30+ Easy and Delicious Holiday Vegan Stew Recipes to Warm Your Winter

The holiday season is synonymous with comfort food — hearty meals that bring warmth and satisfaction to our tables.

If you’re looking for a way to celebrate the season while keeping your meals plant-based, vegan stews are the perfect solution.

These dishes are not only packed with flavor but also offer a healthy, comforting alternative to traditional holiday fare.

From rich, savory mushrooms and barley stews to the sweetness of squash and beans, there’s a vegan stew for every palate.

We’ve gathered over 30 irresistible holiday vegan stew recipes that are sure to impress your guests and make your holiday meals unforgettable.

Whether you’re hosting a vegan gathering or simply looking for wholesome meals for your family, these stews will be the star of your holiday table.

30+ Easy and Delicious Holiday Vegan Stew Recipes to Warm Your Winter

Vegan stews are a wonderful way to celebrate the holidays in a way that’s both nourishing and satisfying.

With a wide variety of flavors, textures, and ingredients, these 30+ recipes prove that plant-based meals can be just as indulgent and festive as traditional holiday dishes.

From savory root vegetables and legumes to creamy coconut milk and vibrant spices, there’s a stew for every taste and occasion.

These recipes will not only keep you warm during the cold months but will also make your holiday celebrations a little brighter and a lot more delicious.

Hearty Vegan Holiday Stew

A comforting and nourishing vegan holiday stew that’s perfect for chilly evenings. Packed with seasonal vegetables like carrots, potatoes, and parsnips, and enriched with warm spices, this stew offers a hearty flavor that everyone can enjoy. The combination of fresh herbs and umami-rich vegetable broth creates a deep, satisfying taste that’s perfect for holiday gatherings or a cozy family meal.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 carrots, peeled and sliced
• 2 potatoes, peeled and diced
• 2 parsnips, peeled and sliced
• 1 cup green beans, chopped
• 1 zucchini, diced
• 1 cup mushrooms, sliced
• 4 cups vegetable broth
• 1 tsp thyme
• 1 tsp rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp tomato paste
• 1 tbsp flour (optional, for thickening)
• Fresh parsley for garnish

Directions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until softened and fragrant, about 5 minutes.
2. Add carrots, potatoes, parsnips, and green beans to the pot. Stir to combine and cook for 5 more minutes.
3. Stir in zucchini, mushrooms, vegetable broth, thyme, rosemary, and bay leaf. Bring to a simmer, cover, and cook for 25–30 minutes until vegetables are tender.
4. If you prefer a thicker stew, whisk flour into a small amount of broth and stir it into the pot. Cook for another 5–10 minutes to allow the stew to thicken.
5. Season with salt and pepper to taste. Remove the bay leaf and serve hot, garnished with fresh parsley.

This hearty stew is a wonderful way to warm up during the colder months, especially around the holidays. The rich combination of vegetables and herbs brings comfort and nourishment to the table, making it a great addition to any holiday spread. The optional thickening with flour creates a creamy texture, making each bite feel indulgent. The seasonal vegetables like parsnips and carrots also provide a connection to the season’s flavors, making it feel festive and comforting.

Spiced Sweet Potato & Lentil Vegan Stew

This vibrant stew features sweet potatoes, lentils, and a host of fragrant spices, including cumin, cinnamon, and turmeric, offering a warm and festive flavor profile. The earthy lentils and tender sweet potatoes create a perfectly balanced dish that is both hearty and satisfying. It’s a delicious choice for a vegan holiday meal that pairs beautifully with rice or crusty bread.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 3 large sweet potatoes, peeled and cubed
• 1 cup dried red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups kale or spinach, chopped
• Salt and pepper to taste
• 1 tbsp lemon juice
• Fresh cilantro for garnish

Directions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until soft and fragrant, about 5 minutes.
2. Stir in cumin, cinnamon, and turmeric, cooking for another minute to release the spices’ aromas.
3. Add sweet potatoes, lentils, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer.
4. Cover and cook for 25–30 minutes, or until the sweet potatoes are tender and the lentils are cooked through.
5. Stir in the chopped kale or spinach and cook for an additional 5 minutes, until wilted.
6. Season with salt, pepper, and lemon juice, and garnish with fresh cilantro before serving.

This stew brings an incredibly satisfying depth of flavor with its spiced profile, making it a perfect dish for holiday gatherings. The combination of sweet potatoes and lentils offers a hearty base that feels like a complete meal. The kale adds a pop of color and freshness to the dish, while the spices provide a festive warmth that’s sure to delight. The addition of lemon juice brightens the flavors, creating a balanced and flavorful stew that everyone will love.

Mushroom & Brussels Sprout Vegan Holiday Stew

This stew is packed with earthy mushrooms, tender Brussels sprouts, and a rich vegetable broth, making it the perfect vegan holiday stew. With a hint of soy sauce and balsamic vinegar, it has a savory umami flavor that is complemented by fresh thyme and garlic. The combination of vegetables offers a satisfying and filling dish that feels indulgent without being heavy.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 cups mushrooms, sliced
• 2 cups Brussels sprouts, halved
• 2 large carrots, sliced
• 1 cup parsnips, peeled and diced
• 4 cups vegetable broth
• 1 tbsp balsamic vinegar
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• Fresh thyme for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened, about 5 minutes.
2. Add mushrooms and Brussels sprouts, cooking for an additional 5–7 minutes until the mushrooms release their moisture and start to brown.
3. Add carrots, parsnips, vegetable broth, balsamic vinegar, soy sauce, thyme, and rosemary. Bring to a simmer and cook for 20–25 minutes, or until the vegetables are tender.
4. Season with salt and pepper to taste. Serve the stew hot, garnished with fresh thyme.

This mushroom and Brussels sprout stew is perfect for the holidays with its savory and deep flavors, making it feel like a festive meal. The mushrooms lend a rich, umami taste, while the Brussels sprouts add a slight bitterness that balances out the sweetness from the carrots and parsnips. The soy sauce and balsamic vinegar enhance the overall flavor, providing a comforting and hearty dish that will be a hit at any holiday table.

Vegan Winter Root Vegetable Stew

This wholesome winter root vegetable stew combines earthy root vegetables like carrots, rutabaga, and turnips, with hearty beans for added protein and fiber. The use of fresh rosemary and thyme adds a fragrant depth, making this stew the perfect comfort food during the colder months. It’s a great vegan dish to serve at any holiday meal, providing warmth and nutrition in every bite.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 turnips, peeled and diced
• 1 rutabaga, peeled and cubed
• 1 cup green beans, chopped
• 1 can (14 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• Salt and pepper to taste
• 1 tbsp apple cider vinegar
• Fresh parsley for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and soft, about 5 minutes.
2. Add carrots, turnips, rutabaga, and green beans. Cook for another 5 minutes, stirring occasionally.
3. Stir in the white beans, vegetable broth, rosemary, and thyme. Bring to a simmer, cover, and cook for 30–35 minutes, or until the root vegetables are tender.
4. Season with salt, pepper, and apple cider vinegar for a little brightness. Garnish with fresh parsley before serving.

This root vegetable stew is not only nourishing but also incredibly satisfying, perfect for a holiday feast. The variety of root vegetables creates a rich texture, while the beans add a substantial protein boost. The fresh herbs elevate the flavors, and the apple cider vinegar at the end brightens the entire dish. It’s the perfect vegan option for holiday meals, offering comfort, flavor, and a connection to seasonal produce.

Roasted Butternut Squash & Chickpea Stew

This rich, creamy stew combines the natural sweetness of roasted butternut squash with the heartiness of chickpeas. The addition of ginger, garlic, and coconut milk creates a warming and creamy broth, perfect for the holiday season. This stew is not only delicious but also a beautiful addition to your table, with its vibrant color and comforting flavor.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper (optional)
• Fresh cilantro for garnish

Directions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes in 1 tbsp of olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25–30 minutes, or until tender and lightly browned.
2. In a large pot, heat the remaining olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add garlic and ginger, cooking for another minute.
3. Stir in the chickpeas, coconut milk, vegetable broth, turmeric, cinnamon, cumin, and cayenne (if using). Bring to a simmer and cook for 10 minutes to allow the flavors to combine.
4. Add the roasted butternut squash and stir to incorporate. Let it simmer for an additional 5–10 minutes, allowing the stew to thicken and the flavors to meld together.
5. Season with additional salt and pepper, and garnish with fresh cilantro before serving.

The creamy texture of this stew, combined with the natural sweetness of roasted butternut squash, makes it a perfect choice for holiday celebrations. The chickpeas provide protein and make the stew filling, while the warming spices like turmeric, cinnamon, and cumin bring an extra layer of depth to the dish. The coconut milk adds a velvety richness, making it both indulgent and comforting. Serve it with a side of warm bread or over rice to complete the meal.

Vegan Kale & White Bean Stew

This kale and white bean stew is a simple yet flavorful dish that’s perfect for the holiday season. The combination of nutrient-rich kale, creamy white beans, and a savory vegetable broth creates a wholesome and satisfying meal. With a touch of lemon juice and fresh herbs, this stew provides a bright contrast to heavier holiday dishes and is a great addition to any vegan menu.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 cups kale, chopped
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp lemon juice
• Fresh parsley for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add kale and cook until it begins to wilt, about 3–5 minutes.
3. Stir in the white beans, vegetable broth, oregano, and smoked paprika. Bring to a simmer and cook for 20 minutes, allowing the flavors to meld.
4. Season with salt, pepper, and lemon juice, and garnish with fresh parsley before serving.

This stew is a fantastic choice for the holiday season, as it offers both nourishment and a refreshing contrast to richer dishes. The kale provides a burst of color and nutrients, while the white beans add a creamy texture that makes the stew feel hearty and satisfying. The smoked paprika and oregano give the dish an aromatic depth, and the lemon juice at the end brightens it perfectly. It’s an ideal vegan option for a balanced, flavorful holiday meal.

Vegan Mushroom & Bean Stew with Herbed Biscuits

This mushroom and bean stew is a rich, hearty dish that combines earthy mushrooms, creamy white beans, and a savory vegetable broth. Topped with homemade herbed biscuits, it’s a perfect vegan holiday meal that feels like a cozy, comforting feast. The flavors of garlic, thyme, and rosemary blend beautifully with the mushrooms, creating a stew that’s deep in flavor and perfect for winter.

Ingredients: For the Stew:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups mushrooms, sliced
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp rosemary
• 1/2 tsp black pepper
• Salt to taste

For the Biscuits:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 cup vegan butter, chilled and cubed
• 3/4 cup unsweetened almond milk
• 2 tbsp fresh rosemary, chopped

Directions:

1. Preheat the oven to 425°F (220°C).
2. For the stew, heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until soft, about 5 minutes.
3. Add mushrooms and cook for 7–10 minutes until they release their moisture and start to brown. Stir in the beans, vegetable broth, thyme, rosemary, black pepper, and salt. Bring to a simmer and cook for 15–20 minutes.
4. For the biscuits, whisk together the flour, baking powder, salt, and garlic powder in a bowl. Cut in the chilled vegan butter until the mixture resembles coarse crumbs. Stir in the almond milk and rosemary until just combined.
5. Drop spoonfuls of biscuit dough onto a baking sheet and bake for 12–15 minutes, or until golden brown.
6. Serve the stew hot, topped with the fresh herbed biscuits.

This stew is hearty and savory, making it a perfect comfort meal for any holiday gathering. The combination of mushrooms and beans offers a satisfying depth of flavor, while the herbed biscuits add a delightful touch of warmth and richness. The stew can be served on its own or paired with a side salad for a complete meal. With its creamy broth and aromatic herbs, it’s a dish that will surely impress your guests.

Vegan Sweet Potato & Lentil Stew

This vibrant and nutritious stew combines the sweetness of roasted sweet potatoes with the earthiness of lentils, all simmered in a rich tomato-based broth. Infused with spices like cumin and coriander, it’s a perfect combination of flavors that will warm you up during the colder holiday months. The lentils provide plenty of protein and fiber, making this stew both filling and satisfying.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 medium sweet potato, peeled and diced
• 1 cup dry green or brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp apple cider vinegar
• Fresh cilantro for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 5 minutes until softened.
2. Add the sweet potatoes and cook for an additional 5 minutes, stirring occasionally.
3. Stir in the lentils, diced tomatoes, vegetable broth, cumin, coriander, smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 30–35 minutes, or until the lentils are tender and the sweet potatoes are soft.
4. Season with apple cider vinegar, stirring to combine. Taste and adjust the seasoning as needed.
5. Serve the stew garnished with fresh cilantro.

This stew is a delightful balance of flavors and textures. The sweet potatoes add a naturally creamy sweetness, which pairs wonderfully with the earthy lentils. The spices create a deep, warming flavor, making it perfect for holiday dinners. The apple cider vinegar adds a touch of brightness at the end, making this vegan stew a standout dish for the festive season.

Vegan Tomato & Chickpea Stew with Spinach

A comforting and flavorful stew, this vegan tomato and chickpea stew combines the hearty goodness of chickpeas with the freshness of spinach in a tomato-based broth. The stew is seasoned with herbs and spices like basil and oregano, creating a perfect savory balance. This dish is simple to prepare yet packed with protein, making it an excellent choice for a cozy holiday meal.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 2 cups fresh spinach
• Salt and pepper to taste
• Fresh basil for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Add garlic and cook for another minute until fragrant.
2. Stir in the chickpeas, diced tomatoes, vegetable broth, basil, and oregano. Bring to a boil, then reduce the heat to low and let it simmer for 15–20 minutes to allow the flavors to meld.
3. Add fresh spinach and cook until wilted, about 2–3 minutes.
4. Season with salt and pepper to taste, and garnish with fresh basil before serving.

This stew offers a refreshing twist on traditional tomato-based soups. The chickpeas provide a hearty texture, while the spinach adds freshness and a burst of color. The combination of dried basil and oregano infuses the broth with a herby, Mediterranean-inspired flavor, making this a great choice for a light yet satisfying holiday meal. This vegan stew is versatile, easy to make, and sure to impress your guests.

Vegan Cauliflower & Potato Stew

This creamy and hearty stew features tender cauliflower and potatoes in a rich, spiced broth. The flavors of turmeric and cumin infuse the stew with a warm, earthy taste, making it an excellent choice for chilly holiday evenings. The cauliflower adds a delightful texture, while the potatoes make the stew extra filling and satisfying.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 medium cauliflower, broken into florets
• 2 medium potatoes, peeled and diced
• 1 can (15 oz) coconut milk
• 4 cups vegetable broth
• 1 tsp ground turmeric
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft. Add garlic and cook for an additional minute.
2. Add the cauliflower and potatoes, stirring for another 5 minutes.
3. Stir in the coconut milk, vegetable broth, turmeric, cumin, salt, and pepper. Bring to a boil, then reduce the heat to low and let it simmer for 25–30 minutes, until the potatoes and cauliflower are tender.
4. Season to taste with additional salt and pepper.
5. Garnish with fresh parsley before serving.

This stew is rich in flavor and texture, with the creamy coconut milk creating a velvety base for the cauliflower and potatoes. The turmeric and cumin add a comforting warmth, making it a perfect vegan option for a holiday meal. It’s a filling dish that offers both nutrients and flavor, with the coconut milk giving it a richness that everyone will enjoy.

Vegan Chickpea & Vegetable Stew with Pesto

A vibrant and nutrient-packed stew, this chickpea and vegetable combination is enhanced with a spoonful of vegan pesto. The vegetables offer crunch and color, while the chickpeas bring protein and heartiness. The addition of pesto adds a fragrant herbal richness, making this stew an unforgettable part of your holiday menu.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp vegan pesto
• Fresh basil for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until soft, about 5 minutes.
2. Add carrots, zucchini, and bell pepper, and cook for 5 minutes, stirring occasionally.
3. Stir in the chickpeas, vegetable broth, basil, oregano, salt, and pepper. Bring to a simmer, cooking for 15–20 minutes.
4. Stir in the vegan pesto and cook for an additional 5 minutes, allowing the flavors to meld.
5. Garnish with fresh basil before serving.

This stew is bursting with flavor, thanks to the vibrant veggies and the aromatic pesto. The chickpeas provide protein, while the assortment of vegetables brings variety and crunch. The pesto adds a beautiful herbal richness that elevates this stew into something truly special for the holiday season. It’s a light but satisfying dish, perfect for a vegan-friendly holiday spread.

Vegan Mushroom & Barley Stew

This hearty vegan stew is a perfect holiday dish, with earthy mushrooms and chewy barley creating a rich, comforting bowl. The mushrooms bring umami depth, while the barley adds texture and nuttiness. With a savory vegetable broth base, this stew is nourishing and filling, ideal for chilly nights.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms (such as cremini or button), sliced
• 1 cup pearl barley
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp ground paprika
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the mushrooms and cook for another 5 minutes until they release their moisture and begin to brown.
3. Add the barley, vegetable broth, thyme, paprika, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30–40 minutes, or until the barley is tender and the stew thickens.
4. Adjust seasoning to taste, adding more salt or pepper if needed.
5. Serve garnished with fresh parsley.

This mushroom and barley stew is the perfect comfort food, combining savory mushrooms with hearty barley in a rich, flavorful broth. It’s satisfying yet light enough for the holiday season, making it an excellent main dish or side. The addition of thyme and paprika enhances the flavor profile, giving the stew a deep, warming taste that pairs well with any holiday spread.

Vegan Butternut Squash & Bean Stew

A lovely balance of sweet and savory, this vegan butternut squash and bean stew features tender chunks of squash, hearty white beans, and a medley of vegetables. It’s both comforting and nutritious, offering plenty of vitamins and fiber. Infused with sage and rosemary, this stew has a rich, earthy flavor that is perfect for the holidays.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried sage
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 cups kale, chopped
• Fresh rosemary for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in the butternut squash and cook for another 5 minutes.
3. Add the white beans, vegetable broth, sage, rosemary, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, until the squash is tender.
4. Stir in the chopped kale and cook for another 5 minutes until wilted.
5. Taste and adjust seasoning as needed. Garnish with fresh rosemary before serving.

This stew is the perfect combination of flavors and textures, with the sweetness of the squash and the heartiness of the white beans. The kale adds freshness and a bit of color, while the sage and rosemary infuse the dish with aromatic richness. It’s an ideal vegan stew for holiday gatherings, offering a healthy and satisfying meal with plenty of comforting flavors.

Vegan Spicy Pumpkin & Black Bean Stew

This vegan stew is a bold, flavorful dish that pairs the sweetness of pumpkin with the heat of chilies and the earthiness of black beans. It’s spiced with chili powder, cumin, and paprika, making it the perfect dish to add some warmth to your holiday table. The pumpkin gives it a creamy texture, while the black beans provide protein and depth.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1-2 fresh chilies (such as jalapeño), chopped (optional for extra heat)
• Salt and pepper to taste
• 1 tbsp lime juice
• Fresh cilantro for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
2. Stir in the pumpkin puree and black beans, followed by the vegetable broth, chili powder, cumin, paprika, chilies (if using), salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20–25 minutes.
3. Stir in the lime juice and taste for seasoning, adding more salt or pepper if needed.
4. Serve the stew garnished with fresh cilantro.

This spicy pumpkin and black bean stew is a vibrant, flavorful dish that will be a hit at your holiday meal. The creamy pumpkin base is enhanced by the heat of the chilies and the smokiness of the paprika. The black beans provide a hearty texture, making this stew both satisfying and exciting. It’s a warming dish that brings bold flavors to the table, perfect for cozy holiday nights.

Vegan Carrot & Pea Stew with Coconut Milk

This light yet comforting stew is filled with sweet carrots and peas, simmered in a coconut milk base. The natural sweetness of the vegetables is balanced by the creamy coconut milk, while spices like ginger and turmeric add warmth and complexity to the flavor. This vegan stew is perfect for those seeking a lighter, dairy-free option for holiday meals.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 large carrots, peeled and sliced
• 1 cup frozen peas
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 tsp ground turmeric
• 1 tsp ground ginger
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened.
2. Add the carrots and cook for another 5 minutes, stirring occasionally.
3. Stir in the peas, coconut milk, vegetable broth, turmeric, ginger, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, until the carrots are tender.
4. Taste and adjust the seasoning as needed, adding more salt or pepper.
5. Serve the stew garnished with fresh cilantro.

This vegan carrot and pea stew is a light, flavorful dish that offers a balance of sweetness from the carrots and peas with the richness of coconut milk. The turmeric and ginger provide warmth and a subtle spicy kick, making it a delightful addition to any holiday menu. It’s simple to make yet full of flavor, making it a great choice for those seeking a refreshing vegan option for their holiday meal.

Note: More recipes​ are coming soon!