Make this hearty vegan vegetable stew that is beautifully seasoned and contains tons of vegetables like butternut squash, asparagus, onion, and spinach.

Starchy potatoes and plant milk make this dinner creamy and incredibly satisfying. It is a perfect meal for colder winter evenings!

I love this plant-based stew, and it is also a favorite with my family. It all deliciously comes together in one large skillet while building up the flavors—a satisfying dinner.

Leftovers taste even better the next day. Just quickly reheat over low heat or in the microwave.

ONE HEARTY VEGETABLE STEW RECIPE IN A BOWL

Tips for making this delicious vegetable stew

Choose the right potatoes

Gold Yukon potatoes or Russet Burbank are my favorites in this stew. There is no fast rule here. Go with what you love. But I found that these potatoes still hold their firmness while releasing enough starches to thicken the sauce naturally.

Usually, Russet potatoes easily break down in soups and stews, but I have tested it numerous times with the Burbank potatoes. They still maintain a nice bite when not overcooked and have an almost buttery flavor—my kind of vegetable.

The best plant milk

Choose one that is relatively creamy. I prefer either unflavored peas or almond milk. Others like flax, rice, or hemp milk are a bit too thin for this dish—but feel free to try it out yourself.

Chickpeas are optional

Chickpeas were an afterthought in this dish. It adds extra protein to a hearty meal, and I love its fibrous bite. Although I have not tried it before, I imagine that canned cannellini beans could also work.

Nutritional yeast makes it extra creamy

I'll admit that I have been a bit obsessed lately with adding this to my cooked vegetables. It adds tons of flavor to this stew—almost cheesy, umami-like but much lighter and heartier. A couple of tablespoons is enough to add richness.

Don't have it on hand? An alternative option is adding powdered vegetable broth or parmesan cheese if you don't mind dairy.

ONE HEARTY VEGETABLE STEW RECIPE WITH BOWLS AND WOODEN SPOONS

Oil

You don't need a lot of fat, just a little to coat the bottom of the pan for sauteeing the veggies at first. I have used coconut and olive oil interchangeably, and both work well.

Greens

Asparagus and spinach give a unique taste and texture to this dish. But you can leave out the asparagus and swap the spinach for chopped kale leaves. If you use kale, remove any stems and cook it a bit longer at the end until soft.

I also don't give specific measurements for these veggies. Instead, go with what you have in the fridge. I usually use half a bunch of each, but it doesn't matter if you use a bit more or less.

Squash

Butternut squash adds such a pleasantly sweet and nutty taste. It is one of my favorite winter vegetables.

Again, you can use more or less, but I like to add half of one chopped squash, give or take. Grab another winter squash or replace it with two large sweet potatoes if you can't find butternut squash.

Onions

A large yellow onion adds a touch of sweetness when cooked. Shallots or spring onions are great options too.

Herbs

Turmeric will give this stew a slightly spicy touch and a beautiful yellowish color. But I have used curry powder or saffron before, as well. Know that using the same amount of curry powder will make it spicier. So use a little less at first and taste test.

Garlic powder adds a sweeter and milder taste than fresh bulbs and works beautifully in this vegetable stew. I highly recommend having this on hand because it can add tons of flavor to many dishes. But if you don't have any, try some onion powder instead—still good.

I hope you will make this incredible flavorful vegetable dish, and let me know what you think. Enjoy!