Veggie Stew – Easy One-Pot Vegan Vegetable Stew

This hearty veggie stew is a simple one-pot meal packed with green peas, potatoes, carrots, celery, and aromatic herbs. A creamy combination of dairy-free heavy cream or canned coconut milk gives the vegetable stew a comforting texture, while thyme, rosemary, oregano, smoked paprika, and a touch of red pepper add plenty of flavor. It’s vegan, dairy-free, and gluten-free, and comes together in about 40 minutes. Serve it as a comforting weeknight dinner, side dish, or appetizer when you want an easy vegetable-packed meal.

Quick Recipe Snapshot

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4–5
• Course: Side dish, appetizer, or dinner
• Method: One pot
• Diet: Vegan, dairy-free, gluten-free
• Calories: 294 kcal per serving

Why You’ll Love This Veggie Stew

• One-pot preparation: The vegetables and broth all come together in one pan.
• Packed with vegetables: Potatoes, carrots, celery, and peas make up the heart of the stew.
• Creamy without dairy: Dairy-free heavy cream or canned coconut milk adds richness.
• Full of herbs and spices: Thyme, rosemary, oregano, nutmeg, smoked paprika, and red pepper flakes build the flavor.
• Easy weeknight meal: The stew takes about 40 minutes from start to finish.

Ingredients

• 1 tbsp oil
• 1 medium white onion, diced
• 3 medium (200 g) carrots, diced
• 5 small (500 g) potatoes, chopped
• 1 medium (70 g) stalk celery with greens, finely sliced
• 3 garlic cloves, minced
• ½ to 1 tbsp fresh thyme or 1 tsp dried
• ½ to 1 tbsp fresh rosemary or 1 tsp dried
• ½ to 1 tbsp fresh oregano or 1 tsp dried
• 1 ½ tsp sea salt, or to taste
• ½ tsp black pepper, or to taste
• ⅓ tsp nutmeg
• ¼ tsp smoked paprika
• ¼ tsp red pepper flakes, or less if sensitive to heat
• 3 cups (720 ml) low-sodium vegetable broth or water
• 2 ⅓ cup (350 g) frozen peas
• ½ cup (120 g) dairy-free heavy cream or canned coconut milk
• 2 tbsp cornstarch or arrowroot flour
• ½ cup (120 ml) white wine or more vegetable broth

How to Make Veggie Stew

1. Sauté the onion

Heat the oil over medium heat in a pan. Add the diced onion and sauté for about 2–4 minutes, stirring frequently.

2. Add the vegetables and seasonings

Add the carrots, potatoes, celery, garlic, thyme, rosemary, oregano, salt, black pepper, nutmeg, smoked paprika, and red pepper flakes.

Sauté everything for a further one minute.

3. Add the vegetable broth

Pour in the vegetable broth and bring the mixture to a boil over high heat.

Cook for about 5 minutes over low-medium heat.

4. Add the peas

Add the frozen peas and cook for another 15 minutes, or until the vegetables and peas are softened. Stir occasionally while the stew cooks.

5. Make the creamy mixture

In a small bowl, whisk together the cornstarch and dairy-free heavy cream or canned coconut milk.

6. Finish the stew

Pour the creamy mixture into the stew. Add the white wine, or use more vegetable broth or plant-based milk for a creamier soup.

Let the stew simmer for another 3–4 minutes.

7. Adjust and serve

Taste the stew and adjust the salt, pepper, or other spices as needed.

For a creamier texture, you can blend half of the soup with an immersion blender.

Garnish with fresh herbs if desired and serve.

Important Cooking Tips

• Use fresh or dried herbs: The recipe uses ½ to 1 tablespoon of fresh thyme, rosemary, and oregano, or 1 teaspoon of each when using dried herbs.
• Watch the heat: After bringing the broth to a boil, cook over low-medium heat before adding the peas.
• Frozen peas: Add frozen peas after the initial 5-minute cooking period. If using canned peas, add them at a later stage.
• Make it creamier: Blending half of the soup with an immersion blender creates a creamier consistency.
• Expect it to thicken: The stew thickens as it cools. When reheating, add a generous splash of vegetable broth or plant-based milk.
• Adjust the heat: The recipe allows for less than ¼ teaspoon of red pepper flakes if you are sensitive to heat.

Simple Serving Options

This veggie stew can be served as a side dish, appetizer, or comforting weeknight dinner. Fresh herbs can be added as an optional garnish just before serving.

Storage and Freezing

Store leftovers covered in the refrigerator for up to 3 days.

The stew can also be frozen. Because it thickens as it cools, add a generous splash of vegetable broth or plant-based milk when reheating.

Frequently Asked Questions

Is this veggie stew vegan?

Yes. The recipe is vegan and uses dairy-free heavy cream or canned coconut milk.

Is veggie stew gluten-free?

Yes, the provided recipe is gluten-free and uses cornstarch or arrowroot flour for thickening.

Can I use dried herbs instead of fresh?

Yes. The recipe specifies 1 teaspoon of dried thyme, rosemary, or oregano in place of the fresh herbs.

Can I use canned peas?

Yes. The recipe notes that canned peas should be added at a later stage rather than at the same point as frozen peas.

How long does veggie stew last in the refrigerator?

Leftovers can be stored covered in the refrigerator for up to 3 days.

Nutrition Information

Per serving:

• Calories: 294 kcal
• Fat: 6g
• Saturated Fat: 1g
• Sodium: 755mg
• Potassium: 924mg
• Carbohydrates: 48g
• Fiber: 11g
• Sugar: 13g
• Protein: 10g
• Vitamin A: 7088 IU
• Vitamin C: 69mg
• Calcium: 70mg
• Iron: 3mg

The provided source notes that nutrition information is an automatically calculated estimate.

Final Thoughts

This veggie stew combines tender potatoes, carrots, celery, and peas with a creamy, herb-seasoned broth for a satisfying one-pot meal. With simple preparation and a 40-minute total time, it’s an easy choice for a cozy weeknight dinner, side dish, or appetizer. The option to blend part of the stew also makes it easy to adjust the texture to your preference.

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