Nourish your mind, body, and soul with these vegetarian stews!
They take vegetarian-friendly ingredients and turn them into a comforting hearty bowl.
And guess what? There are vegan options, too.
These stews are a great way to get a nutritious meal into your day without sacrificing flavor.
Packed with nourishing vegetables, protein-rich legumes, and robust broths, these gratifying bowls will warm you right up.
Whether you’re fighting off the winter chill or using up summer veggies, there’s a comforting vegetarian stew here for every season.
The best winter stews should be wholesome, affordable, and comforting.
This veggie stew just so happens to check all those boxes.
Abundant in plant protein and nutrients, you’ll find a warming mix of red lentils, potatoes, mushrooms, carrots, and more.
All that garden goodness is swimming in tomato sauce and broth with dried herbs, soy sauce, balsamic, and six cloves of garlic.
If you just so happen to have leftover mashed potatoes on hand, serve them on the side.
Lentils are a staple in my household we truly enjoy.
They’re versatile, economical, and the shining star of this winter stew.
It’s a great bowl to bust out when you’re trying to eat less red meat.
Earthy lentils and a medley of veggies turn it into a very substantial meal.
All you need to season it is a few pantry staples.
Humble red lentils, umami mushrooms, and baby spinach come together for a surprisingly flavorful stew.
It’s all about dialing in the spices and flavorings of the coconut milk.
You need ginger, garlic, a bunch of spices, and a twist of lemon.
Serve this with cauliflower rice for a low-carb option or grab warm pita bread for dipping.
Next to lentils, chickpeas are one of the best legumes.
There are about a million ways to use them and they’re very budget-friendly.
Those things aside, they make for one killer stew!
They add protein and substance to this delectable plant-based meal.
It’s smoky, robust, pungent, and has just a pinch of heat.
One taste of this soup and you won’t miss the beef.
Portobello mushrooms give this stew a very meaty consistency.
Match that with the chunky potato cubes and it’s as thick as can be.
Only a robust broth will do to make it super savory. So add tomato paste, red wine, and liquid smoke to fix it up.
6. Vegan Chili
No meal is better for a cold day than a hot pot of chili.
And this vegan version has all the comforting flavors you need.
The tomato base smothers two types of beans and veggies with a robust flavor.
Much of which comes from the ancho chili powder.
That with a pinch of cayenne also makes it very feeling thanks to the capsaicin.
Butter beans are those creamy melt-in-your-mouth beans that fill you up with plant protein.
And I can think of no better way to use them than in this stew.
It has as much nourishment as it does flavor.
There are a bunch of warming spices, a pinch of red pepper chili flakes, a touch of maple syrup, a hint of lemon, and tons of tomato.
And that’s just the broth!
Sweet potatoes and black beans go together like peanut butter and jelly.
Needless to say, they deliciously complement each other.
And this stew is overflowing with this perfect duo!
You’ll love how they pair with the tomatoey broth. It’s warming, spicy, and so good for your body.
It’s also gluten-free, vegan, and comes together in one pot.
Are you thinking about making a comforting vegan fall recipe tonight? Then you should make this stew!
It combines creamy bell pepper and tomato soup with pumpkin, potatoes, and chickpeas to make it more filling.
So really, you get soup and stew all in one!
Pisto is a Spanish-style stew that’s also referred to as Spanish ratatouille.
It’s a colorful blend of summer veggies simmering in crushed tomatoes.
Zucchini, bell peppers, eggplants, and Italian frying peppers are the main ingredients, but you can improvise as needed.
Who wants bland bowls when you can have a flavor-bomb Moroccan stew?
It’s astounding how Moroccan spices infuse modest ingredients like chickpeas, spinach, and carrots with a ton of flavor.
Cumin, cayenne, sweet paprika, and a bunch of garlic cloves are what you’ll need.
Oh, and an Instant Pot to make life easy.
French cuisine always sounds so fancy and intimidating.
This soup, however, makes it remarkably easy for beginners.
You turn green lentils and the holy trifecta of veggies into a healthy freezer-friendly stew.
It takes about 10 minutes of prep work and about 35 minutes of simmering.
I have a soft spot in my heart for Asian soups, especially when they’re brothy and spicy like this!
Sundubu jjigae is a soul-warming Korean stew with soft tofu.
It calls for two types of mushrooms and a mushroom broth, too. So it’s rich with umami goodness!
Gochugaru gives the broth a fiery kick and the soft tofu adds the most heavenly texture.
Of course, it wouldn’t be a Korean dish without the kimchi!
A little bit Moroccan, North African, Mediterranean, and vegan, this soup has a lot going on!
I’d say roasted cauliflower, carrots, and chickpeas are the stars. But I think really, it’s the spices.
There are seven different spices, not including salt and pepper. There are even pine nuts and almonds for more texture.
If you’re feeling a little adventurous, your tastebuds will be more than happy with this.
15. Vegan Irish Stew
Aside from the potatoes, there’s a secret ingredient in this stew that couldn’t be more Irish.
Can you guess what it is? Guinness!
This stout adds a complex flavor to the dark gravy.
Beer aside, it’s abundant in veggies and has options for meat substitutes.
African peanut stew is a classic you can make on the stove, Crock Pot, or Instant Pot.
It’s a creamy concoction of sweet potatoes, spinach, and carrots in a thick peanut butter and tomato sauce.
While there is an option for meat, just leave it out to make it vegetarian-friendly.
You won’t miss it one bit!
Everyone needs a tried-and-true winter stew to fall back on. Here’s mine.
It combines pantry staples with a few fresh offerings.
The two types of lentils make it incredibly satiating. Carrots, leeks, and bell peppers add more sustenance.
Feel free to mess around with the spices to suit your taste.
Stew isn’t just for winter, it’s for summer, too. Take this light summer stew, for instance.
It combines six different veggies in brothy coconut milk with Herbs de Provence.
It’s not only light and refreshing, but it also comes together in just four easy steps.
Enjoy a warming bowl of goulash and keep it vegan too, thanks to this recipe.
Hungarian goulash is a very hearty stew that’s surprisingly easy to make plant-based.
You ditch the meat and use big chunks of potatoes, bell peppers, and onions instead.
Don’t worry, it still has the signature tomato broth.
Just be sure to use veggie broth and sweet Hungarian paprika!
20. Vegan Cassoulet
Cassoulet is a French dish that typically contains meat and white beans.
Even without the meat, you’ll find it very comforting.
Low-fat and gluten-free, this vegan version consists of white beans, tempeh, mushrooms, carrots, celery, tomatoes, and a ton of garlic.
Add a glug of red wine to the broth for a deeper take. It is a French stew, after all.
Also, don’t forget the French baguette!
Send your taste buds on a journey to Morocco with this flavor-packed tagine.
Root veggies, canned tomatoes, and chickpeas come together in an ultra-thick stew with pungent warming spices.
To round out the flavors, add dried apricots, lemon, and fresh parsley.
It’s a fantastic Dutch oven recipe for when you want something tasty and wholesome.
How I adore moussaka!
Although many associate it with being Greek, it’s a common Middle Eastern dish, too. And I just love this Lebanese version.
Baked eggplant, chickpeas, and caramelized onions stew in fresh tomatoes with warming spices.
I love scooping it all up with warm flatbread.
23. Red Bean Stew
Got a lonely can of red kidney beans stashed away for a rainy day? Bust it out!
This red bean stew has a wonderful blend of spices, root veggies, and crushed tomatoes, too.
Although the list might look a little long, upon further investigation, all the ingredients are straightforward.
Savory and hearty, it comes together in just 30 minutes!
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