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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THIS STEW IS GREAT. I DID USE 1 CUP OF COLD WATER & 3 OR 4 T OF RICE FLOUR
FOR THICKENING. NEXT TIME I WILL ADD CELERY
So glad you enjoyed it, thank you!
Hi Brandi- Happy New Year! Can you suggest a wine or two? I buy wine with pretty labels…haha…. and am afraid I may pick the wrong kind. Looking forward to trying this!
Thank you!
Hi Wendy! Happy New Year to you too! Yes, the best red wines for cooking stews or soups in are cabernet sauvignons, merlot or pinot noir. I personally love cabernet sauvignon flavor the most in cooking. I used the CalNaturale brand because they come in really small sizes so I can just use a small amount for my cooking, since I don’t drink wine that often. They are sold at HEB stores in Texas, but if you aren’t in Texas, Beringer and Robert Mondavi are good enough brands, you don’t need to spend a lot for this. Look for a cabernet sauvignon or merlot. Let me know after you make it!
Thanks so much! Made it. Love it.
Awesome Wendy! Thank you for the feedback!!
This is the most wonderful stew/soup! My husband and I love soup anyway but this is just amazingly great in its simplicity! And one of the best parts is that you know you are eating a bowl of health! Thanks! We have enjoyed this many times since you published it and will enjoy it many more times!
Thank you for this recipe, it is good. I kept feeling like I should run into some meat. I don’t use wine for cooking, so (based on what I found on the internet) I used 3/4 c. pomegranate juice and 3/4 T apple cider vinegar. I also cooked it in my Instant Pot, after putting the potatoes in, 4 minutes on high, then manual release. Thanks again!
So glad you enjoyed it!! I bet that changed the flavor quite a bit, but glad to hear it was still good!
I substituted the red wine based on this website’s recommendation: http://www.thekitchn.com/simple-nonalcoholic-substitutes-for-red-and-white-wine-tips-from-the-kitchn-184394 Not being very familiar with alcohol, I couldn’t tell you how it effects the flavor, but it works for us. 🙂
Oh my gosh, how did I ever live before you?? This is truly a THE best stew…the flavors…the mild heat….I would NOT change a thing! It is true taste-bud exploding flavor to the maxxxxxx! Thanks again, BD.
Haha, thank you so much Carol and SO sorry I somehow missed this comment before!!
Brandi Brandi Brandi you’ve done it again! I was waiting for cooler weather to make this, but tonight I just cranked the AC down, pretended it was fall here in central Florida and made this masterpiece! No kidding this was THE BEST stew I’ve ever tasted! Have mercy, the broth was incredible! Sooooo flavorful! my husband loved it and ate 2 bowls. He said he wants me to make this every week come this winter! I made dumplings for the top and it was perfect! I’ll be posting it on Instagram tomorrow. Thank you so much for this wonderful recipe!
Yippee!! I’m doing a happy dance Diana, I’m so thrilled this is the BEST stew you’ve ever had! Wow, what a compliment! I cannot wait to see your pic on Instagram, thank you so much for the wonderful feedback lady!
How much in cups is 2lbs. of potatoes?
Hi Lisa, it’s about 6 1/2 rounded cups.
I just finished making this, I haven’t even served it yet but I had to leave a comment. I love it! I can’t wait to have it for lunch tomorrow! I will make this once a week come fall, honestly I’ll just start making it now it was 93 outside today and I could care less haha!
Yay! So happy to hear you loved it so much Louise, thank you so much for making it and leaving feedback!
Man, I love a good stew!! But I refuse, I just can’t give up on summer food!! I’m going to file this in my “okay fine it’s fall” folder because it looks amazing!!
Oh, just because I eat soup year round doesn’t mean I’ve given up on summer food, lol! I eat soup/stew year round including summer food, I simply don’t care what the weather is outside, that is why I have ac! If my tummy wants something, I feed it that food, hahaha.
Ok Just finished eating this. Been WFPB no oil for 2 years now and have tried about a half dozen Beef Stew Recipes and this one is the best. I added green peas and may also add other veggies like mushrooms and turnips but I stayed true to the broth and it was the best so far! Thank you so much! Yum!
Wow, that is awesome to hear this is the best you’ve ever tried Michael, thank you so much for letting me know! So glad you loved it.
This stew is next level awesome. It’s the first recipe I’ve tried from your blog and it was delicious! Definitely a keeper.
Yay!! So glad you loved this so much and welcome to my blog, what a great recipe to start with! I’d recommend the Lazy Day Tomato Bisque and 20 Minute Alfredo or Falafel next 🙂 Thank you so much for the feedback!
Great soup Brandi! Love how easy it is and love the potato pieces in it!
These looks very appealing. I like potatoes:)
I’m definitely a soup-anytime-of-the-year person so any and all recipes like this are welcome. Plus it gets me kind of ready for fall!!
WoW, What great flavor and it sounds so comforting. Perfect with a slice of toasted bread 🙂
Thank you!
What a hearty looking stew. I love all those big chunks of potato. I used to love beef stew too and have been working on my own recipe for fall as I have missed it so much. I am totally with you on the liquid situation. There’s got to be plenty to mop up with crusty bread!
Yesss!! The liquid is where the flavor really shines, too! Thank you!
Nothing better than a hearty stew with LOTS of potatoes! This looks wonderful and I love how much garlic you used! Definitely making this when the weather cools down, I can’t wait 🙂
p.s. – Willow won’t go near celery either…looking forward to the day she outgrows that!
What is it with kids and celery, lol?! I LOVE celery but she hates it because it gets stringy, which I guess I can understand. Yes, never ever enough garlic, haha!
Note to everyone with kids that hate stringy celery. You can peel the backs of celery stalks and there will not be any strings! My grandmother always did this and so do I now. Its lovely 🙂
This looks amazing and so full of flavor, Brandi! Love that you used 5 cloves garlic and nutritional yeast to give this soup an amazing flavor punch. These big bowls are so inviting and I love how you garnish these with rosemary and thyme. Fantastic and and amazing recipe as always!
Just wanted you to know you didn’t list potatoes anywhere in the instructions. I’m sure people will figure out where to add them, just wanted you to know. 🙂
Oh, thank you so much for catching that, it’s fixed now!
Can I substitute more broth for the red wine and still have great results? I’m cooking for my 3 yr old.
You can, but the flavor will be much more mild, you could maybe even increase the tomato sauce to 1 1/4 cups to help out with the flavor and just decrease the broth by 1/4 cup. Hope that helps!
Get Sutter Home Fre…non-alcoholic.
It’s funny – I only just started a homemade soup kick once summer hit! Sometimes cravings don’t follow the seasons, right? Especially when the recipes are as delicious as yours! 🙂
Homemade soups are my favorite thing ever to make…well, that and desserts, ha! Thank you Casey!
I grew up on potatoes, no matter what time of the year, we always ate spuds in some form at least once a day 🙂 so I love this! And so true, juice is the best part and this is where the most of flavor is! Yum all around! Have a great weekend! x
Right?! I want to slurp up all that yummy liquid, especially when there is wine in there, haha! Thank you Anna!
What a great idea for potatoes! This is going on my fall menu for sure.
Thank you Amy!
I won’t miss a thing in this beautiful chunky cozy stew, because it has tons of potatoes and that’s all I need! You have me actually looking forward to cooler weather with this one. Eating potatoes and not sweating–woohoo!! 😀 This looks delicious! So much flavor with such simple ingredients as per usual with you. Plus i would feel really fancy and classy actually cooking with wine since that’s something I never think to do lol. Celery would be a nice addition, but I kinda like the heartiness of root veggies only. Come on fall, soup is calling! 🙂
Thank you so much Natalie! Soup is ALWAYS calling in my house, that is what A/C is for, hahaha! Wine adds so much dimension and flavor and to me, a must for a “beef” style stew!
By all means do add the celery, in the Midwest we add it. One thing cut the celery, carrots & onions a little bigger as they cook they want to disappear. Also look out the next day or so it will knock your socks off with the flavor.
Any soup can be so perfectly hearty when we load it with big hunks of potatoes!!! They never let us down, eh? 😉
For sure!
Wonderful recipe. This is the best stew type recipe that I found adding the wine. Lots of savory flavor!!
I will make this often this fall.
Yay! So glad this is the best you’ve ever had, so happy you enjoyed it, thank you for the feedback!