This Vegan Chorizo Stew is full of smoky flavor. Made with hearty veggies and my homemade Seitan Chorizo, it's a satisfying one-pot meal for colder weather.
This is a classic stew with a smoky, chorizo twist!
After making my seitan chorizo, I knew it needed to go in a stew! The chorizo itself is smoky and savory. So when we add it to stew, it makes a very savory, umami stew that's filling and hearty. A satisfying meal!
I love this stew for chilly days, when you're looking for something hearty.
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Why You'll Love This Vegan Chorizo Stew
- Dietary needs - this recipe is plant-based, oil-free, dairy-free, and sugar-free. Easily made gluten-free as well!
- Bold flavor - smoky paprika gives the stew a rich, almost meaty flavor
- High protein - Packed with seitan for a filling, plant-based meal
- One-pot meal - Easy cleanup, and perfect for meal prep
Ingredient Notes & Substitutions
- Yellow Onion: feel free to use white or red
- Garlic
- Flour: I used all purpose flour - feel free to use a gluten-free all purpose, or oat flour
- Herbs & spices: smoked paprika, poultry seasoning, thyme, rosemary, salt, cayenne
- Carrots: a stew staple for flavor and texture. I like cutting my carrots extra chunky to match the size of the potatoes.
- Yellow Potatoes: I highly recommend using Yukon Gold potatoes in this stew because they are incredibly creamy and flavorful. You can also use petite yellow potatoes or a red-skinned potato. For the best stew, do not use russet potatoes.
- Vegetable Stock: stock or broth are great here. You can also sub up to half of the broth with water.
- Frozen Peas: or use fresh if you have them. But frozen peas work just fine - add them right at the end as instructed to avoid overcooking
- Vegan Chorizo: I used my seitan chorizo. You can also grab your favorite store-bought chorizo like Abbot's
- French Bread: to serve
- Fresh Thyme: for garnish
Step-By-Step Instructions
Step 1. Prepare the chorizo. While the chorizo is in the oven, start on the stew.
Step 2. Heat a large pot or dutch oven over medium heat. Add the onion and sauté until translucent, stirring often, about 5 minutes.
Step 3. Add the garlic and cook 30 seconds.
Step 4. Add the flour, smoked paprika, poultry seasoning, thyme, rosemary, salt, and cayenne. Stir to coat the onion.
Step 5. Add the carrots, potatoes, and vegetable stock. Bring to a boil, then simmer for 15 minutes, until the potatoes are tender.
Step 6. Stir in the peas and chorizo.
Step 7. Serve with a garnish of fresh time and with a side of French bread.
FAQ & Expert Tips
No. This stew has a mild flavor, and is more smoky than spicy. Feel free to up the cayenne for some heat.
I highly recommend Yukon Gold potatoes, other yellow skinned or red skinned potatoes. Do not use russet potatoes.
Yes! I like to transfer the stew to zip-top bags and freeze. It will last up to 6 months.
Reheat by defrosting in the microwave or heat on the stove until warm.
Store in an airtight container for up to a week.
You'll likely find that this stew does not need thickening - seitan tends to absorb a lot of liquid. You may even want to grab some extra veggie broth to add to thin it out.
For potato stew specifically:
Potatoes are naturally starchy, so you can use them to thicken the stew. Once cooked, use a wooden spoon to mash the potatoes against the side of the pot. The potatoes will break down and create a thicker texture.
Add more flour.
Flour is super absorbent and will help soak up some of the liquid. Another ¼ to ½ cup will thicken the stew nicely.
Add a teaspoon of cornstarch
This isn't the most glamorous solution, but cornstarch will help thicken up your liquid. This is a good option for after you make the stew. If you realize it's too thin for you, some cornstarch and a few more minutes on the heat will work wonders.
Serve with bread
Okay so this won't actually create a thicker stew, but a nice piece of bread will help sop up the liquid you have leftover. And it's delicious!
Recipe Prayer
Thank you God for this hearty stew that nourishes our bodies and keeps us warm in cold weather. We praise you for your generosity. Amen.
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📖 Recipe
Vegan Chorizo Stew
Ingredients
- 1 Large Yellow Onion diced
- 3 Cloves Garlic minced
- ¼ Cup Flour AP, GF AP, oat, etc.
- 2 Teaspoons Smoked Paprika
- 1 Teaspoon Poultry Seasoning
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Dried Rosemary
- 1 Teaspoon Kosher Salt
- ¼ Teaspoon Cayenne
- 1 Pound Carrots peeled and sliced along the bias into ½-inch pieces
- 1 Pound Petite Yellow or Yukon Gold Potatoes quartered or chunked
- 6 Cups Vegetable Stock
- ½ Cup Frozen Peas
- 1 Recipe Vegan Seitan Chorizo or 6 servings store-bought chorizo
- French Bread to serve
- Fresh Thyme for garnish
Instructions
- Prepare the chorizo. While the chorizo is in the oven, start on the stew.
- Heat a large pot or dutch oven over medium heat. Add the onion and sauté until translucent, stirring often, about 5 minutes.
- Add the garlic and cook 30 seconds.
- Add the flour, smoked paprika, poultry seasoning, thyme, rosemary, salt, and cayenne. Stir to coat the onion.
- Add the carrots, potatoes, and vegetable stock. Bring to a boil, then simmer for 15 minutes, until the potatoes are tender.
- Stir in the peas and chorizo.
- Serve with a garnish of fresh time and with a side of French bread.
Nutrition
Nutrition information is an estimate.
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