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Old-Fashioned Vegan Stew

Cozy Up with Old-Fashioned Vegan Stew for Ultimate Comfort

Discover the warmth of Old-Fashioned Vegan Stew, a delightful blend of veggies in rich broth.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Soup
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Olive Oil Adds richness to the stew; you can use vegetable oil if needed.
  • 1 medium Onion Provides a base flavor; yellow or white onions are ideal.
  • 3 cloves Garlic Brings aromatic depth; fresh minced garlic is best.
  • 2 medium Carrots Contributes sweetness and texture; use frozen or fresh.
  • 2 stalks Celery Adds crunchy texture; bell peppers can be a tasty substitute.
  • 2 medium Potatoes Yukon gold or russet are great.
  • 1 cup Green Beans Brightens the dish with color and crunch.
  • 1 cup Frozen Peas Provides sweetness and texture.
  • 1 can Diced Tomatoes Forms the stew's flavorful broth base.
  • 4 cups Vegetable Broth The crucial liquid base that brings flavor.
  • 2 tablespoons Tomato Paste Deepens the stew's color and flavor.
  • 1 teaspoon Dried Thyme Adds herbal notes.
  • 1 teaspoon Dried Rosemary Infuses a piney flavor.
  • 1 Bay Leaf Enhances flavor during cooking; don’t forget to remove it.
  • to taste Salt Essential seasonings that enhance overall flavors.
  • to taste Pepper Essential seasonings that enhance overall flavors.

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions for Old-Fashioned Vegan Stew
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers. Add 1 chopped onion and sauté for about 5 minutes until the onion turns translucent and fragrant.
  2. Incorporate 3 minced garlic cloves into the pot, cooking for an additional minute until fragrant.
  3. Add 2 sliced carrots, 2 chopped celery stalks, and 2 diced potatoes to the pot. Sauté for about 8 minutes.
  4. Next, mix in 1 cup of trimmed green beans and 1 cup of frozen peas, stirring well.
  5. Pour in 1 can of diced tomatoes with their juice along with 4 cups of vegetable broth. Use a wooden spoon to scrape the pot's bottom.
  6. Add 2 tablespoons of tomato paste to the pot, stirring it in thoroughly.
  7. Add in 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 bay leaf. Season with salt and pepper to taste.
  8. Raise the heat to high until the stew reaches a gentle boil. Once boiling, reduce the heat to low and let it simmer for 45 minutes.
  9. After simmering, remove the bay leaf from the pot and taste your stew, adjusting seasoning with more salt and pepper if needed.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 60gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 800mgPotassium: 700mgFiber: 10gSugar: 8gVitamin A: 120IUVitamin C: 90mgCalcium: 6mgIron: 15mg

Notes

For best flavor, allow the stew to sit for a day in the fridge or freezer before reheating to deepen flavors.

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