Ingredients
Vegetables and Aromatics
- 2 Tbsps Extra virgin olive oil
- 1 onion, chopped (white, yellow, or red)
- 1 stalk celery, diced
- 1-2 carrots, peeled and chopped
- 4 garlic cloves, minced
- 3 fresh thyme sprigs
- 2 cups cubed sweet potatoes
- 2 cups cubed russet or Yukon potatoes (or baby creamer potatoes halved)
Beans and Canned Ingredients
- 1 (15 oz.) can organic white beans, drained and rinsed
- 1 (28 oz.) can tomato sauce or diced tomatoes
Seasonings and Others
- 4 Tbsps organic tomato paste
- 3 Tbsps organic all-purpose flour
- 2 tsps On Everything All-Purpose Blend
- 1 tsp smoked paprika
- 1 tsp sea salt
- 3 cups organic vegetable stock
- 1 Tbsp Worcestershire sauce (make sure vegan if needed)
Instructions
- Heat the Oil and Sauté Aromatics: In a medium-sized Dutch oven over medium-high heat, add the extra virgin olive oil. Once hot, add the chopped onions and minced garlic, sautéing for about 1-2 minutes until fragrant and translucent.
- Add Vegetables and Spices: Stir in the chopped carrots and diced celery, cooking another 1-2 minutes. Then add the On Everything All-Purpose Blend, smoked paprika, sea salt, and tomato paste. Stir thoroughly to coat the veggies evenly, then sprinkle in the organic all-purpose flour and mix to combine well.
- Add Liquids and Beans: Slowly pour in the vegetable stock while stirring frequently to prevent lumps, allowing the mixture to thicken slightly. Next, add the tomato sauce, Worcestershire sauce, and the drained white beans. Stir everything together thoroughly.
- Add Potatoes and Herbs: Incorporate the cubed sweet potatoes and russet (or Yukon) potatoes into the pot. Toss in the fresh thyme sprigs. Let the stew simmer uncovered for about 2-3 minutes before reducing the heat to low.
- Simmer Until Tender: Partially cover the pot with a lid and let the stew simmer for 20-25 minutes. Stir occasionally to ensure even cooking and to help the sauce thicken. Continue until the potatoes and other vegetables are tender and the flavors meld beautifully.
- Serve and Enjoy: Remove the stew from heat and ladle into bowls. This hearty vegan stew pairs wonderfully with sides such as mashed potatoes, vegan cornbread, basmati or coconut rice, bread, or a fresh salad. Serve immediately while hot.
- Bon Appétit! Enjoy the wholesome, comforting flavors of this hearty vegan stew.
Notes
- If vegan Worcestershire sauce is not available, consider substituting with tamari or soy sauce.
- Feel free to customize the white beans type based on personal preference — cannellini, great northern, or navy beans all work well.
- Baby creamer potatoes can be used as a substitute for russet or Yukon potatoes by halving them for similar texture.
- Stir occasionally during simmering to avoid sticking and to help thicken the stew.
- Leftovers taste even better the next day as flavors deepen; store in an airtight container in the refrigerator for up to 4 days.
- This stew can be frozen for up to 3 months; thaw in the fridge overnight before reheating gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
