This rich, thick, savory vegan stew—full of large, hearty vegetable chunks and an intensely flavorful gravy—is simple to prepare and absolutely delicious.
When I first left home as a young vegetarian, I borrowed an old, well-loved cookbook from my mom that introduced me to real, wholesome meat-free cooking. I cooked from it constantly, but after several moves the book went missing.
Recently our family decided to reduce meat in our meals and I remembered the stew I used to make all the time. With a little help remembering the cover, I tracked the book down: The Vegetarian Epicure Book Two by Anna Thomas (originally published in 1972). The recipes still stand up today.
I’ve adapted the original quite a bit. The biggest change was swapping butter for olive oil so the dish is fully vegan. I also kept it tomato-free to echo the feel of a traditional Irish-style stew rather than a tomato-based American stew.
Below is my version of this comforting classic.
How to Make Vegan Stew Step-by-Step
- In a large heavy pot or Dutch oven, heat 6 tablespoons olive oil over medium heat. Add 4 sliced leeks (white part only) and cook, stirring occasionally, until softened, about 5 minutes.
- Add 1/2 large onion (quartered), 4 large carrots (sliced), 3 stalks celery (sliced), 4 cloves minced garlic, 2 teaspoons fresh thyme (or 1/2 tsp dried), 1 teaspoon fresh rosemary (or 1/2 tsp dried), and 2 bay leaves. Continue cooking until the leeks start to brown.
- Add 1 lb mushrooms (halved if large) and 1 lb turnips or rutabaga (cut into 3/4-inch cubes).
- Pour in 1 1/2 cups dry white wine and 3 tablespoons vegan Worcestershire sauce (or regular if not vegan). Stir, then reduce heat to low.
- Stir in 1 lb russet potatoes (cut into 3/4-inch cubes). Cover the pot and let the mixture begin to simmer gently.
6. In a medium saucepan, heat 3 tablespoons olive oil over medium heat. Whisk in 3 tablespoons flour and cook, whisking constantly, until the roux begins to brown, about 3–4 minutes. Meanwhile, heat 2 cups vegetable broth until hot.
7. Gradually whisk the hot broth into the roux until smooth.
8. Stir in 2 tablespoons white wine vinegar, 3 tablespoons molasses (optional for a touch of sweetness), 3 teaspoons paprika, a dash of hot sauce, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk until well combined.
9. Pour the sauce into the pot with the vegetables and stir to combine. Simmer uncovered over low heat until the vegetables are tender and the gravy has thickened, about 1 hour. Taste and adjust seasoning with salt and pepper. If the liquid is evaporating too quickly, cover the pot for the final 20–30 minutes.
Finish with a sprinkle of chopped parsley for brightness.
I love serving this stew over creamy mashed potatoes so the gravy is soaked up, though crusty bread also works well. It’s hearty, warming, and makes excellent leftovers.
Make it your own!
Feel free to swap or add vegetables. I used winter root vegetables, but Brussels sprouts, leeks left in larger pieces, or sliced parsnips would work. Stirring in torn kale or spinach near the end adds color and nutrients. You can also add beans or chickpeas for extra protein.
Vegan Stew Tips and Q & A
Yes. Replace the wine with additional vegetable broth or water. The wine adds depth, but you can omit it if you prefer. If serving children, most of the alcohol cooks off during the long simmer.
The stew is done when all vegetables are fork-tender. Potatoes usually take the longest—check one at about 50 minutes. The gravy will thicken as starches release from the potatoes and as it cools.
To thicken, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water and stir in during the last few minutes of simmering; keep the stew simmering to activate the starch. To thin, add extra vegetable broth while reheating until you reach the desired consistency.
Leftovers are often more flavorful. Store in an airtight container in the refrigerator for 3–4 days.
Yes, but potatoes can become soft after freezing and thawing. For best results, freeze the stew without potatoes and add freshly cooked potatoes when reheating, or cook potatoes separately and add when reheating. Freeze up to about 6 months.
Thaw overnight in the refrigerator if frozen. Reheat in a saucepan over medium heat, stirring frequently and adding vegetable broth as needed to loosen the gravy and prevent sticking.
A Few Other Hearty Vegetarian Recipes You Might Enjoy
Vegetarian Sweet Potato Chili (also vegan without toppings)
Vegetarian Black Bean Soup (vegan without toppings)
Vegetarian Stuffed Peppers (use vegan cheese or omit cheese to keep vegan)
This recipe also fits well within a Mediterranean-style or flexitarian approach to eating.
Enjoy! xx
Vegan Stew
Ingredients
- 9 tablespoons olive oil, divided
- 4 leeks, washed, trimmed and sliced (white part only)
- 1/2 large yellow onion, quartered
- 4 large carrots, sliced 1/2 inch thick
- 3 stalks celery, sliced 1/2 inch thick
- 4 cloves garlic, minced
- 2 tsp fresh thyme (or 1/2 tsp dried)
- 1 tsp fresh rosemary (or 1/2 tsp dried)
- 2 dried bay leaves
- 1 lb white or cremini mushrooms, halved if large
- 1 lb turnips or rutabaga, cut into 3/4 inch cubes
- 1 lb russet potatoes, cut into 3/4 inch cubes
- 1 1/2 cups dry white wine* (optional)
- 3 tablespoons vegan Worcestershire sauce
- 3 tablespoons flour
- 2 cups vegetable broth, hot
- 2 tablespoons white wine vinegar
- 3 tablespoons molasses* (optional)
- 3 teaspoons paprika
- Dash hot sauce (optional)
- Salt and pepper to taste
- Chopped parsley (optional) for garnish
Instructions
-
In a large heavy pot or Dutch oven, heat 6 tablespoons olive oil over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
-
Add the onion, carrots and celery, along with the garlic, thyme, rosemary and bay leaves. Cook, stirring occasionally, until the leeks start to brown.
-
Add the mushrooms and turnips or rutabaga. Pour in the wine and Worcestershire sauce, reduce heat to low, then stir in the potatoes and cover the pot.
-
Make the roux: heat the broth until hot. In a medium saucepan, warm 3 tablespoons olive oil over medium heat, whisk in the flour, and cook until it darkens, about 4–5 minutes. Gradually whisk in the hot broth. Add the vinegar, molasses, paprika and a dash of hot sauce and whisk until smooth. Stir the roux into the stew.
-
Simmer the stew, uncovered, until all the vegetables are tender, about 1 hour. If the liquid reduces too quickly, cover for the last 20–30 minutes. Remove bay leaves, season to taste, and serve with mashed potatoes or crusty bread. Garnish with parsley if desired.
Notes
*Molasses adds a hint of sweetness; reduce or omit if preferred.
Storage: Store leftovers in the refrigerator for 3–4 days. Freeze if desired, but potatoes may become soft; for best results freeze without potatoes or add freshly cooked potatoes when reheating.
Recipe heavily adapted from The Vegetarian Epicure Book Two by Anna Thomas.