If you’re looking for a warm, hearty, and wholesome meal that’s full of flavor, this Vegan Veggie Stew is exactly what you need. It’s the kind of dish that feels like a comforting hug on a chilly evening. Packed with all sorts of nutritious veggies, legumes, and seasoned to perfection with a blend of fragrant herbs, this stew is easy to make and a true crowd-pleaser. Whether you’re vegan or just looking for a satisfying, plant-based meal, this stew will not disappoint. Perfect for meal prepping or a cozy weeknight dinner, it’s guaranteed to hit the spot!
Ingredients
Gather up these simple, wholesome
Ingredients
to make a delicious, nourishing pot of Vegan Veggie Stew. The beauty of this recipe is that it’s flexible—feel free to mix and match veggies to suit your preferences. But here’s what we start with:
1 tbsp olive oil – A little bit of olive oil to sauté everything and bring out those delicious flavors.
1 onion, chopped – Adds a savory base to the stew, softening as it cooks to give your soup that delicious, aromatic flavor.
3 cloves garlic, minced – Garlic is a must! It adds such an irresistible fragrance and depth to the stew.
2 carrots, chopped – Sweet, tender, and just a touch of earthiness—carrots are the perfect addition.
2 stalks celery, chopped – Celery adds a nice crunch and freshness, balancing out the other flavors.
1 sweet potato, peeled and chopped – Sweet potatoes give the stew a lovely richness and natural sweetness, plus they’re packed with nutrients.
1 can diced tomatoes – These juicy tomatoes bring the stew together, adding body and tangy flavor.
4 cups vegetable broth – This is the base of our stew. You can use homemade or store-bought—just make sure it’s full of flavor!
1 can chickpeas, drained and rinsed – Chickpeas add protein and texture, making this stew more filling.
1 cup green beans, trimmed and chopped – Fresh, vibrant green beans bring a pop of color and a tender bite.
1 tsp dried oregano – Oregano gives the stew a wonderful, herby flavor that’s perfect for the cooler months.
1 tsp dried thyme – Thyme is earthy and aromatic, complementing the veggies and chickpeas perfectly.
Salt and pepper, to taste – Essential for bringing out the flavors and seasoning everything just right.
Fresh parsley, chopped (for garnish) – A sprinkle of fresh parsley at the end adds a pop of color and a fresh, herbaceous note to finish.
Instructions
Making this stew is as easy as chopping, stirring, and simmering—perfect for a busy weeknight or a weekend meal prep session. Here’s how to bring it all together:
1. Sauté the Aromatics
Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add in the chopped onion and minced garlic. Sauté for about 2-3 minutes, or until the onions become soft and translucent and the garlic fills your kitchen with that amazing smell.
2. Add Root Vegetables
Next, stir in the chopped carrots, celery, and sweet potato. Let everything cook together for about 5 minutes. You want the vegetables to start softening up and picking up all those wonderful flavors from the onions and garlic.
3. Add the Liquids and Beans
Now, it’s time to add the liquid
Ingredients
. Pour in the 1 can of diced tomatoes (juice and all), followed by 4 cups vegetable broth. Stir in the drained chickpeas and the chopped green beans. Then, sprinkle in the dried oregano and thyme, making sure everything is mixed together nicely. The stew should start looking hearty and full of promise!
4. Simmer the Stew
Bring the whole mixture to a boil, then reduce the heat to low and cover the pot. Let the stew simmer for 20-25 minutes, or until all the vegetables are tender and the flavors have melded together into one delicious, comforting stew.
5. Season and Serve
Once the veggies are tender and the stew smells amazing, taste it and add salt and pepper as needed to balance the flavors. When you’re ready to serve, ladle the stew into bowls and garnish with a little fresh parsley for a burst of freshness. This final touch really makes the dish pop!
Notes
Customize Veggies: One of the best parts of this stew is that you can make it your own. Feel free to swap out or add other vegetables like zucchini, kale, or even potatoes. It’s a great way to clean out your fridge and use whatever veggies you’ve got on hand!
Thicken the Stew: If you prefer a thicker stew, you can mash a few of the chickpeas with a fork or potato masher right in the pot. This will add a little more texture and give the broth a heartier feel.
Make Ahead: This stew is perfect for meal prep. It stores well in the fridge for 3-4 days, so you can make a big batch and enjoy it throughout the week. You can also freeze it for up to 1 month if you want to save some for later.
Toppings: While this stew is fantastic on its own, you can also serve it with a slice of crusty bread, some vegan sour cream, or even a sprinkle of
Nutrition
al yeast if you want a cheesy flavor without the dairy.
Nutrition
Here’s the
Nutrition
al breakdown for each serving of this healthy, plant-based Vegan Veggie Stew (based on 6 servings):
Calories: 230 kcal
Carbohydrates: 35g
Protein: 8g
Fiber: 9g
Fat: 6g
Sugar: 7g
Sodium: 480mg
This stew is packed with fiber, protein, and healthy fats, making it a filling and nutritious meal. It’s a great option for anyone looking for a wholesome, low-calorie dinner that’s also rich in vitamins and minerals.
Additional Information
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