This hearty Vegan Veggie Stew is packed with a variety of wholesome vegetables and legumes, simmered in a rich, flavorful broth. It’s a comforting, nourishing, and fiber-packed meal that’s perfect for cozy dinners, meal prepping, or a healthy, filling lunch. This stew is naturally vegan, gluten-free, and customizable with your favorite seasonal vegetables, making it perfect for any time of year. The combination of tender vegetables, earthy herbs, and spices will warm you up from the inside out!

Vegan Veggie Stew Recipe

Ingredients:

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, chopped
  • 2 medium potatoes, peeled and diced (Yukon Gold or Russet work well)
  • 1 zucchini, diced
  • 1 cup green beans, chopped
  • 1 cup chopped kale or spinach (optional, for extra greens)
  • 1 can (15 oz) diced tomatoes (or fresh tomatoes if preferred)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (15 oz) low-sodium vegetable broth (or homemade veggie broth)
  • 4 cups water (or more broth for richer flavor)
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp ground turmeric (optional, for extra color and health benefits)
  • Salt and pepper, to taste
  • 1 bay leaf (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
  2. Add the vegetables: Stir in the carrots, celery, potatoes, zucchini, and green beans. Cook for about 5 minutes, stirring occasionally to allow the veggies to start softening.
  3. Add the liquids and seasonings: Pour in the diced tomatoes (with juices), vegetable broth, and water. Stir in the dried thyme, rosemary, turmeric (if using), and bay leaf. Season with salt and pepper to taste.
  4. Simmer: Bring the stew to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 25-30 minutes, or until the vegetables are tender and the flavors have melded together.
  5. Add the chickpeas and greens: Once the vegetables are tender, stir in the chickpeas and chopped kale or spinach (if using). Continue simmering for another 5-10 minutes to heat through and allow the greens to wilt.
  6. Adjust seasoning: Taste the stew and adjust seasoning with more salt, pepper, or herbs if necessary.
  7. Serve: Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread or over a bed of cooked grains like quinoa or rice for a heartier meal.

Nutrition (per serving, makes 6 servings):

  • Calories: 200
  • Protein: 7g
  • Fat: 5g
  • Carbs: 35g
  • Fiber: 8g
  • Sugar: 6g
  • WW Points: 4 (based on the current Weight Watchers points system)

Tips:

  • Veggie variations: Feel free to swap out vegetables based on what’s in season or your personal preferences. Root vegetables like parsnips, sweet potatoes, or turnips would work great here!
  • Add grains: For extra heartiness, you can stir in cooked quinoa, barley, or brown rice towards the end of cooking.
  • Spices and flavor: For extra flavor depth, add a splash of tamari or soy sauce, or a squeeze of lemon juice to brighten the flavors.
  • Make it spicy: If you enjoy a little heat, try adding a pinch of red pepper flakes or a chopped chili pepper.

This Vegan Veggie Stew is a wholesome, nourishing meal that will fill you up and keep you satisfied, all while being simple to make and incredibly flavorful!