This hearty Vegetable Stew is loaded with tender potatoes, mushrooms, carrots, and fresh herbs, all simmered in a deeply flavorful homemade broth. Rich, savory, and wonderfully comforting, it’s a cozy vegan dinner that’s naturally gluten-free when made with gluten-free seasonings.
The secret to an incredibly flavorful Vegetable Stew? It’s all in the broth! This cozy vegan stew is loaded with tender potatoes, earthy mushrooms, sweet carrots, and fresh herbs, simmered in a rich, savory broth that gives it all the satisfying depth of a traditional beef stew, without the meat.
What makes this recipe special is the homemade broth. Mushrooms, red wine, and a few unexpected pantry ingredients create layers of deep umami flavor. And while the broth simmers, you can prep the vegetables, making the whole process surprisingly manageable.
It’s hearty, nourishing comfort food, perfect for chilly evenings when you’re craving something warm and satisfying.
"OMG! This stew is amazing! We followed the recipe for homemade stock but blended all the ingredients rather than straining. The result was a thick stew with complex flavors. I plan on serving this to my non-vegan friends. I think they will be hard pressed to tell that there is no beef!"
Why you’ll love this Vegetable Stew recipe!
Deep, rich flavor. A homemade mushroom broth creates incredible savory depth without meat.
Hearty and satisfying. Tender potatoes, mushrooms, carrots, and fresh herbs make this a comforting, substantial meal.
Wholesome and plant-based. Made with simple vegetables and pantry staples, it’s vegan and easy to make gluten-free.
Perfect for meal prep. The broth can be made ahead, and leftovers taste even better as the flavors meld.
Vegetable Stew Ingredients
- Potatoes: Red or Yukon Gold potatoes hold their shape beautifully as they simmer, making the stew hearty and satisfying.
- Mushrooms: Cremini or baby bella mushrooms add a savory, meaty texture and rich umami flavor.
- Carrots: Add natural sweetness, color, and a tender bite.
- Celery: Brings a classic savory flavor to the stew.
- Onion and shallot: Create an aromatic foundation for both the stew and homemade broth.
- Garlic: Adds depth and warmth to the broth and vegetables.
- Fresh rosemary, thyme, and marjoram: Give the stew its cozy, earthy flavor. Fresh parsley adds brightness at the end.
- Red wine: Adds richness and complexity to the broth. Substitute additional vegetable broth with a splash of balsamic vinegar if avoiding wine.
- Shiitake powder: The secret to the broth’s deep umami flavor! Mushroom powder or dried shiitake mushrooms work too.
- Cocoa powder: Just a little adds depth and a subtle earthy richness without making the stew taste like chocolate.
- Molasses: Adds dark, bittersweet complexity to the broth.
- Tomato paste: Brings concentrated savory flavor and richness.
- Balsamic vinegar: Adds a little tang and balances the earthy flavors. Sherry vinegar works too.
- Soy sauce and vegan Worcestershire: Boost the savory flavor. Use gluten-free tamari and gluten-free vegan Worcestershire to keep the stew gluten-free.
- Olive oil: For sautéing the vegetables and developing flavor.
- Bay leaf, peppercorns, salt, and black pepper: Round out the broth and enhance the natural flavors of the vegetables.
*See the recipe card below for a full list of ingredients and measurements.
The Secret to Rich, Flavorful Vegetable Stew
The secret to this hearty Vegetable Stew is the deeply savory, umami-rich broth! Browning mushrooms, carrots, shallots, and garlic builds a flavorful foundation, while shiitake powder adds a rich, almost meaty depth. A splash of red wine, a touch of cocoa powder, and molasses create surprising complexity, giving this vegan stew all the satisfying richness of traditional beef stew, without the meat!
How to Make Vegetable Stew
Make the “beefy” broth!
Sear the vegetables. In a Dutch oven or heavy-bottomed pot, heat a little olive oil over medium heat. Add the carrots, mushrooms, and shallot, cut side down, and sear for 5 minutes without stirring. Cut the garlic head in half, add it to the pot, and sear for another 5 minutes. The vegetables should be deeply golden brown on at least one side.
Build the broth. Add the red wine and simmer for 3 minutes. Add the water, shiitake powder (or dried shiitakes), cocoa powder, molasses, salt, peppercorns, bay leaf, and parsley stems. Simmer uncovered for 25 minutes.
Strain the broth. You should have about 3 cups. This can be made a few days ahead. For a thicker broth, blend the cooked vegetables into the liquid, first removing the garlic skins, peppercorns, bay leaf, and parsley stems.
Tip: For a thicker broth, blend the veggies into the liquid.
Make the Vegetable Stew
Sauté the aromatics. Heat the olive oil in a large pot over medium-high heat. Add the onion and sauté for 5 minutes until golden. Add the garlic and mushrooms and cook until the mushrooms begin to soften.
Build the flavor. Add the balsamic vinegar and stir for 1 minute. Stir in the tomato paste, Worcestershire sauce (if using), and soy sauce. Add the celery, carrots, potatoes, rosemary, thyme, marjoram, salt, and pepper. Stir to coat the vegetables in the seasonings.
Simmer the stew. Pour in the strained vegetable broth (about 3 cups). Bring to a boil, then reduce the heat and simmer gently for 20-25 minutes, until the potatoes and carrots are fork-tender.
Finish and serve. Remove from heat and garnish with fresh parsley. Taste and adjust salt and pepper as needed.
Optional additions: Stir in 1 cup of frozen peas during the last few minutes of cooking, or add a few handfuls of baby spinach after removing the stew from the heat, stirring until wilted.
Chef’s Tips
- Brown the broth vegetables. Let the mushrooms, carrots, shallot, and garlic develop a deep golden color before adding the liquid. This creates a richer, more flavorful broth.
- Don’t skip the umami boosters. Shiitake powder, cocoa, and molasses may seem unusual, but together they create wonderful savory depth.
- Cut the potatoes into large chunks. This helps them hold their shape as the stew simmers.
- Make the broth ahead. Prepare the homemade broth a day or two in advance to make dinner prep easier.
- Adjust the consistency. For a thicker stew, mash a few cooked potatoes directly into the broth. Add a splash of water or vegetable broth if it becomes too thick.
- Finish with something fresh. Stir in chopped parsley just before serving, or add a handful of spinach or frozen peas for extra color.
What to Serve with Vegetable Stew
This hearty Vegetable Stew is a satisfying meal all on its own, but it’s especially delicious with a slice of warm, crusty Sourdough Bread or our Sourdough Baguette for soaking up the rich, savory broth.
For an extra-cozy dinner, spoon the stew over Creamy Mashed Potatoes or serve it with Soft Sourdough Rolls.
To balance the richness, pair it with a crisp Endive Apple Salad for a fresh, seasonal contrast.
Make Ahead and Storage
- Make ahead: Prepare the homemade vegetable broth up to 3 days in advance and refrigerate until ready to make the stew. You can also make the entire stew ahead; the flavors deepen as it sits.
- Refrigerate: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze in airtight, freezer-safe containers for up to 3 months. The potatoes may soften slightly after thawing.
- Reheat: Thaw overnight in the refrigerator, then gently warm on the stovetop over medium-low heat, adding a splash of broth or water if needed.
More Delicious Stew Recipes
We hope you love this hearty Vegetable Stew as much as we do! Please remember to rate the recipe and share your comments below. xoxo
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Hearty Vegetable Stew (Vegan)
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 5–6 cups 1x
- Category: fall dinner, one pot meal, Soup, stew, vegan dinner, vegetarian comfort food, winter dinner
- Method: stovetop
- Cuisine: American
- Diet: Dairy-Free, Vegan, Vegetarian
Description
This hearty Vegetable Stew is packed with tender potatoes, mushrooms, carrots, and fresh herbs, simmered in a rich, savory homemade broth. A comforting vegan dinner with deep, satisfying flavor!
Ingredients
Vegetable Broth
- 1 large shallot or 1/2 of an onion
- 1 large carrot
- 4 crimini mushrooms
- 1/2 head of garlic
- 1/2 cup red wine
- 4 cups water
- 2 teaspoons shiitake powder or mushroom powder or 6 dried shiitake mushrooms
- 1 teaspoon raw cocoa powder
- 2 teaspoons molasses
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon peppercorns
- 1 bay leaf
- 1/2 cup fresh parsley stems
Stew
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 8 ounces of mushrooms, baby bellas, or crimini, cut in 1/4 inch slices
- 2 tablespoons balsamic vinegar
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire (use Wizard brand for vegan and gluten-free) optional
- 1–2 teaspoons soy sauce (we use low sodium)
- 2 celery stalks, chopped
- 5 carrots, chopped in 1-inch chunks
- 1 pound potatoes red or yukon gold potatoes, cut into large chunks
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup fresh parsley, chopped
Instructions
Make the “Beefy” Vegetable Broth
- Prep the vegetables. Cut the carrot in half lengthwise, then into 2-inch chunks. Cut the shallot into thick slices and halve the mushrooms.
- Sear the vegetables. In a Dutch oven or heavy-bottomed pot, heat a little olive oil over medium heat. Add the carrots, mushrooms, and shallot, cut side down, and sear for 5 minutes without stirring. Cut the garlic head in half, add it to the pot, and sear for another 5 minutes. The vegetables should be deeply golden brown on at least one side.
- Build the broth. Add the red wine and simmer for 3 minutes. Add the water, shiitake powder (or dried shiitakes), cocoa powder, molasses, salt, peppercorns, bay leaf, and parsley stems. Simmer uncovered for 25 minutes.
- Strain the broth. Strain the broth; you should have about 3 cups. This can be made a few days ahead. For a thicker broth, blend the cooked vegetables into the liquid, first removing the garlic skins, peppercorns, bay leaf, and parsley stems.
Make the Vegetable Stew
- Sauté the aromatics. Heat the olive oil in a large pot over medium-high heat. Add the onion and sauté for 5 minutes until golden. Add the garlic and mushrooms and cook until the mushrooms begin to soften.
- Build the flavor. Add the balsamic vinegar and stir for 1 minute. Stir in the tomato paste, Worcestershire sauce (if using), and soy sauce. Add the celery, carrots, potatoes, rosemary, thyme, marjoram, salt, and pepper. Stir to coat the vegetables in the seasonings.
- Simmer the stew. Pour in the strained vegetable broth (about 3 cups). Bring to a boil, then reduce the heat and simmer gently for 20-25 minutes, until the potatoes and carrots are fork-tender.
- Finish and serve. Remove from heat and garnish with fresh parsley. Taste and adjust salt and pepper as needed.
- Optional additions: Stir in 1 cup of frozen peas during the last few minutes of cooking, or add a few handfuls of baby spinach after removing the stew from the heat, stirring until wilted.
Notes
Storage: Once leftovers have cooled completely, store in the fridge in a sealed airtight container.
Yes, you can just use 3 cups of vegan “beef” broth to substitute for homemade broth if in a hurry. But we highly encourage to make this broth!
Option for thickening the stew when using just the strained broth: This stew comes out to a nice texture. However, you can remove some of the liquid and simply reduce it then add it back in to the stew or stir in all-purpose flour (mixed with vegan butter or olive oil).
Nutrition
- Serving Size: 1 bowl
- Calories: 261
- Sugar: 16.9 g
- Sodium: 517.5 mg
- Fat: 1.1 g
- Saturated Fat: 0.2 g
- Carbohydrates: 54 g
- Fiber: 10.2 g
- Protein: 7.8 g
- Cholesterol: 0 mg
Vegetable Stew FAQs
Yes! Substitute about 3 cups of good-quality vegetable broth or vegan beef-style broth for the homemade broth. The homemade version adds exceptional depth, but store-bought works when you’re short on time.
Potatoes, carrots, celery, onions, and mushrooms are excellent choices because they hold up well during simmering. Parsnips, turnips, rutabagas, and winter squash also work beautifully.
Vegetable Stew uses less liquid than soup. This makes it very versatile to serve over steamed grains or over mashed potatoes!
For a naturally thicker stew, mash a few cooked potatoes into the broth. You can also simmer the stew uncovered to reduce the liquid, or stir in a small amount of cornstarch mixed with cold water.
Vegetable stew typically contains less liquid and has a thicker, heartier consistency than vegetable soup. It’s substantial enough to serve as a main dish or spoon over mashed potatoes or grains.
This was the best stew I have ever eaten! I don’t gravitate towards stews but it looked to good to pass up. It was a bit time consuming and I had never heard of mushroom powder but so pleased I made this. I made it with bulgar wheat which worked so well
So glad you gave it a try! Appreciate your review.
Wow! This is such a delicious and surprising stew. I served it last night with my HM sourdough bread (also thanks to Sylvia and Tonia), and my guests could not stop commenting on such a fabulous meal. I am glad I read the other comments because I blended the base ingredients used in the gravy, and that really enhanced all the flavors. This is a spectacular dish. Thank you, Sylvia and Tonia
Happy you gave this one a try Carole!
My husband made this stew tonight. Tons of flavor, added beans for extra fiber and protein. Great weekday meal. On the fav list.
Happy you enjoyed! Thank for taking time to review.
OMG! This stew is amazing! We followed the recipe for homemade stock but blended all the ingredients rather than straining. The result was a thick stew with complex flavors. I plan on serving this to my non-vegan friends. I think they will be hard pressed to tell that there is no beef!
Awesome Gunnar, so happy you enjoyed this!
This stew was amazing! Perfect for a cool fall night. It will be a staple around here. I did blend all the veggies from the broth so it was thick and I added some barley.
Sounds great with the barley! Glad you enjoyed this Laurie.
One of my favorite recipes. I double up the broth and freeze half for next time I make the stew.
It saves a little time.
Very smart Micheline! Glad you are enjoying.
Thank you so much Sylvia for sharing this wonderful gourmet stew (and I say gourmet because it certainly felt like it), I’ve made it today and it was very delicious, I really liked the whole process of making it as well as the ingredients.
Thanx
Great to hear this Dominique! Happy you enjoyed the process. 🙂
Its got a great beat and its easy to dance to!!
Perfect!😊
Sooo delicious. The prep work is little time consuming but definitely worth the result.
Glad you enjoyed Micheline!
Not really good flavor on this. The balsamic might have been why, but this really didn’t work for me. It was disappointing because it really looked and smelled delicious. Just not a hit for me.
oh shoot! Did you make the broth?
Delicious, very hearty stew. I’m trying to do plant based but missing chicken and beef broth in dishes, this recipe left me satisfied. I thickened it up by blending some carrots and potatoes with some broth in the blender.
Awesome Lorri, great to hear!
So beefy tasting!!! It’s a wonder! I really enjoyed this one especially with the chunky potatoes. I added peas and served it with a slice of toasted sourdough, plus some salted edamame on the side. Perfection!!! I also could only find fresh shiitakes, so after I made the broth I seared them and threw him in with some pasta 🙂
Sounds yummy Angeli!
My guests and I were amazed by the depth and richness of the flavors. I gave the broth veggies (without bay leaf and garlic) to my dogs, but next time I will puree and add back in the next time I make this. My only issue was that the potatoes took a long time to soften. But so worth the wait!
That is a great idea with the broth, I will add that to the recipe notes. Glad you enjoyed! I suppose potato varieties vary on cooking time, depending on the season and location.
Sooooooo savory, umami, rich and delicious! I have never made a bad recipe from this website and this one is amazing too!!!
Yay! We really appreciate your review Korina!
Amazing.
Wow what a flavorful broth! I had a couple of questions while making this stew. When do I add the celery and the soy sauce, and how should I best chop the 8oz of mushrooms? Thanks! Love this recipe.
I added these missing details to the recipe. Thanks Amy, so glad you enjoyed!
Very yummy! After I made and strained the broth, I removed the bay leaf, pureed the ingredients (since they still had some flavor to them), and added them back into the stew for additional thickening.
Next time, I will double the sauce so I have it on hand when I make this again.
Love that Leslie, great ideas!
Wow! You’re not kidding about this broth- it is so full bodied and rich! I can think of lots of ways to use it. The stew is delicious!!
Is there a good sub for the wine?
This sounds delicious!
You could do beer but if you are skipping alcohol altogether, just add a couple of tablespoons of balsamic.
Thank you!
Love your recipes!
Hi,can I hust say that Worcester sauce is NOT gluten free although you can get gf Worcester sauce, but you don’t specify that in your recipe so this could potentially catch some gluten intolerant/coeliac’s out or even people that think they are cooking gf for someone who is coeliac
Thanks for the important suggestion Pauline. The vegan brand we suggest is also gluten free.
Very Tasty! The broth is incredible. I did add a pinch of smoked salt and a teaspoon of chipotle in adobo puree to give a bit of smoke and heat. I also like to use potato starch to thicken, as it results in a clear glossy finish. I am a meat eater, but did not miss it at all!
Glad you gave it a try Joseph! Love the additions.
A teaspoon of mustard powder to this recipe adds another depth?
If you like that spicy kick, go for it! I find mustard powder strong so I personally would start with less and add more to taste.