If you’re craving a warm, comforting meal that’s both nutritious and easy to prepare, this easy veg stew recipe is exactly what you need. Packed with vibrant vegetables, aromatic herbs, and a rich broth, this stew is a perfect way to enjoy wholesome ingredients in one delicious bowl.
Whether you’re a seasoned cook or just starting out, this recipe is foolproof and adaptable, making it a fantastic addition to your weekly meal plan.
This stew is wonderfully versatile—you can use whatever fresh veggies you have on hand, making it ideal for busy weeknights or cozy weekends. Plus, it freezes beautifully, so you can make a big batch and enjoy it later.
If you’re interested in other wholesome plant-based dishes, check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals for more inspiration!
Why You’ll Love This Recipe
This veg stew is a one-pot wonder, combining simplicity with robust flavors that satisfy every palate. It’s:
- Nutritious: Loaded with fiber, vitamins, and antioxidants from fresh vegetables.
- Adaptable: Use seasonal veggies or pantry staples — no strict rules here!
- Comforting: A warm, hearty bowl perfect for chilly days or anytime you want a cozy meal.
- Vegan and Allergy-Friendly: Free from dairy, gluten, and nuts, making it accessible for many diets.
- Quick to Prepare: Ready in under an hour, perfect for busy lifestyles.
For more vegetable-forward recipes that pack flavor and nutrition, consider exploring our Veg Maharashtrian Recipes: Easy & Delicious Meals which offer an exciting range of Indian-inspired dishes.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 2 tablespoons | For sautéing |
| Onion | 1 large, diced | Yellow or white |
| Garlic cloves | 3, minced | Add more for extra flavor |
| Carrots | 2 medium, chopped | Fresh, peeled if desired |
| Celery stalks | 2, chopped | For flavor and crunch |
| Potatoes | 2 medium, diced | Yukon gold or red potatoes work well |
| Zucchini | 1 medium, chopped | Add towards the end to avoid overcooking |
| Green beans | 1 cup, trimmed and cut | Fresh or frozen |
| Diced tomatoes | 1 can (14 oz) | Use fire-roasted for extra flavor |
| Vegetable broth | 4 cups | Low sodium preferred |
| Bay leaf | 1 | Removable after cooking |
| Dried thyme | 1 teaspoon | Or 1 tablespoon fresh thyme |
| Salt | To taste | Start with 1 teaspoon |
| Freshly ground black pepper | To taste | Add gradually |
| Fresh parsley | 2 tablespoons, chopped | For garnish and freshness |
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Ladle (for serving)
- Optional: Blender or immersion blender (for a creamier version)
Instructions
- Heat the olive oil in your large pot over medium heat. Once warm, add the diced onions and sauté for about 5 minutes until they are soft and translucent.
- Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning and release that wonderful aroma.
- Stir in the chopped carrots and celery. Cook for 5 more minutes until the vegetables start to soften, stirring occasionally.
- Add the diced potatoes and green beans to the pot. Pour in the vegetable broth and canned diced tomatoes (with juices).
- Add the bay leaf and dried thyme. Stir everything together, then bring the stew to a gentle boil.
- Reduce heat to low and simmer, uncovered, for about 25-30 minutes or until the potatoes and carrots are tender.
- About 5 minutes before the stew is done, add the chopped zucchini so it stays tender but not mushy.
- Season with salt and freshly ground black pepper to taste. Remove the bay leaf before serving.
- Ladle the stew into bowls and garnish with fresh parsley for a pop of color and flavor.
Tips & Variations
“Feel free to swap in whatever veggies you have on hand – sweet potatoes, parsnips, mushrooms, or peas all work beautifully in this stew!”
Make it heartier: Add a cup of cooked beans or lentils for extra protein and fiber. You can also toss in some cooked quinoa or barley for a grain boost.
Creamy version: Blend about one-third of the stew with an immersion blender or in a regular blender and stir back to give a creamier texture without using any dairy.
Spice it up: Add a pinch of red chili flakes or smoked paprika for a subtle heat and smoky depth.
Storage: This stew stores well in the fridge for up to 4 days or freezes for up to 3 months. Reheat gently on the stove or in the microwave.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Protein | 5 g |
| Carbohydrates | 30 g |
| Fiber | 7 g |
| Fat | 5 g |
| Sodium | 450 mg (varies with broth) |
| Vitamin A | 120% DV |
| Vitamin C | 40% DV |
| Iron | 10% DV |
Serving Suggestions
This veg stew is delightful on its own, but you can elevate your meal with some simple sides. Serve it with a slice of warm, crusty bread or your favorite Vegan Bread Maker Recipe for Soft and Delicious Loaves to soak up all the delicious broth.
For a lighter side, a crisp green salad with lemon vinaigrette balances the warmth of the stew nicely. If you’re looking for a more filling option, pair it with fluffy rice or soft homemade tortillas like our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade.
Conclusion
This easy veg stew recipe is a fantastic way to enjoy a variety of fresh vegetables in a warm, comforting dish that’s quick to make and full of flavor. Its adaptability means you can customize it to suit your tastes and whatever ingredients you have at home.
Whether you’re cooking for one or feeding a family, this stew delivers hearty satisfaction with every spoonful.
Not only is it nutritious and vegan-friendly, but it also fits well into any meal plan, making it an excellent choice for busy weeknights or relaxed weekends. Don’t forget to explore more delicious plant-based recipes like our Vegan Cuban Recipes: Delicious Plant-Based Island Flavor to keep your meals exciting and flavorful!
📖 Recipe Card: Easy Veg Stew Recipe
Description: A hearty and healthy vegetable stew that's simple to make and full of flavor. Perfect for a cozy meal any day of the week.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium potato, diced
- 1 cup green beans, trimmed and chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup frozen peas
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until softened.
- Add carrots, celery, and potato; cook for 5 minutes.
- Pour in diced tomatoes and vegetable broth.
- Add thyme, salt, and pepper; bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add green beans and peas; cook for another 5 minutes.
- Adjust seasoning and serve hot.
Nutrition: Calories: 180 kcal | Protein: 5 g | Fat: 7 g | Carbs: 25 g
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