Vegan Potato Stew (Grandma’s Recipe)

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Are you looking for a simple recipe for an easy, quick & delicious lunch?

Then you will love this Vegan Potato Stew!

My granny inspired this recipe; I remember that when I was a kid, she (and my mum) were making it a lot, and it was one of my favorite stews.

It is great because it requires very few ingredients (that most of us have almost always!), making it the ultimate pantry staple recipe.

Let’s jump right into it.

The Vegan Potato Stew is awesome, because:

• It is the perfect recipe if you are on a budget. 
• It is a simple, nutritious, autumn/winter, hearty dish.
• It is made with super simple ingredients, but don’t underestimate it; it is super delicious!
• It is vegan & gluten-free.
• It is easily customizable. 
• The perfect comfort food for chilly months.

Ingredients for the Vegan Potato Stew:

• Onion: Because what is a stew without onions? 
• Carrot: Another essential ingredient that most of us usually have on hand. 
• Potato: You can use white potatoes, red potatoes, or any other type of potatoes you have on hand.
• Tomato: You can use tomato paste, canned tomatoes, or even fresh ones. We will need just a tiny bit since tomatoes are pretty acidic and kind of sour, so we don’t want their flavor to overtake the stew. 
• Spices: This stew can take a lot of spices, so you can go wild! I used salt & pepper, garlic powder, onion powder, turmeric, paprika, and rosemary, and if you like spicy stuff, you can add a bit of chili powder. If you have fresh parsley, you can add it in the end; it fits great. I didn’t have any, so I used only the dried spices.
• Tapioca starch: To make it thicker and more like a stew, rather than a soup, we will add tapioca starch, mixed with a bit of water (cornstarch or arrowroot will work, too!).
• Water or veggie broth: This time, I used water, but you are more than welcome to use some delicious homemade or store-bought veggie broth.

Vegan Potato Stew: The ideal autumn/winter hearty dish

Ingredients:

• 2 small onions
• 2 medium carrots
• 1-2 tbsp olive oil
• 1 kg potatoes, cut in medium-small cubes (5-6 cups; a bit less will be fine, too)
• 4-5 tbsp canned tomatoes (or tomato paste)
• Spices: salt, pepper, garlic powder, onion powder, turmeric, paprika (optional: chili powder, rosemary, parsley)
• 1 tbsp tapioca starch
• 4 cups of water or veggie broth
• Seeds for decoration

Instructions:

1. Cut onion and carrot into small pieces, and add to a pot with some olive oil. Add garlic cloves (or garlic powder), onion powder, cayenne pepper, turmeric, paprika, and salt (optional: chili powder). Add a bit of water, stir, and cook for 5-10 minutes.

2. Once the onion and the carrot get soft, add 3-4 cups (~ 1 liter) of water.

3. Wait until it gets to a boil, then, add the potatoes. 

4. Cook for 20-25 minutes (until the potatoes get soft). Then, add the tomato paste, and cook for another ~ 10 minutes.

5. While you wait, add 1 tbsp tapioca to a glass with a bit of water, and mix well. In the end, add the tapioca mixture, and stir well for a minute or two.  In the end, I added some more of the spices (salt & pepper)*.

* You don’t have to add it if the stew is already salty enough.

Vegan Potato Stew: Notes and variations

• You can add additional veggies that you need to use ASAP to avoid food waste! 
• You can serve the potato stew with bread, quinoa, rice, polenta, etc. 
• You can add fewer potatoes and add a cup of green peas or lentils to increase the protein content of the stew.

Do you have any questions or feedback for the Vegan Potato Stew? Let me know in the comments below. 🙂