Vegan Vegetable Stew
This hearty, deeply flavored stew is the kind of one-pot meal that makes you want to curl up with a big bowl and forget the rest of the day exists. A base of onion, carrots, and celery gets coaxed into something rich and aromatic with smoked paprika, cumin, and a hit of tomato paste that darkens in the pan before anything else goes in — that step alone builds serious depth. Yukon Gold potatoes and chickpeas give the broth real body and staying power, while zucchini and kale go in toward the end so they stay bright and tender rather than turning to mush. A splash of soy sauce and a squeeze of lemon at the finish pull everything together in a way that tastes like it simmered all day. Every single ingredient here is plant-based by nature, so there's no swapping or substituting required — just straightforward, satisfying cooking. It makes six generous servings, which means leftovers are basically guaranteed, and this one only gets better the next day.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and cut into ½-inch rounds
- 3 stalks celery, sliced ½-inch thick
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp dried thyme
- ¼ tsp red pepper flakes
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 lb yukon gold potatoes, cut into ¾-inch chunks
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium zucchini, cut into ¾-inch chunks
- 3 cups kale, stems removed and leaves roughly chopped
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- salt and pepper, to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 7–8 minutes.
- 2
Add the garlic, tomato paste, smoked paprika, cumin, thyme, and red pepper flakes. Cook, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly, about 1–2 minutes. Watch closely so the garlic does not burn.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!