This potato stew with bell peppers is the perfect comfort food on colder days. It’s filling, packed with flavor, healthy, and completely vegan. And the recipe comes together in just 30 minutes!
Why This Recipe Works
I’ve been making this easy vegan stew with potatoes, bell pepper, carrots, and vegan ground meat for years and it’s always a real winner!
- The recipe is super easy! All you need is 30 minutes, so it makes a great weeknight dinner after a busy day. Just chop up the vegetables and then cook everything for about 20 minutes.
- It’s super healthy and budget-friendly at the same time! Except for the vegan ground meat, the recipe only calls for very budget-friendly and basic ingredients like potatoes, carrots, bell peppers, and canned tomatoes.
- It’s comforting and bursting with flavor! I absolutely love this easy potato stew after a long day in fall or winter. For even more flavor, I like to add freshly chopped parsley and a bit of vegan sour cream on top. Big yum!
I hope you like this recipe as much as we do. It’s a family favorite!
What Goes Into This Recipe:
- Potatoes – I recommend waxy potatoes for this recipe. Unlike starchy potatoes, they hold their shape after cooking and have a firm and creamy texture, which makes them perfect for this stew.
- Carrots
- Bell Peppers – I used all colors for this recipe (yellow, red, orange, and green), but you can use any color you want.
- Garlic
- Onion
- Tomato Paste
- Canned Diced Tomatoes
- Spices – I used regular paprika powder, smoked paprika powder, and thyme.
- Vegetable Broth – I used homemade vegetable broth paste for this recipe, but it also works with vegetable broth powder or store-bought vegetable broth.
- Vegan Ground Meat – use your favorite brand.
How To Make This Recipe
1. Step: First, finely chop the onion and the garlic.
2. Step: Then dice the bell peppers.
3. Step: Cut the carrots into slices and the potatoes into cubes (about 1 inch).
4. Step: In a large pot, heat some oil and cook the vegan ground meat until lightly browned (or follow the instructions on the package).
5. Step: Then add the onions and the garlic and sauté for 2-3 minutes.
6. Step: Add the potatoes, bell peppers, and carrots. Cook for 4 minutes on high heat. Stir often. Then add the diced tomatoes, the tomato paste, the spices, the vegetable broth, and salt and pepper.
7. Step: Cook for 15 to 20 minutes on medium heat until the vegetables are tender.
8. Step: Sprinkle with freshly chopped parsley and serve with a bit of vegan sour cream. I like to eat the potato stew with fresh whole wheat bread.
Recipes Notes
- Not a fan of vegan meat replacements? Then just leave out the vegan ground meat. If you want, you could add canned kidney beans or lentils a few minutes before the cooking time is over.
- This vegan stew is also great with pan-fried crispy smoked tofu cubes instead of vegan ground meat. Add them just before serving the stew.
- I used store-bought vegan sour cream to top off this recipe. However, you can easily make a homemade version with cashews or silken tofu.
Frequently Asked Questions
How Long Does the Potato Stew Last?
Stored in an airtight container in the fridge, this vegan stew will last 3-4 days.
Can I Freeze Leftovers?
No, I don’t recommend freezing leftovers. The potatoes don’t freeze well. Unfortunately, they will most likely fall apart after freezing and give the stew a grainy consistency.
Related Recipes
- Vegan Chicken Noodle Soup
- Vegan Pumpkin Soup
- Moroccan Chickpea and Sweet Potato Stew
- Vegan Potato Soup
- 30 Hearty and Comforting Vegan Soup Recipes
I Love to Hear From You!
I hope you like this potato stew as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina
Potato Stew
Ingredients
- 21 oz waxy potatoes, peeled and cut into cubes
- 4 bell peppers, diced
- 14 oz vegan ground meat (store-bought)
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 2 carrots, sliced
- 2 tablespoons tomato paste
- 2 teaspoons paprika powder
- 1/2 teaspoon smoked paprika powder
- 1/2 teaspoon thyme
- 1 3/4 cups vegetable broth
- 1 can diced tomatoes (14 oz)
- salt, to taste
- black pepper, to taste
- 1/4 cup freshly chopped parsley, to sprinkle
- 4 teaspoons vegan sour cream, to serve
Instructions
- First, finely chop the onion and the garlic. Then dice the bell peppers.
- Cut the carrots into slices and the potatoes into cubes (about 1 inch).
- In a large pot, heat some oil and cook the vegan ground meat until lightly browned (or follow the instructions on the package).
- Then add the onions and the garlic and sauté for 2-3 minutes.
- Add the potatoes, bell peppers, and carrots. Cook for 4 minutes on high heat. Stir often. Then add the diced tomatoes, the tomato paste, the spices, the vegetable broth, and salt and pepper.
- Cook for 15 to 20 minutes on medium heat until the vegetables are tender.
- Sprinkle with freshly chopped parsley and serve with a bit of vegan sour cream. I like to eat the potato stew with fresh whole wheat bread.
Notes
- Not a fan of vegan meat replacements? Then just leave out the vegan ground meat. If you want, you could add canned kidney beans a few minutes before the cooking time is over.
- This vegan stew is also great with pan-fried crispy smoked tofu cubes instead of vegan ground meat. Add them just before serving the stew.
- I used store-bought vegan sour cream to top off this recipe. However, you can easily make a homemade version with cashews or silken tofu.
Leave a Reply