give me a pot full of just chunks, give me some yummy liquid please! The flavor is so rich and delicious, you will enjoy every spoonful of the red wine/tomato/herb broth. It is delicious immediately, but it is unbelievable the next day, as most soups/stews are after they've sat awhile.
Nutrition
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Thank you for the amazing recipe. This was an absolute delight! We did add mushrooms and peas, next time we might even try adding jackfruit. This stew will definitely be added into our rotation of dinners.
So glad you enjoyed it!!
Forgot to mention that we’re not even wine drinkers (or any alcoholic drinks at all) and had to ask for a recommendation. We were recommended a Merlot because we were more likely to enjoy it as a drink on its own as first time red wine drinkers. After everything was simmering, we sipped the Merlot and panicked because it was awful! Fortunately once everything was cooked we kept going back for more. So even if you’re not a red wine drinker but like the taste of a traditional stew, give this one a go.
Every time I make this, I am AMAZED at how good it is! Made a few changes: reduced potatoes to 4 cups, increase carrots to 2 cups, add 1 cup chopped celery, 1 cup frozen corn, and 1 can cooked black beans (rinsed). Also use a very dry and good red wine – really impacts the flavor. I am also a “soup aholic” and this is one of my “go to” favorites. Thank you for this recipe!
I’m so glad you love Patricia! The base is so good that your new variation sounds yummy too! Different than a traditional “meat and potato” stew but sounds delicious regardless!
After sautéing the veggies on the stove top, could you put everything in a slow cooker instead?
I suppose so! I don’t own a slow cooker so I can’t give advice on how to prepare my recipes in them.
Oh, I just loved this! I had some leftover veggies from other recipes like mushrooms, green beans, corn, and some fresh peas so I tossed all of that in also. I think next time I make this I’m going to get a bag of red pearl onions and bung those in too. I paired this with some whole wheat macaroni ribbons and it was blissfully satisfying. Thank you!
So glad you loved it!!
Omgsh so good! I’ve been craving a nice comforting stew and this really hit the spot for my husband and I.
10/10
That is so awesome to hear Kelly!
This was so damn good! I used Russet Potatoes since I didn’t have red. I also only had 1/2 cup of wine. Came out freakin amazing. Might be a weekly meal, so easy to make!
Every bit as flavorful as promised! You have THE BEST vegan recipes anywhere! Thank you!
Wow Gina, you’re so kind, I’m flattered! Thank you for the wonderful feedback!
This recipe is so, so good! It’s the perfect vegan/vegetarian take on a hearty, almost pot-roast-like stew. We add a bit of vegetable bouillon to give it even more depth and enjoy with rolls and it totally hits the spot, especially in the colder seasons. So glad we stumbled upon this recipe! We make it regularly now!
That is amazing to hear it was such a hit, thank y ou Kiley!
Well this sure hit the spot!! With mountains of snow outside the hubby and I were craving something hearty and satisfying. This stew has such a lovely depth of flavor! The potatoes, onions and carrots soaked up the herbs and wine while simmering…YUM!! I borrowed your idea from another recipe of puréeing fire roasted tomatoes to use as the tomato base, and added some corn. Insanely delicious! Thanks so much, Brandi!💜
SO happy you loved this Colleen! Love that idea about the fire-roasted tomatoes! Even more umami! I’ll try that next time!