Flavourful Vegan Roasted Veggie Stew
This Flavourful Vegan Roasted Veggie Stew is my interpretation of a traditional winter stew. It’s warming, comforting and loaded with winter flavours and meaty textures… and it’s completely vegan, although no one would ever guess it.
Thanks to the hearty wild flavours of the mushrooms and their meat-like texture this healthy vegan vegetable stew turned into an instant family favourite.
This delicious stew is made with simple and budget friendly ingredients like carrots, red onions, mushrooms, beans, canned tomatoes and lots and lots of spices.
Part of the success of this stew is the amazing flavours that is brought out in the vegetables when they are roasted in the oven. The sweet caramelized flavours blend with the hearty, winter stew and creates an amazing vegan winter dinner.
The first time I served this delicious vegan stew for my family I was surprised at the reception. Not because I didn’t think the recipe was good. I liked it right from the first try… but because my family kept asking if this was really vegan. They just couldn’t believe that the meaty textures and flavours could be made using only vegetables and spices. And when they all wanted the recipe for themselves, I knew I had come up with a winning vegan winter stew.
What’s great about this Flavorful Roasted Vegetables Vegan Stew:
- Just about everything
- Easy to make
- Budget friendly
- Requires only a few, easy to get ingredients
- Meal prep friendly – can be made in advance and frozen for a later day
- Vegan, Gluten free, Nut free and can be soy free
- A crowdpleaser
Using leftovers
If you are lucky enough to have any leftovers when you make this delicious vegan stew, you can use it in a wrap for lunch the next day. This stew is absolutely amazing in wraps. You can top with shredded vegan or vegetarian cheese and your favourite vegan sauce or yogurt.
How to serve this Flavourful Vegan Roasted Veggie Stew
You can serve this vegan stew with a side of rice, couscous, mashed potatoes or even creamy polenta. The deep flavour of the stew goes well with everything a regular stew can be served with.
If I’m in the mood for a quicker dinner, I like to serve with a side of couscous… but if I want something to soak up all the flavours, I like to serve with my creamy vegan mashed potatoes or a creamy polenta.
Top with fresh herbs (like fresh basil) – and add a dollop of coconut yogurt if you are feeling a little extra.
How is this Easy and Delicious Vegan Stew made? It’s very easy. Just:
Instructions
- Preheat oven to 400F and line a baking sheet with baking paper.
- Pour the sliced carrots and onion wedges onto the baking sheet, drizzle with olive oil, and season with salt, dried thyme and paprika. Combine everything and roast the carrots in the oven for 25 minutes, flipping them halfway through.
- While the carrots and onions are cooking, heat a large pan and add the rinsed and chopped mushrooms. Season with smoked paprika and salt and cook at medium high heat, letting the mushrooms sweat. Once the water released from the mushrooms have been absorbed, turn the heat down to a simmer. Let the mushrooms cook a few more minutes. Once the carrots are golden and starting to turn crispy in places, take them out of the oven and them to the pan with the mushrooms. Add minced garlic, kidney beans, soy sauce, ground cumin, dried basil and sambal oelek (chili paste) and mix everything together to combine. Let the chili cook for 1-2 minutes before adding tomato paste. Stir everything to combine and let it come to a quick boil. Add extra seasoning and water if needed and serve.
Flavourful Roasted Vegan veggies Stew
Ingredients
- 2 tbsp Olive Oil
- 5 cups (500g) Mushrooms Mixed or your favorite type, chopped
- 2 pounds Carrots ½ inch slices
- 4 Red Onions Sliced into wedges
- 1 tbsp Dried Thyme
- 1 tsp Sea salt
- 1 tbsp Paprika
- 1 tbsp Smoked Paprika
- 2 tbsp Dried Basil
- ½ tsp Ground Cumin
- 3 cloves Garlic Minced
- 1 15oz can Red Kidney Beans Rinsed and drained
- 2 tbsp Soy Sauce or Tamari
- 1 tbsp Sambal Oelek Chili paste
- 1 15oz can Tomato sauce or canned chopped tomatoes
- Salt and Pepper to taste
Instructions
- Preheat oven to 400F and line a baking sheet with baking paper.
- Pour the sliced carrots and onion wedges onto the baking sheet, drizzle with olive oil, and season with salt, dried thyme and paprika. Combine everything and roast the carrots in the oven for 25 minutes, flipping them halfway through.
- While the carrots and onions are cooking, heat a large pan and add the rinsed and chopped mushrooms. Season with smoked paprika and salt and cook at medium high heat, letting the mushrooms sweat. Once the water released from the mushrooms have been absorbed, turn the heat down to a simmer and let the mushrooms cook a few more minutes. Once the carrots are golden and starting to turn crispy in places, take them out of the oven and add them to the pan with the mushrooms. Add minced garlic, kidney beans, soy sauce, ground cumin, dried basil and sambal oelek (chili paste) and mix everything together to combine. Let the chili cook for 1-2 minutes before adding tomato paste. Stir everything to combine and let it come to a quick boil. Add extra seasoning and water if needed and serve.
