If you are craving a comforting, nourishing bowl of goodness, look no further than this Vegan Veggie Loaded Stew Recipe. It’s a vibrant medley of hearty vegetables, aromatic herbs, and wholesome chickpeas simmered together to create a soul-warming meal that’s as delicious as it is satisfying. Whether you’re looking to cozy up on a chilly evening or impress friends with a plant-based feast, this stew is a guaranteed winner that brings together incredible flavors and textures with every spoonful.
Ingredients You’ll Need
These ingredients are simple pantry staples with fresh veggies that combine harmoniously to build layers of flavor, texture, and color in your stew. Each one plays a crucial role, from the sweetness of carrots and bell pepper to the comforting creaminess of potatoes and the hearty bite of chickpeas.
- 2 tablespoons olive oil: Provides a rich base for sautéing and deepens the stew’s flavor.
- 1 large onion, chopped: Adds a natural sweetness and foundational aroma to the stew.
- 3 cloves garlic, minced: Brings a fragrant depth that enhances every bite.
- 2 carrots, sliced: Offers a tender crunch and subtle sweetness.
- 2 celery stalks, chopped: Adds a mild, herbaceous note and texture contrast.
- 1 large bell pepper, chopped: Infuses the stew with vibrant color and juicy sweetness.
- 2 medium potatoes, peeled and diced: Creates heartiness and a creamy texture to the broth.
- 2 cups vegetable broth: Acts as the flavorful cooking liquid, blending all ingredients together.
- 1 can (14 oz) diced tomatoes: Adds acidity and richness for a well-balanced base.
- 1 can (15 oz) chickpeas, drained and rinsed: Provides protein and a satisfying bite.
- 1 cup green beans, trimmed and cut: Adds freshness and a slight snap.
- 1 teaspoon dried thyme: Brings an earthy, herbal undertone that complements the vegetables.
- 1 teaspoon dried oregano: Adds a Mediterranean-inspired savory note.
- 1/2 teaspoon smoked paprika: Lends a warm, smoky depth to the stew.
- Salt and pepper to taste: Essential seasoning to highlight all the flavors.
- 1 cup spinach leaves: Stirred in at the end for a burst of green nutrition and color.
- 1 tablespoon lemon juice: Brightens the entire stew with a fresh, tangy lift.
- Fresh parsley, chopped for garnish: Adds a lovely herbal finish and visual appeal.
How to Make Vegan Veggie Loaded Stew Recipe
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. This step is key to developing the stew’s flavor base, as the softened onions release sweetness and richness that will infuse every bite.
Step 2: Add Garlic, Carrots, and Celery
Toss in the minced garlic, sliced carrots, and chopped celery. Cook these together for another 3 to 4 minutes, stirring often, until the veggies soften and the garlic’s aroma fills the kitchen. This combination creates a classic foundation for the stew’s delicious character.
Step 3: Combine Main Vegetables and Broth
Stir in the chopped bell pepper, diced potatoes, canned tomatoes with their juices, chickpeas, and vegetable broth. Turn up the heat and bring the mixture to a gentle boil. This is when all the fresh and canned ingredients mingle, setting the stage for flavors to develop fully.
Step 4: Season and Simmer
Reduce the heat to a slow simmer and add the green beans, dried thyme, oregano, smoked paprika, salt, and pepper. Cover the pot and let the stew cook gently for about 30 minutes, allowing the vegetables to become tender and the seasonings to meld beautifully.
Step 5: Finish with Spinach and Lemon Juice
Stir in the fresh spinach leaves and the lemon juice, letting the spinach wilt slightly. The lemon brightens the stew and balances its earthiness, while the spinach adds an inviting pop of green and a subtle freshness.
Step 6: Taste and Adjust
Remove the stew from heat and give it a taste, adjusting salt and pepper if needed. This final step ensures your Vegan Veggie Loaded Stew Recipe is perfectly seasoned to your preference before serving.
How to Serve Vegan Veggie Loaded Stew Recipe
Garnishes
A sprinkle of fresh chopped parsley on top is all you need to add a touch of color, herbal brightness, and an appealing visual contrast that makes each bowl inviting and vibrant.
Side Dishes
This stew shines on its own but pairs wonderfully with crusty bread, warm flatbreads, or even a side of steamed rice. These accompaniments help soak up every last flavorful drop and round out your meal.
Creative Ways to Present
Try serving your stew in rustic bread bowls for an extra cozy touch, or ladle it over creamy polenta or mashed potatoes to turn it into a hearty centerpiece. You might also add a dollop of vegan yogurt or a pinch of chili flakes to amp up the excitement.
Make Ahead and Storage
Storing Leftovers
You can keep your Vegan Veggie Loaded Stew Recipe fresh in an airtight container in the refrigerator for 3 to 4 days. The flavors actually deepen overnight, making your leftovers even tastier the next day.
Freezing
This stew freezes beautifully. Portion it into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. When thawed, its comforting flavors and texture remain wonderfully intact.
Reheating
To reheat, warm the stew gently over medium-low heat on the stove, stirring occasionally until heated through. If it has thickened too much, simply add a splash of vegetable broth or water to loosen it up.
FAQs
Can I use other vegetables in the Vegan Veggie Loaded Stew Recipe?
Absolutely! Feel free to customize with vegetables like zucchini, mushrooms, or sweet potatoes. Just adjust cooking times to ensure everything is tender and delicious.
Is this stew gluten-free?
Yes, this recipe is naturally gluten-free as it avoids any wheat-based ingredients, making it safe for those with gluten sensitivities.
Can I make this stew in a slow cooker?
Yes, simply sauté the onions and garlic first, then add all ingredients to the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours for effortless stew magic.
What can I use if I don’t have smoked paprika?
If smoked paprika isn’t on hand, regular paprika or a pinch of cumin can add a nice warm flavor, though the smoky undertone will be milder.
Is the Vegan Veggie Loaded Stew Recipe suitable for meal prep?
Definitely! This stew reheats well and actually tastes better the next day, making it perfect for preparing ahead for busy days or easy lunches.
Final Thoughts
If you want a plant-based meal that feels like a warm hug in a bowl, you simply must try this Vegan Veggie Loaded Stew Recipe. It’s approachable to make, packed with healthy ingredients, and infinitely comforting. Once you dive into that rich, colorful stew, you’ll understand exactly why it’s one of my all-time favorites. Happy cooking and even happier eating!
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Vegan Veggie Loaded Stew Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A hearty and flavorful Vegan Stew packed with a variety of fresh vegetables, chickpeas, and aromatic herbs, perfect for a comforting and nutritious meal.
Ingredients
Vegetables
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 large bell pepper, chopped
- 2 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup spinach leaves
Pantry Items & Seasonings
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon lemon juice
Garnish
- Fresh parsley, chopped
Instructions
- Sauté Onions: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent.
- Cook Aromatics and Veggies: Add the minced garlic, sliced carrots, and chopped celery to the pot. Cook for an additional 3-4 minutes until the vegetables begin to soften.
- Add Main Ingredients: Stir in the chopped bell pepper, diced potatoes, vegetable broth, diced tomatoes with their juice, and chickpeas. Bring the mixture to a boil.
- Simmer with Seasoning: Once boiling, reduce the heat to a simmer. Add the green beans, dried thyme, oregano, smoked paprika, salt, and pepper.
- Cook the Stew: Cover the pot and let the stew simmer for about 30 minutes, or until all the vegetables are tender and the flavors have melded together.
- Add Spinach and Lemon: Stir in the spinach leaves and lemon juice, allowing the spinach to wilt slightly.
- Season to Taste: Remove the pot from heat. Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve: Serve the stew hot, garnished with fresh chopped parsley.
Notes
- This stew can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- For extra protein, consider adding cooked lentils or tofu.
- If you prefer a thicker stew, mash some of the potatoes during simmering or add a tablespoon of tomato paste.
- Adjust spices according to your preference, adding more smoked paprika for a smokier flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
