This hearty potato stew with vibrant bell peppers is a cozy, plant-based delight perfect for busy weekdays or relaxing weekend dinners.
Packed with fiber, plant-based protein, and rich in vitamins, it delivers nourishing comfort in under 30 minutes.
Low in saturated fat and full of flavor, it’s an ideal recipe for quick, wholesome meals or easy meal prep that warms both body and soul.
Potato and Bell Pepper Stew
Equipment
- 1 Large pot (5–6 quarts)
- 1 cutting board
- 1 chef’s knife
- 1 wooden spoon or spatula
- 1 measuring cup
- 1 Measuring spoon
- 1 bowl for prep
Ingredients
- 600 g about 21 oz waxy potatoes, peeled and cubed
- 4 medium bell peppers diced
- 400 g 14 oz vegan ground meat
- 1 medium onion finely chopped
- 2 cloves garlic finely minced
- 2 medium carrots sliced
- 2 tbsp tomato paste
- 2 tsp paprika powder
- ½ tsp smoked paprika powder
- ½ tsp dried thyme
- 1¾ cups 420 ml vegetable broth
- 1 can 400 g / 14 oz diced tomatoes
- Salt to taste
- Black pepper to taste
- ¼ cup 15 g fresh parsley, chopped
- 4 tsp vegan sour cream for serving
Instructions
- Prepare Ingredients for Cooking: Start by thoroughly washing all fresh produce under running water. Peel the waxy potatoes and cut them into approximately 1-inch cubes for even cooking. Dice the bell peppers into bite-sized pieces, finely chop the onion, and mince the garlic cloves. Slice the carrots into thin rounds for better texture. Keep all prepared vegetables ready in separate bowls to streamline the cooking process.
- Brown the Vegan Protein: Place a large pot (5–6 quart size) on medium heat and add 1–2 tablespoons of neutral oil, such as sunflower or canola oil. Add the vegan ground meat and cook, stirring occasionally, until it becomes lightly browned and slightly crispy. This step develops flavor and texture, so allow the protein to caramelize slightly without burning. Follow the package directions if applicable.
- Sauté Aromatics: Add the finely chopped onion and minced garlic directly into the pot with the browned vegan protein. Stir continuously for about 2–3 minutes, allowing the onions to soften and the garlic to release its aroma without burning. This creates a fragrant flavor base for your stew.
- Incorporate Vegetables: Add the cubed potatoes, diced bell peppers, and sliced carrots to the pot. Increase the heat to medium-high and stir the vegetables into the protein and aromatics. Cook for about 4 minutes, stirring often, to slightly soften the vegetables and enhance flavor before adding liquids.
- Add Tomato and Spices: Stir in the tomato paste and diced tomatoes with their juices, mixing thoroughly to coat all ingredients. Sprinkle in paprika powder, smoked paprika powder, dried thyme, salt, and black pepper. Stir until spices are evenly distributed and the mixture is fragrant, about 1–2 minutes. This builds a rich flavor profile.
- Pour in Vegetable Broth: Slowly pour in the vegetable broth, ensuring all ingredients are submerged. Stir gently to combine. Scrape the bottom of the pot with your spoon to lift any browned bits for added depth of flavor. Bring the stew to a gentle boil.
- Simmer Until Tender: Reduce the heat to medium-low and cover the pot partially with a lid. Let the stew simmer for about 15–20 minutes, stirring occasionally to prevent sticking. Check periodically by piercing a potato cube with a fork — it should be tender but not mushy. Adjust seasoning if needed.
- Final Touches Before Serving: Once the vegetables are perfectly cooked, turn off the heat. Sprinkle freshly chopped parsley over the stew to add brightness and freshness. Give the stew a gentle stir to distribute the parsley evenly.
- Plate and Garnish: Ladle the stew into deep bowls. Add a teaspoon of vegan sour cream on top of each serving for creaminess and a touch of tang. Optionally, pair the stew with fresh whole wheat bread for a hearty and complete meal.
- Enjoy and Store Leftovers: Serve immediately while warm. Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently on the stovetop or in the microwave until warmed through.
Notes
- Use waxy potatoes (such as Yukon Gold or red potatoes) for the best texture, as they hold their shape during cooking.
- Adjust the spice levels to your taste by adding extra paprika or smoked paprika for a richer, smoky flavor.
- Vegan ground meat can be replaced with cooked lentils, chickpeas, or crumbled tofu for a different texture and flavor profile.
- For added richness, stir in a splash of plant-based milk or coconut cream before serving.
- This stew is ideal for meal prep, as flavors deepen after resting overnight in the refrigerator.
Chef’s Secrets To Flavor Excellence
A rich, comforting stew begins with layering flavors.
Browning the vegan ground meat creates a base with deep, savory notes, and sautéing onions and garlic enhances the aroma significantly.
Don’t rush the vegetable sauté step — letting bell peppers, carrots, and potatoes soften slightly before adding liquids builds better flavor.
Fresh herbs like parsley, added at the end, bring brightness and contrast to the hearty stew.
For extra depth, experiment with a pinch of smoked sea salt or a dash of liquid smoke.
Serving Suggestions For Cozy Meals
This potato stew pairs beautifully with warm, crusty bread, such as whole wheat baguette or sourdough, for dipping and soaking up the flavorful broth.
For a complete meal, serve it alongside a crisp green salad or steamed leafy greens.
Garnishing with a dollop of vegan sour cream or cashew cream adds creaminess that balances the spices.
For a protein boost, top the stew with pan-fried tofu cubes or roasted chickpeas.
This stew works equally well as a main dish or a side to a larger feast.
Storage Tips For Best Freshness
Store leftover stew in an airtight container in the refrigerator for up to 4 days.
This allows flavors to meld, often making the stew even tastier the next day.
For longer storage, freeze in portions for up to 2 months.
When reheating, gently warm on the stovetop over low heat, adding a splash of vegetable broth to revive the consistency.
Avoid overcooking during reheating to preserve vegetable texture.
Fresh parsley and vegan sour cream should be added only just before serving to keep the flavors fresh.
Frequently Asked Questions
1. Can I make this stew without vegan ground meat?
Yes! You can skip the vegan meat entirely and replace it with protein-rich options such as canned kidney beans, cooked lentils, or crumbled tofu.
Each alternative will bring a slightly different texture but still result in a hearty and nutritious stew.
2. How can I make this stew gluten-free?
This recipe is naturally gluten-free if you choose gluten-free vegan ground meat or substitute it with lentils or beans. Always check ingredient labels for hidden gluten, especially in pre-made vegan protein products.
3. What’s the best way to reheat the stew?
Reheat gently on the stovetop over medium-low heat, stirring occasionally to ensure even warmth.
You can also use a microwave in short intervals, stirring in between to avoid hot spots. Adding a splash of vegetable broth during reheating helps maintain texture.
4. Can I prepare this stew in advance for meal prep?
Absolutely. This stew is excellent for meal prep because the flavors improve after sitting overnight in the refrigerator.
Store portions in airtight containers and reheat as needed. It’s perfect for making ahead for busy weekdays.
5. Can I add more vegetables to this stew?
Definitely! This stew is versatile. You can add seasonal vegetables such as zucchini, green beans, spinach, or sweet potatoes. Adjust cooking time slightly to ensure all vegetables are tender without overcooking.
