Vegetarian Stew

4 from 1 vote
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Vegetarian stew will warm you up from the inside out and it is full of nutrient dense veggies and tons of flavor in each bite. You will never know it’s vegan, and you won’t miss the meat.

Veggie Stew in a white bowl.
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Why Try This Vegetarian Stew

It is full of nutrient dense foods and lots of flavor in each bite. My husband was on the fence, but once he tried it he was blown away that it was all veggies and no meat. This veggie stew is a great way to use up leftover veggies in the fridge. It warms you up from the inside, out. You can count on feeling good after enjoying it.

Ingredients Needed

Ingredients in bowls for veggie stew.

  • Worcestershire sauce. Or soy if vegan.
  • Veggie Broth. For the base of the stew.
  • Seasonings. Oregano, salt, pepper, thyme, chipotle.
  • Olive oil.
  • Mushrooms.
  • Green Cabbage. sliced.
  • Russet poatoes.
  • Fresh garlic cloves. Chopped.
  • Tomato Paste.
  • Crushed canned tomatoes.
  • Celery and carrots, chopped.

How to make this veggie stew

Steps to make veggie stew in a large pot.

Step one. Slice the green cabbage. Slice the onions. Chop all the other raw veggies into equal sizes, carrots, celery, mushrooms. Mince the garlic. Grab a large pot and add in olive oil. Turn on medium heat, add onions, celery, carrots to the pot and saute for about 5 minutes to soften everything up. Next add in the garlic, mushrooms, cabbage.

Step two. Add seasoning, canned tomatoes and tomato paste to the veggie mixture. pour veggie broth and Worcestershire over everything and mix everything a bit. I like to use a wooden spatula to mix. once things cook down, it will be much easier to mix so don’t worry if things don’t totally mix up perfectly.

Step three. Cover the veggie stew and let it cook for about 20 minutes. You may add more broth if you prefer your stew more thin consistency. Be sure to stir well before serving. Serve with toasted bread or avocado on top. Enjoy!

Up close photo of veggie stew.

Recipe FAQ’s

Can I use noodles instead of potatoes?

Yes, you may sub out the potatoes for 1 pound of macaroni noodles or shells. You may also use sweet potatoes in place.

How do I get the veggie stew thicker?

If you prefer it thicker, I suggest take 1/4 cup of the potatoes out once they are cooked and smashing them with a fork and adding them back to the mix to cook down more. Works like a charm.

How can I make this vegan?

Use a vegan Worcestershire or sub soy sauce for it!

How long does this keep?

refrigerate for up to 5 days in an airtight container, or freeze for up to 3 months.

Other recipes you might like

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The Best Veggie Stew
4 from 1 vote

Vegetarian Stew

Vegetarian stew will warm you up from the inside out. Potatoes, carrots, mushrooms and more. Full of nutrient dense veggies and tons of flavor in each bite.
Prep: 10 minutes
Cook: 35 minutes
Servings: 6

Ingredients 

  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • 2 cups russet potatoes , *
  • 1 large yellow onion, sliced
  • 1 cup chopped mushrooms
  • cup chopped carrots , *2 -3 large carrots peeled
  • cup chopped celery
  • 4 tbsp tomato paste
  • 1 14.5 oz can of crushed or diced tomatoes
  • cups veggie broth , just under 32 oz
  • 3 tbsp Worcestershire sauce , *
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp fresh thyme , or dried
  • ½ tsp chipotle powder
  • 1 tsp italian seasoning

Instructions 

  • Slice the green cabbage. Slice the onions. Chop all the other raw veggies into equal sizes, carrots, celery, mushrooms. Mince the garlic. Grab a large 5 -6 qt pot and add in olive oil. Turn on medium heat, add onions, celery, carrots to the pot and sauté for about 5 minutes to soften everything up. Next add in the garlic, mushrooms, cabbage.
  • Add seasoning, canned tomatoes and tomato paste to the veggie mixture. pour veggie broth and Worcestershire over everything and mix everything a bit. I like to use a wooden spatula to mix. once things cook down, it will be much easier to mix so don't worry if things don't totally mix up perfectly.
  • Cover the veggie stew and let it cook for about 20 – 30 minutes until flavors are well combined and veggies are all softened. You may add more broth if you prefer your stew more thin consistency.
    *If you want a thicker consistency, take 1/4 cup of the cooked potatoes and mash them up with a fork in a bow, add them back to the stew and simmer a bit to add more thick consistency to your stew.
    Be sure to stir well before serving. Serve with toasted bread or avocado on top. Enjoy! 

Notes

*peeled or unpeeled, totally up to you.
*use soy or vegan Worcestershire if vegan 

Nutrition

Calories: 124kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 962mg | Potassium: 712mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5994IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 35 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 124
Keyword: soups, Stew, Veggie stew
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Recipe Rating




1 Comment

  1. 4 stars
    I think you forgot the cabbage on the ingredients list 🙂 But, I included it and it was delicious! Thank you!