Easy Vegetable Stew (vegan & gluten-free)

Looking for fuss-free vegan dinner recipes? This one-pot easy vegetable stew is healthy, hearty and takes just 35 minutes to make.

I've got a deliciously warming, comforting recipe for you this week.

For anyone who struggles with weekly meal prep, batch cooking or is just figuring out how to go vegan and what to cook, this easy vegetable stew is for you!

My Easy Vegetable Stew is exactly as it sounds: easy, hearty and healthy.

Easy because it's a one-pot recipe that takes less than 35 minutes to make (just like my Easy Lentil and Carrot Soup and One-Pot Vegan Chicken Noodle Soup).

Hearty because it's full of protein-rich red lentils and potatoes to keep you full.

And healthy, because this stew is totally packed full of nutritious winter vegetables such as leafy greens, carrots and onions.

This stew recipe has been in our family for years.

I remember my mum making it for my sister and I as children (though she called it the much-less-delicious-sounding 'Lentil Mush' back then!).

I loved its comforting warmth even back then.

Today, I've updated it and tweaked ingredients slightly to create my own version that I love and make on a weekly basis.

WHY YOU'LL LOVE THIS RECIPE

One pot - you'll only have to wash up one pan, which is always a bonus for me. 🙂

High in protein - the red lentils make this dish extra filling and full of iron & protein.

Healthy - All those winter vegetables mixed with lentils means you're getting a lot of vitamins and minerals.

It's the perfect meal prep recipe - because you can just spoon a portion out into a container and take it to work for lunch (it heats well in a microwave).

EASY VEGETABLE STEW - A NOTE ON THE RECIPE

There's not much that can go wrong with this recipe, so it's a great one to start with if you're a new vegan or new to plant-based eating.

Don't worry too much about chopping the vegetables into specific sizes.

Part of the beauty of the recipe is that you can have different sizes veggies and the stew will still cook well!

You also don't need to serve this stew with a side dish (unless you want to).

As it contains both lentils and potatoes, you've got carbs and protein to keep you full and satisfied.

The beauty of this recipe is that it should feel like a complete meal by itself.

It's perfect for those nights where you just want to snuggle up with a bowl of something comforting!

More simple weeknight dinners

You might also be interested in my 20 Minute Vegan Dinners eBook, containing easy, fast recipes for those days where you're short on time!

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4.96 from 43 votes

Easy Vegetable Stew (vegan & gluten-free)

Looking for a fuss-free vegan dinner recipe? This one-pot Easy Vegetable Stew is healthy, hearty and takes just 35 minutes to make. It's perfect for vegan batch cooking.

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: Main Course

Cuisine: gluten-free, healthy, vegan, vegetarian

Servings: 4 people

Calories per serving: 177kcal

Author: Elizabeth Emery

Ingredients

• 1 medium onion, finely chopped
• 1 large stick of celery, diced
• 2 medium potatoes, chopped into 2cm cubes (about 3 heaped cups)
• 2 large carrots, diced
• 1 tablespoon ground dried sage
• 1½ tablespoon ground dried rosemary
• 1 vegetable stock cube
• 1 cup uncooked red lentils (soaked for 2 hours if preferred)
• 4-5 cups water
• 3 cups broccoli, cut into small florets
• ½ tablespoon Bragg's soy seasoning, or tamari (soy sauce)
• 1 cup dark leafy greens, like collards, kale or spinach (optional)
• Salt & pepper to taste

Instructions

• In a large saucepan with a lid, steam sauté the onion in a small amount of water for 5 minutes on a medium heat. If it begins to stick, just add a bit more water and keep stirring.
• Add the celery, potatoes, carrot, sage, rosemary, stock cube, lentils and water to the pan and bring to the boil.
• Reduce the heat and cook, covered, for 10 minutes, stirring now and then. The potato should be just tender.
• Add the broccoli and cook for a further 10 minutes (or until the lentils have become mush), stirring occasionally.
• Add the Bragg's, salt and pepper to taste, and the leafy greens. Cook for 3 more minutes, or until the greens have wilted.
• Serve immediately in bowls. (Also keeps well in the fridge for several days. Reheat when needed.)

Tried this recipe?Leave a rating above and mention @vancouverwithlove or tag #vancouverwithlove on Instagram!

Nutrition per serving

Calories: 177kcal | Carbohydrates: 42.9g | Protein: 13.3g | Fat: 0.5g | Saturated Fat: 0.1g | Sodium: 4278mg | Potassium: 896mg | Fiber: 6.9g | Sugar: 7.4g | Calcium: 83mg | Iron: 4mg

If you’ve tried this recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!

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