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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:
If you’re looking for a quick stew recipe then check out my 15 Minute Chickpea Stew recipe.
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.
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.
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!
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.
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!
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Hearty Potato Stew
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)
Video
Notes
Nutrition
I admit I wasn’t totally convinced about the cacao/tamari sauce when I decided to give this a go, but it really works. It shouldn’t – but it does! This makes a rich-tasting and unusual vegan stew. It’s a little salty, which normally isn’t a problem for my taste, but I’m trying to cut down on salt, so I might try low-sodium soy sauce next time. The only downside I found, was it took 90 minutes before the potatoes were cooked enough to eat. I assumed this was because of the acid content of the 2 tins of tomatoes, but nobody else has mentioned this in the comments, so I’m not sure what went wrong for me. If you have any suggestions, I’m all ears – I’d be very happy to have this again.
If in a hurry why not use Tinned potatoes….
Love this stew Thank you!!
I made this tonight, and it’s maybe the best stew I’ve ever had! My omnivore fiance also loved it. I made a few changes but nothing major: no celery because I didn’t have any, although I will add it next time, cocoa powder instead of cacao (couldn’t find cacao near me), 1c dried green lentils because I had some leftover, fresh squeeze of lemon and crackers to serve.
I just made this wonderful stew exactly as per your recipe, James, and it is amazing! I have to say I was a bit sceptical about the 2 Tbsp of cocoa powder but it turned out perfectly. The stew looks, smells and tastes as if it was braised with beef for hours. Wonderful!
Always looking for new vegetarian recipes and this fit the bill.
Really enjoyed this,hence the comment
Thanks James.
Thanks Graham 🙂 glad you enjoyed it!
In case it is not clear, what you end up with here is something like a vegan beef stew. I used 1 tablespoon of cocoa and I found it more than enough. Keep the faith while it is cooking — the cocoa bubbling up can make the stew look a bit dark and unappetizing. Once the cook is done and it is stirred up and cooled a bit, it looks and tastes great. Next time, I will stir in a bit of fresh extra virgin olive oil right in the bowl since it lacks meat and wants a touch more fat.
I used dried brown lentils and pre-cooked them about 15 minutes (5 to 10 minutes short of fully cooked). They finished cooking perfectly in the stew and broke up just enough to thicken the broth but leave some whole lentils.
The stew might be a bit strong for some people. If you are used to light, simpler foods you might ease up on the tamari and cocoa, and consider partially or fully draining your canned tomatoes and adding replacement water, so you have better control over the salt level.
Glad you enjoyed it Mike! Thanks for the great review 🙂
This was delicious. Thank you for giving me the ability to cook again while on crutches, convalescing from a broken leg. Quick, simple, nourishing and delicious.
Made this today, I substituted the Tamari with light salt soy, cut the cocoa powder by half and added some red wine = delicious!! Definitely a winner, even my meat eating hubby loved it.
LOVE that 🙂 so pleased to hear Maggie!
Oh. My. Goodness! What a superb recipe. Absolutely gorgeous. I made it in the slow cooker and my husband (meat eater) and I munched through more than 2/3rds of it in one sitting. I must admit, I tried a little on a spoon before it cooked and the cocoa powder was very overbearing and I was a little unsure but, once it has cooked down, it is rich, hearty, ‘meaty’ and wholesome. Absolutely super! For those who don’t eat meat but love the richness of a meat casserole, this is the recipe for you! Thank you so much for this. I am thrilled with it x
Yay 🙂 so happy to hear that Jacqui!!
For how long did you cook it in the slow cooker for, Jacqui?
How long did you cook it in slow cooker please?
I haven’t made it myself in the slow cooker but I know others have. I would say 8 hours on slow would work 🙂
I made this a few hours ago and it was gorgeous! Im gluten and dairy intolerant (don’t eat meat either) and your recipes are a blessing! Especially for someone like me who isn’t the greatest in the kitchen! They are super easy to follow!
I substituted cacao for cocoa powder, (ordered some cacao online just now!) added a chopped red pepper, substituted the garlic for a pinch of garlic granules (Bec I’m not a garlic fan!) it’s now in small containers in the freezer! Thank you so much for yr amazing recipes! Looking forward to receiving your recipe book, Well Done!!