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Vegan Sweet Potato Stew

Cozy Vegan Sweet Potato Stew for Heartwarming Nights

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Enjoy a comforting bowl of Vegan Sweet Potato Stew, bursting with vegetables and rich flavors, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 2 tablespoons Extra Virgin Olive Oil Can swap for unsalted butter or coconut oil.
  • 1 Onion Use white, yellow, or red according to preference.
  • 2 Celery stalks Diced or chopped.
  • 1-2 Carrots Adjust quantity based on desired sweetness.
  • 3 cloves Garlic Freshly minced.
Main Ingredients
  • 1 tablespoon Fresh Thyme Can use 1 tsp dried thyme as substitute.
  • 1 can Organic White Beans Options include cannellini, navy, or Great Northern beans.
  • 2 cups Cubed Sweet Potatoes
  • 2 cups Cubed Russet or Yukon Potatoes
Broth
  • 2 tablespoons Organic Tomato Paste Essential for depth of flavor.
  • 2 tablespoons Organic All-Purpose Flour Substitute with cornstarch for gluten-free.
  • 1 tablespoon On Everything All-Purpose Blend Can be homemade.
  • 1 teaspoon Smoked Paprika Use regular paprika for a milder version.
  • to taste Sea Salt
  • 1 can Tomato Sauce or Diced Tomatoes 28 oz can.
  • 4 cups Organic Vegetable Stock Low-sodium recommended.
  • 2 tablespoons Worcestershire Sauce Can substitute with tamari or coconut aminos.

Equipment

  • Dutch oven

Method
 

Preparation Steps
  1. Heat the oil in a medium-sized Dutch oven over medium-high heat for about 1 minute.
  2. Sauté 1 chopped onion and 3 minced garlic cloves for 1-2 minutes until the onion is translucent.
  3. Add 2 diced celery stalks and 1-2 diced carrots, sautéing for another 1-2 minutes.
  4. Mix in 2 tablespoons of tomato paste, 1 tablespoon of On Everything All-Purpose Blend, 1 teaspoon smoked paprika, and sea salt to taste. Cook for another 1-2 minutes.
  5. Sprinkle in 2 tablespoons of all-purpose flour, stir until combined, and cook for another minute.
  6. Gradually pour in 4 cups of organic vegetable stock, stirring continuously, and simmer gently for about 3 minutes.
  7. Add 1 can of tomato sauce, 2 cups cubed sweet potatoes, 2 cups cubed potatoes, 1 can drained organic white beans, and 1 teaspoon of fresh thyme. Stir and bring to a gentle simmer.
  8. Cover and let simmer for 20-25 minutes, stirring occasionally.
  9. Serve the stew in bowls and accompany with sides like mashed potatoes or vegan cornbread.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 50gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 10000IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

This stew is perfect for meal prep; the flavors improve after a day in the fridge. Can store leftovers for 4-5 days in the fridge or freeze for 2-3 months.

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