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Veggie Stew – Easy One-Pot Vegan Vegetable Stew

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This hearty veggie stew contains green peas, potatoes, carrots, and other healthy vegetables. The vegan pea soup recipe is dairy-free, gluten-free, and easy to make in just one pot. It’s a perfect side dish, appetizer or comforting weeknight dinner.

Ingredients

Scale
  • 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 (see notes)
  • 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 (see notes)
  • 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 (*see instructions)

Instructions

  1. Heat oil over medium heat in a pan and add the onion. Sauté for about 2-4 minutes, stirring frequently.
  2. Add carrots, potatoes, celery, garlic, and all herbs + spices. Sauté for a further one minute, then add vegetable broth.
  3. Bring to a boil over high heat. Cook for about 5 minutes over low-medium heat, then add the frozen peas and cook for 15 more minutes, or until the veggies and peas are softened, stirring occasionally.
  4. In a small bowl, mix cornstarch with vegan heavy cream or canned coconut milk with a whisk.
  5. Pour the milk into the stew, also add white wine (or use more broth/or plant-based milk for a creamier soup) and let simmer for a further 3-4 minutes.
  6. Taste and adjust seasonings. Add more salt/pepper/spices to taste. You can blend half of the soup with an immersion blender to make it creamier.
  7. Garnish with fresh herbs (optional) and enjoy! Store leftovers covered in the refrigerator for up to 3 days. The stew can be frozen!

Notes

  • I used 1 tablespoon each of the fresh herbs (thyme, rosemary, and oregano). Feel free to use less or dried herbs instead.
  • The stew/soup will thicken once it cools. Simply reheat with a generous splash of either vegetable broth or plant-based milk.
  • If using canned peas, add them at a later stage.
  • Recipe serves 4-5. Nutrition facts are for one serving.
  • Nutrition information is an estimate and has been calculated automatically.

Nutrition

Find it online: https://us.cookingtastes.com/veggie-stew-easy-one-pot-vegan-vegetable-stew/