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–+ servings
Hearty Vegan Stew

Hearty Vegan Stew Loaded with Flavor and Comfort

A comforting Hearty Vegan Stew filled with chunky vegetables and chickpeas, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with any neutral oil if desired.
  • 1 medium Onion Sauté until translucent. Shallots can offer a sweeter profile.
  • 3 cloves Garlic Fresh or pre-minced garlic works beautifully.
For the Vegetables
  • 2 medium Carrots Provide sweetness and texture.
  • 2 stalks Celery Swap with parsnip or bell pepper if you prefer.
  • 1 medium Russet Potato This starchy vegetable thickens the stew.
  • 1 medium Sweet Potato Adds creaminess and nutrition.
  • 1 medium Zucchini Contributes moisture and a slight crunch.
  • 1 cup Green Beans Offers freshness.
For the Broth
  • 1 14.5-ounce can Canned Diced Tomatoes Fresh diced tomatoes are a delicious alternative.
  • 1 can Chickpeas A fantastic protein source.
  • 3-4 cups Vegetable Broth Opt for low-sodium versions for a healthier choice.
  • 1 teaspoon Dried Thyme Infuses depth into the stew.
  • 1 teaspoon Smoked Paprika Adds a lovely smoky flavor.
  • 1 leaf Bay Leaf Provides aromatic flavor during cooking.
  • to taste Salt & Pepper Essential for seasoning.
For the Finish
  • 2 cups Kale or Spinach Adds nutrition and a pop of color.
  • 1/2 medium Lemon Juice Brightens the dish.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat until it shimmers. Add 1 diced onion and sauté for about 5 minutes until soft.
  2. Stir in 3 minced garlic cloves along with 2 diced carrots and 2 chopped celery stalks. Cook for an additional 3-4 minutes.
  3. Mix in 1 peeled and cubed russet potato, 1 peeled and diced sweet potato, and 1 chopped zucchini. Fold in 1 cup of trimmed green beans.
  4. Pour in one 14.5-ounce can of diced tomatoes and enough vegetable broth to cover the vegetables (about 3-4 cups). Stir together.
  5. Add in 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, and 1 bay leaf, along with salt and pepper to taste. Stir until combined and bring to a gentle boil.
  6. Reduce the heat to low and cover. Allow to simmer for 25-30 minutes until the potatoes are fork-tender.
  7. Stir in 2 cups of chopped kale or spinach and let cook together for another 5 minutes until wilted.
  8. Remove the bay leaf and squeeze in the juice of half a lemon before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 45gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 900mgFiber: 10gSugar: 6gVitamin A: 800IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Use fresh ingredients for maximum flavor and nutrition. Adjust the seasoning before serving for a perfectly balanced stew.

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