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a grey bowl with potato stew on a wooden board with bread and parsley in the background
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Potato Stew

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! 
Course Main Course
Cuisine American
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 378kcal
Author Sina

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

Nutrition

Calories: 378kcal | Carbohydrates: 61g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 1088mg | Potassium: 1648mg | Fiber: 14g | Sugar: 14g | Vitamin A: 9630IU | Vitamin C: 207mg | Calcium: 221mg | Iron: 6mg