Hearty Vegan Stew (Rich and Savory!)

5 from 22 votes

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!

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course, Soup

Cuisine: American, Gluten-free, Vegan

Keyword: hearty vegan stew, hearty vegetable stew, meatless stew, red wine stew, vegan stew, vegetable stew

Servings: -6 servings

Calories: 200kcal

Author: Brandi Doming

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

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.

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.