30+ Hearty February Vegan Stew Recipes to Warm Your Soul

As February ushers in cooler days and cozy nights, there’s no better way to warm up than with a hearty bowl of vegan stew.

Stews are comforting, nourishing, and versatile, making them the perfect dish for winter months when you crave something both satisfying and healthy.

Whether you’re a seasoned vegan or simply looking for a plant-based meal, these stews are packed with wholesome ingredients, rich flavors, and the warmth you need to get through the coldest days of the year.

In this article, we’ve gathered 30+ delicious February vegan stew recipes that will not only satisfy your hunger but also keep you nourished and energized throughout the month.

From root vegetable stews to spicy peanut-based concoctions, each recipe has been carefully curated to provide variety, nutrition, and taste.

Whether you’re in the mood for something light and refreshing or rich and creamy, these stews offer something for every palate.

So, gather your favorite vegetables, grab a big pot, and let’s dive into these heartwarming vegan stew recipes that will bring the comfort of home to your table all month long.

30+ Hearty February Vegan Stew Recipes to Warm Your Soul

These 30+ February vegan stew recipes offer a wide variety of flavors and ingredients that cater to all taste preferences.

From the earthy notes of root vegetables to the rich depth of coconut milk and the spicy zing of chili flakes, there’s a stew here for every craving.

Not only are these stews packed with nutrients and plant-based goodness, but they’re also easy to make and perfect for meal prepping.

Whether you’re cooking for yourself, your family, or a group of friends, these stews will bring warmth, comfort, and joy to your dining table throughout February.

So, embrace the season, get creative with your ingredients, and enjoy these hearty and wholesome stews that will make your February unforgettable.

Hearty Sweet Potato & Chickpea Vegan Stew

This vibrant and flavorful stew combines the earthy sweetness of sweet potatoes with the protein-packed goodness of chickpeas. A touch of cumin, cinnamon, and turmeric adds a unique warmth, while coconut milk brings a creamy texture to the dish. It’s perfect for a cozy, nutritious meal during the chilly February days.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 cup spinach, chopped
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onions and garlic, cooking until softened, about 3-4 minutes.
2. Add the sweet potatoes, chickpeas, cumin, turmeric, cinnamon, and smoked paprika. Stir to coat the vegetables and spices evenly.
3. Pour in the vegetable broth, diced tomatoes (with juice), and coconut milk. Stir everything together and bring to a boil.
4. Reduce the heat and let it simmer uncovered for 25-30 minutes, or until the sweet potatoes are tender.
5. Add the spinach to the stew and cook for an additional 5 minutes until wilted.
6. Taste and season with salt and pepper as needed.
7. Serve hot, garnished with fresh cilantro.

This Hearty Sweet Potato & Chickpea Vegan Stew is a warming and fulfilling dish that’s perfect for February. The combination of spices and creamy coconut milk elevates this simple stew into something special. It’s not only nutritious but also extremely versatile—enjoy it with a side of crusty bread or over rice for a complete meal. The chickpeas provide a hearty texture while the sweet potatoes add a satisfying sweetness, making this dish a perfect winter comfort food.

Spicy Lentil & Tomato Vegan Stew

Packed with protein-rich lentils and the bold flavors of tomatoes, garlic, and red peppers, this Spicy Lentil & Tomato Vegan Stew is perfect for those craving a bit of heat during the colder months. It’s a hearty, savory stew with a kick that can be customized to your spice tolerance and is sure to satisfy your taste buds while providing an abundance of nutrients.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 red bell pepper, diced
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili flakes (adjust to taste)
• 1/2 tsp ground turmeric
• Salt and pepper, to taste
• 1 tbsp olive oil
• 2 cups kale, chopped
• 1 tbsp fresh lemon juice

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion, red bell pepper, and garlic, sautéing until soft, about 5 minutes.
2. Stir in the cumin, paprika, chili flakes, turmeric, salt, and pepper, cooking for another minute to bloom the spices.
3. Add the lentils, vegetable broth, and diced tomatoes (with juice). Bring the stew to a boil, then lower the heat and simmer for 30-35 minutes, or until the lentils are tender.
4. Stir in the chopped kale and cook for an additional 5-7 minutes, until the kale is wilted.
5. Adjust seasoning to taste, adding more salt, pepper, or chili flakes if desired.
6. Stir in the fresh lemon juice right before serving to add a zesty finish.

This Spicy Lentil & Tomato Vegan Stew is a perfect blend of warmth, spice, and earthy lentils. It’s an incredibly satisfying dish that balances heat with the richness of the vegetables and the tangy brightness of lemon juice. The stew is not only packed with plant-based protein from lentils but also rich in fiber and vitamins from the kale and bell pepper. Perfect for a cold February day, this stew can be enjoyed on its own or paired with a warm pita or a slice of crusty bread to soak up the delicious broth.

Butternut Squash & Kale Vegan Stew

This Butternut Squash & Kale Vegan Stew is a comforting, nutrient-dense dish that highlights the natural sweetness of butternut squash paired with the hearty, slightly bitter flavor of kale. A touch of sage and garlic infuses the stew with a rustic flavor, making it a perfect choice for a February meal that’s both warming and packed with seasonal ingredients.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 cups kale, chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp ground sage
• 1/2 tsp ground nutmeg
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until soft and fragrant, about 4 minutes.
2. Stir in the ground sage and nutmeg, allowing the spices to toast for a minute before adding the cubed butternut squash.
3. Pour in the vegetable broth and bring the stew to a boil. Once boiling, reduce the heat to a simmer and cook for 20-25 minutes, or until the squash is tender.
4. Add the cannellini beans and chopped kale to the stew, simmering for another 5-7 minutes until the kale is wilted and beans are heated through.
5. Stir in the apple cider vinegar and maple syrup, if using, and taste for seasoning, adjusting with salt and pepper.
6. Serve hot with a drizzle of olive oil or a sprinkle of fresh herbs if desired.

The Butternut Squash & Kale Vegan Stew is a nutrient-packed, deliciously hearty dish that brings out the best of winter produce. The sweetness of the squash balances perfectly with the earthy kale, while the cannellini beans provide an extra layer of protein and creaminess. The hint of sage and nutmeg adds a fragrant, warming note, making it a perfect stew to enjoy on a cold February evening. Whether you’re looking for a wholesome main dish or a side to complement your meal, this stew will leave you feeling satisfied and nourished.

Root Vegetable & White Bean Vegan Stew

This Root Vegetable & White Bean Vegan Stew is a comforting, hearty dish made with earthy root vegetables like carrots, parsnips, and potatoes, complemented by creamy white beans. The savory garlic, thyme, and rosemary bring out the natural sweetness of the vegetables, making this stew the perfect dish for warming up on a chilly February day. It’s a nourishing and filling vegan meal that’s easy to prepare and loaded with nutrients.

Ingredients:

• 2 large carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 medium potatoes, peeled and cubed
• 1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 2 tsp fresh thyme (or 1 tsp dried thyme)
• 2 tsp fresh rosemary (or 1 tsp dried rosemary)
• 1 bay leaf
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar (optional)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until soft and fragrant, about 4-5 minutes.
2. Add the chopped carrots, parsnips, and potatoes to the pot, stirring to combine with the onion and garlic.
3. Pour in the vegetable broth and add the thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil.
4. Reduce the heat to a simmer and cook for 25-30 minutes, or until the root vegetables are tender.
5. Stir in the white beans and cook for an additional 5 minutes, until heated through.
6. For added depth of flavor, stir in the apple cider vinegar and adjust the seasoning with salt and pepper.
7. Serve hot, garnished with fresh parsley.

The Root Vegetable & White Bean Vegan Stew is a simple yet satisfying dish that captures the essence of winter vegetables. It’s filling, nutrient-dense, and full of natural flavors, making it a perfect meal for the colder months. The beans add creaminess, while the herbs and apple cider vinegar lend a fragrant, savory finish. Whether served as a standalone meal or alongside your favorite grain, this stew is sure to become a favorite in your winter meal rotation.

Mushroom & Barley Vegan Stew

This Mushroom & Barley Vegan Stew is a rich, earthy dish full of umami flavor. The combination of hearty mushrooms, nutty barley, and fragrant herbs creates a deeply satisfying meal that will keep you full and warm throughout the day. It’s a perfect choice for February, especially for those looking for a filling yet nutritious vegan stew packed with wholesome ingredients.

Ingredients:

• 2 cups mushrooms, sliced (cremini, button, or a mix)
• 1/2 cup pearl barley, rinsed
• 1 onion, diced
• 3 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp ground black pepper
• 1 tbsp soy sauce or tamari (for added umami)
• 2 tbsp olive oil
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, carrots, and celery, sautéing until softened, about 5 minutes.
2. Stir in the sliced mushrooms and cook for an additional 5-7 minutes, until the mushrooms release their moisture and become golden brown.
3. Add the barley, vegetable broth, thyme, rosemary, black pepper, and soy sauce. Bring the stew to a boil.
4. Lower the heat and let the stew simmer for 40-45 minutes, or until the barley is tender and the flavors have melded together. Add more broth or water if the stew becomes too thick.
5. Taste and adjust seasoning with salt, if necessary.
6. Serve hot, garnished with fresh parsley.

The Mushroom & Barley Vegan Stew is a comforting and filling dish that offers a perfect balance of earthy mushrooms and chewy barley. The richness of the mushrooms combined with the nutty barley creates a wholesome, savory stew that will satisfy even the heartiest appetites. It’s perfect for a cozy dinner and pairs wonderfully with crusty bread for dipping. This stew is also great for meal prep, as the flavors continue to develop after a day or two in the fridge.

Spiced Cauliflower & Tomato Vegan Stew

The Spiced Cauliflower & Tomato Vegan Stew is a vibrant and aromatic dish that highlights the mild flavor of cauliflower, perfectly complemented by rich, savory tomatoes and warm spices. A blend of cumin, coriander, and turmeric adds depth, while fresh cilantro brings a burst of brightness. This stew is the perfect choice for those seeking a light yet satisfying vegan meal that’s packed with flavor.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp cinnamon
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, chopped for garnish
• 1 tbsp lemon juice

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until fragrant and softened, about 4 minutes.
2. Stir in the cumin, coriander, turmeric, and cinnamon. Cook for another minute to release the spices’ fragrance.
3. Add the cauliflower florets and cook for 5-6 minutes, allowing them to lightly brown.
4. Pour in the diced tomatoes (with juice) and vegetable broth. Bring the stew to a boil, then reduce the heat to a simmer.
5. Cover and cook for 20-25 minutes, until the cauliflower is tender.
6. Taste the stew and season with salt and pepper as needed. Stir in the fresh lemon juice for brightness.
7. Serve hot, garnished with fresh cilantro.

The Spiced Cauliflower & Tomato Vegan Stew is a flavorful and fragrant dish that offers the perfect balance of warmth, spice, and freshness. The cauliflower is tender and absorbs the rich flavors of the spices and tomatoes, making each spoonful comforting and satisfying. This stew is ideal for a light yet nourishing meal that’s easy to prepare and full of vibrant flavors. Enjoy it on its own or pair it with a side of rice or warm flatbread for a complete meal.

Sweet Potato & Kale Vegan Stew

This Sweet Potato & Kale Vegan Stew is a nutrient-packed and comforting dish perfect for the cooler months. The combination of creamy sweet potatoes, hearty kale, and a savory broth creates a dish that is both filling and flavorful. The earthy cumin and paprika provide warmth, while the fresh lemon juice at the end brightens the stew. This is a hearty, vegan-friendly meal that’s as wholesome as it is delicious.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 4 cups kale, chopped (remove stems)
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp fresh lemon juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking for 5-6 minutes until softened and fragrant.
2. Stir in the cumin, paprika, and turmeric. Cook for 1-2 minutes, allowing the spices to become fragrant.
3. Add the cubed sweet potatoes and chickpeas to the pot, stirring to coat with the spices.
4. Pour in the vegetable broth and bring the stew to a boil.
5. Reduce the heat to a simmer and cook for 20-25 minutes, until the sweet potatoes are tender.
6. Add the chopped kale to the pot and cook for an additional 5-7 minutes until wilted.
7. Stir in fresh lemon juice and adjust seasoning with salt and pepper.
8. Serve hot, garnished with fresh cilantro.

The Sweet Potato & Kale Vegan Stew is a perfect balance of sweetness and savory goodness. The sweet potatoes bring a soft creaminess, while the kale adds freshness and a boost of nutrients. The chickpeas contribute a satisfying texture, and the blend of spices gives this stew a rich, warm flavor. This stew is great for meal prepping and pairs well with a slice of crusty bread or over rice for a complete meal. It’s a hearty, healthful option that will leave you feeling satisfied and nourished.

Butternut Squash & Lentil Vegan Stew

Butternut Squash & Lentil Vegan Stew is a colorful, wholesome dish full of nourishing ingredients. The creamy sweetness of butternut squash combined with the earthy lentils creates a satisfying base, while the spices like cumin and cinnamon provide a warm, aromatic depth. This stew is both filling and packed with protein and fiber, making it an ideal meal for the colder months.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 cup dried green or brown lentils, rinsed
• 1 onion, diced
• 2 carrots, peeled and diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp fresh lemon juice
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and garlic, cooking for about 5-6 minutes until softened.
2. Stir in the cumin, cinnamon, and turmeric, cooking for another minute to let the spices bloom.
3. Add the cubed butternut squash and rinsed lentils to the pot, mixing to combine with the spices.
4. Pour in the vegetable broth and bring the stew to a boil.
5. Lower the heat, cover, and simmer for 30-35 minutes, until the squash is tender and the lentils are cooked.
6. Season with salt and pepper to taste, and stir in fresh lemon juice to brighten the flavor.
7. Serve hot, garnished with fresh parsley.

This Butternut Squash & Lentil Vegan Stew is a heartwarming and nutritious meal that’s perfect for cold winter days. The butternut squash adds a velvety texture, while the lentils provide protein and fiber for a well-rounded dish. The spices create a beautiful harmony of flavors, making each bite rich and satisfying. It’s a great option for meal prep and keeps well in the fridge for a few days. Serve it with some whole grain bread or over quinoa for a complete and filling meal.

Spicy Vegan Bean & Corn Stew

The Spicy Vegan Bean & Corn Stew is a vibrant and hearty dish with a satisfying mix of beans, corn, and zesty spices. The heat from the chili and cumin complements the natural sweetness of the corn and beans, while the tomatoes add a rich depth of flavor. This stew is perfect for those who enjoy a little heat in their meals, offering a balance of protein, fiber, and warmth that’s perfect for the chilly February days.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups frozen corn kernels
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 2 garlic cloves, minced
• 1 bell pepper, diced
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional for extra heat)
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion, bell pepper, and garlic, cooking until softened, about 5 minutes.
2. Stir in the cumin, chili powder, smoked paprika, and cayenne pepper (if using), cooking for another minute to bring out the flavors of the spices.
3. Add the kidney beans, black beans, corn, and diced tomatoes (with juice) to the pot.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat to a simmer and cook for 20-25 minutes, allowing the flavors to meld and the stew to thicken slightly.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

The Spicy Vegan Bean & Corn Stew is a flavorful, satisfying dish that offers the perfect combination of heat, texture, and heartiness. The beans provide protein and fiber, while the corn adds a subtle sweetness. The blend of spices brings a warm, zesty flavor that makes this stew both comforting and exciting. It’s an easy-to-make, budget-friendly meal that’s perfect for a quick dinner or meal prep. Enjoy it on its own or with a side of rice or tortillas for a complete, filling meal.

Moroccan Chickpea & Pumpkin Stew

This Moroccan Chickpea & Pumpkin Stew is a delightful fusion of savory and sweet flavors, offering a comforting and filling dish perfect for chilly days. The blend of spices such as cinnamon, cumin, and turmeric gives the stew a rich depth, while the pumpkin and chickpeas create a hearty base. This stew is packed with plant-based protein and fiber, making it not only a nutritious meal but a flavorful journey into Moroccan-inspired cuisine.

Ingredients:

• 1 small pumpkin, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp ground ginger
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish
• 1 tbsp lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking for 5-6 minutes until softened and fragrant.
2. Stir in the cumin, cinnamon, turmeric, and ginger, cooking for another minute to toast the spices.
3. Add the cubed pumpkin and chickpeas to the pot, stirring to combine.
4. Pour in the diced tomatoes and vegetable broth. Bring to a boil.
5. Reduce the heat to a simmer and cook for 25-30 minutes, or until the pumpkin is tender and the stew has thickened.
6. Season with salt and pepper to taste, and stir in lemon juice if desired for added brightness.
7. Serve hot, garnished with fresh cilantro.

This Moroccan Chickpea & Pumpkin Stew is a warming, nutrient-dense dish that combines a variety of spices with the earthy sweetness of pumpkin and the heartiness of chickpeas. The rich, savory flavors are perfectly balanced with the hint of cinnamon and ginger, creating a truly satisfying meal. This stew is not only delicious but also full of fiber and protein, making it a perfect option for a wholesome, plant-based dinner. Enjoy it with a slice of warm flatbread or couscous for a complete Moroccan-inspired meal.

Spicy Coconut & Lentil Stew

The Spicy Coconut & Lentil Stew is a hearty, satisfying dish with a creamy coconut base, spiced with chili, ginger, and turmeric. Lentils provide the perfect texture and protein, while the coconut milk adds a rich creaminess that pairs wonderfully with the heat from the spices. This stew is not only vegan but also packed with flavor, making it the perfect warming meal for a cozy winter evening.

Ingredients:

• 1 cup dried red lentils, rinsed
• 1 can (14 oz) coconut milk
• 1 onion, diced
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp cayenne pepper (optional for extra heat)
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, and grated ginger, cooking for 5-6 minutes until softened and fragrant.
2. Stir in the turmeric, cumin, chili powder, and cayenne pepper (if using), cooking for 1-2 minutes to allow the spices to bloom.
3. Add the diced tomatoes, vegetable broth, and rinsed lentils to the pot, bringing the stew to a boil.
4. Reduce the heat and simmer for 25-30 minutes, until the lentils are tender.
5. Stir in the coconut milk, and season with salt and pepper to taste. Simmer for an additional 5-10 minutes, allowing the flavors to meld.
6. Serve hot, garnished with fresh cilantro.

The Spicy Coconut & Lentil Stew is an irresistible combination of creamy coconut milk and bold spices, offering a rich and flavorful dish. The lentils provide a satisfying base, while the heat from the spices gives the stew a lively kick. This stew is perfect for those who enjoy a bit of spice, and the coconut milk adds a smooth, comforting texture. It’s a nourishing meal that’s simple to make, and it’s full of plant-based protein, making it both satisfying and nutritious. Serve with warm naan bread or over rice for a complete and fulfilling meal.

Carrot & Potato Vegan Stew

The Carrot & Potato Vegan Stew is a simple yet satisfying dish, full of comforting flavors and vibrant colors. The natural sweetness of carrots pairs beautifully with the creamy texture of potatoes, while the fresh herbs and seasonings bring the stew to life. This recipe is not only vegan but also budget-friendly, making it an ideal option for anyone looking for a wholesome, easy-to-make meal that’s perfect for February’s colder weather.

Ingredients:

• 4 large potatoes, peeled and cubed
• 4 large carrots, peeled and sliced
• 1 onion, diced
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp ground paprika
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking for 5-6 minutes until softened.
2. Stir in the dried thyme and paprika, cooking for another minute to release the flavors of the spices.
3. Add the cubed potatoes and sliced carrots to the pot, stirring to coat with the spices.
4. Pour in the vegetable broth and bring the stew to a boil.
5. Reduce the heat to a simmer and cook for 25-30 minutes, until the potatoes and carrots are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This Carrot & Potato Vegan Stew is a heartwarming, comforting dish that’s perfect for any winter meal. The simplicity of the ingredients allows the natural flavors of the carrots and potatoes to shine, while the thyme and paprika add a depth of flavor without overpowering the dish. It’s a great option for meal prepping and can easily be made in large batches. This stew pairs well with crusty bread for a satisfying, easy-to-make dinner that’s sure to please everyone at the table.

Sweet Potato & Black Bean Stew

The Sweet Potato & Black Bean Stew is a wholesome, hearty dish with a perfect balance of sweet and savory flavors. The tender sweet potatoes bring natural sweetness, while the black beans provide protein and a satisfying texture. With the addition of spices like cumin, chili powder, and smoked paprika, this stew has a rich and warm flavor that is perfect for cozy February nights. It’s a vegan, nutrient-dense meal that can be enjoyed by everyone.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish
• Lime wedges (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking for 5-6 minutes until softened.
2. Stir in the cumin, chili powder, and smoked paprika, cooking for another minute to allow the spices to bloom.
3. Add the cubed sweet potatoes, black beans, diced tomatoes, and vegetable broth. Bring the stew to a boil.
4. Reduce the heat and simmer for 25-30 minutes, until the sweet potatoes are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro and lime wedges if desired.

The Sweet Potato & Black Bean Stew is a simple yet filling dish with layers of flavor and nutrition. The sweet potatoes provide a comforting sweetness, and the black beans add heartiness and protein, making this stew a well-rounded meal. The spices complement the ingredients beautifully, giving the stew a warm, inviting aroma that fills your kitchen. It’s an ideal meal for a cold winter evening, and its naturally vegan ingredients make it a versatile option for anyone. Serve it with a side of cornbread for an extra comforting meal.

Kale & White Bean Stew

This Kale & White Bean Stew is a nutrient-packed, satisfying dish that combines the earthy richness of white beans with the vibrant greens of kale. The stew is subtly flavored with garlic, rosemary, and bay leaves, creating a deliciously aromatic base. It’s a great vegan stew for February, full of fiber and plant-based protein, and it’s as nourishing for the body as it is warming for the soul.

Ingredients:

• 1 can (15 oz) white beans (cannellini or navy beans), drained and rinsed
• 2 cups fresh kale, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, sliced
• 3 cups vegetable broth
• 1 tsp dried rosemary
• 1 bay leaf
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking for 5-6 minutes until softened.
2. Stir in the sliced carrots, dried rosemary, and bay leaf. Cook for 3-4 minutes until the carrots begin to soften.
3. Add the vegetable broth, white beans, and chopped kale to the pot. Bring to a boil.
4. Reduce the heat and simmer for 25-30 minutes, until the kale is tender and the flavors have melded together.
5. Season with salt and pepper to taste.
6. For added brightness, squeeze fresh lemon juice over the stew just before serving.
7. Serve hot and enjoy!

This Kale & White Bean Stew is a perfect example of simple, nourishing vegan cuisine. The combination of kale and white beans offers a hearty, protein-packed meal that’s both filling and nutrient-rich. The subtle infusion of rosemary and bay leaves provides a fragrant base that elevates the dish without overpowering the natural flavors. Whether you’re looking for a light yet filling meal or need a stew to warm up on a cold day, this recipe is an ideal choice. It’s also easy to make in advance and can be enjoyed throughout the week.

Spicy Peanut & Vegetable Stew

The Spicy Peanut & Vegetable Stew is a vibrant and flavorful dish that combines savory vegetables with a rich, creamy peanut sauce. The heat from the chili flakes and the nutty richness of peanut butter create a delicious contrast with the fresh vegetables, while the coconut milk adds creaminess and depth. This stew is filling and satisfying, making it a great vegan option for a hearty meal during the colder months.

Ingredients:

• 1 sweet potato, peeled and cubed
• 1 zucchini, chopped
• 1 bell pepper, diced
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can (14 oz) coconut milk
• 1 tbsp peanut butter
• 1 tbsp soy sauce or tamari
• 1 tsp ground turmeric
• 1/2 tsp chili flakes (adjust to taste)
• 3 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking for 5-6 minutes until softened.
2. Stir in the sweet potato, zucchini, and bell pepper, cooking for another 5 minutes.
3. Add the turmeric, chili flakes, and soy sauce, stirring to coat the vegetables.
4. Pour in the vegetable broth and bring the stew to a boil.
5. Reduce the heat to a simmer and cook for 20-25 minutes until the vegetables are tender.
6. Stir in the peanut butter and coconut milk, allowing the stew to simmer for an additional 5 minutes until it thickens.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.

The Spicy Peanut & Vegetable Stew is a deliciously creamy and spicy dish that’s both filling and full of flavor. The peanut butter provides richness and depth, while the heat from the chili flakes adds a delightful kick. This stew is perfect for those who enjoy a little spice with their meals and is easy to adjust to suit different heat preferences. It’s a great choice for a vegan meal that’s both comforting and nourishing, and it can be enjoyed on its own or with a side of rice for a more complete meal.

Note: More recipes are coming soon!