Hearty Vegan Stew (One-Pot Recipe)

This wholesome, healthy, and hearty vegan stew is packed full of all the good stuff. Featuring veg, green lentils, and flavourful herbs, it's also gluten-free.

The stew gets its rich umami notes from a combination of red wine, yeast extract, and vegan Worcestershire sauce. You can make a big batch of this and store it in the fridge or freezer for a quick lunch or dinner.

For more vegan stew recipes, check out this meat-free goulash and jackfruit 'beef' stew.

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Are green lentils healthy?

Pulses like green lentils are nutritional powerhouses. Whether tinned or dried, they offer a low-fat source of plant-based protein, fibre, vitamins, and minerals.

Cheap and widely available, lentils are great for packing nutrients into meals in a way that won’t break the bank. Want to learn more? Check out my Beginner’s Guide to Pulses.

How to thicken vegan stew

Thicken this stew with cornflour to keep it gluten-free, or with plain flour if it doesn't need to be gluten-free.

Cornflour (gluten-free): In a jug or bowl, mix 4 tablespoons of cornflour with equal parts of cold water. Mix well to prevent it from going lumpy in the pan. Add the mix to the stew and stir thoroughly. Cook for a few minutes to thicken, turning up the heat if necessary.

Plain flour: In a jug or bowl, mix 2 tablespoons of plain flour with equal parts of water. Mix well to prevent it from going lumpy in the pan. Add the mix to the stew and stir thoroughly. Cook for a few minutes to thicken, adding more if necessary.

Get some herbs in your life

Herbs play an important role when it comes to hearty stews. In this case, I've used fresh rosemary and thyme for their earthy, woody flavours.

You can either remove the leaves from the sprigs (and chop up the rosemary leaves) or throw the sprigs in whole – just remember to remove them at the end of cooking.

Alternatively, you could use dried rosemary and thyme.

How to make hearty vegan stew

Start by slicing the onions and chopping the other veg into small chunks. Fry these until they begin to soften slightly.

After adding the mushrooms and garlic, fry off the potato cubes for a few minutes.

If you're including the red wine, pour this in and allow it to cook for a minute or so. Then it's in with the Henderson's Relish, Marmite, and bay leaves.

It might look like a lot of liquid right now, but it'll cook off and you're going to thicken it later on. Reduce the heat and simmer for 15-20 minutes.

After adding the mustard, lentils, fresh herbs, and kale, it's time to thicken the stew with cornflour.

To prevent it from going lumpy in the pan, it's best to first create a thin paste. In a separate jug or bowl, mix the cornflour with cold water and then add this mix to the stew, stirring thoroughly.

Remove the herbs, adjust the seasoning, and serve with a splash of Henderson's Relish and chopped parsley.

Enjoy this hearty vegan stew on its own or along with some fresh crusty bread.

Variations and tips for hearty vegan stew

• Veg: Swap out the kale for any other leafy green veg such as cabbage, chard, or spring greens. 
• Lentils: This recipe uses tinned green lentils, but you could swap these for cooked brown or Puy lentils. If cooking dried lentils from scratch, these will need to be soaked and/or cooked in advance.
• Thickening agent: This recipe uses cornflour as a thickener to keep it gluten-free, but you could simply use plain flour if it doesn’t need to be GF (see recipe notes).
• Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a vegan stock and yeast extract that are certified or labelled as such.
• Wine: If you don’t want to splash out on a bottle of (ideally vegan) red wine, just skip this. 
• Texture: If you want a meatier texture, try adding some cooked plant-based sausages or plant-based mince.  

How to store vegan stew

Refrigerate: Store this stew in the fridge for up to four days. Simply reheat in the microwave or in a pan with a splash of water to loosen it up.

Freeze: Store this stew in the freezer in sealed containers or resealable bags for up to six months. Defrost before reheating in the microwave or in a pan with a splash of water.

More vegan recipe ideas

If you liked this recipe, you may also enjoy:

• Ultimate Vegan Haggis
• Easy Vegan Stovies (Scottish Potato Stew)
• Vegan 'Beef' Stew
• Vegan Cottage Pie
• Lemony Butter Bean Stew
• Quinoa Stew with Sweet Potato, Broccoli & Lime
• Easy Vegan Chilli
• Sweet Potato & Black Bean Chilli

Full recipe