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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Kerstin
This sounds very good and will made today. Let u know when I ate it how I liked it
brandi.doming@yahoo.com
Yay, looking forward to it, Kerstin!
Eric
Delicious!!! My carnivore dad even went for seconds! Cant believe it’s such a simple recipe! Because I’m on a soup diet due to a tooth extraction, i had to blend it then added sliced mushrooms and cooked green lentils. Also delicious.
brandi.doming@yahoo.com
That is so awesome to hear Eric!
Tracy Litterer
Loved how simple this recipe was and yet had such depth of flavor and very satisfying! The whole family really liked it and asked for it to be added to the regular rotation!
Thanks for all your wonderful recipes!
Colleen
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!💜
brandi.doming@yahoo.com
SO happy you loved this Colleen! Love that idea about the fire-roasted tomatoes! Even more umami! I’ll try that next time!
Kiley
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!
brandi.doming@yahoo.com
That is amazing to hear it was such a hit, thank y ou Kiley!
Gina
Every bit as flavorful as promised! You have THE BEST vegan recipes anywhere! Thank you!
brandi.doming@yahoo.com
Wow Gina, you’re so kind, I’m flattered! Thank you for the wonderful feedback!
Michael Zaplatosch
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!
Kelly
Omgsh so good! I’ve been craving a nice comforting stew and this really hit the spot for my husband and I.
10/10
brandi.doming@yahoo.com
That is so awesome to hear Kelly!