Old-Fashioned Vegan Stew: Hearty, Wholesome & Full of Comfortf

When I think of cozy winter meals, my mind always goes to stew — rich, thick, and loaded with vegetables simmered until tender. This Old-Fashioned Vegan Stew captures that same comforting flavor I grew up with, just without the meat. It’s hearty, flavorful, and packed with goodness from potatoes, carrots, beans, and herbs. The first time I made it, it was one of those cold evenings when I wanted something that felt like a hug in a bowl but still fit my plant-based weeknight menu. One taste and I knew I’d nailed it — every bite was thick, savory, and completely satisfying.

Now, this stew has earned a spot right next to my Crockpot Chicken Corn Chowder and Hearty Pasta Fagioli Soup as one of our top cold-weather comfort meals. It’s simple, nourishing, and the kind of recipe that makes everyone gather around the table.

Old-Fashioned Vegan Stew

No ratings yet

This hearty vegan stew is packed with tender vegetables, lentils, mushrooms, and savory herbs for a thick, comforting meal that’s perfect for cold weather. It’s plant-based, simple to make, and tastes just like the stews you grew up with — only meat-free.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course, Soup

Cuisine: American, American Comfort

Calories: 230

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 celery stalks, chopped
• 3 carrots, peeled and sliced
• 2 cups mushrooms, chopped
• 2 potatoes, diced
• 1 cup frozen peas
• 1 cup green beans, halved
• 1 can lentils (15 oz), drained and rinsed OR 1½ cups cooked
• 1 can diced tomatoes (15 oz)
• 4 cups vegetable broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp paprika
• to taste salt and black pepper
• optional 1 tbsp flour or cornstarch mixed with 2 tbsp water (to thicken)

Equipment

• large soup pot
• wooden spoon
• measuring cups and spoons
• cutting board and knife

Method

 

1. In a large pot, heat olive oil over medium heat. Add onion, celery, and carrots. Sauté for 5–7 minutes until softened. Stir in garlic and cook another 30 seconds.
2. Add mushrooms and potatoes to the pot. Cook for another 5 minutes until mushrooms release juices.
3. Add diced tomatoes, tomato paste, broth, thyme, rosemary, and paprika. Stir well and bring to a simmer.
4. Stir in lentils and green beans. Cover and simmer for 25–30 minutes, until vegetables are tender.
5. Optional: Stir in the flour or cornstarch slurry to thicken. Cook for 5 more minutes. Adjust salt and pepper to taste.
6. Stir in peas just before serving. Serve hot with bread or rolls.

Nutrition

Calories: 230kcalCarbohydrates: 34gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 4gSodium: 460mgPotassium: 580mgFiber: 8gSugar: 7gVitamin A: 7500IUVitamin C: 14mgCalcium: 60mgIron: 3mg

Notes

For extra heartiness, add a tablespoon of flour or cornstarch at the end to thicken. Stir in peas at the last minute so they stay bright. This stew freezes beautifully and is perfect for make-ahead dinners.

Tried this recipe?

Let us know how it was!

Why You’ll Love Old-Fashioned Vegan Stew

This stew checks all the boxes: it’s cozy, healthy, budget-friendly, and satisfying enough to feed even the hungriest crowd. You get the depth of flavor you’d expect from a slow-cooked beef stew — but it’s all plants. Lentils and mushrooms give it that “meaty” feel, while potatoes, carrots, and herbs make it classic.

If you love rich, hearty meals like my Snow Day Soup or Cajun Potato Soup, this one brings that same old-fashioned comfort with a wholesome twist.

Ingredients You’ll Need

For the Stew:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 celery stalks, chopped
• 3 carrots, peeled and sliced
• 2 cups mushrooms, chopped
• 2 potatoes, diced
• 1 cup frozen peas
• 1 cup green beans, cut in half
• 1 can (15 oz) lentils, drained and rinsed (or 1½ cups cooked lentils)
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• Salt and black pepper to taste

Optional for Thickness:

• 1 tablespoon flour or cornstarch mixed with 2 tablespoons water

If you like simple pantry ingredients that transform into magic, this recipe belongs right next to my Creamy Parmesan Pasta Soup — both start humble and end up spectacular.

How to Make Old-Fashioned Vegan Stew

Step 1: Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add onion, celery, and carrots. Sauté for 5–7 minutes until softened and fragrant. Stir in garlic and cook another 30 seconds.

Step 2: Add Mushrooms and Potatoes
Add mushrooms and potatoes to the pot. Cook for another 5 minutes until the mushrooms release their juices.

Step 3: Stir in Tomatoes and Broth
Add diced tomatoes, tomato paste, vegetable broth, thyme, rosemary, and paprika. Stir well, then bring to a simmer.

Step 4: Add Lentils and Green Beans
Stir in lentils and green beans. Cover and let the stew simmer for 25–30 minutes, or until the vegetables are tender and the broth has thickened.

Step 5: Adjust and Thicken
If you prefer a thicker texture, stir in the flour or cornstarch slurry and cook for another 5 minutes. Taste and adjust seasoning with salt and pepper.

Step 6: Add Peas and Serve
Stir in the peas just before serving so they stay bright and fresh. Serve hot with a slice of No-Knead Dutch Oven Bread or Garlic Herb Dinner Rolls.

If you enjoy hearty, rustic meals like my Beef Lombardi Casserole (but want a plant-based version), this stew gives you all that depth without any heaviness.

Tips for the Best Vegan Stew

• Use hearty veggies: Potatoes, mushrooms, and lentils make it filling.
• Add depth with herbs: A little thyme and rosemary go a long way.
• Simmer slowly: The longer it cooks, the better the flavor.
• Finish fresh: Stir in peas or kale at the end for color and texture.

These same flavor-building tips make my Chicken Enchilada Soup so rich and satisfying — it’s all about layering flavor.

How to Store and Reheat

Storage: Store leftovers in the fridge in an airtight container for up to 5 days.
Freezing: This stew freezes beautifully for up to 3 months. Thaw overnight before reheating.
Reheating: Warm gently on the stovetop or microwave, adding a splash of broth or water if needed.

If you love make-ahead meals, this one joins my Slow Cooker Mexican Chicken as a prep-friendly staple — big flavor, minimal effort.

Flavor Variations

1. Smoky Lentil Stew: Add a pinch of smoked paprika or liquid smoke.
2. Sweet Potato Version: Swap potatoes for sweet potatoes for a subtle sweetness.
3. Chunky Bean Stew: Use chickpeas instead of lentils for extra bite.
4. Autumn Harvest Stew: Add butternut squash or pumpkin for a seasonal touch.

Like my Creamy Beef Noodle Bake, this recipe is endlessly flexible — change it up depending on what’s in your fridge.

Frequently Asked Questions

1. Can I make this stew in a slow cooker?
Yes! Combine all ingredients except peas and cook on LOW for 6–7 hours. Stir in peas right before serving.

2. Can I make it oil-free?
Absolutely. Sauté the vegetables in a bit of broth instead of oil.

3. How can I make it thicker?
Use a cornstarch slurry or mash a few potatoes in the pot.

4. Can I add grains like barley or rice?
Yes — add ½ cup uncooked barley or rice and a bit more broth.

The Final Bite

This Old-Fashioned Vegan Stew is everything you want in a cozy meal — thick, savory, and full of rustic charm. It’s the kind of dish that feels like home no matter what you’re craving. Every spoonful brings warmth, comfort, and a reminder that simple food can be incredibly satisfying.

Serve it with a hunk of Christmas Bread Recipe or crusty sourdough, and you’ll have a meal that’s wholesome, filling, and totally plant-powered.