Go Back
–+ servings
Hearty Vegan Sweet Potato Stew

Hearty Vegan Sweet Potato Stew for Cozy Nights In

No ratings yet
Experience the warmth of Hearty Vegan Sweet Potato Stew, a nutritious and cozy meal perfect for chilly nights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons extra virgin olive oil Substitute with coconut oil or vegetable stock for oil-free version
  • 1 medium onion Can use white, yellow, or red onions
  • 1 stalk celery
  • 1-2 medium carrots Peeled and chopped
  • 3 cloves garlic Minced
  • 1 teaspoon fresh thyme Substitute with dried thyme if needed
Hearty Ingredients
  • 1 can organic white beans Drain and rinse before use
  • 2 medium sweet potatoes Diced
  • 2 medium russet or Yukon potatoes Diced, can use baby creamer potatoes cut in halves
Flavor and Thickening Ingredients
  • 2 tablespoons organic tomato paste
  • 2 tablespoons all-purpose flour Substitute with cornstarch for gluten-free option
  • 1 tablespoon On Everything All-Purpose Blend Homemade blend can be made as stated in notes
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1 cup tomato sauce or diced tomatoes Use either based on preference
  • 4 cups organic vegetable stock Ensure it's vegan for dietary needs
  • 1 tablespoon Worcestershire sauce Optional for a vegan version

Equipment

  • Dutch oven

Method
 

Cooking Instructions
  1. In a large Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium-high heat for about 2 minutes, until it shimmers.
  2. Add 1 chopped onion and 3 minced garlic cloves, sauté until fragrant, about 2-3 minutes, until onions become translucent.
  3. Toss in 1-2 chopped carrots and 1 chopped celery stalk, sauté for an additional 1-2 minutes until softened.
  4. Sprinkle in your prepared 'On Everything All-Purpose Blend,' 1 teaspoon smoked paprika, and a pinch of sea salt, followed by 2 tablespoons tomato paste. Stir well for another minute.
  5. Mix in 2 tablespoons of all-purpose flour, stirring to incorporate without lumps. Cook for another minute.
  6. Gradually pour in 4 cups of organic vegetable stock while stirring to prevent clumping. Allow to bubble for about 3-4 minutes.
  7. Stir in 1 cup of tomato sauce (or diced tomatoes), 1 can of drained white beans, 2 diced sweet potatoes, and 2 diced russet potatoes, along with 1 teaspoon fresh thyme.
  8. Bring to a gentle simmer, reducing heat to low, and simmer uncovered for about 20-25 minutes, stirring occasionally until the potatoes are fork-tender.
  9. Ladle the stew into bowls and serve hot, pairing with crusty bread or brown rice.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 55gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 600mgPotassium: 900mgFiber: 10gSugar: 8gVitamin A: 12000IUVitamin C: 30mgCalcium: 100mgIron: 4mg

Notes

Adjust seasoning with a splash of lemon juice or additional salt if flavors seem flat. Portion leftovers for meal prep and freeze for easy grabs.

Tried this recipe?

Let us know how it was!