This wholesome potato stew is loaded with tender gold potatoes, veggies, and chickpeas in a rich tomato broth. To keep it vegetarian and vegan, we're using mushrooms and soy sauce for umami and depth. Garlic and dried herbs add even more flavor while carrots and onion add a touch of vegetable sweetness. Vegetable and potato stew is a comforting, 1-pot meal to enjoy any day of the week!
Fall is just around the corner, and I've had stews, soups, and all-things-cozy on my mind. Last year I shared this creamy mushroom stew, and you guys have really loved that one!
Since it was the only stew recipe on the blog, I figured a more traditional-style stew was in order (but still vegan, of course)!
Potatoes are the star of this chunky and hearty stew. Instead of a creamy base, the potatoes and veggies are simmered in fire-roasted tomatoes and broth until thickened and reduced.
Mushrooms and garlic add a savory depth of flavor, and carrots and onion give it just enough vegetable sweetness to balance the acidity of the tomatoes.
Chickpeas add protein and fiber and make it even more filling. Although, there are no hard rules here. Cannellini beans, pintos, or lentils would also be great!
This simple, 1-pot stew is very versatile. Try different herbs, or add smoky flavors, spiciness, and your favorite proteins. For our next batch, I'm planning to add a beefy element - something like homemade vegan ground beef, meatballs, or Trader Joe's vegan bulgogi. Delish!
- Potatoes - I often use thin-skinned yellow or Yukon gold potatoes for stews and soups, but other varieties work, too. If using russets, you'll probably want to peel the potatoes since the skin can be tough.
- Mushrooms - baby bellas are usually easy to find, but any type of fresh mushroom you have on hand is great. For varieties with woody stems, such as shiitakes, be sure to remove the stems.
- Other vegetables - round out the potato stew with classics like onion, garlic, carrots. Celery is also a delicious addition.
- Crushed tomatoes - look for fire-roasted if you can find them since they add so much flavor. Crushed tomatoes lend nice texture to the stew, but diced will work in a pinch. You can also incorporate a small amount of tomato paste if you have it.
- Vegetable broth - use your favorite store-bought or homemade vegetable broth.
- Soy sauce or tamari - look for certified gluten-free tamari, if needed.
- Herbs - to keep the recipe more pantry-friendly, I opted for a dried Italian herb blend. Thyme or rosemary are also delicious with potatoes and in vegetable stew.
See recipe card below for quantities and full recipe.
How To Make Potato Stew
Begin by sauteing the onion and mushrooms over medium heat until the mushrooms are almost dry.
Add the garlic, herbs, and carrots to the pot. Stirring frequently, cook for 2 to 3 minutes.
Add the potatoes, crushed tomatoes, broth, bay leaf, soy sauce, salt and pepper. Bring to a simmer.
Cover the pot and reduce heat to low. Simmer the stew for about 20 minutes or until the potatoes are fork tender. Stir in the chickpeas and cook for another minute or two, then remove from heat.
Now it's time to taste! For more saltiness and umami you can add more soy sauce or a small amount of miso.
To incorporate miso into potato stew, combine 2 teaspoons white or red miso with ¼ cup broth. Whisk until the miso is dissolved, then add it to the pot.
Tip: Keep in mind that the smaller you cut the potatoes the more quickly they'll cook. I like them large and chunky for stew. This allows enough time for the stew to thicken and reduce without overcooking the potatoes.
- Add leafy greens - stir in several handfuls of chopped kale or chard during the last few minutes of cooking.
- Switch up the beans or add other proteins - stir tofu chorizo, cooked lentils, chopped seitan, or your favorite plant-based meats. This helps bulk up the recipe and is especially nice for those of us with big appetites.
- Add more umami - dissolve red or white miso in a bit of broth and add it to the pot before serving. You can also increase the amount of mushrooms and/or soy sauce.
What to Serve With Potato Stew
Garnish with chopped parsley and serve with a fresh side salad or kale salad plus hearty slices of toasted bread.
RELATED: If you love hearty soups and stews, be sure to check out the Vegan Soups category. I have too many favorites to list, like this popular 45-minute lentil chili, vegan white chili, and Instant Pot curry lentil soup.
How to Store
Once the stew is completely cool, transfer to a container and store in the fridge.
To reheat potato stew, add it to a pot and heat on the stovetop over medium-low heat until heated through. You can also reheat individual servings of stew in the microwave.
To freeze leftover stew, store in a freezer-safe, airtight container, leaving ¼- to ½-inch of space to allow for expansion of the liquids. Keep frozen for up to 3 months.
Technically any variety of potato may be used for stews and soups, so it comes down to personal preference and what's available. Yellow or gold potatoes, red potatoes, and fingerling potatoes are good choices for their thinner skins and lower starch content. In some cases you may prefer russet potatoes for their more robust potato flavor and higher starch content, which can help thicken the stew.
The main difference between a soup and a stew is the consistency. Soups tend to have a thin, broth-y consistency, while stews are thicker and have chunky pieces of meat or veggies.
Tips for Flavorful Vegan Stew
- Saute with some fat. Sauteing the onions, mushrooms, and garlic creates a flavorful base. Using oil gives the flavor of the veggies and herbs a medium to spread throughout the stew. If you avoid oil, mix 2 teaspoons of tahini or a neutral-tasting nut butter with a splash of broth, and add this to the pot just before adding the garlic and herbs.
- Make it the day before. Like most soups, stews, and chilis, an overnight rest allows the flavors to develop. Serve your vegan stew the next day after the flavors have had a chance to mingle.
More Recipes With Potato
Hearty Potato Stew
- 1 tablespoon oil - see Notes for oil-free
- 1 large yellow onion, chopped
- 10 ounces mushrooms, cut into thick/chunky slices
- 5 cloves garlic
- 1 ½ teaspoons dried Italian herb blend - or a combination of thyme, rosemary, oregano
- 2 medium carrots, peeled and cut into coins or half moons
- 1 ½ pounds yellow potatoes, cut into large bite-size pieces - or other variety
- 1 (14.5 oz) can crushed tomatoes - preferably fire-roasted
- 3 ½ cups vegetable broth
- 1 bay leaf
- 1 tablespoon tamari (for GF) or soy sauce
- 1 teaspoon fine sea salt - or more to taste
- black pepper, to taste
- 1 (15 oz) can chickpeas, rinsed and drained - or white beans
- Preheat a large soup pot over medium heat. Add the oil, if using (see notes for oil-free). Once hot, add the onion and mushrooms, and cook for about 8 minutes or until the moisture from the mushrooms is mostly evaporated.
- Add the garlic, dried herbs, and carrots. Stirring frequently cook for 2 to 3 minutes.
- Add the crushed tomatoes, potatoes, broth, bay leaf, soy sauce, and salt and pepper. Bring to a simmer. Cover the pot and reduce heat to low. Checking on it periodically, simmer the stew for about 20 minutes or until the potatoes are fork tender. Stir in the chickpeas and cook uncovered for a few minutes, or until the stew has reduced slightly.
- Turn off the heat and remove the bay leaf. Taste for seasoning, and keep in mind that the flavors will develop and improve as the stew rests and cools.
- Oil-free - dry saute the onion and mushrooms. Mix 2 teaspoons of tahini or a neutral-tasting nut butter with a splash of broth, and add this to the pot just before adding the garlic and herbs.
- Add leafy greens - stir in several handfuls of chopped kale or Swiss chard during the last few minutes of cooking.
- Switch up the beans or add other proteins - stir in tofu chorizo, cooked lentils, chopped seitan, or your favorite plant-based meats. This helps bulk up the recipe and is especially helpful if you or someone you're feeding has a big appetite!
- Add more umami - you can increase the amount of mushrooms and/or soy sauce. Or if you have miso on hand, dissolve 2 tsp white miso in a bit of broth and add it to the pot before serving.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.