The best Easy vegan Hot Paprika Potato Stew
This rich, decadent vegan spicy Paprika Potato stew is everything comforting and warming in a bowl. Think soft, almost melting potatoes, sweet caramelized leeks, tender carrots, and hot spicy paprika all held together by a creamy luxe sauce. It doesn’t get much better than this vegan winter stew.
Jump to RecipeIt’s officially comforting food season and no recipe is more creamy warming, and comforting than my easy vegan paprika potato stew. This easy vegan stew is full of winter veggies like tender potatoes, sweet caramelized leeks, carrots, and creamy garlicky paprika sauce. It’s like a hug in a bowl.
What makes this vegan spicy paprika stew so good:
- It’s creamy rich paprika sauce
- All the tender veggies and delicious textures
- Easy to make and loaded with spicy luxe flavors
- Full of nutrients and vitamins
- Meal prep friendly vegan dinner
- A crowd-pleaser recipe
- Vegan
- Gluten-Free
- Family Friendly vegan dinner
- Vegan crockpot friendly recipe
- Versatile – can be made in a pot, crockpot or pressure cooker
Crockpot easy vegan paprika stew recipe
One of the great things about this easy vegan stew is how versatile it is. Don’t have a lot of time to waste? No problem. Just toss all the ingredients into a crockpot and let it cook for 4-5 hours. That’s it. Simple, quick and so easy.
Instant pot vegan recipe
This simple and tasty vegan stew is great for cooking in an instant pot. Just add all the ingredients to the instant pot and cook at high for 3 minutes with the quick release on. Serve with a garnish of fresh basil and a side of fluffy rice and enjoy.
How to serve vegan paprika winter stew
You can serve this luxe vegan winter stew as is because it is already loaded with tender veggies and potatoes. But if you’re looking for the full comfort food stew experience then you can serve it with a side of fluffy nutty basmati rice that can soak up all the creamy paprika sauce. Yum.
So, how is this easy vegan chickpea stew with creamy paprika sauce made? It doesn’t get mush simpler than this. Just:
Instructions
Cooking in an instant pot
- Add all the ingredients to the instant pot and cook at high for 3 minutes with the quick release on. Serve with a garnish of fresh basil and a side of fluffy rice and enjoy.
Cook in a crockpot
- Add all the ingredients into a crockpot and let it cook for 4-5 hours. That’s it. You can add extra liquid if there isn’t enough sauce. Remove the bay leaves before serving.Serve with a fresh garnish of basil and a side of rice and enjoy.
Cook on the stove
- Heat olive oil in a large pot and add the diced carrots, celery stalks, bell pepper, sliced leeks and potatoes. Let the veggies cook for a few minutes while stirring occasionally.
- Next, add all the spices and the drained chickpeas. stir to combine and let the spices and veggies cook for a minute.
- Add the tomato paste, broth and plant milk and mix everything together. Bring to a boil, before turning the heat down to a simmer. Cover the pot with a lid and leave it to gently simmer for 35 minutes.
- Once the stew has cooked, test the potatoes with a fork to make sure they are tender and cooked through. Add extra liquid if needed and serve with a side of rice and topped with a garnish of fresh basil. Enjoy.
The best Easy vegan Hot Paprika Potato Stew
Ingredients
- 2 tbsp Olive Oil
- 2 pounds Potatoes Any type works including sweet potatoes, cut into 1-inch dices
- 2 Carrots Diced
- 3 Celery Stalks Diced
- 1 Red Bell Pepper Diced
- 3 Leeks Sliced
- 1 Spicy Pepper Finely chopped
- 1 15oz can Chickpeas Rinsed and drained
- 3 tbsp Tomato Paste
- 2 tsp Oregano
- 1 tbsp Smoked Paprika
- ½ tsp Ground Cumin
- Pinch of Ground Nutmeg
- 1 cup Vegetable Broth
- 1 cup Plant Milk Cashew or coconut milk, or your favourite
- Salt and Pepper to taste
- 3 Bay leaves Remove before serving
Optional
- 1 bunch Fresh Basil Chopped
- Rice for serving
Instructions
Cooking in an instant pot
- Add all the ingredients to the instant pot and cook at high for 3 minutes with the quick release on. Serve with a garnish of fresh basil and a side of fluffy rice and enjoy.
Cook in a crockpot
- Add all the ingredients into a crockpot and let it cook for 4-5 hours. That's it. You can add extra liquid if there isn't enough sauce. Remove the bay leaves before serving.Serve with a fresh garnish of basil and a side of rice and enjoy.
Cook on the stove
- Heat olive oil in a large pot and add the diced carrots, celery stalks, bell pepper, sliced leeks and potatoes. Let the veggies cook for a few minutes while stirring occasionally.
- Next, add all the spices and the drained chickpeas. stir to combine and let the spices and veggies cook for a minute.
- Add the tomato paste, broth and plant milk and mix everything together. Bring to a boil, before turning the heat down to a simmer. Cover the pot with a lid and leave it to gently simmer for 35 minutes.
- Once the stew has cooked, test the potatoes with a fork to make sure they are tender and cooked through. Add extra liquid if needed and serve with a side of rice and topped with a garnish of fresh basil. Enjoy.
Are you looking for more delicious and warming vegan fall and winter recipes? Take a look at these:
Flavourful vegan roasted veggie stew
