Vegan Potato Stew Recipes

VEGAN POTATO STEW RECIPE

Steps:

• Rinse and slice the leeks into thin slices.
• Heat up a large soup pot over medium low flame. Add the cleaned leeks, a pinch of sea salt and a drizzle of olive oil. Toss to coat well and cook for about 10 minutes until the leeks have wilted.
• Add the garlic, carrots, thyme, oregano, peppercorns, bay leaves and parsley stalks (reserve leafy tops) together with the paprika and toss to coat.
• Stir in the tomatoes, bell pepper and potatoes. Cover by one inch with water and bring to a simmer. Season with a good pinch of sea salt and cook until the potatoes are tender, about 10 to 15 minutes.
• Remove the stew from heat and stir in the green peas together with the flax, chia and nutritional yeast. (This is optional but it helps thicken up the stew nicely and ads some good nutrition too). Cover with a lid and allow the stew to sit for 10 minutes before serving. This will give the peas time to thaw into the hot broth.
• Roughly chop the reserved parsley leaves and stir into the stew. Serve with fresh watercress and chili slices on top.

HEARTY VEGETABLE STEW

Steps:

• Mince the carrot, celery stalk, and small onion for the roux very fine.
• Saute this mixture in 1/4 cup of veggie broth until the veggies are nice and soft.
• Add the large chopped onion and continue cooking until softened.
• It's ok if the liquid gets a little low - the brown bits add to the flavor.
• Add the mushrooms and cook on medium high until they lose their liquid.
• Season with the rosemary and italian seasoning.
• Add the wine and deglaze any brown spots in your pan. (This is the good stuff!)
• After a few minutes add the rest of the broth, the tomatoes and tomato sauce.
• Add all your chopped veggies and turn the heat up to boil.
• Add the rest of the seasonings - but not the cornstarch.
• Once it's boiling, turn down the heat to low and add the peas.
• Mix the cornstarch with a tablespoon of cold water and stir this in to thicken.
• Simmer to desired consistency.

CREAMY VEGGIE POTATO STEW

Steps:

• In a large saucepan over medium heat, heat the water and stir in the potatoes, carrots and celery. Cook 15 minutes, or until tender but firm. Remove from heat. Drain and set aside, reserving liquid.
• Place the onions and butter in the large saucepan. Over medium heat, slowly cook and stir 10 minutes, or until the onions are tender. Mix in the flour, salt, pepper, paprika and heavy cream. Mix in the potato mixture. Continue cooking and stirring, adding the reserved liquid a tablespoon at a time, until the mixture has reached a desired consistency.

VEGAN HUNGARIAN PAPRIKA POTATO STEW

Steps:

• Dice onion and bell pepper, mince garlic and chili, and cut potatoes into smaller pieces. Add onion, bell pepper, garlic and chili to a pot, then sauté over medium heat for about 10 minutes, stirring frequently. Add 1-2 tablespoons of water so they don't burn.
• Add potatoes, tomatoes, paprika, hot sauce and enough water or vegetable broth to cover. Bring to a boil, then reduce heat and cook over medium heat until potatoes are fully cooked and almost creamy, about 30 minutes. Add more water/broth if needed.
• Season with salt and pepper, and serve immediately with soy yogurt and pickles. Enjoy!

VEGAN MUSHROOM STEW OVER MASHED POTATOES

Steps:

• Heat 2 tbsp oil in a large pot over medium heat.
• Add onions and sauté for 7-8 minutes, stirring frequently. Add garlic and cook another 2-3 minutes.
• While onions are cooking, add remaining 3 tbsp olive oil to a smaller pot over medium-low heat. Add flour and whisk until no lumps remain. Slowly whisk in 2 cups of vegetable broth and whisk until smooth.
• Once onions and garlic are softened, add carrots, potatoes, mushrooms, green beans, peas, herbs, tomato paste, salt, pepper, and paprika to pot and stir well. Add red wine and let simmer for a minute or two before adding in broth + flour mixture + remaining two cups of broth.
• Cover and simmer over low heat for 1 1/2-2 hours, stirring occasionally. Taste and adjust seasoning as needed.

VEGAN STEW

Steps:

• Add the chopped onion to the pot with the olive oil and sauté the onions until softened.
• Add in the crushed garlic, thyme, rosemary and oregano and sauté with the onions.
• Add the sliced mushrooms, diced carrots and diced celery and toss with the onions and spices. Let it cook for a few minutes until the mushrooms are slightly softened.
• Add the all purpose flour and stir it in.
• Add the vegetable stock, marinara sauce, red wine, peeled and chopped potatoes, kidney beans, tomato paste and dark soy sauce and stir in.
• Add in the bay leaves and bring it all to a simmer, cover the pot and leave to simmer, stirring from time to time, until the potatoes and veggies are soft and cooked.
• Add in the coconut sugar (optional) which helps to balance out the flavors and salt and pepper to taste (if needed).
• Serve as is or with basmati rice.

VEGETABLE-LOADED POTATO STEW

Steps:

• Combine vegetable broth, potatoes, salt, oregano, parsley, cilantro, and pepper in a saucepan over medium-high heat. Bring to a boil; cook until potatoes start to soften, about 5 minutes. Stir in garlic. Add red bell pepper, onion, leek, carrot, and celery; simmer until potatoes are very tender when pierced with a fork, about 10 minutes more.

VEGAN HEARTY POTATO STEW

Steps:

• In a medium-sized deep frying pan, add the plant-based butter, onion and garlic. Sautée on low/medium heat until tender (for about 3-5 minutes).
• Add the chickpeas and the mushrooms. On medium heat, cook them until they are turning golden (for about 10 minutes).
• Add all of the remaining ingredients except for the baby spinach and stir until well combined.
• Without lid, let the stew simmer for about 25 minutes, until the carrots and potatoes are cooked. Depending on how thick you cut them, this may take longer.
• Now add the baby spinach and cook on low/medium heat for 5 more minutes.
• DONE
• Before serving remove the rosemary stems and the bay leaves.
• You can store the stew in an airtight container (after it has cooled) in your fridge for up to 3 days.
• Enjoy :)