A rich gravy and plenty of hearty vegetables come together for one delicious and comforting veggie stew. Serve this vegan stew with a big hunk of bread for mopping up every last bit of sauce!
Hey friends!
Since St. Patrick’s day is just around the corner, stew and shepherd’s pie is a must, don’t you think?
This veggie stew is chock full of hearty veggies and is super thick…just like ya want a stew to be!
If you’re heading inside after being out in the cold, this will warm ya right to your toes (and fill ya up).
Serve this vegan stew with a thick slice of homemade bread and you won’t be disappointed.
How to Make Vegetable Stew
- Heat some olive oil in a large pot and cook onion and garlic.
- Cook mushrooms.
- Stir in tomato paste.
- Add carrot, parsnip, celery, potato, rutabaga, salt, pepper and herbs.
- Pour in broth, cover and cook.
- Once done, remove/discard bay leaves.
- Stir in peas and balsamic vinegar.
- Add cornstarch slurry to thicken, along with a little more broth.
- Enjoy!
Refer to the recipe card below for more detailed instructions on how to make vegan Irish stew.
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How to Thicken Stew?
A cornstarch slurry was added at the end of cook time to thicken.
You can omit if you wish.
Alternatively, if you don’t need this stew to be gluten free or vegan, feel free to add a flour roux.
To do this, add about 2 tablespoons of butter to a pan, melt and stir in an equal amount of flour. Whisk to form a paste and cook for 3 to 4 minutes. Stir into stew.
Can I Freeze Stew?
I wouldn’t recommend freezing this stew. The integrity of the potatoes, especially, are not the same when thawed/reheated.
Store leftovers in a covered container in the refrigerator and enjoy within 3 to 4 days.
If you need to loosen upon reheating, add in a splash of veggie broth.
What To Serve With Stew
Enjoy this hearty veggie stew with any of these –
- Crusty bread (a must, in my opinion)
- Celeriac puree
- Parsnip mash
- Garlic mashed potatoes or
- Creamy polenta, like this stove-top polenta from Little Ferraro Kitchen or Instant Pot polenta from Instantlicious.
More Helpful Tips & Variations
Cook time could vary, depending on the thickness of your veggies and how much of a simmer you have. Just cook until the veggies are tender. If you need a little more broth to loosen, simply add more. Conversely, if you need to thicken things, add a cornstarch slurry.
Unsalted veggie broth was used. If you use regular or a low sodium variety, you may want to adjust the salt added.
Baby bella (cremini) mushrooms were used, but you can use white button if you prefer.
Baby potatoes were used and cut into chunks. You can use regular potatoes instead, if that’s what you prefer or have on hand.
Don’t fret if you have the exact quantities of vegetables listed. If you have less of one vegetable and more of another, just go with what you have! It’ll still taste delicious!
Hope you love this veg stew as much as we do!
Until next time, take care and chit chat again soon,
Dawn
Make this veggie stew recipe? That’s awesome! Love it if you left a comment and rating below. Many thanks!
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Vegan Stew (loaded with veggies!)
Ingredients
- 2 tablespoons olive oil
- 1 onion , peeled and diced (about 2 cups)
- 3 cloves garlic , minced
- 227 grams baby bella mushrooms – sliced (or white button mushrooms)
- 3 tablespoons tomato paste
- 2 large carrots , peeled & sliced into roughly 1/4 to 1/2 inch chunks (about 2 to 2.5 cups)
- 2 parsnip , peeled & sliced into roughly 1/4 to 1/2 inch chunks (about 1.5 cups)
- 2 celery , sliced into 1/4 inch or so chunks (about 1. 5 cups)
- 3/4 pound baby potatoes , cut into bite-sized chunks (about 3 cups)
- 1/2 small rutabaga , peeled & cut into roughly 1/4 to 1/2 inch chunks (about 2 cups)
- 1.25 teaspoons salt (or to taste. See 'Notes' below)
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 5 to 6 cups unsalted vegetable broth
- 1 cup frozen peas
- 1 tablespoon balsamic vinegar
- 1 to 2 tablespoons cornstarch
- 1 to 2 tablespoons cold water
Suggested Garnish Options
- freshly chopped thyme
- freshly chopped rosemary
- freshly chopped parsley
Instructions
- In a large pot on medium heat, add olive oil.
- Once shimmering, add onions and garlic. Cook 3 to 5 minutes.
- Add mushrooms and cook 5 minutes.
- Stir in tomato paste and cook 2 to 3 minutes.
- Add carrots, parsnip, celery, potato, rutabaga, salt, black pepper, thyme rosemary and bay leaves. Stir to combine.
- Pour in broth (I add 5 cups of broth to start). Bring to a simmer. Reduce to a medium-ish simmer, cover with lid slightly ajar and cook 35 to 45 minutes (stirring periodically) or until veggies are tender. Remove bay leaves and discard.
- Stir in frozen peas and balsamic vinegar.
- Mix cornstarch with an equal amount of cold water and pour into stew and cook 1 to 2 minutes until thickened. Add another 1/2 cup to 1 cup of broth if you want a looser consistency. Taste for seasoning.Note: I like to start with 1 tablespoon of cornstarch and 1 tablespoon of water and see how I like the thickness before adding more. Alternatively, you can skip this of you like.
- Portion, garnish (as desired ) and enjoy! Yields 5 to 6 servings. Nutrition information (estimate only) based on 6 servings.
Notes
- Unsalted veggie broth was used. If you use regular or a low sodium variety, you may want to adjust the salt added.
- Cook time could vary, depending on the thickness of your veggies and how much of a simmer you have. Just cook until the veggies are tender. If you need a little more broth to loosen, simply add more. Conversely, if you need to thicken things, add a cornstarch slurry.
- Baby bella (cremini) mushrooms were used, but you can use white button if you prefer.
- Baby potatoes were used and cut into chunks. You can use regular potatoes instead, if that’s what you prefer or have on hand.
- Don’t fret if you have the exact quantities of vegetables listed. If you have less of one vegetable and more of another, just go with what you have! It’ll still taste delicious!
Nutrition (estimate only)
Made your stew for the 3rd time in 2 weeks, that’s how much we love it. Thanks for this delicious recipe.
Awww – so happy to hear that, Louise! Thanks so very much 🙂
My 14-year-old has just decided he’s going to try being a Vegetarian. 🙂 Not exactly sure his reasons, but I support him, and he’ll LOVE this stew! I just love how rich and hearty it is. Delicious with garlic bread, I bet! 🙂 ~Valentina
Thank you Valentina 🙂 I sure hope you guys do! Garlic bread is a great idea!
Dawn, this stew….YUM!!!!! It looks so insanely hearty, full of all of those veggies…this would be perfect for a cold chilly night or especially for St Pattys Day with a big cold pint of beer 🙂 Oh, and some fresh bread. Yup, sounds perfect to me!
Totally! Thanks Haylie 🙂
Oh my, what a yummy, hearty, flavor packed stew. I love how you used both baby potatoes and rutabaga. Thank you so much for sharing!
Thank you Heidi! It’s nice and hearty, that’s for sure 🙂
What a wonderful idea to make a vegan version of Irish stew! With all of these flavors and that thick, rich texture, I’m sure that you’d never miss the meat!
Thank you Marissa!!
I cannot believe St. Patrick’s Day is just around the corner Dawn! Where has the time gone?! My husband Tom would be all over the stew. He’s a meat and potatoes man! Pinned and excited to try!
I know, right?? Thanks Mary Ann!
This looks so amazingly thick and hearty! We love celebrating Paddy’s Day with lots of pub and Irish inspired food, so I should add this one to the list to make. Loving that it’s vegan! It looks so filling I doubt anyone would miss the meat!
Thanks Leanne! It’s perfect for St. Patrick’s Day 🙂
So hearty and delicious! Pass me a brimming bowl with a big hunk of bread, please!! Wishing you a great week, my friend! xoxo
You got it, my friend! Thanks so much! You too! XOXO
I knew that vegetable stock was going into something delicious! This stew looks amazing and so full of good for you ingredients. Perfect for these cold winter days!
Thank you Kathy! It’ll warm ya right up 😉
Such a great twist on a classic! I find mushrooms just as hearty as meat in stews like this and they add such great flavour, too ) Perfect for St. Pat’s.
Thank you Jennifer! I LOVE mushrooms!
This stew sounds awesome, Dawn! I’m all about the belly-warming soups and stews lately, too. We’ve been mixing it up with a different one each week for lunches, and I’m thinking this one needs a spot on the list. We’ve still got quite a few cold weeks left, and this one just makes me feel all warm and fuzzy inside! 🙂
Happy to hear that! Thanks David 🙂
Looks so great, Dawn! I’m always looking for vegetarian recipes to try out with my family, and this one is going on the menu! My kids love big chunks of veggies like that! Super flavorful!! Pinning! Hope you had a great weekend! XO
Yay! Thanks Katherine! Hope you love it!
This looks delicious, Dawn! This would be perfect for St. Patrick’s Day and I can’t wait to try it! Hope you have a great week, my friend!
Totally! Thanks Kelsie!
This looks so hearty, my friend! Definitely not missing anything by it being vegan – it looks full of flavour and so nourishing!
Thank you Alexandra!! We love it!