vegan stew recipe

This hearty Vegan Stew recipe is SO flavourful, easy to make and slimming friendly too. Packed with mushrooms, carrots, squash and lentils and so easy to make.

Hearty Vegan Stew

Olive oil cooking spray

onions (, sliced)

garlic (, minced)

thyme

tbsp brown sugar ((or sweetener for a slimming version))

salt

tsp black pepper

portobello mushrooms (, sliced)

tomato paste

carrots (, cubed)

(150 grams) butternut squash, peeled and cubed

(100 grams) brown lentils, rinsed

(60 milliliters) red wine

(60 milliliters) balsamic vinegar

(500 milliliters) vegetable stock, (more if pan is getting dry)

rosemary

Mist your casserole with cooking spray (or use olive oil). Add the onions, salt, pepper, thyme and brown sugar and cook over low heat for 5 minutes until onions are slightly softened.

Add the minced garlic and mushrooms and sauté for five minutes until the mushrooms have started to colour.

Pour in the red wine and balsamic vinegar and bring to a simmer. Stir in the tomato paste.

Add the squash, carrots and lentils and vegetable stock and bring to a simmer.

Slow cook over low heat, stirring occasionally, for about 30 minutes or until the lentils are soft.

Check the seasoning and add salt and pepper. Garnish with chopped rosemary and serve.

https://embed.mediavine.com/videos/xw6m1at2ittyumywaqh3

This hearty Vegan Stew recipe is packed with flavour, easy to make and slimming friendly too. It is packed with mushrooms, carrots, squash and lentils and so easy to make.

Heart Vegan Stew

Get this vegan chicken stew recipe on your weekly meal plan STAT. It makes the perfect cozy winter dinner and will immediately transport you back to childhood. This creamy vegetable stew with meaty soy curls is easy to make using common ingredients, methods, and hidden vegetables too! This vegan stew recipe is also freezer-friendly and the perfect plant-based meal prep recipe. It’s also gluten-free, dairy-free, and easily made oil-free.

Creamy Vegan Chickenless Stew

unroasted unsalted cashews

Tbsp olive oil

small yellow or white onion (roughly chopped)

garlic (minced)

cauliflower

water

soy curls (measure

carrots (small diced)

potato

corn

green peas

nutritional yeast

vegan chicken-style bouillon powder

tsp sea salt

Add the olive oil to a large pot and turn heat to medium. When hot, add the onion, garlic, and a large pinch of salt and saute for about 5 minutes or until fragrant.

Pour in 2 cups of the water along with the cauliflower. Cover and cook for 15-20 minutes or until the cauliflower is fork-tender.

Whilst the cauliflower cooks, make your cashew cream: Drain your soaked cashews and add them to a blender with 3/4 cup water. Blend until smooth and creamy. Then, set aside until you're ready to use it.

When the cauliflower is tender, use an immersion blender to blend until smooth. Then, add the remainder of your ingredients (including the cashew cream and remaining 3 cups of water). Stir to combine and cover/cook for another 15-20 minutes or until the potatoes are fork-tender.

Taste and adjust seasonings as desired. If your stew is too thin, allow to cook a little longer uncovered. If it's too thick for your taste, add the optional sixth cup of water. Serve with puff pastry or a big slice of rustic bread. Store leftovers in the fridge for up to 5 days or the freezer for up to 6 weeks. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1612223595/pevvgxeyusozcxpb2l49.mp4

This vegan chicken stew makes the perfect cozy winter dinner. This creamy vegetable stew with meaty soy curls is easy to make using common ingredients, methods, and hidden vegetables like cauliflower! This vegan stew recipe is freezer-friendly and the perfect plant-based meal prep recipe. It’s also gluten-free, dairy-free, and easily made oil-free.

Creamy Vegan Chicken Stew

A delicious and hearty stew inspired by West African and South Asian cuisines.

Peanut Stew with Sweet Potato, Cauliflower and Chickpeas

onion

red bell pepper (seeds removed, diced)

turmeric

paprika

curry powder

soy sauce

oz chickpeas (one can, drained and rinsed)

oz diced tomatoes (one can)

peanut butter

vegetable broth

kale (chopped)

lime (juiced)

Slow cooker instructions: Add all ingredients except the kale and lime juice to a slow cooker. Mix well, and set to high for 6 hours, until cooked, stirring intermittently if possible. Half an hour before you have finished cooking the stew, add in the kale and lime juice.

Stove top instructions: In a pot over medium heat, add 1 to 2 tablespoons of oil. Add the onion, garlic, bell pepper, cauliflower and sweet potato. Saute until slightly softened, approximately 8 minutes.

Add the spices, including the turmeric, paprika, curry powder and soy sauce to the pot. Stir and saute until fragrant, approximately 3 minutes. 

Add the chickpeas, diced tomatoes, peanut butter and vegetable broth. Stir until mixed well. Bring to a boil, then simmer covered over low heat for 25 to 30 minutes. Before serving, stir in the kale and add lime juice, if desired.

Enjoy on its own or with rice as desired.

Vegan stew, cholesterol-free, low in fat, and high in protein. It is hearty and extremely comforting, truly the best vegan dinner recipe.

Vegan Stew

textured vegetable protein chunks

tbsp extra virgin olive oil

garlic (finely chopped)

onion (finely chopped)

carrots

tbsp all-purpose flour

red wine

vegetable stock

bay leaves

tsp salt

peas

Soak the textured vegetable protein chunks in a bowl with some hot water (I added 2 cups or 500 ml of water) and 1 tbsp of soy sauce for at least 15 minutes. Drain and set aside.

Add the oil to a large pot and when it’s hot, add the garlic, onion, carrots, and potato, and cook over medium-high heat for 5 minutes, stirring occasionally.

Incorporate the flour and cook for 1 minute, stirring constantly.

Pour in the wine and cook for 1-2 more minutes.

Add the vegetable stock and tomato paste. Stir and bring to a boil, then add 1 tbsp of oy sauce, textured vegetable protein chunks, bay leaves, pepper, and salt. Stir, cover, and cook over medium heat for 20 minutes.

Finally, add the frozen peas and cook for another 10 minutes or until the veggies are fully cooked and tender.

Serve your vegan stew immediately. I've heard some people serve it with brown rice, but I've never tried it myself.

Keep the leftover stew in an airtight container in the fridge for 5 to 7 days.

I love this stew it is so convenient to make especially as you use the stove top, I used sweet potatoes instead of normal potatoes.

Loved this recipe! What brand of TVP did you use?

We now make this meal on a regular basis and my partner who eats a lot (I like to call him Pigatorio) likes to eat rice along with it. I am happy just to eat it as a stew on it's own. Easy to make, filling and tasty. I will be making it this evening in fact!

This is so good! Perfect for a cold, dark winter evening. We will be making it often.

Very savory. I added 1/2 jalapeño (I like the spice), 1 tsp Tumeric, 1/2 green pepper, and a dash Worcestershire.  Delicious.

I've come back to this recipe again and again, when I want to make vegetarian / vegan comfort food. It's really become a go-to in our house. 

A lot of times I'll also toss in crimini mushrooms (just if I have them in my fridge already) and they add a wonderful texture and extra boost of flavor. Not sure how that affects that "Spanish-ness" of what I make, but it works well!

Delicious and cozy chili recipe suitable for weeknight dinners and the holiday feast.

Sweet Potato Black Bean Chili With Cornbread Crust

red bell pepper (diced)

tbsp chili powder (adjust

tbsp cumin

yeast

maple syrup

oz tomatoes

oz black beans (one can, drained and rinsed)

oz red kidney beans (one can, drained and rinsed)

cornmeal

all-purpose flour

garlic powder

2½ tsp baking powder

tsp apple cider vinegar

coconut milk (full fat, approx. 1 can)

Jalapenos

herbs

sour cream or yogurt

Vegan cheese

First, make the chili. In a pot over medium heat, add the oil, bell pepper, sweet potato, onion and garlic. 

Saute for 4 to 5 minutes, until the sweet potato is slightly softened. Add the chili powder, cumin, soy sauce, nutritional yeast, paprika and maple syrup. Toss until fragrant. 

Next, pour in the diced tomatoes along with their juices, along with your drained and rinsed cans of beans and vegetable broth. Bring to a boil, then simmer on low heat, covered, for around 25 minutes, until the sweet potato is softened. 

While that simmers, preheat the oven to 375F. In a large bowl, combine all listed cornbread ingredients and stir until completely mixed. 

Prepare four 9oz ramekins. Fill with the cooked chili around 1 inch from the top. Then, spread about 1/2 cup of the cornbread mixture over the top. 

Place the filled ramekins on a baking sheet, and bake for around around 20 minutes, until the cornbread is browned. Enjoy immediately with vegan cheese, sour cream and jalapenos, as desired. 

Top 5 vegan stew recipe recipes from across the web

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Hearty Vegan Stew

Creamy Vegan Chickenless Stew

Peanut Stew with Sweet Potato, Caul...

Vegan Stew

Sweet Potato Black Bean Chili With ...

Top 5 vegan stew recipe recipes from across the web

The most viewed vegan stew recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hearty Vegan Stew

Creamy Vegan Chickenless Stew

Peanut Stew with Sweet Potato, Caul...

Vegan Stew

Sweet Potato Black Bean Chili With ...

The most viewed vegan stew recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine