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    Home » Recipes » Easy Vegan Stovies (Scottish Potato Stew)

    Easy Vegan Stovies (Scottish Potato Stew)

    Oct 5, 2020 by The Pesky Vegan | 26 Comments

    773 shares
    Jump to Recipe >

    These vegan stovies are a simple, hearty, and wholesome twist on a Scottish classic. Featuring a delicious mix of soft potatoes, mushy red lentils, and any veg you have leftover or lying around, the final product is so much better than the sum of its parts.

    Vegan Stovies in Bowl with Scottish Oatcakes

    Growing up, my mum would often make stovies on a Monday night using the leftovers from a Sunday roast. It would always taste great, but I can tell you first-hand that it's not supposed to be a pretty-looking plate of food.

    And while this recipe doesn't include the traditional meat, gravy, or leftover dripping, the principles of stovies still apply. It’s all about hearty flavours and chunks of fluffy potato that have been stewed to the point that they're almost turning to mash.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Vegan Stovies with Potatoes on Tartan Cloth

    What are stovies?

    Stovies are a potato-based stew of Scottish origin. Taking their name from the Scots word 'stove' (meaning to slowly stew), the potatoes are traditionally cooked with leftovers including fat, meat, gravy, and other vegetables.

    If you ask people in Scotland what their idea of stovies is, you're unlikely to get exactly the same answer twice. For me, it was always a simple yet tasty meal defined by the mushy texture of the potatoes.

    Can stovies really be vegan or vegetarian?

    For a while, I was reluctant to even post a recipe with this title for fear that a Scottish mob would hunt me down and tear me to shreds for my culinary blasphemy. But after getting away with my recipe for the ultimate vegan haggis, I have to assume I'm safe.

    And I've actually discovered that meat-free stovies were already a thing. Known as 'barfit' (or barefoot) stovies, I suppose it's not that surprising when you consider that meat was a real luxury in times gone by.

    At the end of the day, people were already pretty divided over their definition of this Scottish dish. What's the harm in throwing another plant-based version into the discussion?

    So what's in vegan stovies?

    Since stovies are traditionally flavoured by a meat-based stock or gravy, you have to take the flavours into your own hands with the vegan version.

    To emulate the notes of a rich meaty gravy, I create a broth built around yeast extract, garlic powder, dried sage, smoked paprika, and bay leaves (similar to this vegan 'beef' stew recipe).

    These may not sound like ingredients you'd find in a Scottish dish, but they bring a depth of flavour that works brilliantly with the potatoes and red lentils.

    Why red lentils?

    Red Lentils Close-Up

    The great thing about red split lentils is that they cook quickly and really break down, adding to the traditional mushy texture of stovies. They also have a distinct flavour that I think works really well here, not to mention in lentil dal, sweet potato dal, and red pepper and lentil soup.

    If using other dried lentils – such as green lentils or Puy lentils, which are 'meatier' and more robust than red split lentils – you may need to cook these for longer before adding the potatoes.

    Want to find out more about lentils and other legumes? Check out my Beginner’s Guide to Pulses.

    What else can I add to vegan stovies?

    Stovies are traditionally all about leftovers, so throw in anything you have lying around. You could also add other ingredients like celery, turnip, parsnip, or even mushrooms.

    If you want to add a meatier texture to your vegan stovies, try including meat substitutes such as plant-based sausages, mince, seitan, or leftover vegan pancetta.

    Note: If you're completely replacing the red lentils with a meat substitute, you won't need as much liquid during cooking. I'd suggest starting with half the amount of stock and going from there.

    Which potatoes are best for stovies?

    Maris Piper Potatoes in Bowl

    Much like in my recipes for aloo palak and the ultimate vegan mash, I often use fluffy Maris Pipers in stovies as they break down easily. These are a great all-rounder and readily available in the UK, similar to Yukon Golds in North America.

    Baking potatoes are a good choice, as well as red-skinned varieties such as Désirée, Mozart, or Laura. I’d avoid waxy varieties such as Charlotte and Jersey Royals, which hold their shape and are better simply boiled for use in things like salads (or a potato hash).

    Are vegan stovies healthy?

    Vegan stovies provide you with an incredibly healthy and nourishing meal. Packed full of fibre, vitamins, and plant-based protein, this dish is also very low in fat.

    One serving of this recipe provides:

    • Calories: 452 kcal
    • Protein: 21 grams (42% of RDA)
    • Fibre: 23 grams (96% of RDA)
    • Vitamin C: 57 mg (69% of RDA)

    Are vegan stovies gluten-free?

    These stovies will be 100% gluten-free provided you use a yeast extract and vegan stock that are certified or labelled as such.

    How to make vegan stovies

    Vegan Stovies Ingredients

    In a large pan with a lid, heat the oil on low/medium heat. Add the onion, carrot, salt, and pepper and gently soften for around 6-8 minutes or until the onion starts to turn a very light brown.

    Next, add the vegan stock, Marmite, garlic powder, dried sage, smoked paprika, bay leaves, and red lentils. Mix everything well, cover with a lid, bring to a gentle simmer, and cook on a low heat for 10 minutes.

    After 10 minutes, stir in the potatoes and top up with enough water to just cover them (usually around 200-300 ml for me). Cover with a lid, bring to a gentle simmer, and cook on a low heat for 40-50 minutes.

    Vegan Potato Stew Cooking

    From time to time, give the mix a stir to stop the lentils from sticking to the bottom. I know that stirring stovies is considered unconventional, but I promise the final results will be great! If it's looking dry, add a little extra stock or water.

    After 40-50 minutes, you should have a hearty mix of mushy lentils and soft potato chunks that are starting to turn to mash. Adjust the seasoning and serve warm.

    Serving suggestions for vegan stovies

    Stovies are great as they are or with simple sides such as oatcakes, crusty bread, or pickled beetroot. I like to add fresh chives and vegan Worcestershire sauce, which you could substitute with vegan brown sauce or other relishes.

    Vegan Stovies with Fresh Chives

    Variations/tips for vegan stovies

    • Quantity: This recipe should provide four decent portions with simple sides such as oatcakes, but you can stretch it out with more lentils and/or potatoes (don't forget to match this with additional liquid).
    • Cooking time: This will vary slightly depending on how large your potato chunks/slices are and how soft you want them.
    • Other additions: Remember – stovies are traditionally all about leftovers, so feel free to throw in anything else you have lying around.
    • Potato skins: I'll often leave the skins on in other recipes, but in stovies I like the potatoes without them. It's totally up to you.
    • Herbs: I think dried sage works really well in savoury recipes like this, but I'm sure herbs like rosemary or thyme would also work well.

    How to store meat-free stovies

    You can store these stovies in the fridge for up to four days. The mix turns quite thick once cooled down, but you can easily loosen it up with a splash of water.

    Can you freeze vegan stovies?

    You can freeze these stovies in sealed containers or resealable bags for up to six months. Defrost thoroughly before reheating with a splash of water to loosen up the mix.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

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    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Ultimate Vegan Haggis
    • Vegan Scotch Broth
    • Vegan Cranachan (Scottish Dessert)
    • Aloo Palak (Potato and Spinach Curry)
    • Jackfruit 'Beef' Stew
    • Vegan Goulash (Hungarian Stew)
    • Quinoa Stew with Sweet Potato, Broccoli & Lime
    • Lemony Butter Bean Stew
    Vegan Stovies in Bowl with Scottish Oatcakes

    Easy Vegan Stovies (Scottish Potato Stew)

    The Pesky Vegan
    Featuring delicious soft potatoes and mushy red lentils, these easy vegan stovies are a simple and hearty twist on a Scottish classic.
    4.91 from 11 votes
    Rate this Recipe Print Recipe
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Main Course
    Cuisine Gluten-free, Scottish, Vegan
    Servings 4
    Calories 452 kcal

    Ingredients
     

    • 1 tablespoon olive oil or plant-based butter
    • 2 onions, sliced
    • 2 carrots, peeled and chopped into large chunks
    • 1 litre vegan stock
    • 2 tablespoons Marmite (or other yeast extract)
    • 1 teaspoon garlic powder
    • 1 teaspoon dried sage
    • ½ teaspoon smoked paprika
    • 2 bay leaves
    • 200 g dried red split lentils, rinsed
    • 1 kg potatoes, peeled and cut into thick chunks or slices
    • Salt and pepper, to taste
    • Fresh chives or parsley, to serve (optional)
    Prevent your screen from going dark

    Instructions
     

    • In a large pan with a lid, heat the oil on low/medium heat. Add the onion, carrot, salt, and pepper and gently soften for around 6-8 minutes or until the onion starts to turn a very light brown.
    • Next, add the vegan stock, Marmite, garlic powder, dried sage, smoked paprika, bay leaves, and red lentils. Mix everything well, cover with a lid, bring to a gentle simmer, and cook on a low heat for 10 minutes.
    • After 10 minutes, stir in the potatoes and top up with enough water to just cover them (usually around 200-300 ml for me). Cover with a lid and bring to a gentle simmer.
    • Cook on a low heat for 40-50 minutes or until the potatoes are tender and starting to break down. From time to time, give the mix a stir to stop the lentils from sticking to the bottom (I know that stirring stovies is considered unconventional, but I'd highly recommend it here and I promise the final results will be great!). If it's looking dry, add a little extra stock or water.
    • After 40-50 minutes, you should have a hearty mix of mushy lentils and soft potato chunks that are starting to turn to mash. Adjust the seasoning and serve warm.
    Rate this recipe 👇

    Notes

    Quantity: This recipe should provide four decent portions with simple sides such as oatcakes. If you increase the quantities, you may need to allow for a little extra cooking time to reduce the liquid and thicken the stew.
    Cooking time: This will vary slightly depending on how large your potato chunks/slices are and how soft you want them.
    Other additions: Stovies are traditionally all about leftovers, so throw in anything you have lying around. You could also add other ingredients like celery, turnip, parsnip, or even mushrooms.
    Lentils: Red lentils are great for adding to the characteristic mushy texture of stovies. If you want to use other dried lentils – such as green lentils or Puy lentils – you may need to cook these for longer before adding the potatoes.
    Make it meatier: If you want to add a meatier texture to your vegan stovies, try including meat substitutes such as plant-based sausages, mince, seitan, or leftover vegan pancetta.
    Note: If you’re completely replacing the red lentils with a meat substitute, you won’t need as much liquid during cooking. I’d suggest starting with half the amount of stock and going from there.
    Potatoes: I'd suggest using an all-rounder such as Maris Piper or Yukon Gold. Other good varieties include baking potatoes, Désirée, Mozart, or Laura.
    Potato skins: I'll often leave the skins on in other recipes, but in stovies I like the potatoes without them. It's totally up to you.
    Herbs: I think dried sage works really well in savoury recipes like this, but I'm sure herbs like rosemary or thyme would also work well.
    Gluten-free: To ensure these stovies are 100% gluten-free, use a yeast extract and vegan stock that are certified or labelled as such.
    Storage: Store in the fridge for up to four days or freezer for up to six months.
    If you liked this recipe, you might also enjoy:
    • Ultimate Vegan Haggis
    • Vegan Scotch Broth
    • Vegan Cranachan (Scottish Dessert)
    • Smoky Mushroom & Red Lentil Pâté
    • Vegan Breakfast Hash
    • Vegan Cottage Pie
    • Lemony Butter Bean Stew
    • Vegan Sausage Casserole
    * The nutrition info below is for one serving, based on a total of four servings.

    Nutrition

    Calories: 452kcalCarbohydrates: 84gProtein: 21gFat: 4gSaturated Fat: 1gSodium: 262mgPotassium: 1872mgFiber: 23gSugar: 7gVitamin A: 5238IUVitamin C: 57mgCalcium: 86mgIron: 6mg
    Nutrition Facts
    Easy Vegan Stovies (Scottish Potato Stew)
    Amount Per Serving
    Calories 452 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Sodium 262mg11%
    Potassium 1872mg53%
    Carbohydrates 84g28%
    Fiber 23g96%
    Sugar 7g8%
    Protein 21g42%
    Vitamin A 5238IU105%
    Vitamin C 57mg69%
    Calcium 86mg9%
    Iron 6mg33%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword cheap vegan dinner, scottish vegan recipe, vegan potato stew
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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      Recipe Rating




    1. Sue

      August 08, 2022 at 12:36 pm

      5 stars
      Just made this and it’s soooooo tasty! Thank you for sharing different recipes each week- it’s so inspiring and helpful when you just get stuck on what to cook! Keep up the good work.

      Reply
      • The Pesky Vegan

        August 09, 2022 at 7:36 am

        Cheers Sue, glad you enjoyed - plenty more recipes to come!

        Reply
    2. Gudrun

      January 20, 2022 at 11:03 am

      5 stars
      This is delicious! I wasn't sure about the smoked paprika, as I usually find it too, well, smoky, but while it did dominate at the start, it faded nicely into the background in the end.
      I also did not use the yeast and added a bit more from the herbs instead.
      Definitely going to be a recurring dish in my house!

      Reply
      • The Pesky Vegan

        January 20, 2022 at 3:40 pm

        Great to hear you enjoyed and that you'll be making it again, thanks very much for the review!

        Reply
    3. Angela Begg

      December 31, 2021 at 4:09 pm

      4 stars
      I doubled up on everything but have found it is more like soup than stovies. Still lovely though. Maybe shouldn’t have doubled up the stock but just thought because I had doubled up everything else I would have to. Never mind I will definitely make again but will use less stock.

      Reply
      • The Pesky Vegan

        January 06, 2022 at 7:17 pm

        Thanks for the feedback Angela, I've adjusted one of the recipe notes to suggest a little extra cooking time for larger quantities. Glad you enjoyed!

        Reply
    4. Carole Sasaki

      December 24, 2021 at 10:33 am

      5 stars
      I made this twice.First in the Instant Pot, but it didn't work out - I kept getting the burn notice. Second time on the stove top and using only one tablespoon of marmite. The whole family - mostly non vegans- enjoyed it greatly. This is definitely going in my autumn/winter recipe rotation. Thanks!

      Reply
      • The Pesky Vegan

        December 24, 2021 at 12:19 pm

        Glad to hear it went down well with everyone, thanks very much for the review and have a great festive period!

        Reply
    5. Janet

      August 22, 2021 at 2:18 pm

      5 stars
      Love this. Delicious and easy to prepare. What's not to love 👍

      Reply
      • The Pesky Vegan

        August 23, 2021 at 10:51 am

        Glad you enjoyed it Janet, thanks very much for the review!

        Reply
    6. Ian Ampleford

      May 31, 2021 at 3:16 pm

      Lovely recipe. I added a few large handfuls of coriander to the pot and as a dressing.

      Reply
      • The Pesky Vegan

        June 01, 2021 at 11:45 am

        Always room for coriander - thanks very much for the review!

        Reply
    7. Alana

      May 28, 2021 at 9:17 am

      5 stars
      Hi Alistair - i am so glad i came across your website, so many great Scottish recipes to try. My husband and i have been away from Scotland for 20 years, living in NZ now, and we have never stopped missing foods from back home.
      We made the Stovies for dinner tonight, they are absolutely amazing! Two great sized portions tonight, and two more portions in the fridge for another meal, so very good value.
      Tomorrow we shall make the Haggis, so much looking forward to that, and shall also make the Cranachan for a lovely Scottish meal. Thanks so much for the wonderful recipes 🙂

      Reply
      • The Pesky Vegan

        May 29, 2021 at 1:22 pm

        Hi Alana - thanks for the kind words and I'm glad you're enjoying the recipes for a plant-based taste of home! I've never been to NZ but it looks great, take care and let me know how you get on with the other recipes!

        Reply
    8. Michelle

      April 02, 2021 at 5:21 pm

      5 stars
      Love this!

      Reply
      • The Pesky Vegan

        April 02, 2021 at 7:19 pm

        Good stuff, thanks very much for the review!

        Reply
    9. Noreen

      April 01, 2021 at 10:05 pm

      5 stars
      Am I allowed to review these twice. Made them again this evening, added some peas and served with vegan black pudding. Absolutely delicious. Hubby loved it all to.

      Reply
      • The Pesky Vegan

        April 02, 2021 at 1:26 pm

        Absolutely! Sounds like a great combo - thanks very much for the review!

        Reply
    10. Vicky

      March 30, 2021 at 11:11 am

      Stovies = fantastic.
      Thank you 👍

      Reply
      • The Pesky Vegan

        March 30, 2021 at 2:29 pm

        Great to hear, thanks for the feedback!

        Reply
    11. Angela

      December 10, 2020 at 1:37 pm

      5 stars
      This was THE PERFECT meal for a cold fall evening. I was inspired to make this for my Scottish-raised hubby who’s been in the states since college, and he loved the reminder of home! Even our 4 kids dug in for seconds! I didn’t have red lentils on hand and didn’t want to wait another moment to make this, so I used brown lentils and it was DELISH! I’m looking forward to enjoying this throughout the winter.

      Reply
      • The Pesky Vegan

        December 10, 2020 at 6:27 pm

        Hi Angela, great to hear that the whole family enjoyed! Thanks very much for leaving a review!

        Reply
      • Noreen

        January 29, 2021 at 7:35 pm

        5 stars
        Oh my!!! This dish was amazing. So happy I found your website. Somebody mentioned on a Happy Pear Course that they made vegan haggis so I went searching and found your site. These Stovies are sooo tasty. I'll be recommending your recipes. Thanks so much for sharing. I'll be making haggis on Sunday. 😋

        Reply
        • The Pesky Vegan

          January 30, 2021 at 8:54 pm

          Great to hear you enjoyed the stovies - let me know how you get on with the haggis!

          Reply
    12. Sheena O'Hare

      October 08, 2020 at 12:23 am

      5 stars
      another delicious recipe...I added mushrooms to mine and loved it! I poured it over a selection of cooked vegies for a substantial and healthy plant based meal. mmm!

      Reply
      • The Pesky Vegan

        October 08, 2020 at 9:51 am

        Sounds good - glad you enjoyed and thanks very much for leaving a review!

        Reply

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