This hearty Vegan Stew recipe is packed with flavour, easy to make and slimming friendly too. The ultimate comfort food for cold winter days!
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You will also love my Creamy Vegan Chickpea Curry
I have been making a lot of stews, casseroles and braises lately… The colder weather seems to demand a bit of comfort food, don’t you think?
This hearty vegan stew is not only delicious – my meat-loving husband asked for seconds – it also keeps well and is even slimming friendly. What more can we ask for?
Take a look at the recipe video and step by step instructions to see how its done!
VEGAN VEGETABLE STEW INGREDIENTS
Portobello mushrooms are so hearty and filling and absorb strong flavours well but you can use different types of mushrooms if you like. You will need a large casserole dish for this recipe.
- Olive oil cooking spray or olive oil
- Onions and plenty of garlic
- Salt, pepper, thyme and brown sugar (or sweetener for a slimming version)
- Portobello mushrooms
- Tomato paste
- Carrots and butternut squash – feel free to add more root vegetables if you like
- Brown lentils
- Red wine, balsamic vinegar and vegetable stock (replace wine with more stock for a slimming version)
- Rosemary to garnish
HOW TO MAKE VEGAN STEW
STEP 1 Mist your casserole with cooking spray (or use olive oil). Add the onions, salt, pepper, thyme and brown sugar and cook over low heat for 5 minutes until onions are slightly softened.
STEP 2 Add the minced garlic and mushrooms and sauté for five minutes until the mushrooms have started to colour.
STEP 3 Pour in the red wine and balsamic vinegar and bring to a simmer. Stir in the tomato paste.
STEP 4 Add the squash, carrots and lentils and vegetable stock and bring to a simmer.
STEP 5 Slow cook over low heat, stirring occasionally, for about 30 minutes or until the lentils are soft. Check the seasoning and add salt and pepper. Garnish with chopped rosemary and serve.
VEGAN STEW TIPS AND FAQS
HOW TO SERVE VEGAN STEW This stew is delicious served over mashed potatoes or rice – especially brown rice – but it is so hearty that you can also eat it on its own.
HOW LONG WILL THIS STEW KEEP? Leftovers keep incredibly well in the fridge for up to four days. Make sure to reheat until piping hot all the way through when serving leftovers, adding a little water if needed.
FREEZING INSTRUCTIONS Wait until the stew has cooled down then divide into freezer containers and consume within 6 weeks. Defrost in the fridge overnight before reheating.
IS THIS VEGAN RECIPE SLIMMING FRIENDLY? Yes this stew is suitable for popular weight loss diets like Slimming World and Weight Watchers. Replace the wine with more vegetable stock and use Sukrin Gold instead of brown sugar. There’s approximately 220 calories in one portion and 8 WeightWatchers SmartPoints (without any sides like mash etc).
Looking for more delicious vegan recipes?
Take a look at my top 5 vegan dishes
Rich Lentil Bolognese | Vegan, Slimming World Syn Free
Vegan jackfruit 'pulled pork' tacos with grilled pineapple
Vegan Aubergine 'Meatballs'
Sweet potato, chickpea and red lentil soup
Hearty Vegetable Soup
Please note I am not affiliated in any way with Slimming World or Weight Watchers. These weight loss plans are often updated in line with latest nutritional guidance and may change so for accurate information it is best to join as a member.
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Hearty Vegan Stew
- Olive oil cooking spray or olive oil
- 1 large onions , sliced
- 4 garlic cloves , minced
- 1/2 tbsp dried thyme
- 1/2 tbsp brown sugar (or sweetener for a slimming version)
- 1 tsp salt
- 1/4 tsp ground black pepper
- 8 portobello mushrooms , sliced
- 2 tbsp tomato paste
- 3 carrots , cubed
- 1 cup (150g) butternut squash, peeled and cubed
- 1/2 cup (100g) brown lentils, rinsed
- 1/4 cup (60ml) red wine
- 1/4 cup (60ml) balsamic vinegar
- 2 cups (500ml) vegetable stock, more if pan is getting dry
- fresh rosemary to garnish
- Mist your casserole with cooking spray (or use olive oil). Add the onions, salt, pepper, thyme and brown sugar and cook over low heat for 5 minutes until onions are slightly softened.
- Add the minced garlic and mushrooms and sauté for five minutes until the mushrooms have started to colour.
- Pour in the red wine and balsamic vinegar and bring to a simmer. Stir in the tomato paste.
- Add the squash, carrots and lentils and vegetable stock and bring to a simmer.
- Slow cook over low heat, stirring occasionally, for about 30 minutes or until the lentils are soft.
- Check the seasoning and add salt and pepper. Garnish with chopped rosemary and serve.
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