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There’s something special about a bowl of warm, hearty stew on a Saturday.
Whether you’re seeking comfort, nourishment, or simply something easy and delicious to enjoy with friends or family, vegan stews provide the perfect solution.
These plant-based dishes are not only flavorful but also packed with nutrients, making them ideal for a cozy weekend meal.
From rich, earthy mushrooms and lentils to bright, vibrant vegetable stews, the possibilities are endless.
We’ve rounded up over 25 vegan stew recipes that will leave your taste buds satisfied and your body fueled for the day ahead.
So, grab your apron, and let’s dive into these satisfying, wholesome dishes that will transform your Saturdays into an opportunity to enjoy nourishing, plant-based meals!
25+ Delicious Saturday Vegan Stew Recipes for a Cozy Weekend Meal
Vegan stews are the epitome of comfort food, offering endless flavor combinations, textures, and nutrients all in one pot.
These 25+ Saturday vegan stew recipes not only cater to a variety of tastes and preferences but also make meal preparation effortless.
Whether you’re looking for a savory tomato-based stew, a spicy lentil concoction, or a hearty vegetable-filled creation, these recipes will ensure your Saturdays are filled with wholesome, delicious meals.
Stews are perfect for meal prep, so you can enjoy them throughout the week as well.
Embrace the warmth of a delicious vegan stew, and let these recipes become your go-to Saturday meal!
Hearty Lentil and Vegetable Stew
This hearty vegan stew combines protein-rich lentils with a medley of vegetables for a satisfying and nutritious meal. Perfect for chilly Saturdays, it’s loaded with flavor and easy to prepare, making it an excellent choice for family or solo dining.
Ingredients
- 1 cup green or brown lentils, rinsed
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 cup diced potatoes
- 1 zucchini, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup fresh spinach, chopped
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until fragrant.
- Stir in carrots, celery, potatoes, and zucchini. Cook for 5 minutes, stirring occasionally.
- Add lentils, diced tomatoes, vegetable broth, smoked paprika, thyme, and cumin. Mix well.
- Bring the stew to a boil, then reduce heat and simmer for 30-35 minutes, or until lentils and vegetables are tender.
- Stir in spinach during the last 5 minutes of cooking. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
This lentil and vegetable stew is hearty, healthy, and versatile. The combination of tender lentils and vibrant vegetables creates a dish that’s as comforting as it is nutritious. Serve it with crusty bread for an even heartier meal.
Sweet Potato and Chickpea Stew
This sweet potato and chickpea stew delivers a delightful balance of sweet and savory flavors. It’s a quick, one-pot vegan recipe that’s ideal for a cozy Saturday lunch or dinner.
Ingredients
- 2 tablespoons coconut oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon chili flakes (optional)
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until softened.
- Stir in turmeric, coriander, and chili flakes, cooking for another minute to release their aroma.
- Add sweet potatoes, chickpeas, diced tomatoes, coconut milk, and vegetable broth. Mix well.
- Bring to a simmer, cover, and cook for 20-25 minutes until sweet potatoes are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
This stew is rich, creamy, and packed with bold flavors. The sweetness of the potatoes contrasts beautifully with the spiced coconut broth, creating a truly satisfying meal that’s both comforting and nutritious.
Mushroom and Barley Stew
This earthy mushroom and barley stew is a wholesome, rustic dish perfect for slow Saturday afternoons. The chewy barley and umami-rich mushrooms make this stew deeply satisfying and packed with nutrients.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 cups mushrooms, sliced
- 1 cup pearl barley, rinsed
- 4 cups vegetable broth
- 1 cup diced carrots
- 1 cup chopped parsnips
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- Salt to taste
- 1 tablespoon soy sauce
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened.
- Add mushrooms and cook until they release their juices, about 5 minutes.
- Stir in barley, vegetable broth, carrots, parsnips, rosemary, thyme, and black pepper. Mix well.
- Bring the mixture to a boil, then reduce heat to low and simmer for 40-45 minutes until the barley is tender.
- Stir in soy sauce and adjust seasoning with salt, if needed.
- Serve hot, garnished with fresh parsley.
This stew is hearty and comforting, with the mushrooms and barley providing a satisfying texture. The robust flavors from the herbs and soy sauce make it a meal that feels both indulgent and nourishing.
Spiced Pumpkin and Black Bean Stew
This spiced pumpkin and black bean stew is a flavorful, nutrient-dense dish that combines creamy pumpkin with hearty black beans. It’s the perfect comforting recipe for a chilly Saturday evening.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 3 cups fresh or canned pumpkin, cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon maple syrup
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a pot over medium heat. Add onion and garlic, sautéing until fragrant.
- Stir in cumin, smoked paprika, cinnamon, and cayenne, cooking for 1 minute to toast the spices.
- Add pumpkin, black beans, diced tomatoes, vegetable broth, and maple syrup. Mix well.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until the pumpkin is tender.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh cilantro.
This stew delivers a delightful combination of sweet and spicy flavors. The creamy texture of the pumpkin pairs perfectly with the hearty black beans, creating a deeply satisfying vegan meal.
Tuscan White Bean and Kale Stew
This Tuscan-inspired stew brings together creamy white beans and nutrient-packed kale in a light yet flavorful broth. It’s a wholesome and comforting choice for a healthy Saturday meal.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 2 cups chopped kale
- 1 cup diced tomatoes
- Salt and pepper to taste
- Juice of 1 lemon
- Crusty bread for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened.
- Stir in oregano and red pepper flakes, cooking for 1 minute.
- Add cannellini beans, vegetable broth, kale, and diced tomatoes. Mix well.
- Bring the stew to a boil, then reduce heat and simmer for 15-20 minutes until the kale is tender.
- Season with salt, pepper, and a squeeze of lemon juice.
- Serve hot with crusty bread on the side.
This Tuscan stew is light yet hearty, with the kale adding a slightly bitter note that balances the creamy beans. It’s a simple and satisfying dish that pairs beautifully with bread for dipping.
Curried Cauliflower and Pea Stew
This vibrant stew features tender cauliflower and sweet peas in a rich and aromatic curry sauce. It’s a quick and easy way to bring bold flavors to your Saturday menu.
Ingredients
- 2 tablespoons coconut oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 teaspoons curry powder
- 1/2 teaspoon ground turmeric
- 1 medium cauliflower, cut into florets
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk
- 1 cup vegetable broth
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a pot over medium heat. Add onion, garlic, and ginger, sautéing until fragrant.
- Stir in curry powder and turmeric, cooking for 1 minute to release the spices.
- Add cauliflower, diced tomatoes, coconut milk, and vegetable broth. Mix well.
- Bring to a simmer and cook for 15-20 minutes until the cauliflower is tender.
- Stir in peas and cook for an additional 5 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
This curry-inspired stew is bursting with flavors, from the warmth of the spices to the creamy coconut milk. The cauliflower and peas create a delightful contrast of textures in every bite.
Root Vegetable and Lentil Stew
This rustic stew combines earthy root vegetables with tender lentils for a hearty, nutrient-rich meal. It’s the ultimate vegan comfort food for a relaxing Saturday.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 cups diced carrots
- 2 cups diced parsnips
- 1 cup diced turnips
- 1 cup green or brown lentils, rinsed
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until fragrant.
- Stir in carrots, parsnips, and turnips. Cook for 5 minutes.
- Add lentils, vegetable broth, diced tomatoes, thyme, and smoked paprika. Mix well.
- Bring the mixture to a boil, then reduce heat and simmer for 30-35 minutes until lentils and vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
This stew is hearty and wholesome, with the root vegetables providing a naturally sweet flavor that pairs wonderfully with the savory lentils. It’s a comforting dish that warms both the body and soul.
Chickpea and Spinach Stew
This chickpea and spinach stew is a nutritious and flavorful vegan dish that combines the creamy texture of chickpeas with the vibrant color and health benefits of fresh spinach. It’s an easy-to-make, satisfying meal perfect for a relaxing Saturday.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 4 cups fresh spinach, chopped
- Salt and pepper to taste
- Fresh lemon juice for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened and fragrant.
- Stir in cumin, coriander, and smoked paprika, cooking for 1 minute to bring out the flavors.
- Add chickpeas, diced tomatoes, and vegetable broth, stirring to combine. Bring to a simmer and cook for 15 minutes.
- Stir in fresh spinach and cook until wilted, about 2-3 minutes.
- Season with salt, pepper, and a squeeze of fresh lemon juice.
- Serve hot, garnished with extra lemon wedges.
This chickpea and spinach stew is light but filling, with a delightful balance of spices and fresh greens. It’s perfect for anyone looking for a wholesome, quick, and satisfying vegan meal.
Red Lentil and Carrot Stew
This red lentil and carrot stew is a comforting dish full of flavor and nutrients. The combination of lentils and carrots provides a hearty and satisfying meal, with an easy-to-make broth that is ideal for a Saturday dinner.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 cups red lentils, rinsed
- 4 cups vegetable broth
- 3 large carrots, peeled and sliced
- 1 can (14 oz) diced tomatoes
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft and golden.
- Stir in turmeric, cumin, and coriander, cooking for 1 minute to release the spices’ aroma.
- Add lentils, vegetable broth, carrots, and diced tomatoes. Stir to combine.
- Bring the stew to a boil, then reduce heat and simmer for 30-35 minutes, until the lentils and carrots are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
This stew is hearty and full of earthy flavors, with the turmeric providing a mild, warming spice that pairs perfectly with the sweetness of the carrots. It’s a simple yet deeply comforting dish.
Zucchini and Tomato Stew
This zucchini and tomato stew is a light and fresh vegan dish that is bursting with flavor. It’s a perfect way to enjoy seasonal vegetables while keeping the meal simple and healthy.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 medium zucchinis, diced
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a pot over medium heat. Add onion and garlic, sautéing until translucent.
- Stir in zucchini, cooking for 5-7 minutes until slightly softened.
- Add diced tomatoes, vegetable broth, dried basil, and oregano. Stir well.
- Bring the stew to a boil, then reduce heat and simmer for 15-20 minutes, until the zucchini is tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil leaves.
This zucchini and tomato stew is light and flavorful, with the fresh vegetables creating a delightful contrast in texture. It’s perfect for a quick and healthy Saturday meal, especially during the warmer months.
Butternut Squash and Kale Stew
This hearty butternut squash and kale stew is rich, comforting, and full of vitamins. The sweet butternut squash pairs wonderfully with the earthy kale, making this a satisfying and nutrient-packed vegan dish.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 medium butternut squash, peeled and cubed
- 1 cup green lentils, rinsed
- 4 cups vegetable broth
- 2 cups chopped kale
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened and fragrant.
- Add butternut squash and cook for 5 minutes.
- Stir in lentils, vegetable broth, thyme, and cinnamon. Bring to a boil, then reduce heat to low and simmer for 30-35 minutes, until the squash is tender and lentils are cooked through.
- Stir in chopped kale and cook for an additional 5 minutes until the kale wilts.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
This stew is a perfect balance of sweet and savory flavors. The butternut squash adds a creamy richness, while the kale provides a fresh contrast. It’s a hearty and wholesome dish for a cozy Saturday dinner.
Mushroom and Barley Stew
This mushroom and barley stew is a hearty, earthy dish perfect for a satisfying Saturday meal. The combination of tender mushrooms and chewy barley creates a comforting, filling stew, enriched with herbs and a savory broth.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 3 cups sliced mushrooms (such as cremini or button)
- 1 cup pearl barley
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons soy sauce or tamari
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until fragrant and softened.
- Add mushrooms and cook for 5-7 minutes, until they begin to release their moisture and soften.
- Stir in pearl barley, vegetable broth, thyme, and rosemary. Bring the mixture to a boil.
- Reduce heat to low and simmer for 30-35 minutes, until the barley is tender and has absorbed much of the broth.
- Stir in soy sauce or tamari, and season with salt and pepper to taste.
- Serve warm, garnished with fresh parsley.
This mushroom and barley stew offers a rich, savory flavor, with the earthy mushrooms and nutty barley creating a deeply satisfying meal. It’s perfect for those looking for a cozy and filling vegan dish.
Sweet Potato and Black Bean Stew
This sweet potato and black bean stew is a vibrant and comforting dish that combines the natural sweetness of the potatoes with the richness of black beans. It’s easy to prepare and packed with flavor.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 3 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened and fragrant.
- Add sweet potatoes and cook for 5-7 minutes, stirring occasionally.
- Stir in black beans, diced tomatoes, vegetable broth, cumin, smoked paprika, and chili powder.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the sweet potatoes are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
This stew brings together the perfect balance of sweet and savory, with the sweetness of the sweet potatoes complementing the richness of the black beans. It’s a hearty, flavorful, and nourishing meal.
Spicy Tomato and Lentil Stew
This spicy tomato and lentil stew is a simple yet flavorful vegan dish, combining the richness of lentils with the tangy sweetness of tomatoes and a kick of heat from spices. It’s perfect for anyone craving a bit of spice in their Saturday meal.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened.
- Stir in cumin, turmeric, and cayenne pepper, cooking for 1 minute to release the spices’ flavors.
- Add diced tomatoes, red lentils, vegetable broth, and smoked paprika.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes, until the lentils are tender and the stew has thickened.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
This stew is bold and full of flavor, with the spiciness adding a nice warmth and depth to the dish. The red lentils create a creamy texture that perfectly balances the tangy tomatoes. It’s a perfect dish for those who enjoy a bit of spice!
Eggplant and Chickpea Stew
This eggplant and chickpea stew is a rich, savory dish with a Mediterranean flair. The soft, tender eggplant pairs wonderfully with the hearty chickpeas, creating a comforting, filling stew that’s packed with flavors.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 medium eggplants, cut into cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft and fragrant.
- Add eggplant and cook for 5-7 minutes, stirring occasionally until it begins to soften.
- Stir in chickpeas, diced tomatoes, vegetable broth, cumin, and smoked paprika.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes until the eggplant is tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
This stew is flavorful and comforting, with the tender eggplant and chickpeas creating a hearty texture. The smoky paprika and cumin lend a depth of flavor that makes this dish uniquely satisfying.
Note: More recipes are coming soon!