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–+ servings
Hearty Vegan Stew

Hearty Vegan Stew to Warm Your Soul on Chilly Days

A comforting and nutritious Hearty Vegan Stew filled with vibrant vegetables and protein-rich chickpeas, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Feel free to substitute with any neutral oil like avocado or coconut oil.
  • 1 medium Onion Shallots or leeks can work as alternatives.
  • 3 cloves Garlic Fresh garlic is best, but garlic powder can be an option.
For the Veggies
  • 2 medium Carrots Root vegetables like parsnips can be used instead.
  • 1 stalk Celery Can be swapped with bell peppers if desired.
  • 1 medium Russet Potato Sweet potatoes are a great alternative.
  • 1 medium Sweet Potato Substitute with regular potatoes if necessary.
  • 1 medium Zucchini Summer squash makes a suitable alternative.
  • 1 cup Green Beans Can replace with peas or chopped asparagus for variety.
For the Stew Mix
  • 1 can Canned Diced Tomatoes Serve as a flavorful base; fresh tomatoes can also be used.
  • 1 can Chickpeas Feel free to swap with other beans like black beans.
  • 4 cups Vegetable Broth Homemade broth or water works too.
  • 1 teaspoon Dried Thyme Dried oregano or Italian seasoning can work as a substitute.
  • 1 teaspoon Smoked Paprika Regular paprika can be used if needed.
  • 1 leaf Bay Leaf Remember to remove it before serving.
  • to taste Salt and Pepper Essential for seasoning.
For the Finishing Touch
  • 1 cup Kale or Spinach Feel free to swap with any leafy greens.
  • 1/2 medium Lemon Juice Vinegar can also be substituted.

Equipment

  • Large pot

Method
 

Cooking Instructions
  1. Heat the oil in a large pot over medium heat until shimmering, about 2 minutes.
  2. Sauté the onion for about 5 minutes until soft and translucent.
  3. Add minced garlic, chopped carrots, and diced celery. Cook for an additional 3-4 minutes.
  4. Incorporate russet potato, sweet potato, zucchini, and green beans. Stir for a minute.
  5. Pour in canned diced tomatoes and drained chickpeas, stirring to combine.
  6. Cover with vegetable broth and sprinkle thyme, smoked paprika, salt, and pepper.
  7. Bring to a gentle boil, then reduce heat and simmer uncovered for 25-30 minutes.
  8. Stir in chopped kale or spinach and cook for another 5 minutes.
  9. Remove bay leaf and squeeze lemon juice. Adjust seasoning before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 50gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 200IUVitamin C: 50mgCalcium: 5mgIron: 15mg

Notes

Leftovers can be stored in airtight containers for up to 5 days. Reheat gently on the stove, adding a splash of broth if necessary.

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