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
Vegan Irish Stew with Guinness, hearty veggies and flavorful herbs is an easy, one pot meal ready in no time!
Get the RECIPE from The Simple Veganista
This Instant Pot Bean Stew with Pesto is made with chickpeas and tomatoes. It's vegetarian friendly, super delicious and cooks up quick in your pressure cooker.
Get the RECIPE
Lentil and Mushroom Stew over Potato-Parsnip Mash is a hearty vegetarian meal the whole family will love.
Get the RECIPE from Dishing Out Health
This spicy veggie stew has a rich curry sauce and plenty of healthy vegetables, spices and quinoa. It’s so easy to make and takes just 30 minutes!
Get the RECIPE from The Cook Report
Are you looking for a delicious, healthy, and hearty meal that’s perfect for both lunch and dinner? Look no further than this sweet potato and chickpea stew!
Get the RECIPE from Noble Veggies
This Garden Vegetable Soup is nutritious, and delicious and can be adapted with the vegetables you have in your fridge.
Get the RECIPE from Noble Veggies
Our rich and creamy Vegan West African Peanut Stew features butternut squash, pepper and spinach in a spiced peanut butter sauce!
Get the RECIPE from Somebody Feed Seb
Tuscan Tortellini Vegetable Soup. Robust vegetable soup with onions, garlic, carrots, tomatoes, basil, oregano, in a warm broth with creamy cheese tortellini and fresh parmesan cheese. The best tortellini soup!
Get the RECIPE from Modern Honey
This spicy white bean stew is filled with aromatics, white beans, pesto, fresh and dried herbs, crushed red pepper flakes and loads of greens.
Get the RECIPE from The Healthy Epicurean
This vegetarian mushroom stew is an easy comforting dinner that’s perfect for a cold winter night. It’s amazing topped with cheesy gruyere dumplings and served with a loaf of crusty bread.
Get the RECIPE from The Cook Report
This easily made Butter Bean Stew is a great meat-free meal that is perfect for busy nights. It is a one-pot complete meal made in 30 minutes.
Get the RECIPE It’s Not Complicated Recipes
This spicy Korean gochujang soup features vegetables cooked in a savory rich broth. This one-pot stew is ready in 30 mins, making it a great weeknight meal!
Get the RECIPE from My Plantiful Cooking
Warming and flavourful harissa vegetable and chickpea stew. With chunks of red pepper, aubergine and baby potatoes. It’s sweet, spicy and perfectly comforting. This one pot stew makes for the perfect dinner and comes together
Get the RECIPE from Cupful of Kale
Kick off the new year with a big bowl of rich, creamy mushroom barley stew and enjoy comforting, delicious plant-based goodness and guilt-free seconds.
Get the RECIPE from Vegan With Gusto
This braised Indian chickpea stew is packed with warming spices, chickpeas, cabbage, carrots, and is a hearty yet healthy plant-based dinner.
Get the RECIPE from Rainbow Plant Life
This Vegan Jackfruit Stew recipe tastes so amazing, Hearty comfort recipe loaded with onion, garlic, celery, peppers, and herbs.
Get the RECIPE from Healthier Steps
This glorious green stew with green lentils, courgette, spinach and lots of lovely thyme is so comforting. A squeeze of lemon for freshness and dollop of coconut yogurt for richness completes the meal.
Get the RECIPE from Rebel Recipes
Lovely, smoky cauliflower and lentil stew – super wholesome and incredibly delicious. A recipe you’ll make again and again.
Get the RECIPE from Rebel Recipes
This lovely spring veg stew is jam-packed with seasonal organic veg and beans–carrots, courgettes, cannelloni and broad beans. Healthy and delicious.
Get the RECIPE from Rebel Recipes
This butter bean tofu stew is packed with a whopping 32g protein and 10g fibre per serving! It’s also super easy to make with easy to find ingredients.
Get the RECIPE from Nadia’s Healthy Kitchen
This vegan chili is so rich and velvety and has layers of complex flavor. Tastes just like a classic chili but 100% vegan and so wholesome!
Get the RECIPE from Rainbow Plant Life
A healthy, hearty, veggie filled cuban black bean soup recipe that’s absolutely delicious! Vegan & gluten free recipe.
Get the RECIPE from The Simple Veganista
Lemon chickpea orzo soup with soothing citrus, hearty orzo, dill, and fresh baby greens is healthy and easy to make in 30 minutes! Vegan avgolemono recipe.
Get the RECIPE from The Simple Veganista
A budget friendly vegan white beans chili that’s comforting and quite healthy. It's so full of flavor even though its made with only ten ingredients.
Get the RECIPE from Olive & Mango
Butternut Squash Wild Rice Stew- made with autumn vegetables, chickpeas and cashew cream, this wild rice stew is as nourishing as it is comforting.
Get the RECIPE from Making Thyme For Health
Serve this vegetable and pea stew for a comforting and flavorful vegan dinner. Made in under 25 minutes from simple and accessible ingredients, this recipe is perfect for batch cooking and meal prep.
Get the RECIPE from Oh My Veggies
Hearty vegetable tempeh stew with protein, fiber, and loads of nutrients can be on the table quickly.
Get the RECIPE from The Organic Dietitian
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.
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27+ BEST Vegetarian Stews to Try
Looking for some vegetarian stews to cook up at home? Here's 27+ delicious recipes to try out! Try this Instant Pot Bean Stew with Pesto is made with chickpeas and tomatoes. It's vegetarian friendly, super delicious and cooks up quick in your pressure cooker.
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Servings: 4 people
Ingredients
Soup:
- 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
Pesto:
- 1 1/2 packed cups fresh basil leaves
- 1/4 cup extra-virgin olive oil (plus additional if needed)
- 1/4 cup grated Parmesan cheese
- 1 garlic clove (minced)
- 1 Tablespoon pine nuts (toasted)
Instructions
Soup
- 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.
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.
Notes
The pesto can be made in advance. Store it in the refrigerator or freezer with a thin film of olive oil on top. It will keep in the refrigerator for 3 days or the freezer for a month.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
Nutrition
Calories: 217kcal | Carbohydrates: 6g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 1156mg | Potassium: 90mg | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 3.3mg | Calcium: 84mg | Iron: 0.3mg
