Best Vegetable Stew (Easy Vegan Recipe)

vegetable stew with a spoon and bread inside the bowl.

Best Vegetable Stew (Easy Vegan Recipe)

Course: Soup

Cuisine: vegan

Keyword: vegan stew, vegetable stew

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 196kcal

Author: Megan Gilmore

This Vegetable Stew is a comforting way to eat more veggies and clean out your fridge at the same time. It has a meat-like texture and tastes like a vegetarian version of classic beef stew.

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Ingredients

1 tablespoon extra-virgin olive oil
1 yellow onion , chopped (~1.5 cups)
5 carrots , chopped (2 cups)
3 celery ribs , chopped (1 cup)
8 ounces mushrooms , chopped (3 cups)
3 cloves garlic , minced
1 teaspoon dried thyme (or 1 tablespoon fresh)
2 teaspoons fine sea salt
3 tablespoons tomato paste
3 tablespoons all-purpose gluten-free flour (see notes)
8 ounces Yukon gold or red potatoes , cut into 1/2-inch pieces (2 cups)
4 cups water
1 (14 oz.) can green jackfruit , drained and rinsed
2 tablespoons tamari (gluten-free soy sauce)
1 tablespoon balsamic vinegar (optional)
1 cup frozen peas

Instructions

Heat the olive oil in a large pot over medium-high heat. Saute the onion, carrots, celery, and mushrooms until they start to soften, about 8 minutes.
Add in the garlic, thyme, and tomato paste, and stir for 1 minute. Add in the flour, and stir to coat the vegetables.
Add in the potatoes and water, and bring the liquid to a boil. While you wait for the water to boil, shred the jackfruit with your fingers, to create a shredded meat texture. Rinse again, to make sure you remove as much brine as possible, then add it to the pot, along with the salt and tamari. Add the balsamic vinegar if you want more of a "wine" flavor, or leave it out. (You can also add this at the end, if you'd rather taste it without the vinegar, first.)
Once the soup is boiling, lower the heat and cover. Simmer until the potatoes are very tender, about 25 to 30 minutes. Remove the lid and stir in the frozen peas, which will thaw quickly.
Adjust the seasonings to taste, adding salt and pepper as needed, then serve warm. Leftover stew can be stored in an airtight container in the fridge for up to 1 week, or you can freeze it for up to 3 months.

Video

Notes

Nutrition is for 1 of 4 servings. This information is automatically calculated, and is just an estimate, not a guarantee.

This soup is very adaptable, so feel free to use what you have on hand!

I tested this recipe with Bob's Red Mill gluten-free flour and King Arthur's cup-for-cup gluten-free flour blend, and both worked well. I imagine it will work with any type of flour (gluten-free or not) so please let me know what you try in the comments below!

Nutrition