There is not an exact perfect time for stew, because stew is perfect all the time!
This hearty vegan stew is just another perfect example of how easy a healthy, gluten free, plant based homemade meal can be! This is the first time I have eaten stew in so many years because growing up, my Mum and Nan always made their stew with meat and I didn’t know any better, until now! As you may or may not know, I was a massive meat eater growing up and recently went vegetarian a couple of years ago. Stew was always a great addition to our weekly dinners so reinventing a plant based stew now, is incredibly satisfying.
This vegan and gluten free stew is packed full with some of your favourite classic vegetables that compliment each other so beautifully. Not only is this stew full of flavour and texture, it’s so simple to make, all you need to cook it in is one large pot, that’s it!
If you struggle to find those easy weekly night dinner’s that are also healthy and nourishing for your family, then you have to add this stew recipe to your repertoire. I’m sure you already have most of the ingredients already in your pantry! Don’t know what more could you ask for? Oh I know! leftovers! Oh yes, those glorious, delicious, next day leftovers, one of the best pleasures in life. This vegetable stew works as just good as leftovers as it does as a fresh homemade meal.
If you prefer to have a side to accompany your stew, my family and I like to make a batch of boiled turmeric rice to go with our stew and we think you and your family will too! A few other side options are rice noodles, roast potatoes or mash potatoes, whatever floats your boat! Just don’t forget a healthy serving of tomato sauce to slop it all up, oh it’s so good!! Oh I nearly forgot, BREAD! Add a few slices of freshly buttered bread, you can’t go wrong with bread, just make sure it’s gluten free!
I’m going to love you and leave you to enjoy this yummy one pot hearty vegan stew otherwise you won’t get dinner tonight! 😉
- 2 Tbsp coconut oil
- 1 large purple onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 2 large carrots, chopped
- 1 medium zucchini, chopped
- 2 large celery stalks, trimmed and diced
- Half of 1 medium fennel, trimmed and chopped
- 1 large sweet potato, peeled and cubed into 1-inch pieces
- 1 small cucumber, chopped
- 2 cans chopped tomatoes
- 2-3 cups vegetable broth
- 1 Tbsp ground turmeric
- ½ tsp ground cinnamon
- 4 large thyme sprigs
- 2 bay leaves
- Salt and pepper, to taste
- 1 medium head broccoli, chopped into florets
- ¾ cup frozen peas, thawed
- Melt coconut oil in a large pot over high heat, add diced onion and sauté until translucent.
- Stir through minced garlic and cook for 1-2 minutes or until fragrant.
- Add chopped carrots, cook for 2 minutes.
- Add chopped zucchini, celery and fennel, cook for 3 minutes, stirring well.
- Add cubed sweet potatoes and cook for a further 10 minutes.
- Stir through cucumber and pour in canned tomatoes, mix well.
- Pour in vegetable broth, turn heat to high and bring to a boil, stirring occasionally.
- Once boiling, reduce heat to a simmer and stir through all spices and herbs, mix until well combined.
- Simmer mixture for 10 minutes then add in broccoli florets and thawed peas.
- Continue to cook for a further 15-20 minutes or until sweet potatoes and vegetables are nice and tender. You may want to top up the mixture with extra vegetable broth if it begins to dry out too much.
- Remove bay leaves, if you can find them. Remove from heat.
- Serve with a side of rice and enjoy!
Depending on the size of your pot and the amount of vegetables, you may want to add more vegetable broth whilst cooking, you don’t want the stew to get too dry. It’s meant to thicken with enough liquid.
Cook your stew until everything is tender and stewed together, especially your sweet potatoes.