19 Vegan Fall Stew Recipes

Hearty Lentil and Vegetable Stew

This wholesome vegan stew is the perfect way to warm up on a chilly fall evening.

Ingredients:

• 1 cup green or brown lentils
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 sweet potato, cubed
• 1 zucchini, sliced
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste

Cooking method:

1. Rinse lentils and set aside.
2. In a large pot, heat olive oil over medium heat and sauté onions, carrots, and celery until softened.
3. Add garlic and cook for another minute.
4. Stir in sweet potato, zucchini, and lentils.
5. Pour in vegetable broth and add thyme and rosemary.
6. Bring to a boil, then reduce heat and let simmer for 30-40 minutes until lentils and vegetables are tender.
7. Season with salt and pepper to taste before serving.

Harvest Butternut Squash and Chickpea Stew

This vibrant stew combines the sweetness of butternut squash with the protein-rich goodness of chickpeas.

Ingredients:

• 1 butternut squash, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 2 tablespoons coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 4 cups vegetable broth
• 1 cup kale, chopped
• Salt and pepper to taste

Cooking method:

1. Heat coconut oil in a large pot over medium heat.
2. Add onion and garlic, sautéing until golden.
3. Stir in cumin and turmeric, cooking until fragrant.
4. Add butternut squash and chickpeas, cooking for 5 minutes.
5. Pour in vegetable broth and bring to a boil.
6. Lower heat and simmer for 20-25 minutes or until squash is tender.
7. Stir in kale and cook for an additional 5 minutes.
8. Season with salt and pepper before serving.

Smoky Black Bean and Sweet Potato Stew

A rich and smoky stew perfect for those seeking a satisfying plant-based meal.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 red bell pepper, diced
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 3 cups vegetable broth
• 1 cup corn kernels
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a pot over medium heat.
2. Sauté onion and bell pepper until soft.
3. Add smoked paprika and chili powder, stirring until fragrant.
4. Add sweet potatoes and cook for 3 minutes.
5. Pour in vegetable broth, bringing to a boil.
6. Reduce heat and simmer for 20 minutes or until sweet potatoes are tender.
7. Stir in black beans and corn, cooking for an additional 5 minutes.
8. Season with salt and pepper before serving.

Creamy Cauliflower and Leek Stew

An indulgent and creamy stew that is deceptively dairy-free yet incredibly satisfying.

Ingredients:

• 1 head cauliflower, chopped
• 2 leeks, sliced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon thyme
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a large pot over medium heat.
2. Add leeks and garlic, sautéing until soft.
3. Stir in cauliflower, cooking for an additional 5 minutes.
4. Pour in vegetable broth and bring to a boil.
5. Reduce heat and simmer for 15 minutes until cauliflower is tender.
6. Stir in coconut milk and thyme, cooking until heated through.
7. Season with salt and pepper before serving.

Autumn Wild Mushroom and Barley Stew

This earthy stew is brimming with rich flavors from seasonal wild mushrooms and hearty barley.

Ingredients:

• 2 cups assorted wild mushrooms, sliced
• 1 cup barley
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon sage
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, cooking until translucent.
3. Stir in mushrooms, cooking until browned.
4. Add barley, thyme, and sage, stirring until combined.
5. Pour in vegetable broth and bring to a boil.
6. Lower heat and simmer for 40-45 minutes until barley is cooked.
7. Season with salt and pepper before serving.

Pumpkin and White Bean Stew

A luscious pumpkin stew with a delightful creamy texture and the added protein punch of white beans.

Ingredients:

• 1 can pumpkin puree
• 1 can white beans, drained and rinsed
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 4 cups vegetable broth
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a pot over medium heat.
2. Add onion and garlic, sautéing until soft.
3. Stir in cinnamon and nutmeg, cooking until fragrant.
4. Add pumpkin puree and white beans, stirring to combine.
5. Pour in vegetable broth, bringing to a boil.
6. Reduce heat and simmer for 20 minutes.
7. Season with salt and pepper before serving.

Savory Cabbage and Potato Stew

A rustic and comforting stew that brings out the best in humble cabbage and potatoes.

Ingredients:

• 1 small head cabbage, chopped
• 3 potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon caraway seeds
• 4 cups vegetable broth
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a large pot over medium heat.
2. Sauté onion and garlic until golden brown.
3. Add caraway seeds, cooking until fragrant.
4. Stir in cabbage and potatoes, cooking for 5 minutes.
5. Pour in vegetable broth, bringing to a boil.
6. Lower heat and simmer for 30 minutes until potatoes are tender.
7. Season with salt and pepper before serving.

Spiced Carrot and Red Lentil Stew

A vibrant, spiced stew that wonderfully combines carrots and red lentils for a flavor-packed meal.

Ingredients:

• 4 large carrots, diced
• 1 cup red lentils
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 4 cups vegetable broth
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a pot over medium heat.
2. Sauté onion and garlic until soft.
3. Add cumin and coriander, cooking until fragrant.
4. Stir in carrots and red lentils.
5. Add vegetable broth and bring to a boil.
6. Reduce heat and simmer for 20-25 minutes until lentils and carrots are tender.
7. Season with salt and pepper before serving.

Curried Eggplant and Spinach Stew

This exotic stew is infused with aromatic spices and packed with flavorful eggplant and spinach.

Ingredients:

• 1 large eggplant, diced
• 2 cups spinach, chopped
• 2 tablespoons coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 3 cups coconut milk
• Salt and pepper to taste

Cooking method:

1. Heat coconut oil in a large pot over medium heat.
2. Add onion and garlic, sautéing until golden.
3. Stir in curry powder and turmeric, cooking until fragrant.
4. Add eggplant and cook for 5 minutes.
5. Pour in coconut milk, bringing to a simmer.
6. Add spinach and cook for an additional 5 minutes.
7. Season with salt and pepper before serving.

Roasted Bell Pepper and Quinoa Stew

A colorful, nutrient-dense stew that features roasted bell peppers and protein-packed quinoa.

Ingredients:

• 3 bell peppers, roasted and chopped
• 1 cup quinoa
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, cooking until translucent.
3. Stir in smoked paprika, cooking until fragrant.
4. Add roasted bell peppers and quinoa, stirring to combine.
5. Pour in vegetable broth and bring to a boil.
6. Reduce heat and simmer for 25-30 minutes until quinoa is cooked.
7. Season with salt and pepper before serving.