Cozy nights are upon us, and what better way to warm up than with a hearty, comforting bowl of vegan stew? This season’s menu features 20 deliciously nourishing options that’ll become your new favorite comfort foods. From classic lentil and vegetable combinations to bold international flavors like Moroccan chickpea and apricot or Thai-inspired coconut and tofu, our roundup has something for every taste bud.
Whether you’re a seasoned vegan or just looking for some meatless Monday inspiration, these stews are sure to satisfy your cravings while nourishing your body. So grab a spoon and dig in – the aroma of slow-cooked goodness is calling your name!
Lentil and Vegetable Vegan Stew
This hearty stew is a perfect blend of plant-based goodness, packed with protein-rich lentils and an array of colorful vegetables.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium carrots, peeled and chopped
– 1 large red bell pepper, seeded and chopped
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion, carrots, and bell pepper in a little water until tender.
2. Add the garlic, lentils, diced tomatoes, vegetable broth, thyme, salt, and pepper. Stir well.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Spicy Black Bean and Sweet Potato Stew
This hearty stew combines the comforting flavors of sweet potatoes and black beans with a kick of heat from jalapeños and cumin.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 can black beans, drained and rinsed
– 2 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 jalapeño pepper, seeded and chopped
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, and bell pepper over medium heat until tender.
2. Add the jalapeño and cook for an additional minute.
3. Stir in cumin, then add the sweet potato, black beans, and vegetable broth.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the sweet potatoes are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Creamy Coconut Curry Vegan Stew
A rich and creamy curry stew that’s perfect for a cozy night in, this recipe combines the warmth of coconut milk with the comfort of tender vegetables. Serve over rice or with naan bread for a satisfying meal.
Ingredients:
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) coconut milk
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– 2 cups mixed vegetables (such as carrots, potatoes, and green beans)
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, and bell pepper in a little water until tender.
2. Add the curry powder, cumin, turmeric, paprika, and cayenne pepper. Cook for 1 minute.
3. Pour in the coconut milk and stir to combine.
4. Add the mixed vegetables and season with salt and pepper.
5. Simmer for 20-25 minutes or until the vegetables are tender.
6. Garnish with chopped cilantro, if desired.
Cooking Time: 25 minutes
Moroccan Chickpea and Apricot Stew
Moroccan Chickpea and Apricot Stew Recipe
Rustic Tomato and White Bean Stew
This hearty stew is a perfect representation of simple yet satisfying comfort food. The combination of tender tomatoes, creamy white beans, and aromatic spices creates a deliciously rustic meal.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 cup dried white beans (such as cannellini or Great Northern), rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– 4 cups vegetable broth
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the cumin and smoked paprika (if using).
5. Add the diced tomatoes, white beans, vegetable broth, salt, and pepper.
6. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 30 minutes or until the flavors have melded together.
Cooking Time: 35-40 minutes
Smoky Chipotle Chili Vegan Stew
A hearty, smoky, and slightly spicy vegan stew that’s perfect for a cozy night in.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups chopped bell peppers (any color)
– 2 chipotle peppers in adobo sauce, finely chopped
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
3. Add the bell peppers, chipotle peppers, black beans, kidney beans, smoked paprika, and cumin. Cook for 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and season with salt and pepper to taste.
5. Bring the stew to a simmer and cook until the flavors have melded together, about 20-25 minutes.
Cooking Time: 25-30 minutes
African Peanut and Sweet Potato Stew
This hearty stew combines the rich flavors of peanuts, sweet potatoes, and spices to create a deliciously comforting dish.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 cup raw peanuts
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper to taste
– 4 cups chicken broth
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper in a little oil until tender.
2. Add the peanuts and cook for 2-3 minutes, stirring frequently, until fragrant.
3. Add the sweet potatoes, diced tomatoes, cumin, paprika, salt, and black pepper. Stir to combine.
4. Pour in the chicken broth and bring the mixture to a boil.
5. Reduce heat to low and simmer for 30-40 minutes or until the sweet potatoes are tender.
Cooking Time: 40-50 minutes
Thai-Inspired Coconut and Tofu Stew
A creamy and aromatic stew that combines the richness of coconut milk with the savory flavor of tofu, perfect for a cozy night in.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 tablespoons of vegetable oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) of coconut milk
– 2 cups of vegetable broth
– 1 teaspoon of Thai red curry paste
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onion, garlic, and bell pepper; cook until the vegetables are tender.
2. Add the tofu, coconut milk, vegetable broth, and curry paste. Stir well to combine.
3. Bring the stew to a simmer and cook for 20-25 minutes or until the flavors have melded together and the sauce has thickened slightly.
4. Season with salt and pepper to taste. Garnish with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Herbed Mushroom and Barley Vegan Stew
Warm up with this hearty, plant-based stew that combines the earthy flavors of mushrooms, herbs, and barley.
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 2 teaspoons dried thyme
– 1 teaspoon dried rosemary
– 1/4 cup barley
– 4 cups vegetable broth
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the sliced mushrooms, garlic, thyme, and rosemary. Cook for an additional 5-7 minutes, or until the mushrooms release their liquid and start to brown.
4. Add the barley and vegetable broth. Bring the mixture to a boil, then reduce heat to low and simmer for 25-30 minutes, or until the barley is tender.
Cooking Time: 35-40 minutes
Mediterranean Eggplant and Chickpea Stew
This hearty stew is a perfect blend of flavors, with the sweetness of eggplant, the creaminess of chickpeas, and the warmth of Mediterranean spices.
Ingredients:
– 2 medium eggplants, sliced into 1-inch rounds
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the eggplant slices and cook until they start to brown, about 5 minutes.
5. Stir in the cumin, smoked paprika, salt, and pepper.
6. Add the chickpeas, diced tomatoes, and vegetable broth. Bring to a simmer.
7. Reduce heat to low and let stew cook for 20-25 minutes or until eggplant is tender.
8. Taste and adjust seasoning as needed.
9. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Indian-Spiced Lentil and Spinach Stew
Warm up with a flavorful and nutritious stew that combines the comforting goodness of lentils, spinach, and aromatic Indian spices.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 2 cups fresh spinach leaves
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
2. In a pan, sauté onion and garlic until softened.
3. Add cumin, curry powder, turmeric, and cayenne pepper (if using) to the pan. Cook for 1 minute, stirring constantly.
4. Stir cooked spice mixture into the lentil pot. Add spinach leaves and cook until wilted.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 35-40 minutes
Quinoa and Kale Vegan Stew
Enjoy a nutritious and flavorful vegan stew made with quinoa, kale, and a blend of aromatic spices.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups curly kale, stems removed and discarded, leaves coarsely chopped
– 1 red bell pepper, seeded and chopped
– 1 can diced tomatoes (14.5 oz)
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until quinoa is tender.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add kale, red bell pepper, cumin, smoked paprika, salt, and pepper to the skillet. Cook for an additional 2-3 minutes or until kale is wilted.
5. Stir in cooked quinoa and diced tomatoes. Simmer for 10-15 minutes or until flavors have melded together.
6. Serve hot, garnished with fresh herbs, if desired.
Cooking Time: 45-50 minutes
Pumpkin and Red Lentil Stew
This comforting stew is a perfect blend of fall flavors, combining the richness of pumpkin with the earthy taste of red lentils. A simple yet satisfying meal for any season.
Ingredients:
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 small pumpkin (about 1 lb), peeled and cubed
– 1 cup red lentils, rinsed and drained
– 4 cups vegetable broth
– 1 can diced tomatoes
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the pumpkin, lentils, broth, tomatoes, and cumin. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 45-50 minutes
Caribbean Callaloo Vegan Stew
Experience the bold flavors of the Caribbean with this vibrant and nourishing vegan stew, featuring callaloo (leafy greens) as the star ingredient.
Ingredients:
– 1 bunch callaloo leaves (or substitute with spinach or collard greens)
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 Scotch bonnet pepper, seeded and chopped (optional)
– 1 red bell pepper, chopped
– 1 can diced tomatoes
– 2 cups vegetable broth
– 1 tablespoon jerk seasoning
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and garlic; sauté until softened, about 3-4 minutes.
3. Add Scotch bonnet (if using) and red bell pepper; cook for an additional 2 minutes.
4. Add callaloo leaves, diced tomatoes, vegetable broth, and jerk seasoning.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until greens are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
French Onion and Lentil Vegan Stew
French Onion and Lentil Vegan Stew Recipe
A rich and flavorful vegan stew that combines the savory flavors of caramelized onions, lentils, and aromatic spices.
Ingredients:
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, cook the sliced onions over medium heat for 20-25 minutes, stirring occasionally, until they are dark golden brown and caramelized.
2. Add the minced garlic and cook for an additional minute, stirring constantly.
3. Add the lentils, vegetable broth, diced tomatoes, thyme, cumin, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 30-40 minutes or until the lentils are tender.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Mexican-Inspired Corn and Black Bean Stew
Warm up with this vibrant and flavorful stew that combines the natural sweetness of corn with the earthy taste of black beans, all wrapped up in a zesty tomato-based broth. Perfect for a quick weeknight dinner or a casual gathering.
Ingredients:
– 1 cup frozen corn kernels
– 1 can (15 oz) black beans, drained and rinsed
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the red bell pepper and cook for an additional 2-3 minutes, until tender.
4. Stir in the cumin, paprika, salt, and pepper. Cook for 1 minute.
5. Add the black beans, corn kernels, and diced tomatoes. Stir to combine.
6. Bring the mixture to a simmer and let cook for 10-15 minutes, or until the flavors have melded together.
Cooking Time: 20 minutes
Winter Root Vegetable Vegan Stew
Warm up with this hearty and comforting vegan stew that’s perfect for the cold winter months. This recipe celebrates the natural sweetness of root vegetables, making it a delicious and nutritious option for a chilly evening.
Ingredients:
– 2 medium-sized carrots, peeled and chopped
– 1 large parsnip, peeled and chopped
– 2 medium-sized turnips, peeled and chopped
– 1 large sweet potato, peeled and chopped
– 1 onion, chopped
– 3 cloves of garlic, minced
– 4 cups vegetable broth
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh herbs (such as thyme or rosemary) for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped carrots, parsnip, turnips, and sweet potato to the pot.
5. Pour in the vegetable broth and bring the mixture to a boil.
6. Reduce heat to low and simmer for 45-50 minutes, or until the vegetables are tender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Spicy Ethiopian Berbere Stew
Berbere stew is a popular dish in Ethiopia, known for its bold and spicy flavor profile. This recipe is a simplified version of the traditional dish, using readily available ingredients.
Ingredients:
– 1 lb beef or lamb, cut into small pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon Berbere spice mix (available at African or Middle Eastern grocery stores)
– 1/2 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1 can diced tomatoes (14 oz)
– 2 cups beef broth
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, ginger, Berbere spice mix, cumin, paprika, and cayenne pepper. Cook for 1 minute, stirring constantly.
3. Add beef or lamb and cook until browned, about 5-7 minutes.
4. Add diced tomatoes, beef broth, salt, and black pepper. Stir well to combine.
5. Bring stew to a boil, then reduce heat to low and simmer for 30-40 minutes or until meat is tender.
Cooking Time: 45-60 minutes
Harissa-Spiced Chickpea and Tomato Stew
Harissa-Spiced Chickpea and Tomato Stew
A flavorful and nutritious stew that combines the richness of chickpeas, the tanginess of tomatoes, and the warmth of North African spices.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium tomatoes, diced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon harissa powder
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cumin, harissa powder, salt, and pepper.
5. Add the chickpeas and diced tomatoes to the saucepan.
6. Bring the mixture to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
Serve hot, garnished with fresh parsley or cilantro if desired. Enjoy!
Cooking time: 25 minutes
Garlicky White Bean and Kale Vegan Stew
A hearty, comforting vegan stew that’s perfect for a chilly evening. This Garlicky White Bean and Kale Vegan Stew is packed with creamy cannellini beans, tender kale, and a hint of garlic.
Ingredients:
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 cups chopped kale leaves
– 3 cloves garlic, minced
– 1 onion, diced
– 2 tablespoons olive oil
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute, stirring constantly.
4. Add the cannellini beans, vegetable broth, thyme, salt, and pepper. Bring to a simmer.
5. Reduce heat to low and let stew for 20-25 minutes or until the flavors have melded together and the kale has wilted.
6. Stir in the chopped kale leaves and cook for an additional 2-3 minutes or until heated through.
Cooking Time: 25-30 minutes
Summary
Cozy up with these 20 hearty vegan stew recipes, perfect for a cold night in. From classic lentil and vegetable stews to international inspirations like Moroccan chickpea and apricot, Indian-spiced lentil and spinach, and Thai-inspired coconut and tofu, there’s something for everyone. Warm up with creamy curries, spicy chilies, and comforting classics like tomato and white bean. These recipes are sure to satisfy your cravings and fill your belly with plant-based goodness.
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