Hearty Potato Stew

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Get ready to try the most Hearty Potato Stew ever!

Packed full of flavour, veggies and goodness this is going to become one of your go to winter dinner recipes.

Even if you’re not vegan or plant-based but are looking for meat-free Monday or Veganuary recipes then this is definitely one to try!

This recipe is incredibly simple to make, using just one-pot and feeds 5 for just £5! So share this recipe with those that say eating healthy is expensive…..

You can watch how easy this vegan and gluten free stew is to make:

 

You’re going to LOVE this Hearty Potato Stew as it’s:

  • Super Easy
  • Comforting
  • Healthy
  • One-pot
  • Only £1 pp
  • Gluten free & Vegan

Using these simple ingredients you can buy from most supermarkets.

 Hearty Potato Stew Ingredients

Since cutting out meat I personally miss those deep coloured and flavoured beef stews but this one really hits the spot.

The chunky veg gives it such a comforting feel.

The lentils and mushrooms gives it a meaty texture.

And the cacao powder and tamari gives it such a depth in colour and flavour.

Hearty Potato Stew Top

One of the best parts about this recipe is there is minimal prep and you simply chuck all the ingredients into one-pot to cook down.

One-pot cooking is some of my favourite dinners to make! 

Just look at the depth of colour in this meat-free stew!

Hearty Potato Stew Crop

It’s such a family friendly comforting dinner recipe to serve up on these cold evenings.

You could totally batch cook this for even cheaper and freeze it down for a healthy “ready meal” to have on those busier days.

Hearty Potato Stew Front Bowl

So if you try this Hearty Potato Stew let me know!

Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!

Hearty Potato Stew Front Close up

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Hearty Potato Stew

gluten free, vegan, dairy free, egg free, comfort food
4.74 from 23 votes
Print Pin Rate
Course: Dinner
Cuisine: British
Keyword: comfort food, Dinner, gluten free, healthy, healthy recipes, plantbased recipes, potato, stew, vegan
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 5 people

Ingredients

  • 3 large garlic cloves crushed
  • 1 red onion diced
  • 350 g mushrooms chopped
  • 1/4 cup tamari
  • 4 carrots chopped
  • 3 celery stalks chopped
  • 500 g baby potatoes sliced into halves
  • 1 can green lentils drained and rinsed
  • 1 stem of rosemary finely chopped
  • 3 bay leaves
  • 2 400g tins tomatoes
  • 300 ml veg stock
  • 2 tbsp cacao powder

Instructions

  • Heat a large pot with olive oil. Add in the garlic, onion, mushrooms and Tamari. Stir and cook down for 5 minutes
  • Now add the carrots, celery, potatoes, lentils, rosemary, bay leaves, tomatoes, veg stock and stir
  • Add in the cacao powder, stir again until well mixed
  • Place the lid on the pot and simmer for 30 minutes
  • Serve with brown rice or quinoa and top with fresh parsley (optional)

Notes

You can store this in the fridge in a sealed container for a couple days or freeze it down for another time. 

Fancy a Sweet Potato Stew instead? Try my Sweet Potato & Black Bean Stew

Make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy free food inspiration. 

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35 comments

  1. just made this, and added a couple of handfuls of spinach just before serving. it. was. DELICIOUS! i’ve been searching for a veggie stew like this ever since I became vegetarian 3 years ago. thank you so much!

  2. Loved this. Added some spinach leaves towards the end of cooking & had to use cocoa instead of cacao (put slightly less in than the recipe suggested just in case it didn’t work). Really tasty and meat-stew loving husband was also impressed. First recipe of yours … will be back!

    1. Hi Tim,

      I would advise adding the red lentils about 15 minutes before the end of cooking time and don’t add too many otherwise it will go very stodgy. I would try 1 cup or so and see how you get on.

      James

  3. My favourite stew! Highly recommend it since it is so easy to make and delicious. It is even better on the next day, the rosemary tastes stronger then. I like to switch the potatoes for a sweet potato or mix both sorts.

  4. I saw your hearty potato stew on a facebook site today and decided to make it for dinner. I substituted chickpeas as I had no lentils and left out the celery as I am not keen. I was dubious about the cacao but OMG this is absolutely yummy

  5. Making this for dinner tomorrow can’t wait:-) would you have any idea about the calorie content? Currently logging my food with myfitnesspal.
    Thank you!

  6. This was great! Made adjustments according to supplies on hand..
    Added butternut squash to make up for not having enough tiny red tomatoes and chunks of portobello mushrooms. Water and not beef bouillon to make up for the stock and a little red wine.

  7. Wowsies! super quick to prep and delicious. Left it simmer a lil bit longer, came out just right. My girlfriend was happy and I’ve added a new recipe to my arsenal.

    Thank You James!!!

  8. I have made this twice now and it is just delicious. The first time I didn’t have any potatoes, so I used butternut squash. This time I had the baby potatoes. My husband mentioned that it seemed more earthy this time. I’m thinking about trying sweet potatoes to bring out both flavors, but both versions so far have been outstanding. The use of tamari or soy sauce is brilliant. Thank you for a great recipe.

  9. Made this yesterday and it was delicious. The best stew I’ve ever had and so easy to make. I added a few chilli flakes for bit if spice.

  10. I have a pot of this vegetable stew bubbling on the stove as we speak. I doubled the garlic and the rosemary and added two shakes of tobasco for extra flavor. Next time I will add half my lentils later so they retain some of their shape. Smells delicious!

  11. Hi James
    I’m going to try this recipe but I have no cacoa powder what can I use instead.
    I’m lactose intolerant and I love your recipes.
    Thank you.
    Pam.

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