Vegan Vegetable Stew

Discover the Cozy Comfort of Vegan Vegetable Stew

Ever walked into a kitchen and felt the warm embrace of hearty goodness? That’s exactly what you’ll get with this Vegan Vegetable Stew! With its vibrant colors and rich aroma, it’s not just a meal; it’s a comforting hug in a bowl. This recipe is a one-pot wonder, allowing you to whip up a cozy, healthy dinner without a million dishes to clean afterward.

Why Make This Recipe

You’ll absolutely adore this stew for a few reasons. First off, it’s delightfully easy to make! Seriously, you just chop some veggies and let the magic happen. Plus, it’s budget-friendly—most of these ingredients are pantry staples. And who doesn’t love a meal that’s not just good for you but also packed with flavor? It’s like nourishing your body while telling it, “You made a great choice today!”

Ingredients:

You don’t need fancy stuff—just these basics:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 2 cups vegetable broth
• 1 can diced tomatoes
• 1 can kidney beans, drained and rinsed
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery; sauté until softened, about 5 minutes.
2. Stir in the garlic and bell pepper, cooking for another 2 minutes.
3. Add the zucchini, vegetable broth, diced tomatoes, kidney beans, thyme, oregano, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until the vegetables are tender.
5. Adjust seasoning if necessary.
6. Serve hot, garnished with fresh parsley.

How to Make Vegan Vegetable Stew (Overview)

Making this Vegan Vegetable Stew is a breeze! Start by heating up that olive oil and letting the aromatics sauté just enough to make your kitchen smell divine. Then dump in your colorful veggies and let them bathe in the flavorful broth. Remember, pro tip: don’t skip toasting the garlic—it’s pure magic! After a good simmer, your kitchen transforms into a cozy haven of warmth and deliciousness.

How to Serve Vegan Vegetable Stew

Get ready for some serious food envy! Ladle this stew into bowls, and let the vibrant reds, greens, and yellows steal the spotlight. You can serve it with warm, crusty bread for dipping—imagine those soft textures melding with the hearty stew! A sprinkle of fresh parsley on top adds a gorgeous freshness that’ll make it look even more inviting. Trust me; this meal won’t just satiate your hunger—it’ll excite your senses!

How to Store Vegan Vegetable Stew

This stew is perfect for meal prep! It keeps well in the fridge for about 4-5 days. Just pop it in an airtight container, and you’re all set! Feeling crafty? You can freeze it for up to 3 months—just thaw overnight in the fridge and reheat on the stove or in the microwave. Easy peasy!

Tips to Make Vegan Vegetable Stew

• Switch Up Your Beans: Kidney beans aren’t your only option. Try black beans or chickpeas for a fun twist.
• Add Heat: Want some spice? Toss in some red pepper flakes for a kick!
• Extra Veggies: Use any veggies you have lying around. Broccoli, peas, or corn would be fantastic additions!
• Blend It: For a creamier texture, blend half of the stew and mix it back in. So smooth and satisfying!

Variations

Feeling adventurous? You can easily turn this into a spicy stew by adding a chopped jalapeño. For a heartier meal, throw in some quinoa or rice while it simmers. You could even add a splash of coconut milk for a creamy twist that takes it to tropical heights!

FAQs

Can I make this stew ahead of time?
Absolutely! It’s even better the next day as the flavors meld together.

What can I substitute for kidney beans?
Any canned beans will work. Black beans, chickpeas, or even lentils will be delicious!

How do I freeze leftovers?
Cool completely, then transfer to airtight containers. Label them with the date for easy future meals!

📌 Pin this recipe for your next cozy dinner night!

Vegan Vegetable Stew

A comforting and hearty one-pot Vegan Vegetable Stew loaded with vibrant vegetables and rich flavors, perfect for a cozy meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 2 tablespoons olive oil For sautéing
• 1 onion, chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 2 cups vegetable broth
• 1 can diced tomatoes
• 1 can kidney beans, drained and rinsed

Seasonings

• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• to taste Salt and pepper Adjust seasoning as necessary

Garnish

• to taste Fresh parsley For garnishing

Method

 

Preparation

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, carrots, and celery; sauté until softened, about 5 minutes.
3. Stir in the garlic and bell pepper, cooking for another 2 minutes.

Cooking

1. Add the zucchini, vegetable broth, diced tomatoes, kidney beans, thyme, oregano, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 25-30 minutes until the vegetables are tender.
3. Adjust seasoning if necessary.

Serving

1. Serve hot, garnished with fresh parsley.

Notes

This stew keeps well in the fridge for 4-5 days or can be frozen for up to 3 months. For variations, try different beans or add some heat with red pepper flakes.