15 Hearty Vegan Stew Recipes for Cozy Nights

Vegan stews are hearty, flavorful, and perfect for any season.

Packed with vegetables, legumes, and plant-based proteins, they provide nutrition, comfort, and warmth in every bite.

These 15 vegan stew recipes showcase a variety of cuisines, flavors, and cooking techniques.

From rich tomato-based stews to creamy coconut-infused versions, each dish is designed to be satisfying, wholesome, and low-maintenance.

Stews are ideal for meal prep, cozy family dinners, or a nourishing solo meal.

They are versatile, allowing for seasonal vegetables, beans, lentils, and grains to create diverse textures and flavors.

Whether you enjoy spicy, savory, or subtly sweet flavors, there’s a vegan stew here for everyone.

These recipes highlight how simple ingredients can be transformed into deeply flavorful, nutrient-rich meals.

15 Hearty Vegan Stew Recipes for Cozy Nights

Vegan stews are a delicious, wholesome, and satisfying addition to any plant-based diet.

The 15 recipes presented here offer a wide variety of flavors, textures, and ingredients.

From protein-packed lentil stews to creamy coconut vegetable stews, each dish is nourishing and comforting.

Vegan stews are easy to prepare, budget-friendly, and perfect for meal prep or family dinners.

With these recipes, plant-based cooking becomes flavorful, versatile, and utterly satisfying.

Italian White Bean and Spinach Stew

Italian white bean and spinach stew is hearty, aromatic, and plant-based.

Cannellini beans simmer with onions, garlic, carrots, and celery in a tomato-herb broth.

Fresh spinach and a drizzle of olive oil enhance texture, color, and flavor.

Serve with whole-grain bread or over zucchini noodles for a complete meal.

Ingredients:

• 2 cups cannellini beans, cooked
• 2 cups fresh spinach
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can diced tomatoes (14 oz)
• 1 tsp dried oregano
• 1 tsp dried basil
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onion, garlic, carrots, and celery for 5–6 minutes.
• Add beans, diced tomatoes, broth, oregano, and basil.
• Simmer for 25 minutes until vegetables are tender.
• Stir in spinach and season with salt and pepper before serving.

Italian white bean and spinach stew is flavorful, hearty, and satisfying.

The combination of beans and fresh spinach creates a nourishing meal.

It’s a perfect plant-based, low carb option for dinner.

Every bite is wholesome, savory, and comforting.

Roasted Vegetable and Tomato Stew

Roasted vegetable and tomato stew is rich, colorful, and full of flavor.

Eggplant, zucchini, bell peppers, and onions are roasted before simmering in a tomato-based broth.

Fresh herbs like thyme and rosemary enhance the natural sweetness of the vegetables.

Serve as a standalone meal or over quinoa for a complete plant-based option.

Ingredients:

• 1 eggplant, diced
• 2 zucchinis, diced
• 1 red bell pepper, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can diced tomatoes (14 oz)
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C) and roast eggplant, zucchini, bell pepper, and onion for 20 minutes with olive oil, salt, and pepper.
• Heat a large pot and sauté garlic for 1 minute.
• Add roasted vegetables, diced tomatoes, and broth.
• Simmer 20 minutes until flavors meld.
• Season with salt and pepper before serving.

Roasted vegetable and tomato stew is aromatic, hearty, and satisfying.

The roasting process enhances the natural sweetness and flavor of the vegetables.

It’s a wholesome, plant-based, and nutrient-packed meal.

Every bite is colorful, savory, and comforting.

African Peanut and Sweet Potato Stew

African peanut and sweet potato stew is creamy, slightly sweet, and richly spiced.

Sweet potatoes and chickpeas simmer in a tomato and peanut butter base with garlic, ginger, and chili.

Cilantro and lime juice add freshness and brightness at the end.

Serve with cauliflower rice or whole grains for a low carb plant-based option.

Ingredients:

• 2 cups sweet potatoes, cubed
• 1 cup chickpeas, cooked
• 1 can diced tomatoes (14 oz)
• 1/4 cup natural peanut butter
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• 1/2 tsp chili powder
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro and lime juice for garnish

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onion, garlic, and ginger for 5 minutes.
• Add sweet potatoes, chickpeas, diced tomatoes, peanut butter, chili, and broth.
• Simmer for 25–30 minutes until sweet potatoes are tender.
• Garnish with fresh cilantro and lime juice before serving.

African peanut and sweet potato stew is rich, creamy, and flavorful.

The peanut butter adds depth while sweet potatoes create natural sweetness.

It’s a plant-based, low carb, and filling meal.

Every bite is aromatic, hearty, and comforting.

Smoky Chipotle Black Bean Stew

Smoky chipotle black bean stew is spicy, savory, and full of bold flavors.

Black beans simmer with tomatoes, onions, garlic, bell peppers, and chipotle peppers in adobo sauce.

Smoked paprika and cumin deepen the flavor profile.

Serve with avocado slices or a squeeze of lime for a complete vegan low carb meal.

Ingredients:

• 2 cups black beans, cooked
• 1 red bell pepper, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can diced tomatoes (14 oz)
• 1 chipotle pepper in adobo, chopped
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh lime for garnish

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onion, garlic, and bell pepper for 5 minutes.
• Add black beans, diced tomatoes, chipotle, smoked paprika, cumin, and broth.
• Simmer 20–25 minutes until flavors meld.
• Garnish with lime before serving.

Smoky chipotle black bean stew is bold, spicy, and satisfying.

The chipotle and smoked paprika enhance the savory richness of the beans.

It’s a low carb, plant-based stew perfect for cozy dinners.

Every spoonful is flavorful, hearty, and comforting.

---

Mediterranean Chickpea and Vegetable Stew

Mediterranean chickpea and vegetable stew is light, hearty, and full of flavor.

Chickpeas, zucchini, bell peppers, eggplant, and tomatoes simmer with garlic, oregano, and basil.

A drizzle of olive oil and fresh parsley adds richness and aroma before serving.

Serve with whole-grain couscous or cauliflower rice for a complete plant-based meal.

Ingredients:

• 2 cups cooked chickpeas
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 eggplant, diced
• 1 can diced tomatoes (14 oz)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 tbsp olive oil
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onion and garlic for 5 minutes.
• Add zucchini, bell pepper, eggplant, chickpeas, diced tomatoes, broth, oregano, and basil.
• Simmer 25–30 minutes until vegetables are tender.
• Season with salt and pepper and garnish with fresh parsley before serving.

Mediterranean chickpea and vegetable stew is fresh, hearty, and satisfying.

The combination of vegetables and herbs creates a vibrant, flavorful dish.

It’s a wholesome, plant-based, low carb option for lunch or dinner.

Every bite is savory, aromatic, and comforting.

Hearty Lentil and Vegetable Stew

Hearty lentil and vegetable stew is a comforting, protein-packed meal perfect for chilly days.

Red and green lentils simmer with carrots, celery, potatoes, and tomatoes to create a rich, flavorful broth.

A blend of herbs like thyme and rosemary enhances the savory depth of the stew.

Serve with crusty whole-grain bread or over rice for a complete meal.

Ingredients:

• 1 cup red lentils
• 1 cup green lentils
• 2 carrots, diced
• 2 celery stalks, diced
• 2 potatoes, cubed
• 1 can diced tomatoes (14 oz)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté carrots, celery, and potatoes for 5–6 minutes.
• Add lentils, diced tomatoes, broth, thyme, and rosemary.
• Bring to a boil, then simmer for 25–30 minutes until lentils and vegetables are tender.
• Season with salt and pepper before serving.

Hearty lentil and vegetable stew is filling, savory, and nourishing.

The combination of lentils and fresh vegetables creates a balanced and satisfying meal.

It’s a perfect plant-based option for a cozy lunch or dinner.

Every spoonful is flavorful, wholesome, and comforting.

Creamy Coconut Chickpea Stew

Creamy coconut chickpea stew is rich, flavorful, and completely plant-based.

Chickpeas simmer in a coconut milk base with tomatoes, onions, garlic, and bell peppers.

A touch of curry powder and cumin adds warmth and depth.

Serve with cauliflower rice or quinoa for a complete low carb or high-protein meal.

Ingredients:

• 2 cups cooked chickpeas
• 1 can coconut milk (14 oz)
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 can diced tomatoes (14 oz)
• 1 tsp curry powder
• 1/2 tsp cumin
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onion, garlic, and bell pepper for 5 minutes.
• Add chickpeas, diced tomatoes, coconut milk, curry powder, and cumin.
• Simmer for 20–25 minutes until flavors are well combined.
• Season with salt and pepper before serving.

Creamy coconut chickpea stew is warm, aromatic, and comforting.

The coconut milk creates a luscious, rich texture that complements tender chickpeas.

It’s a low carb and plant-based meal perfect for any day.

Every bite is creamy, flavorful, and satisfying.

Smoky Tomato and White Bean Stew

Smoky tomato and white bean stew is hearty, flavorful, and vegan-friendly.

Cannellini beans simmer in a tomato-based broth infused with smoked paprika, garlic, and onions.

Carrots, celery, and bell peppers add texture, color, and natural sweetness.

This stew pairs beautifully with whole-grain bread or roasted vegetables.

Ingredients:

• 2 cups cooked cannellini beans
• 1 can diced tomatoes (14 oz)
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onions, garlic, carrots, celery, and bell pepper for 5–6 minutes.
• Add beans, diced tomatoes, broth, and smoked paprika.
• Simmer for 25 minutes until vegetables are tender and flavors meld.
• Season with salt and pepper before serving.

Smoky tomato and white bean stew is rich, hearty, and aromatic.

The smoky paprika enhances the natural sweetness of the vegetables.

It’s a low carb, plant-based meal perfect for lunch or dinner.

Every spoonful is savory, satisfying, and wholesome.

Sweet Potato and Black Bean Stew

Sweet potato and black bean stew is a colorful, hearty, and vegan-friendly dish.

Cubed sweet potatoes, black beans, and tomatoes simmer in a cumin and chili-spiced broth.

Red bell peppers and corn add texture, sweetness, and vibrancy.

This stew is perfect for meal prep, cozy dinners, or a quick weeknight dinner.

Ingredients:

• 2 cups black beans, cooked
• 2 medium sweet potatoes, cubed
• 1 red bell pepper, diced
• 1 cup corn kernels
• 1 can diced tomatoes (14 oz)
• 1 tsp cumin
• 1/2 tsp chili powder
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onions, garlic, and bell pepper for 5 minutes.
• Add sweet potatoes, black beans, corn, diced tomatoes, broth, cumin, and chili powder.
• Simmer for 25–30 minutes until sweet potatoes are tender.
• Season with salt and pepper before serving.

Sweet potato and black bean stew is hearty, colorful, and satisfying.

The combination of sweet potatoes and black beans creates a naturally sweet and filling stew.

It’s a nutritious vegan meal perfect for any day.

Every bite is flavorful, wholesome, and comforting.

Mediterranean Vegetable Stew

Mediterranean vegetable stew is light, aromatic, and packed with flavor.

Eggplant, zucchini, bell peppers, and tomatoes simmer with garlic, oregano, and basil.

A drizzle of olive oil before serving enhances the richness and aroma.

This stew is perfect as a standalone meal or served over quinoa, rice, or couscous.

Ingredients:

• 1 eggplant, diced
• 2 zucchinis, diced
• 1 red bell pepper, diced
• 1 can diced tomatoes (14 oz)
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 tbsp olive oil
• 4 cups vegetable broth
• Salt and pepper to taste

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onion and garlic for 5 minutes.
• Add eggplant, zucchini, bell pepper, diced tomatoes, broth, oregano, and basil.
• Simmer for 25 minutes until vegetables are tender.
• Season with salt and pepper and drizzle with olive oil before serving.

Mediterranean vegetable stew is light, aromatic, and satisfying.

The fresh vegetables and herbs create a vibrant, flavorful meal.

It’s a wholesome, low carb, plant-based option for lunch or dinner.

Every bite is savory, fresh, and comforting.

Curried Lentil and Spinach Stew

Curried lentil and spinach stew is aromatic, hearty, and packed with plant-based protein.

Red lentils simmer with onions, garlic, carrots, and bell peppers in a fragrant curry sauce.

Fresh spinach is added at the end for color, nutrients, and a tender texture.

Serve with cauliflower rice or whole-grain bread for a complete low carb meal.

Ingredients:

• 1 cup red lentils
• 4 cups vegetable broth
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 1 red bell pepper, diced
• 2 cups fresh spinach
• 1 tsp curry powder
• 1/2 tsp cumin
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onion, garlic, carrots, and bell pepper for 5 minutes.
• Add lentils, vegetable broth, curry powder, and cumin.
• Simmer for 20–25 minutes until lentils are tender.
• Stir in spinach and season with salt and pepper before serving.

Curried lentil and spinach stew is spicy, savory, and nourishing.

The curry enhances the natural sweetness of the vegetables and lentils.

It’s a plant-based, low carb option perfect for cozy dinners.

Every spoonful is flavorful, vibrant, and satisfying.

Mushroom Barley Stew

Mushroom barley stew is earthy, hearty, and vegan-friendly.

Pearl barley and assorted mushrooms simmer with carrots, celery, onions, and garlic in a savory vegetable broth.

Fresh thyme and parsley enhance the depth and aroma of the stew.

Serve as a main dish or a side for a wholesome, comforting meal.

Ingredients:

• 1 cup pearl barley
• 2 cups mushrooms, sliced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onions, garlic, carrots, and celery for 5–6 minutes.
• Add mushrooms and cook for 3 minutes.
• Stir in barley, vegetable broth, and thyme.
• Simmer 25–30 minutes until barley and vegetables are tender.
• Garnish with parsley before serving.

Mushroom barley stew is earthy, savory, and filling.

The tender barley and mushrooms create a comforting texture.

It’s a wholesome, low carb, and nutrient-packed plant-based meal.

Every bite is aromatic, hearty, and deliciously satisfying.

Spicy Black Bean and Vegetable Stew

Spicy black bean and vegetable stew is zesty, hearty, and vegan-friendly.

Black beans simmer with corn, bell peppers, tomatoes, and onions in a chili-spiced broth.

Cumin, smoked paprika, and chili powder add depth and warmth.

Serve with avocado slices or a sprinkle of fresh cilantro for a flavorful low carb meal.

Ingredients:

• 2 cups cooked black beans
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1 onion, chopped
• 1 can diced tomatoes (14 oz)
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onion, garlic, and bell pepper for 5 minutes.
• Add black beans, corn, diced tomatoes, cumin, smoked paprika, and chili powder.
• Simmer for 20–25 minutes until vegetables are tender and flavors meld.
• Season with salt and pepper before serving.

Spicy black bean and vegetable stew is bold, zesty, and satisfying.

The smoky, spicy seasonings enhance the richness of the beans.

It’s a plant-based, low carb meal perfect for dinner.

Every spoonful is flavorful, hearty, and comforting.

Root Vegetable and Kale Stew

Root vegetable and kale stew is hearty, nutritious, and vegan-friendly.

Carrots, parsnips, turnips, and potatoes simmer with kale in a savory vegetable broth.

Thyme and bay leaves create a rich, aromatic flavor.

This stew is ideal for a cozy, comforting plant-based meal.

Ingredients:

• 2 carrots, diced
• 2 parsnips, diced
• 2 potatoes, cubed
• 2 cups chopped kale
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté onion and garlic for 5 minutes.
• Add carrots, parsnips, and potatoes, and cook 3 minutes.
• Add broth, thyme, and bay leaf, and simmer 25–30 minutes until vegetables are tender.
• Stir in kale and season with salt and pepper before serving.

Root vegetable and kale stew is rich, hearty, and nutritious.

The combination of root vegetables and kale creates a flavorful, filling meal.

It’s a low carb, plant-based stew perfect for lunch or dinner.

Every bite is wholesome, aromatic, and satisfying.

Moroccan Chickpea and Vegetable Stew

Moroccan chickpea and vegetable stew is aromatic, slightly sweet, and hearty.

Chickpeas simmer with carrots, zucchini, bell peppers, and tomatoes in a cumin, cinnamon, and coriander-spiced broth.

Raisins or dried apricots add subtle sweetness, and fresh cilantro enhances flavor.

Serve with cauliflower rice or whole grains for a complete plant-based meal.

Ingredients:

• 2 cups cooked chickpeas
• 2 carrots, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 can diced tomatoes (14 oz)
• 1/4 cup raisins or dried apricots
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp coriander
• 2 tbsp olive oil
• 4 cups vegetable broth
• Salt and pepper to taste

Instructions:

• Heat olive oil in a large pot over medium heat.
• Sauté carrots, zucchini, and bell pepper for 5 minutes.
• Add chickpeas, diced tomatoes, broth, spices, and raisins.
• Simmer 25–30 minutes until vegetables are tender.
• Season with salt and pepper and garnish with fresh cilantro.

Moroccan chickpea and vegetable stew is flavorful, aromatic, and satisfying.

The warm spices enhance the natural sweetness of vegetables and chickpeas.

It’s a plant-based, low carb, and hearty meal perfect for dinner.

Every spoonful is vibrant, fragrant, and comforting.