Vegan Potato Stew is a hearty, rustic dish loaded with creamy Yukon gold potatoes simmered in a savory broth. It's cozy, classic comfort food made plant-based.
If you love potatoes, you'll love this potato stew!
It's loaded with ultra soft, creamy potatoes. Plus classic stew ingredients like carrots, onion, and peas.
This vegan potato stew is a simple dish, that comes together quickly. Perfect for a cozy weeknight meal. I truly love how much flavor you get with such a simple dish.
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Why You'll Love This Vegan Potato Stew
- Dietary needs - this recipe is plant-based, oil-free, dairy-free, and sugar-free. Easily made gluten-free as well!
- Hearty & filling - potatoes bulk up the stew and make it super filling
- Classic flavor - simple veggies simmered in a flavorful broth.
- Budget-friendly - made with inexpensive, pantry-staple ingredients
- Main dish worthy - pick your favorite protein and turn this stew into a one-pot meal
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: poultry seasoning, thyme, rosemary, bay leaf, salt
- Cremini Mushrooms: I love adding mushrooms for umami flavor. My go-to kind is cremini (baby bella). You can also use regular white button mushrooms. Or if you hate mushrooms, leave them out
- 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 Protein: I added some lentils to the stew for extra protein. My seitan chicken, seitan beef, or seitan chorizo would all be great choices. Or grab your favorite store-bought protein like Abbot's. Or skip the protein and enjoy a delightful potato-forward stew.
- French Bread: to serve
Pro Tip: Slightly mash a few potatoes into the broth for natural creaminess.
Step-By-Step Instructions
Step 1. Heat a large pot or dutch oven over medium heat. Add the onion and sauté until translucent, stirring often, about 5 minutes.
Step 2. Add the garlic and cook 30 seconds.
Step 3. Add the flour, poultry seasoning, thyme, rosemary, and salt. Stir to coat the onion.
Step 4. Add the bay leaf, mushrooms, carrots, potatoes, and vegetable stock. Bring to a boil, then simmer for 15 minutes, until the potatoes are tender.
Step 5. Stir in the peas.
Step 6. Serve with your protein of choice, alongside some French bread.
FAQ & Expert Tips
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.
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.
More vegan soups & stews
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📖 Recipe
Vegan Potato Stew
Equipment
Ingredients
- 1 Large Yellow Onion diced
- 3 Cloves Garlic minced
- ¼ Cup Flour AP, GF AP, oat, etc.
- 1 Teaspoon Poultry Seasoning
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Dried Rosemary
- ½ Teaspoon Kosher Salt
- 1 Bay Leaf optional
- 8 Ounces Cremini Mushrooms sliced or quartered
- 1 Pound Carrots peeled and sliced along the bias into ½-inch pieces
- 2 Pounds Petite Yellow or Yukon Gold Potatoes quartered or chunked
- 6 Cups Vegetable Stock
- ½ Cup Frozen Peas
- Vegan Protein of choice - I used lentils
- French Bread to serve
Instructions
- 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, poultry seasoning, thyme, rosemary, and salt. Stir to coat the onion.
- Add the bay leaf, mushrooms, carrots, potatoes, and vegetable stock. Bring to a boil, then simmer for 15 minutes, until the potatoes are tender.
- Stir in the peas.
- Serve with your protein of choice, alongside some French bread.
Video
Notes
Nutrition
Nutrition information is an estimate.
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