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    Home ยป Recipes ยป Soup and Stew Recipes

    Vegan Stew Recipe (Lots of Veggies!)

    Published: February 23, 2020 Updated: February 23, 2020 / By: Dawn | Girl Heart Food 30 Comments

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    Bowl of vegetable stew with a spoon resting in the stew.

    A rich gravy and plenty of hearty vegetables come together for one delicious and comforting veggie stew recipe. Serve this vegan stew with a big hunk of bread for mopping up every last bit of sauce!

    Bowl of vegetable stew with a spoon resting in it.

    Hi 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.

    Ingredients for a vegan stew recipe.

    How To Make Vegetable Stew

    Full details on how to make this vegan Irish stew are in the recipe card below, but here are the basics:

    1. Heat some olive oil in a large pot and cook onion and garlic.
    2. Add mushrooms and cook.
    3. Stir in tomato paste.
    4. Add carrots, parsnips, celery, potato, rutabaga, salt, pepper, and herbs. Pour in broth, cover (with lid slightly ajar) and cook. Once done, remove and discard bay leaves.
    5. Stir in peas and balsamic vinegar.
    6. Add cornstarch slurry to thicken, along with a little more broth. Now it’s read to serve and enjoy!
    Collage of steps to make vegetable stew.
    Close-up of a ladle of vegetable stew.

    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.

    What To Serve With Stew

    Enjoy this hearty veggie stew with any of these:

    • Homemade bread (a must, in my opinion)
    • Celeriac puree
    • Mashed parsnips
    • Roasted garlic mashed potatoes
    • Creamy polenta
    Two bowls of vegetable stew, each with a spoon resting in it, alongside slices of bread.

    Tips and Variations

    • 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!
    • 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 are used, but you can use white button if you prefer.
    • Baby potatoes are used and cut into chunks. You can use regular potatoes instead, if that’s what you prefer or have on hand.
    Partially eaten bowl of veggie stew with a spoon resting in it.

    More Comfort Food Recipes

    • Cheesy Baked Gnocchi Casserole
    • Farro with Vegetables and Sausage
    • Vegetable Lasagna

    If you make this veggie stew recipe, be sure to leave a comment below!

    Bowl of vegetable stew, with a spoon resting in it, alongside slices of bread.

    Vegan Stew (Lots of Veggies!)

    Dawn | Girl Heart Food
    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!
    5 from 12 votes
    Print Recipe Save RecipeSaved!
    Prep Time 20 mins
    Cook Time 1 hr
    Total Time 1 hr 20 mins
    Course Main Course
    Servings 6 servings
    Prevent your screen from going dark

    Ingredients
     

    • 2 tablespoons olive oil
    • 1 yellow onion, peeled and diced
    • 3 cloves garlic, minced
    • 8 ounces baby bella (cremini) mushrooms, sliced, about 227 grams (or white button mushrooms)
    • 3 tablespoons tomato paste
    • 2 large carrots, peeled and sliced into roughly ยผ-inch to ยฝ-inch chunks (about 2 to 2.5 cups)
    • 2 parsnips, peeled and sliced into roughly ยผ-inch to ยฝ-inch chunks (about 1.5 cups)
    • 2 ribs celery, sliced into ยผ-inch or so chunks (about 1. 5 cups)
    • ยพ pound baby potatoes, cut into bite-sized chunks (about 3 cups)
    • ยฝ small rutabaga, peeled and cut into roughly ยผ-inch to ยฝ-inch chunks (about 2 cups)
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • 2 bay leaves
    • 5 to 6 cups low sodium vegetable broth, depending on the consistency you want
    • 1 cup frozen peas
    • 1 tablespoon balsamic vinegar
    • 1 to 2 tablespoons cornstarch
    • 1 to 2 tablespoons cold water
    • Freshly chopped thyme, rosemary or parsley, garnish to taste (optional)

    Instructions

    • Heat olive oil in a large heavy-bottomed pot over medium heat. (I used an enameled cast-iron Dutch oven.)
    • Add onions and garlic. Cook, stirring often, until onion has softened, about 3 to 5 minutes.
    • Add mushrooms and cook for 5 minutes.
    • Stir in tomato paste and cook for 2 to 3 minutes.
    • Add carrots, parsnip, celery, potato, rutabaga, salt, black pepper, thyme rosemary, and bay leaves. Stir to combine.
    • Pour in vegetable broth (I add 5 cups of broth to start). Bring to a boil, then reduce the heat (about medium-low heat) to a simmer. Cover with lid slightly ajar and cook for 35 to 45 minutes (stirring periodically) or until veggies are tender. Remove bay leaves and discard.
    • Stir in frozen peas and balsamic vinegar.
    • In a small bowl, mix cornstarch with an equal amount of cold water, pour into stew, stirring through, and cook for 1 to 2 minutes until thickened. Add another ยฝ cup to 1 cup of vegetable broth and heat through if you want a looser (thinner) consistency.
      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.
    • To serve, divide the stew into bowls and garnish (if desired) with fresh herbs. Enjoy!

    Notes

    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 or thin the stew, simply add more. Conversely, if you need to thicken things, add a cornstarch slurry.

    A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

    Keyword St. Patrick’s Day recipe, vegan stew, vegetable stew

    Tried this recipe?

    If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

    More Soup and Stew Recipes

    • Cheeseburger Soup in a Bread Bowl
    • Easy Mushroom Soup Recipe
    • Green Lentil Soup With Coconut Milk and Veggies
    • Chunky Vegetable Soup (With Roasted Root Veggies)

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    Reader Interactions

    Comments

    1. AEB

      February 06, 2023 at 5:04 pm

      The stew is excellent!!
      Can you tell me the nutritional value using the ingredients and amounts in the recipe?

      Reply
      • Dawn | Girl Heart Food

        February 06, 2023 at 8:24 pm

        Thank you very much!! Sorry, I don’t have the nutritional information for this recipe.

        Reply
    2. Louise

      March 04, 2020 at 7:03 pm

      Made your stew for the 3rd time in 2 weeks, thatโ€™s how much we love it. Thanks for this delicious recipe.

      Reply
      • Dawn - Girl Heart Food

        March 05, 2020 at 9:49 am

        So happy to hear that, Louise! Thanks so very much ๐Ÿ™‚

        Reply
    3. Valentina

      March 02, 2020 at 9:31 pm

      5 stars
      My 14-year-old has just decided he’s going to try being a Vegetarian. ๐Ÿ™‚ 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! ๐Ÿ™‚ ~Valentina

      Reply
      • Dawn - Girl Heart Food

        March 04, 2020 at 12:06 pm

        Thank you Valentina. I sure hope you guys do! Garlic bread is a great idea!

        Reply
    4. Haylie / Our Balanced Bowl

      February 26, 2020 at 3:23 pm

      5 stars
      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 ๐Ÿ™‚ Oh, and some fresh bread. Yup, sounds perfect to me!

      Reply
      • Dawn - Girl Heart Food

        March 04, 2020 at 11:59 am

        Totally! Thanks Haylie ๐Ÿ™‚

        Reply
    5. Heidi

      February 24, 2020 at 9:55 pm

      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!

      Reply
      • Dawn - Girl Heart Food

        February 26, 2020 at 2:31 pm

        Thank you Heidi! It’s nice and hearty, that’s for sure ๐Ÿ™‚

        Reply
    6. Marissa

      February 24, 2020 at 6:32 pm

      5 stars
      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!

      Reply
      • Dawn - Girl Heart Food

        February 26, 2020 at 2:31 pm

        Thank you Marissa!!

        Reply
    7. Mary Ann | The Beach House Kitchen

      February 24, 2020 at 1:41 pm

      5 stars
      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!

      Reply
      • Dawn - Girl Heart Food

        February 26, 2020 at 2:31 pm

        I know, right?? Thanks Mary Ann!

        Reply
    8. Leanne

      February 24, 2020 at 1:29 pm

      5 stars
      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!

      Reply
      • Dawn - Girl Heart Food

        February 26, 2020 at 2:30 pm

        Thanks Leanne! It’s perfect for St. Patrick’s Day ๐Ÿ™‚

        Reply
    9. [email protected]

      February 24, 2020 at 10:56 am

      5 stars
      So hearty and delicious! Pass me a brimming bowl with a big hunk of bread, please!! Wishing you a great week, my friend! xoxo

      Reply
      • Dawn - Girl Heart Food

        February 26, 2020 at 2:30 pm

        You got it, my friend! Thanks so much! You too! XOXO

        Reply
    10. Kathy @ Beyond the Chicken Coop

      February 24, 2020 at 10:49 am

      5 stars
      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!

      Reply
      • Dawn - Girl Heart Food

        February 26, 2020 at 2:30 pm

        Thank you Kathy! It’ll warm ya right up ๐Ÿ˜‰

        Reply
    11. Jennifer @ Seasons and Suppers

      February 24, 2020 at 10:20 am

      5 stars
      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.

      Reply
      • Dawn - Girl Heart Food

        February 26, 2020 at 2:29 pm

        Thank you Jennifer! I LOVE mushrooms!

        Reply
    12. David @ Spiced

      February 24, 2020 at 9:23 am

      5 stars
      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! ๐Ÿ™‚

      Reply
      • Dawn - Girl Heart Food

        February 26, 2020 at 2:29 pm

        Happy to hear that! Thanks David ๐Ÿ™‚

        Reply
    13. Katherine | Love In My Oven

      February 23, 2020 at 11:44 pm

      5 stars
      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

      Reply
      • Dawn - Girl Heart Food

        February 26, 2020 at 2:29 pm

        Yay! Thanks Katherine! Hope you love it!

        Reply
    14. Kelsie | the itsy-bitsy kitchen

      February 23, 2020 at 11:21 pm

      5 stars
      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!

      Reply
      • Dawn - Girl Heart Food

        February 26, 2020 at 2:29 pm

        Totally! Thanks Kelsie!

        Reply
    15. Alexandra @ It's Not Complicated Recipes

      February 23, 2020 at 6:03 pm

      5 stars
      This looks so hearty, my friend! Definitely not missing anything by it being vegan – it looks full of flavour and so nourishing!

      Reply
      • Dawn - Girl Heart Food

        February 26, 2020 at 2:28 pm

        Thank you Alexandra!! We love it!

        Reply

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