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Vegan Stew

Vegan Stew

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Comfort food vegan style.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 53g
  • 17%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1298 mg
  • 52%

Based on a 2,000 calorie diet


  1. In a large pot over medium-high heat, combine onion, carrots, potatoes, parsnip, turnip, rice, pepper, cumin, salt and water. Boil until vegetables are tender, about 30 minutes, adding more water if necessary.
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With a few additions this is a rich and satisfying stew. I changed the flavor profile by adding 1 teaspoon ground ginger, 1 teaspoon crushed red pepper, 2 tablespoons creamy peanut butter, and 1 tablespoon tamari soy sauce. This gives the recipe a rich and peanut base with a gingery, spicy kick.


I really dug this! I love root vegetables, but I substituted broccoli and celery for the parsnip and turnip, as we didn't have any. And threw in alittle more salt. Also had to add alot more water! But I loved it!


As has been said before this is bland if made as is. Like a clear broth. If that is what you want, you will like this. But there is no reason why vegan food cant be delicious. My advise. Make it as written. 5-10 minutes before it is done, taste it. The last 5 minutes wont change the taste. If you dont like it, modify it per the reviews. I followed most of Athena_Girls advise (minus the red pepper) and a lil garlic (per another review) and the soup was a nice surprise! I was leery about the peanut butter, but it worked out great. If you arent sure about it, start with 1 Tablespoon. Once you see what it does, you'll like it. I also used sweet potatoes/yams. The flavor was great! 4+ stars with the modifications. Oh, I think I ended up using 4 cups of water. Add a bit of flour if you need to thicken it.