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Old-Fashioned Vegan Stew

This Old-Fashioned Vegan Stew is thick, hearty, and comforting. It's loaded with tons of veggies and smothered in a thick, creamy, savory broth. This vegan stew is great for dinner and tastes delicious reheated the next day too.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Servings: 4
Author: Nicole - Veg Kitchen

Ingredients

  • 2 Tbsp olive oil
  • 1 onion minced
  • 2 cloves garlic minced
  • 3 large carrots sliced
  • 2 stalks celery sliced
  • 2 cups baby potatoes halved
  • 1 cup white mushrooms sliced & quartered
  • 1 cup frozen peas
  • 1 tsp Italian seasoning
  • 2 cups vegetable broth
  • 19 oz diced tomatoes canned, with garlic
  • 3 Tbsp soy sauce
  • 1 Tbsp balsamic vinegar
  • 2 sprigs rosemary
  • small bunch fresh thyme
  • 2 Tbsp cornstarch
  • 3 Tbsp water

Instructions

  • In a large pot or Dutch oven, heat the olive oil over medium heat, then add the onion and garlic; sauté 3-4 minutes or until the onion is translucent.
  • Add the carrots, celery, baby potatoes, mushrooms, and peas into the pot. Cook for 2-3 minutes.
  • Add the Italian seasoning, vegetable broth, diced tomatoes, soy sauce, balsamic vinegar, rosemary, and thyme. Stir and bring to a boil.
  • In a small bowl, whisk together the cornstarch and water to form a slurry mix. Add to the stew and stir.
  • Turn heat down, cover pot, and simmer for 45 minutes or until veggies are tender.
  • Remove the rosemary and thyme stems, taste and season with salt and pepper if needed, and serve.

Notes

Optional protein: For a heartier, higher-protein stew, stir in 1 can (15 oz) of drained chickpeas, white beans, or kidney beans along with the broth. Or add ½ cup rinsed brown or green lentils plus 1 extra cup of vegetable broth; they will cook through during the simmer. Browned soy curls, seitan, or extra mushrooms also work (see the post above for details).
Optional red wine: For a deeper, richer broth, add ½ cup dry vegan red wine after the vegetables have cooked for 2–3 minutes, and simmer until reduced by about half before adding the remaining ingredients.
Seasoning: Soy sauce and canned tomatoes are already salty, so taste at the end and add salt and pepper only if needed.