Peas, carrots, green beans, potatoes, celery, cabbage and onions are simmered in savory gravy and served up piping hot to make this comforting vegetable stew!
There’s nothing quite like a big bowl of piping hot stew when it’s cold outside! I’m a big fan of stews, and there’s certainly no shortage of stew recipes on this blog. I’ve got vegan beef stew, Irish stew, southern Brunswick stew, and even a massive collection of vegan Fall stews.
This particular stew is loaded with veggies and savory flavor. It’s simple, comforting, and perfect for a cozy winter meal.
What You’ll Need
- Olive oil. Feel free to substitute another high-heat oil.
- Flour. I’ve only tested the recipe with all-purpose wheat flour, but I suspect whole wheat or gluten-free all-purpose would work too.
- Vegetable broth. Use a low sodium variety to avoid the recipe turning out overly salty.
- Spices. We’re using thyme, rosemary, sage, and just a tiny bit of cloves. Rosemary is the only one that I strongly recommend using fresh. The others are fine in dried form.
- Potato. The recipe calls for a plain old Russet potato, but a couple of red or gold potatoes can be subbed if that’s what you’ve got.
- Cabbage. The recipe calls for green. Red works just fine too, though the stew might end up a different color.
- Soy sauce. Gluten-free tamari works too!
- Vegan Worcestershire sauce. Annie’s, Edward & Sons, and Whole Foods brands are all vegan.
- Tomato paste.
- Green beans.
- Frozen peas.
How to Make Vegetable Stew
The following is a detailed photo tutorial on how to make this dish. Scroll down if you’d prefer to skip right to the recipe.
- Heat up some oil in a large pot, then add diced onion, carrots, and celery. Sweat the veggies for about 5 minutes, until they start to soften up.
- Now add the garlic and cook it for about a minute, until it becomes very fragrant. Be sure to continuously stir it to prevent burning!
- Sprinkle in the flour and stir to evenly coat the veggies with it. Continue cooking the flour coated veggies for 1 minute, stirring the entire time.
- Stir in the broth, spices, diced potato, and chopped cabbage.
- Raise the heat and bring the liquid to a boil. Now lower the heat and let the stew simmer for about 15 minutes.
- Stir in the soy sauce, Worcestershire sauce, tomato paste, and green beans.
- Let the stew continue to simmer for about 15 minutes, until the veggies are all tender.
- Stir in the peas last and let the stew continue simmering just long enough to heat them up.
- Take the stew off of the burner and season it with salt and pepper to taste. You can adjust any other seasonings you like at this time as well!
I like to serve my vegetable stew with a sprinkle of fresh parsley.
Vegetable Stew Tips & FAQ
- Can this recipe be made gluten-free? I haven’t tested any gluten-free versions, but if you’d like to take a crack at it, try subbing gluten-free tamari for the soy sauce, all-purpose gluten-free flour for wheat flour, and make sure your Worcestershire sauce is gluten-free (Edward & Sons is).
- Shelf life & storage: This stew keeps very well and makes for great leftovers. Store it in a sealed container in the fridge for up to 3 days, or in the freezer for up to 3 months.
- Feel free to substitute the veggies in this dish with your favorites. Just make sure to add them at the right time! Harder veggies will generally require longer cook time, while softer veggies will cook quicker. Broccoli, cauliflower, asparagus and corn would all be great in this recipe.
- Want to add some protein to your vegetable stew? Try pan-frying some seitan or soy curls, or searing some chopped up vegan sausage links, then stirring them in with the peas.
Hearty Vegetable Stew
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups low sodium vegetable broth
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon rubbed sage
- 2 teaspoons finely chopped fresh rosemary (or 1 teaspoon dried rosemary)
- Pinch cloves
- 1 medium Russet potato, scrubbed and cut into 1-inch pieces
- 2 cups chopped green cabbage
- 2 tablespoons soy sauce
- 1 tablespoon vegan Worcestershire sauce
- 2 tablespoons tomato paste
- 1 1/2 cups fresh green beans, cut into 1-inch pieces
- 1 cup frozen peas, thawed
- Salt and pepper, to taste
- Coat the bottom of a large pot with the oil and place it over medium heat.
- Give the oil a minute to heat up, then add the onion, carrots and celery. Sweat the veggies for about 5 minutes, stirring occasionally.
- Add the garlic and cook it for about 1 minute, until very fragrant, stirring constantly to avoid burning.
- Sprinkle the flour into the pot and stir until it uniformly coats the veggies. Continue cooking and stirring the flour coated veggies for 1 minute.
- Stir in the broth, thyme, sage, rosemary, cloves, potato, and cabbage. Raise the heat and bring the liquid to a boil.
- Lower the heat and allow the stew to simmer for 15 minutes, stirring occasionally.
- Stir in the soy sauce, Worcestershire sauce, tomato paste, and green beans. Continue simmering the stew for 15 to 20 minutes, until the veggies are all tender and the sauce is thick. You can add a splash of water during cooking if it gets too thick.
- Stir in the peas and let them simmer with the stew for about 1 minute, or just long enough to heat them up.
- Remove the pot from heat and season the stew with salt and pepper to taste. Adjust any other seasonings to your liking.
- Ladle into bowls and serve.