Dinner

Vegan Stew Recipe

Rating 5.0
| 0
ingredients
17
steps
8
time
1h
This vegan stew is rich, thick and savory. Packed with flavor and chunks of nutritious vegetables, it is easy to make and satisfying.
time
1h
ingredients
17
yield
6 servings
Servings:
6
3 tblsp
avocado or olive oil
4
stalks of celery, chopped
1
large onion, diced
6
garlic cloves, minced
3 tblsp
flour
1
15-ounce can of chickpeas, drained and rinsed
1 cup(s)
frozen peas
1 cup(s)
frozen green beans
1
8-ounce pack of tempeh, cubed
5 cup(s)
vegetable broth
1-2
jalapeños, diced (see notes #1)
1 pt
cherry tomatoes
1/2 cup(s)
nutritional yeast
3 tblsp
tomato paste
1 tsp
oregano
salt and pepper, to taste
1/2
lemon, juiced
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Step 1
Measure and prep all ingredients.
Step 2
In a large pot over medium heat, add the oil, celery, diced onion and garlic. Cook until softened. Add in the flour and mix well. (See notes #2)
Step 3
Stir in the drained chickpeas, peas, green beans and tempeh.
Step 4
Stir in the vegetable stock, diced jalapeño, cherry tomatoes and nutritional yeast.
Step 5
Stir in the tomato paste, oregano, salt and pepper.
Step 6
Bring to a boil and then simmer for about 25 minutes.
Step 7
Stir in lemon juice and serve.
Step 8
Pair your vegan stew with a side of rice or rustic bread. Enjoy!

Notes:

  1. Adjust the number of jalapeños for your preferred level of spice.
  2. Instead of cooking this recipe stovetop, it can be adjusted for the Instant Pot. In the pot of the instant pot on the sautè setting, cook all of the ingredients in the same order, close the lid, then cook on the soup setting for 25 minutes. Vent and release the steam. Then stir in the lemon juice. 

Nutrition Per Serving
View All
CALORIES
374
FAT
13.8 g
PROTEIN
26.4 g
CARBS
43.9 g
Chef Dominique
A pioneer in the field of plant-based cooking, Chef Dominique helped revolutionize the Phoenix culinary scene when she created its first vegan hot dog cart. She continues to evolve her cooking skills and develop new ways of educating others about the benefits of a plant-based diet by creating innovative vegan fare for large events and venues, and is excited to now share her passion and knowledge of food with you.

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