Description
This hearty vegan sweet potato stew is a comforting and nutritious meal packed with wholesome vegetables, white beans, and a flavorful tomato-based broth. Perfect for cozy dinners, this stew is simmered to tender perfection, combining sweet potatoes, russet potatoes, and aromatic spices for a satisfying plant-based dish.
Ingredients
Vegetables & Aromatics
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped (white, yellow, or red)
- 1 stalk celery, diced
- 1-2 carrots, peeled and chopped
- 4 garlic cloves, minced
- 3 fresh thyme sprigs
- 2 cups cubed sweet potatoes
- 2 cups cubed russet or Yukon potatoes (or baby creamer potatoes halved)
Pantry & Seasoning
- 1 (15 oz.) can organic white beans, drained and rinsed
- 4 tablespoons organic tomato paste
- 3 tablespoons organic all-purpose flour
- 2 teaspoons On Everything All-Purpose Blend
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1 (28 oz.) can tomato sauce or diced tomatoes
- 3 cups organic vegetable stock
- 1 tablespoon Worcestershire sauce (ensure vegan-friendly)
Instructions
- Heat the oil and sauté aromatics: In a medium-sized Dutch oven over medium-high heat, warm the olive oil. Add the chopped onions and minced garlic, sautéing for about 1-2 minutes until they become fragrant and translucent.
- Add vegetables and seasonings: Stir in the chopped carrots and diced celery, cooking for an additional 1-2 minutes. Sprinkle in the On Everything All-Purpose Blend, smoked paprika, sea salt, and tomato paste. Mix thoroughly to coat the vegetables evenly. Then add the flour and stir to combine, allowing it to lightly toast and bind.
- Incorporate liquids and main ingredients: Pour in the vegetable stock, stirring frequently to prevent lumps and to allow the mixture to thicken slightly. Add the tomato sauce, Worcestershire sauce, drained white beans, sweet potatoes, and russet potatoes. Toss in the fresh thyme sprigs and stir everything together evenly.
- Simmer the stew: Let the stew simmer uncovered for 2-3 minutes over medium heat. Then reduce heat to low and cover the pot loosely with a lid, allowing it to simmer gently for about 20-25 minutes. Stir occasionally to thicken the sauce and to ensure all ingredients remain well combined. The stew is ready when the potatoes and vegetables are tender.
- Serve and enjoy: Remove the pot from heat and ladle the stew into bowls. This stew pairs wonderfully with mashed potatoes, vegan cornbread, basmati or coconut rice, fresh bread, or a crisp salad for a complete meal.
- Bon Appetit! Enjoy your vibrant and nourishing vegan sweet potato stew.
Notes
- Worcestershire sauce sometimes contains anchovies; check for vegetarian/vegan versions if needed.
- Stir occasionally while simmering to prevent sticking and ensure even cooking.
- For thicker stew, let it simmer uncovered a few extra minutes.
- You can substitute russet potatoes with Yukon gold or baby creamers for a different texture.
- This stew reheats well and tastes even better the next day.
- Adjust spices to taste, adding more smoked paprika or salt as preferred.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Vegan, American
