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Are you looking for a simple recipe for 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.
It is also 100% plant-based, budget-friendly, and the perfect comfort food for chilly months.
Let’s jump right into the super creamy and delicious Vegan Potato Stew.
The Vegan Potato Stew is A-W-E-S-O-M-E, 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.
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 red potatoes or any other type of potatoes you have on hand. It will work well with sweet potatoes, but the final result and taste will be completely different.
- 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, rosemary, and if you like spicy stuff, you can add 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 storebought veggie broth.
Vegan Potato Stew: The ideal autumn/winter hearty dish
Ingredients:
- 2 small onions
- 2 medium carrots
- 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)
- 1-2 teaspoons coconut oil
- 1-2 teaspoons soy sauce (or tamari)
- Spices: salt, pepper, garlic powder, onion powder, turmeric, paprika (optional: chili powder, rosemary)
- 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 1 teaspoon oil (I used coconut oil). Add garlic powder (or garlic cloves), 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. At the very end, I added about 1 tbsp soy sauce* and a bit more of the spices (salt, pepper, garlic, etc).
* You don’t have to add it if the stew is already salty enough.
Vegan Potato Stew: Notes and variations
- If you don’t have everything on hand, you can swap ingredients out with what you have. For example, instead of potatoes – sweet potatoes or pumpkin.
- 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 a bit fewer potatoes and add a cup of green peas or lentils to increase the protein content of the stew.
Vegan Potato Stew (Grandma's Recipe)
Vegan Potato Stew: The ideal autumn/winter hearty dish
Ingredients
- 2 small onions
- 2 medium carrots
- 1 kg potatoes, cut in medium-small cubes (5-6 cups; a bit less will be fine, too)
- 4-5 tbsp of canned tomatoes (or tomato paste)
- 1-2 teaspoons coconut oil
- 1-2 teaspoons soy sauce (or tamari)
- Spices: salt, pepper, garlic powder, onion powder, turmeric, paprika (optional: chili powder, rosemary)
- 1 tbsp tapioca starch
- 4 cups of water or veggie broth
- Seeds for decoration
Instructions
- Cut onion and carrot into small pieces, and add to a pot with 1 teaspoon oil (I used coconut oil). Add garlic powder (or garlic cloves), onion powder, cayenne pepper, turmeric, paprika, and salt (optional: chili powder). Add a bit of water, stir, and cook for 5-10 minutes.
- Once the onion and the carrot get soft, add 3-4 cups (~ 1 liter) of water.
- Wait until it gets to a boil, then, add the potatoes.
- Cook for 20-25 minutes. Then, add the tomato, and cook for another 10 minutes.
- 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. At the very end, I added about 1 tbsp soy sauce* and a bit more of the spices (salt, pepper, garlic, etc).
*You don't have to add it if the stew is already salty enough.
Notes
Do you have any questions or feedback for the Vegan Potato Stew? Let me know in the comments below. 🙂
