Peas, carrots, green beans, potatoes, celery, cabbage and onions are simmered in savory gravy and served up piping hot to make this comforting vegetable stew!
There's nothing quite like a big bowl of piping hot stew when it's cold outside! I'm a big fan of stews, and there's certainly no shortage of stew recipes on this blog. I've got vegan beef stew, Irish stew, southern Brunswick stew, and even a massive collection of vegan Fall stews.
In this particular stew, vegetables are the star. When you really pack your stew with veggies (and use the right ones!) and load it up with savory seasonings, you can create a totally delicious, totally satisfying stew that also happens to be super nutritious (and vegan!).
So head on over to the produce aisle and get ready for a knock-your-socks off delicious dinner.
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Ingredients You'll Need
- Olive oil. Feel free to substitute another high-heat oil.
- Onion.
- Celery.
- Carrots.
- Garlic.
- Flour. I've only tested the recipe with all-purpose wheat flour, but I suspect whole wheat or gluten-free all-purpose would work too.
- Vegetable broth. Use a low sodium variety to avoid the recipe turning out overly salty.
- Spices. We're using thyme, rosemary, sage, and just a tiny bit of cloves. Rosemary is the only one that I strongly recommend using fresh. The others are fine in dried form.
- Potato. The recipe calls for a plain old Russet potato, but a couple of red or gold potatoes can be subbed if that's what you've got.
- Cabbage. The recipe calls for green. Red works just fine too, though the stew might end up a different color.
- Soy sauce. Gluten-free tamari works too!
- Vegan Worcestershire sauce. Annie's, Edward & Sons, and Whole Foods brands are all vegan.
- Tomato paste.
- Green beans.
- Frozen peas.
Tip: Feel free to substitute the veggies in this dish with your favorites. Just make sure to add them at the right time! Harder veggies will generally require longer cook time, while softer veggies will cook quicker. Broccoli, cauliflower, asparagus, butternut squash, kale, and corn would all be great in this recipe.
How It's Made
The following is a detailed photo tutorial on how to make this dish. Scroll down if you'd prefer to skip right to the recipe.
- Heat up some oil in a large pot, then add diced onion, carrots, and celery. Sweat the veggies for about 5 minutes, until they start to soften up.
- Now add the garlic and cook it for about a minute, until it becomes very fragrant. Be sure to continuously stir it to prevent burning!
- Sprinkle in the flour and stir to evenly coat the veggies with it. Continue cooking the flour coated veggies for 1 minute, stirring the entire time.
- Stir in the broth, spices, diced potato, and chopped cabbage.
- Raise the heat and bring the liquid to a boil. Now lower the heat and let the stew simmer for about 15 minutes.
- Stir in the soy sauce, Worcestershire sauce, tomato paste, and green beans.
- Let the stew continue to simmer for about 15 minutes, until the veggies are all tender.
- Stir in the peas last and let the stew continue simmering just long enough to heat them up.
- Take the stew off of the burner and season it with salt and pepper to taste. You can adjust any other seasonings you like at this time as well!
I like to serve my vegetable stew with a sprinkle of fresh parsley.
Tip: Want to add some protein to your veggie stew? Try pan-frying some seitan or soy curls, or searing some chopped up vegan sausage links, then stirring them in with the peas.
Leftovers & Storage
Vegetable stew keeps very well and makes for great leftovers. Store it in a sealed container in the fridge for up to 3 days, or in the freezer for up to 3 months.
Frequently Asked Questions
I haven't tested any gluten-free versions, but if you'd like to take a crack at it, try subbing gluten-free tamari for the soy sauce, all-purpose gluten-free flour for wheat flour, and make sure your Worcestershire sauce is gluten-free (Edward & Sons is).
Most of the sodium comes from the broth (even low sodium broth is pretty high in it!) and soy sauce. Try using reduced sodium soy sauce and swapping out some of the broth with water or unseasoned vegetable stock. If you find this makes the stew bland, try adding a splash of balsamic vinegar!
It's a meal in and of itself! But if you'd like an accompaniment, this stew is great with some crusty bread or a side salad.
More Vegan Stews
- Smoky Chickpea Stew
- Cozy Eggplant Stew
- Vegan Bigos (Polish Hunter's Stew)
- Spicy Ethiopian Lentil Stew
- Kimchi Stew
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📖 Recipe
Hearty Vegetable Stew
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups low sodium vegetable broth
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon rubbed sage
- 2 teaspoons finely chopped fresh rosemary (or 1 teaspoon dried rosemary)
- Pinch cloves
- 1 medium Russet potato, scrubbed and cut into 1-inch pieces
- 2 cups chopped green cabbage
- 2 tablespoons soy sauce
- 1 tablespoon vegan Worcestershire sauce
- 2 tablespoons tomato paste
- 1 ½ cups fresh green beans, cut into 1-inch pieces
- 1 cup frozen peas, thawed
- Salt and pepper, to taste
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat.
- Give the oil a minute to heat up, then add the onion, carrots and celery. Sweat the veggies for about 5 minutes, stirring occasionally.
- Add the garlic and cook it for about 1 minute, until very fragrant, stirring constantly to avoid burning.
- Sprinkle the flour into the pot and stir until it uniformly coats the veggies. Continue cooking and stirring the flour coated veggies for 1 minute.
- Stir in the broth, thyme, sage, rosemary, cloves, potato, and cabbage. Raise the heat and bring the liquid to a boil.
- Lower the heat and allow the stew to simmer for 15 minutes, stirring occasionally.
- Stir in the soy sauce, Worcestershire sauce, tomato paste, and green beans. Continue simmering the stew for 15 to 20 minutes, until the veggies are all tender and the sauce is thick. You can add a splash of water during cooking if it gets too thick.
- Stir in the peas and let them simmer with the stew for about 1 minute, or just long enough to heat them up.
- Remove the pot from heat and season the stew with salt and pepper to taste. Adjust any other seasonings to your liking.
- Ladle into bowls and serve.
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I added a lot of roughly chopped portobello mushrooms along with the onions, and it was delicious.
Savory and delicious. Will definitely be making again.
This was delicious!! I’m always a little skeptical of recipes without pasta or rice or grains, but this was straight up delicious! I didn’t miss anything. Thank you!
We made this today and it was gorgeous, really happy with it! The flour really makes a delicious smooth silky sauce.
Yummy stew
I had all the ingredients and it was a cold and snowy day so this was a perfect recipe. I was really happy to note that I did not have to "Dr" up the soup at all, it was very flavorful exactly as written and it was delicious! Will make again I am sure.