Hearty Vegan Stew
This comforting Hearty Vegan Stew is a robust and flavorful one-pot meal, perfect for a chilly evening. Loaded with nutrient-dense vegetables and protein-rich lentils, it offers a deeply satisfying experience without any animal products. Easy to prepare and incredibly nourishing, it’s a delightful dish that truly warms the soul.
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- A comforting and deeply satisfying meal, perfect for any season.
- Packed with plant-based protein and fiber from the lentils and vegetables.
- Incredibly easy to make in one pot, minimizing cleanup.
- Budget-friendly and uses readily available ingredients.
- Customizable with your favorite seasonal vegetables.
Ingredients
- 15 ml (1 tablespoon) olive oil
- 1 large onion (approx. 150g), finely diced
- 3 cloves garlic (approx. 9g), minced
- 2 medium carrots (approx. 150g), peeled and diced
- 2 stalks celery (approx. 100g), diced
- 250g (approx. 1.5 cups) potatoes, peeled and diced into 1.5 cm (0.6 inch) cubes
- 200g (1 cup) cooked green or brown lentils, rinsed if canned
- 1 liter (4 cups) low-sodium vegetable broth
- 30g (2 tablespoons) tomato paste
- 5g (1 teaspoon) dried thyme (or 15g / 1 tablespoon fresh, finely chopped)
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- Optional: Fresh parsley, chopped, for garnish
Instructions
- Begin by heating the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Allow the oil to shimmer slightly, indicating it's ready for sautéing.
- Add the finely diced onion, minced garlic, diced carrots, and diced celery to the pot. Sauté these aromatics gently for 8-10 minutes, stirring occasionally, until they have softened and the onion becomes translucent, releasing their sweet fragrances.
- Introduce the diced potatoes, cooked lentils, vegetable broth, and tomato paste into the pot. Stir well to combine all ingredients, ensuring the tomato paste is fully dissolved and distributed throughout the liquid. Add the dried thyme now, as its flavor will meld beautifully into the stew as it simmers.
- Increase the heat to bring the stew to a gentle boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes. This simmering period allows the potatoes to become tender and the flavors to deepen and meld together, creating a rich and harmonious broth.
- Taste the stew and season generously with fine sea salt and freshly ground black pepper according to your preference. Adjust any seasonings as needed. Serve the hearty vegan stew hot, ideally with a side of crusty bread for dipping, and garnish with fresh chopped parsley if desired.
Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or ladle
Essential Success Tips
- Dice vegetables uniformly to ensure even cooking and a consistent texture in every bite.
- Don't rush the sautéing of the aromatics; allowing them to soften and sweeten properly forms the flavor base of the stew.
- Adjust the consistency to your liking: for a thicker stew, you can mash some of the potatoes against the side of the pot or simmer uncovered for a few extra minutes.
- For an extra layer of flavor, consider adding a bay leaf during the simmering stage and remove before serving.
- Taste and adjust seasoning meticulously before serving; a perfectly seasoned stew is truly transformative.
Professional Cooking Secrets
- To elevate the depth of flavor, roast the carrots and celery lightly in a separate pan with a pinch of smoked paprika before adding them to the pot.
- For a richer mouthfeel, stir in a tablespoon of nutritional yeast at the end of cooking; it adds a cheesy, umami note without dairy.
- Consider adding a splash of dry red wine (about 125 ml / 0.5 cup) after sautéing the vegetables and letting it reduce slightly before adding the broth to enhance the stew's complexity.
Notes
- Storage: Leftover stew can be stored in an airtight container in the refrigerator for up to 3-4 days. It often tastes even better the next day!
- Freezing: This stew freezes beautifully. Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- Variations: Feel free to add other vegetables like spinach (stirred in at the very end), bell peppers, zucchini, or mushrooms for added variety and nutrition.
Frequently Asked Questions
Can I use dry lentils instead of cooked lentils?
Yes, you can. If using dry lentils, rinse them well and add them to the pot with the broth. You may need to increase the cooking time by 15-20 minutes and add a bit more broth as they will absorb more liquid during cooking.
How can I make this stew gluten-free?
This recipe is naturally gluten-free! Just ensure your vegetable broth is certified gluten-free, as some brands may contain gluten-derived ingredients.
What kind of potatoes work best in this stew?
Waxy potatoes like Yukon Golds or red potatoes hold their shape well and provide a creamy texture. Starchy potatoes like Russets will break down more, which can naturally thicken the stew, so choose based on your preferred texture.
Nutrition Facts (Per Serving)
Calories: 320, Protein: 15g, Fat: 8g, Carbs: 45g, Fiber: 12g (per serving, estimated based on 4 servings)
Allergy Information
This recipe is naturally free from common allergens such as dairy, eggs, soy, and nuts (if using nut-free vegetable broth). It is also gluten-free. Always check labels on packaged ingredients like vegetable broth to ensure they meet your specific dietary needs.
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