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A bowl of vegetable stew sprinkled with parsley

Vegan Stew

This rich, thick and savory vegan stew, with big hearty vegetable chunks and the most flavorful gravy, is easy to make and absolutely delicious.
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Servings 8 servings
Calories 367kcal
Author Ann Otis


  • 9 tablespoons olive oil divided
  • 4 leeks washed, trimmed and sliced (white part only)
  • ½ large yellow onion quartered
  • 4 large carrots sliced ½ inch thick
  • 3 stalks of celery sliced ½ inch thick
  • 4 cloves garlic minced
  • 2 teaspoon fresh thyme or ½ teaspoon dried
  • 1 teaspoon fresh rosemary or ½ teaspoon dried
  • 2 dried bay leaves
  • 1 lb white or cremini mushrooms halved if large
  • 1 lb turnips or rutabaga cut into ¾ inch cubes
  • 1 lb russet potatoes cut into ¾ inch cubes
  • 1 ½ cups dry white wine *see note
  • 3 tablespoons vegan Worcestershire sauce or regular if not vegan
  • 3 tablespoons flour
  • 2 cups vegetable broth hot
  • 2 tablespoons white wine vinegar
  • 3 tablespoons molasses*
  • 3 teaspoons paprika
  • dash hot sauce such as Tabasco
  • salt and pepper to taste
  • chopped parsley (optional) for garnish


  • In a large heavy pot or dutch oven, heat 6 tablespoons of olive oil over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
  • Add the onions, carrots and celery to the pot, along with the garlic, thyme, rosemary and bay leaves. Cook, stirring occasionally, until the leeks start to brown.
  • Add the mushrooms and turnips or rutabaga. Pour in the wine and Worcestershire sauce and reduce the heat to low. Stir in the potatoes and cover the pot.
  • Make the roux: In a measuring cup, heat the broth in the microwave until it's hot. Heat 3 tablespoons of olive oil in a medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, until the roux starts to darken, about 4-5 minutes. Gradually add the hot broth while whisking. Add the vinegar, molasses paprika and a dash of tabasco and whisk until smooth. Stir the roux into the stew.
  • Simmer the stew, uncovered, until all the vegetables are tender, about 1 hour. If you feel the liquid is evaporating too quickly, you can cover it for a while. Season to taste with salt and pepper. Serve with mashed potatoes or crusty bread and sprinkle with parsley.


* If you prefer not to cook with wine, you can leave it out and replace with more broth or water.
*Molasses gives this stew a hint of sweetness. You can reduce or eliminate the molasses if you like. 
Storage: Leftovers will keep in the fridge for 3-4 days. You can also freeze the stew, but the potatoes may get a bit mushy. For best result, cook potatoes separately and add to the thawed stew while reheating it (or skip the potatoes altogether).
Heavily adapted from The Vegetarian Epicure Book Two by Anna Thomas


Calories: 367kcal | Carbohydrates: 40g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Sodium: 349mg | Potassium: 1015mg | Fiber: 5g | Sugar: 15g | Vitamin A: 6362IU | Vitamin C: 28mg | Calcium: 107mg | Iron: 3mg