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Overhead view of large blue enamel pot on a light grey background containing Vancouver with Love's Easy Vegetable Stew. Image shows a linen napkin, small bowls and assorted cutlery surrounding the pot.
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4.78 from 9 votes

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. It's perfect for vegan batch cooking.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: gluten-free, healthy, vegan, vegetarian
Servings: 4 people


  • 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
  • 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


  • 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.)