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This Vegetable Stew is a comforting recipe jam-packed with veggies. It tastes like classic beef stew, only without the meat!
This vegetable stew recipe ticks all the boxes. It’s hearty, flavorful, and doesn’t require any complicated vegan ingredients to keep it meat-free. It’s also prepared all in one pot so you won’t have a bunch of dishes to clean later.
All you’ll need is fresh veggies and a few pantry ingredients to get started.
Ingredients You’ll Need
To create a meaty texture in this soup, you’ll use a combination of green jackfruit, which you can buy canned for convenience, and finely chopped mushrooms. If you’re not a mushroom fan, try dicing them smaller so you won’t notice their texture.
If you have other vegetables to use up, bell peppers or cut green beans would be delicious in this soup. And if you don’t like something, feel free to leave it out! (Plenty of readers make this without the jackfruit and it’s still delicious.)
Adding flour is traditional in stew recipes, as it helps to thicken the broth. You can use your favorite gluten-free flour blend or any other variety you keep on hand.
Dried thyme adds a class flavor to this stew, but you can also use rosemary or Italian seasoning for a similar flavor. And if you don’t need a gluten-free recipe, regular soy sauce can be used instead of tamari.
How to Make Vegan Stew
Heat the olive oil in a large pot or Dutch oven on the stovetop over medium-high heat. Saute the onion, carrots, celery, and mushrooms until they start to soften, about 8 minutes.
Add in the garlic, thyme, and tomato paste, and stir for 1 minute. Add the flour to the spices, and stir to coat the vegetables.
Add in the potatoes and water, and bring the liquid to a boil. (You can use vegetable broth if you prefer, but water will give you plenty of flavor after simmering.)
While you wait for the water to boil, shred the jackfruit with your fingers, to create a shredded meat texture. Rinse again, to make sure you remove as much brine as possible, then add it to the pot, along with the salt and tamari.
Add the balsamic vinegar if you want more of a “wine” flavor, or leave it out. (You can also add this at the end, if you’d rather taste it without the vinegar, first.)
Once the soup is boiling, lower the heat and cover. Simmer until the potatoes are very tender, about 25 to 30 minutes.
Remove the lid and stir in the frozen peas, which will thaw quickly.
Adjust the seasonings to taste, adding salt and pepper as needed, then serve warm. Feel free to garnish with fresh parsley or any other herbs you love.
Leftover stew can be stored in an airtight container in the fridge for up to 1 week, or you can freeze it for up to 3 months.
Looking for more soup recipes? Try my Red Lentil Soup, Ultimate Detox Soup, or Instant Pot Lentil Soup for more ideas.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion , chopped (~1.5 cups)
- 5 carrots , chopped (2 cups)
- 3 celery ribs , chopped (1 cup)
- 8 ounces mushrooms , chopped (3 cups)
- 3 cloves garlic , minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 2 teaspoons fine sea salt
- 3 tablespoons tomato paste
- 3 tablespoons all-purpose gluten-free flour (see notes)
- 8 ounces Yukon gold or red potatoes , cut into 1/2-inch pieces (2 cups)
- 4 cups water
- 1 (14 oz.) can green jackfruit , drained and rinsed
- 2 tablespoons tamari (gluten-free soy sauce)
- 1 tablespoon balsamic vinegar (optional)
- 1 cup frozen peas
Instructions
- Heat the olive oil in a large pot over medium-high heat. Saute the onion, carrots, celery, and mushrooms until they start to soften, about 8 minutes.
- Add in the garlic, thyme, and tomato paste, and stir for 1 minute. Add in the flour, and stir to coat the vegetables.
- Add in the potatoes and water, and bring the liquid to a boil. While you wait for the water to boil, shred the jackfruit with your fingers, to create a shredded meat texture. Rinse again, to make sure you remove as much brine as possible, then add it to the pot, along with the salt and tamari. Add the balsamic vinegar if you want more of a "wine" flavor, or leave it out. (You can also add this at the end, if you'd rather taste it without the vinegar, first.)
- Once the soup is boiling, lower the heat and cover. Simmer until the potatoes are very tender, about 25 to 30 minutes. Remove the lid and stir in the frozen peas, which will thaw quickly.
- Adjust the seasonings to taste, adding salt and pepper as needed, then serve warm. Leftover stew can be stored in an airtight container in the fridge for up to 1 week, or you can freeze it for up to 3 months.
Video
Notes
Nutrition
If you try this vegan stew recipe, please leave a comment and star rating below letting me know how you like it.
This stew is frickin awesome. I added some rosemary and didn’t have jackfruit so added some chickpeas instead, and it’s awesome. Also didn’t have celery, and added kale. And didn’t make it with garlic or onion to be low FODMAP and it was still amazing!
Could this be made in the crockpot instead? This looks SO good, as we’re getting back into more plant-based eating but want something hearty & healthy.
I don’t see why not! I don’t have a crockpot but if you can get your veggies to cook at the right speed, I’m sure it’ll turn out great!
Can I leave out the potatoes and put in butternut squash instead? I’m pre-diabetic so no refined carbs for me.
Yes, I’m sure that will be great!