Hearty Vegan Stew (One-Pot Recipe)
This wholesome, healthy, and hearty vegan stew is packed full of all the good stuff. Featuring veg, lentils, and flavourful herbs, it's also gluten-free.
Ingredients
- 1 tablespoon olive oil (or other cooking oil)
- 2 medium red onions, peeled and thinly sliced
- 2 large carrots, scrubbed, ends trimmed, and chopped into 1 cm chunks
- 3 sticks celery, halved lengthways and chopped into 1 cm chunks
- Approx. 400 g mushrooms, quartered or cut into small chunks (chestnut, closed cup, or button)
- 4 cloves garlic, finely chopped
- Approx. 500 g Maris Piper potatoes, scrubbed and cut into 1cm chunks
- 150 ml red wine (ideally vegan, optional)
- 1.2 litres vegan stock
- 2 tablespoons Henderson's Relish (or half the amount of red wine vinegar, see notes)
- 1 tablespoon Marmite (or other yeast extract if GF)
- 2 bay leaves
- 5-6 sprigs fresh thyme (or 1 teaspoon dried)
- 1-2 sprigs fresh rosemary (or 1 teaspoon dried)
- 2x 400 g tins green lentils, drained
- 1 tablespoon wholegrain mustard
- Approx. 150 g curly kale, sliced (shop-bought is often pre-sliced)
- 4 tablespoons cornflour (or plain flour – see notes)
- 4 tablespoons cold water
- Salt and pepper, to taste
Instructions
- Heat the oil in a large pan on medium heat. Add the sliced red onions and soften for 2-3 minutes.
- Next, add the carrots and celery and soften for 5-6 minutes, stirring occasionally. Add a good amount of salt and pepper at this point.
- Once the veg mix has softened, add the mushrooms and garlic and cook for a further 5 minutes. Stir occasionally, turning up the heat if necessary.
- Throw in the potato cubes and fry these off for 2-3 minutes.
- If you're including the red wine, pour this in and allow it to cook off for a minute or so.
- Stir in the vegan stock, Henderson's Relish, Marmite, bay leaves, rosemary, and thyme. 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 15-20 minutes, add the wholegrain mustard, drained green lentils, and curly kale. Stir well and cook for another 6-8 minutes.
- In a jug or bowl, mix the cornflour with equal parts of cold water. Make sure that this is mixed well as it will prevent the cornflour 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.
- Remove the herbs, adjust the seasoning to taste, and serve.
Notes
Veg: Feel free to peel the carrots and potatoes, but unless they're particularly dirty it's usually fine to just scrub them under running water. You could 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. Check out my Beginner’s Guide to Pulses for more info.
Non-GF flour: 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. 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.
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.
Henderson's Relish: This famous Sheffield product can be found in eateries and households throughout the city, but I appreciate it may not be available where you are. Feel free to swap it out for Worcestershire sauce or half the amount of red wine vinegar (just be aware that these are not always strictly vegan).
Variations/tips: If you want a meatier texture, try adding some cooked plant-based sausages towards the end of cooking. Another alternative would be plant-based mince. You can buy this frozen, fresh, or in a dried form that’s easy to re-hydrate.
Storage: You can store this stew in the fridge for up to four days, or in the freezer for up to six months.
If you enjoyed this recipe, you might also like:
- Ultimate Vegan Haggis
- Easy Vegan Stovies (Scottish Potato Stew)
- Vegan Cottage Pie
- Lemony Butter Bean Stew
- Easy Vegan Chilli
- Quinoa Stew with Sweet Potato, Broccoli & Lime
- Easy Vegan Scalloped Potatoes (Dauphinoise)
- Sweet Potato & Black Bean Chilli
Nutrition
Calories: 276kcalCarbohydrates: 46gProtein: 15gFat: 4gSaturated Fat: 1gSodium: 217mgPotassium: 1340mgFiber: 11gSugar: 6gVitamin A: 6896IUVitamin C: 61mgCalcium: 132mgIron: 7mg
Nutrition Facts
Hearty Vegan Stew (One-Pot Recipe)
Amount Per Serving
Calories 276
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 217mg9%
Potassium 1340mg38%
Carbohydrates 46g15%
Fiber 11g46%
Sugar 6g7%
Protein 15g30%
Vitamin A 6896IU138%
Vitamin C 61mg74%
Calcium 132mg13%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
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