Looking for some vegetarian stews to cook up at home? From lentil and vegetable stews to Moroccan chickpea stews, creamy mushroom and barley stews, and spicy Indian vegetable stews, the options are endless. Here’s 27+ delicious recipes to try out!
As the seasons change and cooler weather sets in, there’s nothing quite as comforting and satisfying as a hearty stew. Traditionally, stews are associated with meat-based dishes, but vegetarian stews prove that you don’t need meat to create a rich, flavorful, and nourishing meal.
Packed with a variety of vegetables, legumes, herbs, and spices, vegetarian stews offer a delightful array of textures and flavors that will warm your soul.
In this post, we’ll dive into the world of vegetarian stews, sharing delicious recipes that will leave you craving seconds.
The BEST Vegetarian Stew Recipes
How to Make Ahead and Store
Many of these stew recipes can be made ahead of time and stored in an airtight container in the refrigerator for a few days. Simply check the individual recipes for full storing instructions and details on how to make ahead.
Did you Make Any of These Recipes?
Please leave a comment and rating below, if you loved this round up of vegetarian stew recipes. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
27+ BEST Vegetarian Stews to Try
- 1 Tablespoon extra virgin olive oil
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 2 medium carrots (peeled and chopped)
- 1 stalk celery (chopped)
- 1 14-ounce can diced tomatoes (undrained)
- 1 14-ounce can chickpeas (drained and rinsed)
- 2 cups vegetable stock
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Set Instant Pot to SAUTE and add olive oil. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic, carrots and celery. Keep stirring and cook about 5 more minutes.
- Add the tomatoes, chickpeas, stock, bay leaves, salt and pepper. Cover and seal the lid – turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 5 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer. When timer beeps, let pressure release naturally for 5 minutes, then do a quick pressure release.
- While the soup is cooking, prepare the pesto.
- Place the garlic and pine nuts in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute.
- When the soup is finished, remove the bay leaves. Taste and season with pepper and more salt if needed.
- Serve in individual bowls topped with pesto.