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    Home » Recipes » Winter

    Vegan Stew with Winter Vegetables

    Published: Jan 10, 2020 / Modified: Feb 12, 2021 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 1 Comment

    • 19
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    vegan stew with winter veg in a white bowl with a spoon on a counter

    This hearty vegan stew is made with winter’s best vegetables, fresh thyme, and chickpeas. It’s a delicious, warm meal for a cold winter night!

    This recipe is featured in my Winter Week 2 Meal Plan and the monthly winter vegetable meal plan. For more info, visit the meal plans page.

    vegan stew with winter veg in a white bowl with a spoon on a counter

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    I LIVE on soups from October through March. They’re just so warm, comforting, and cozy…the perfect remedy for a harsh Minnesota winter!

    Recently, I’ve been creating soups and stews that can serve as complete meals. The kind that are filling enough so you don’t need to prep much else for your lunch or dinner.

    That’s how I came up with my Vegetarian French Onion Soup with Lentils. And this vegan stew has the same formula…loads of filling veggies with some added plant-based protein (chickpeas in this case)!

    thyme, beet, parsnips, onion, sweet potato, garlic, and turnip on a counter

    Since winter is prime soup season, after all, I added an assortment of cold weather vegetables to my vegan stew. You’ll taste sweet parsnips, pungent yet mild turnips, earthy beets, and starchy sweet potatoes that act as natural thickener.

    It’s loaded with flavor and nutrition, and has a beautiful pink hue. What more could you want?!

    side view of vegan stew in a white bowl with bread in the back

    How to Make Vegan Stew

    This one pot stew recipe will help you get dinner on the table…stat! More detailed info in the recipe card below.

    1. Saute a diced onion in a some olive oil in a large Dutch Oven or soup pot over medium heat. Throw in the garlic and salt and cook for a few minutes.
    2. Add the diced veggies and let them cook down.
    3. Pour in the vegetable stock and add the fresh thyme. Bring to a boil, then cover and reduce heat. Cook until the veggies are tender.
    4. Stir in the chickpeas and serve!
    • diced onions cooking in a cast iron dutch oven on a counter
    • diced veggies cooking in a cast iron dutch oven on a counter
    • diced veggies with broth and herbs in a cast iron dutch oven on a counter
    • vegan stew with cooked chickpeas on top in a dutch oven on a white counter

    Expert Tips – How to Serve and Store Vegan Stew

    • Feel free to sub or add other winter veggies, such as rutabaga, celeriac or celery, and regular potatoes.
    • Add more herbs to taste, if desired, including more thyme or rosemary if you have it on hand.
    • Serve vegan stew with crunchy bread (it tastes great dipped into the broth!) or over rice.
    • Since the sweet potato helps to thicken the broth, you don’t need to add flour or cornstarch. As a result, this recipe is gluten free. But if you did want to make it thicker, you could stir in some cornstarch towards the end of cooking time.
    • Store vegan stew leftovers in an airtight container in the fridge for 3-5 days. Reheat in a saucepan over medium heat on the stove or in a bowl in the microwave (on high for 1-2 minutes).
    • You can also freeze vegan stew. It should last for up to 3 months. Thaw in the fridge before reheating and serving.
    close up of vegan stew in a white bowl on a white counter

    More Vegan Stew and Soup Recipes

    Love this easy winter vegetable stew? You should also check out:

    • Slow Cooker Mushroom Barley Stew
    • Celeriac and Apple Soup with Crispy Chickpeas
    • Apple Ginger Kabocha Squash Soup
    • Roasted Parsnip and Pear Soup

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    vegan stew with winter veg in a white bowl with a spoon on a counter

    Vegan Stew with Winter Vegetables

    A hearty plant-based stew loaded with cold weather veggies and protein-packed chickpeas.
    5 from 3 votes
    Print Pin Rate Save Saved!
    Prep Time: 10 mins
    Cook Time: 35 mins
    Total Time: 45 mins
    Servings: 4 people
    Calories: 266kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 1 tablespoon olive oil
    • 1 yellow onion - diced
    • 5 cloves garlic - pressed or minced
    • ½ teaspoon sea salt - more to taste
    • ¼ teaspoon black pepper - more to taste
    • 1 turnip - peeled and diced
    • 1 sweet potato - peeled and diced
    • 1 beet - peeled and diced
    • 3 parsnips - peeled and diced
    • 1 tablespoon fresh thyme - or 1 teaspoon dried
    • 4 cups vegetable stock
    • 1 15.5 oz can chickpeas - drained and rinsed
    Prevent your screen from going dark

    Instructions

    • Heat the olive oil over medium heat in a a Dutch oven or large soup pot. Add the onion and cook for a few minutes before adding the garlic, salt, and pepper. Stir, and cook for a few more minutes.
    • Add the diced veggies and let them cook down for ~5-7 minutes before adding the thyme and pouring in the vegetable stock. Increase heat to bring to a boil, then cover, and reduce heat to low. Let the veggies cook for ~20 minutes, until tender. Stir in the chickpeas.
    • Serve warm with crunchy bread!

    Notes

    • You can add or sub other winter veggies, like rutabaga, celeriac, or white potatoes. Feel free to add more herbs, such as rosemary.
    • If you want to thicken the stew more, stir in a little cornstarch towards the end of the cooking time.
    • Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in a saucepan over the stove for a few minutes, stirring occasionally, or in a bowl in the microwave on high for 1-2 minutes.
    • You can also freeze this stew in airtight containers for up to 3 months. Thaw in the fridge before reheating and serving.

    Nutrition

    Serving: 2cups | Calories: 266kcal | Carbohydrates: 50g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Sodium: 957mg | Potassium: 854mg | Fiber: 12g | Sugar: 13g | Vitamin A: 5194IU | Vitamin C: 34mg | Calcium: 113mg | Iron: 3mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Brrrr…enjoy! – Lizzie

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    • 19

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    1. Sous Chef Will

      January 10, 2020 at 1:01 pm

      5 stars
      Super hearty and the sweet potatoes and chickpeas make it remarkably creamy despite being vegan!

      Reply

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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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