30+ Nutritious Sunday Vegan Stew Recipes to Try This Sunday

There’s nothing quite like a comforting bowl of stew on a lazy Sunday afternoon.

Whether you’re curled up on the couch or gathered around the dinner table with family, vegan stews provide the perfect blend of warmth, nutrition, and heartiness.

The best part? These plant-based stews are not only packed with vibrant flavors and wholesome ingredients, but they’re also easy to make and perfect for meal prep.

From lentil and vegetable combinations to rich, creamy concoctions with potatoes, cauliflower, and beans, there’s a vegan stew for every taste and occasion.

In this article, we’ll explore over 30 vegan stew recipes that you can add to your Sunday rotation.

Each recipe is designed to nourish your body while providing comfort and satisfaction.

These stews are perfect for those who follow a vegan diet, but they’ll also be loved by anyone looking to enjoy more plant-based meals without sacrificing flavor.

So, gather your ingredients, pull out your favorite pot, and get ready to indulge in these delicious and filling Sunday stews that are perfect for any season!

30+ Nutritious Sunday Vegan Stew Recipes to Try This Sunday

Vegan stews are the ideal solution for those seeking a hearty, comforting meal that’s full of plant-based goodness.

They are versatile, easy to prepare, and packed with nutritious ingredients like lentils, beans, root vegetables, and leafy greens.

Whether you’re cooking for one or preparing a meal for a group, these 30+ Sunday vegan stew recipes will make your Sunday gatherings even more special.

Each recipe offers a unique combination of flavors, and the best part is that they’re perfect for meal prepping, so you can enjoy delicious leftovers throughout the week.

Whether you’re new to vegan cooking or a seasoned pro, these stews will satisfy your cravings and leave you feeling nourished.

Enjoy your Sunday with a warm, comforting bowl of vegan stew!

Hearty Sweet Potato & Chickpea Vegan Stew

This hearty sweet potato and chickpea vegan stew is a comforting dish packed with nutritious ingredients and bold flavors. The sweet potatoes provide a natural sweetness and richness, while the chickpeas add a hearty texture and plant-based protein. This stew is perfect for a cozy Sunday meal, offering both warmth and satisfaction. It’s vegan, gluten-free, and can be enjoyed on its own or served with a side of crusty bread.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 1 celery stalk, chopped
• 1 zucchini, chopped
• 1 can diced tomatoes (14.5 oz)
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
2. Stir in the cumin, turmeric, and paprika. Cook for 1-2 minutes to allow the spices to bloom.
3. Add the sweet potatoes, chickpeas, diced tomatoes, zucchini, and vegetable broth to the pot. Bring the mixture to a boil.
4. Reduce the heat to low, cover, and let the stew simmer for 25-30 minutes, or until the sweet potatoes are tender.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

This sweet potato and chickpea stew is a perfect dish for a vegan Sunday meal. The combination of sweet and savory flavors from the sweet potatoes, chickpeas, and spices creates a satisfying and wholesome meal. It’s an easy recipe that can be made in one pot, making it both a time-saver and a comfort food. Plus, it’s highly versatile, allowing you to add in any extra vegetables or spices you have on hand. Serve it with your favorite bread, and enjoy a warm, nourishing meal!

Creamy Coconut & Lentil Vegan Stew

This creamy coconut and lentil vegan stew is a rich, velvety dish that blends the earthy flavors of lentils with the tropical creaminess of coconut milk. The lentils provide protein and fiber, while the coconut milk adds a luxurious, creamy texture. It’s a perfect stew for those looking for a satisfying vegan dish that’s both comforting and nourishing. With a hint of curry spice, this stew is an exotic twist on traditional stews.

Ingredients:

• 1 cup dried red lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can coconut milk (13.5 oz)
• 4 cups vegetable broth
• 2 carrots, diced
• 2 potatoes, diced
• 1 tsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground ginger
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and cook for 5 minutes until softened.
2. Stir in the curry powder, cumin, and ground ginger, cooking for another minute until fragrant.
3. Add the lentils, carrots, potatoes, coconut milk, and vegetable broth to the pot. Bring to a boil.
4. Once boiling, reduce the heat to low, cover, and simmer for 30-35 minutes, or until the lentils and vegetables are tender and the stew has thickened.
5. Season with salt and pepper to taste, and serve hot, garnished with fresh cilantro.

This creamy coconut and lentil stew is a rich and satisfying meal that is perfect for a Sunday lunch or dinner. The coconut milk gives it a smooth and velvety texture, while the curry spices provide a warm depth of flavor. With protein-packed lentils and hearty vegetables, this stew is a filling, well-balanced meal. The easy preparation and one-pot cooking method make it both practical and delicious. Top it with fresh cilantro for an added burst of flavor and freshness.

Rustic Mushroom & Kale Vegan Stew

This rustic mushroom and kale vegan stew is a wholesome dish that combines the earthy flavors of mushrooms with the bitterness of kale, balanced by a savory broth. It’s a nutrient-packed dish that’s perfect for warming up on a chilly Sunday. With a deep umami flavor from the mushrooms and a slight peppery taste from the kale, this stew is a true comfort food. It’s simple, nutritious, and bursting with flavor, making it an excellent choice for a hearty vegan meal.

Ingredients:

• 2 cups mushrooms, sliced (such as cremini or button mushrooms)
• 1 bunch kale, stems removed and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 cups vegetable broth
• 2 potatoes, cubed
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and cook for about 5 minutes, until softened.
2. Add the sliced mushrooms to the pot, and cook for 8-10 minutes until they release their moisture and start to brown.
3. Stir in the potatoes, vegetable broth, soy sauce, thyme, and rosemary. Bring to a boil.
4. Once boiling, reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
5. Add the chopped kale to the pot, and simmer for an additional 5-7 minutes, until the kale is tender.
6. Season with salt and pepper to taste, and serve hot.

This mushroom and kale stew is a perfect choice for a vegan Sunday meal that’s both satisfying and full of flavor. The earthy mushrooms provide a deep umami flavor, while the kale adds a hearty, green touch to the stew. The combination of potatoes and a savory broth makes it comforting and filling, while the herbs and soy sauce bring out rich, aromatic flavors. This stew is easy to prepare, making it a go-to recipe for a delicious and nutritious vegan meal. Perfect for cozying up with a bowl of goodness!

Spicy Butternut Squash & Black Bean Vegan Stew

This spicy butternut squash and black bean stew is a vibrant and flavorful dish that combines the sweetness of roasted butternut squash with the heartiness of black beans. The addition of spicy chili powder and cumin gives the stew a warm kick, while the tomatoes and vegetable broth create a rich, savory base. This stew is packed with nutrients and is the perfect dish to enjoy on a cool Sunday, offering a balance of sweet, spicy, and savory flavors.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish
• 1 lime, cut into wedges (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened.
3. Stir in the cumin, chili powder, smoked paprika, and cook for 1 minute to allow the spices to become fragrant.
4. Add the roasted butternut squash, black beans, diced tomatoes, and vegetable broth to the pot. Bring to a simmer.
5. Reduce the heat to low, and let the stew cook for 15-20 minutes, allowing the flavors to meld together.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and a wedge of lime on the side.

This spicy butternut squash and black bean stew is a delicious and hearty vegan dish that brings together the perfect balance of flavors and textures. The sweetness of the roasted squash and the spiciness of the chili powder make for a comforting yet bold combination. Black beans add protein and fiber, making this stew both filling and nutritious. It’s easy to prepare and perfect for a Sunday meal that will warm you up from the inside out. The lime and cilantro garnish elevate the dish, giving it a fresh burst of flavor.

Mediterranean Chickpea & Spinach Vegan Stew

This Mediterranean chickpea and spinach stew is a light yet satisfying dish that’s bursting with the flavors of the Mediterranean. The chickpeas provide protein, while the spinach adds a vibrant, earthy green touch. With the rich flavor of tomatoes, olives, and a hint of garlic and lemon, this stew is both refreshing and nourishing. It’s the perfect vegan dish for a Sunday evening, offering a delightful balance of tangy, savory, and slightly salty flavors.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 bunch spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 1/2 cup Kalamata olives, pitted and sliced
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 lemon, juiced

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5 minutes until softened.
2. Stir in the oregano, basil, cumin, and cook for 1 minute to let the spices bloom.
3. Add the chickpeas, diced tomatoes, olives, and vegetable broth. Bring to a simmer and cook for 10-15 minutes.
4. Add the chopped spinach and stir until wilted, about 2-3 minutes.
5. Season with salt, pepper, and fresh lemon juice. Serve hot, with additional lemon wedges on the side.

This Mediterranean chickpea and spinach stew is a refreshing yet satisfying dish that offers a light but filling meal for a Sunday evening. The combination of chickpeas, spinach, and Mediterranean ingredients like olives and lemon creates a wonderfully flavorful and vibrant stew. It’s a great choice for those looking for a nutritious, plant-based meal that’s easy to make and perfect for sharing. The fresh lemon juice at the end adds a zesty brightness that makes this dish feel lively and fresh.

Smoky Tempeh & Potato Vegan Stew

This smoky tempeh and potato stew is a flavorful and filling dish that combines hearty potatoes with smoky tempeh in a savory broth. The tempeh adds a satisfying texture and a subtle smokiness, while the potatoes provide a comforting, starchy base. Seasoned with smoked paprika and thyme, this stew is perfect for a Sunday meal when you’re craving something both hearty and packed with bold, smoky flavors.

Ingredients:

• 1 block tempeh, crumbled
• 4 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can diced tomatoes (14.5 oz)
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5 minutes until softened.
2. Stir in the smoked paprika and dried thyme, and cook for another 1 minute to allow the spices to release their flavors.
3. Add the crumbled tempeh, diced potatoes, diced tomatoes, and vegetable broth to the pot. Bring to a boil.
4. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the potatoes are tender.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

This smoky tempeh and potato stew is a comforting and filling vegan dish that’s perfect for a cozy Sunday meal. The smoky flavor from the tempeh and paprika adds a depth of richness, while the potatoes make it a hearty and satisfying stew. It’s a great option for those looking for a meal that is both flavorful and packed with protein. Easy to prepare, this stew is perfect for meal prepping as it stores well in the fridge. Enjoy it on its own or paired with some crusty bread for a complete meal.

Hearty Vegan Lentil & Carrot Stew

This hearty vegan lentil and carrot stew is a wholesome and comforting dish that’s packed with plant-based protein from lentils and a natural sweetness from carrots. The combination of earthy lentils, tender carrots, and aromatic herbs like thyme and bay leaves creates a rich, savory base that’s perfect for a filling Sunday meal. The addition of vegetable broth and a touch of tomato paste helps create a thick, flavorful stew that’s both satisfying and nourishing.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 4 medium carrots, peeled and sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 4 cups vegetable broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until softened.
2. Stir in the thyme and cook for 1 minute to release the fragrance.
3. Add the carrots, lentils, diced tomatoes, vegetable broth, tomato paste, and bay leaves to the pot. Stir well and bring to a boil.
4. Reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the lentils and carrots are tender.
5. Season with salt and pepper to taste. Remove the bay leaves before serving.
6. Serve hot, garnished with fresh parsley.

This vegan lentil and carrot stew is the perfect comfort food for a Sunday. Packed with protein-rich lentils and nutrient-dense carrots, this stew is filling yet light, making it great for a wholesome meal. The combination of thyme, tomato paste, and vegetable broth gives the stew depth and flavor, while the carrots provide a subtle sweetness that balances the earthy lentils. This dish is incredibly versatile, perfect for meal prep, and can easily be stored for later enjoyment. It’s a healthy, satisfying dish that will leave you feeling nourished and content.

Creamy Sweet Potato & Coconut Vegan Stew

This creamy sweet potato and coconut stew is a luxurious, velvety dish that’s perfect for a Sunday indulgence. The sweetness of the potatoes pairs beautifully with the rich coconut milk, creating a smooth and creamy base. Seasoned with ginger, garlic, and a touch of curry powder, this stew has a warm, aromatic flavor that’s perfect for a cozy evening. It’s a well-balanced meal that’s both satisfying and light, with a tropical flair from the coconut milk.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 can coconut milk (13.5 oz)
• 4 cups vegetable broth
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger, and sauté for 5-7 minutes until softened and fragrant.
2. Stir in the curry powder and turmeric, cooking for another 1 minute to allow the spices to bloom.
3. Add the cubed sweet potatoes, coconut milk, vegetable broth, and a pinch of salt and pepper. Stir well and bring to a simmer.
4. Cover the pot and cook for 20-25 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
5. Once the sweet potatoes are soft, use a hand blender to puree the stew until smooth and creamy. (Alternatively, you can transfer the stew in batches to a regular blender.)
6. Season with more salt and pepper to taste. Serve hot, garnished with fresh cilantro.

This creamy sweet potato and coconut stew is a velvety, satisfying dish that feels like a treat on a Sunday. The natural sweetness of the sweet potatoes is beautifully complemented by the rich, creamy coconut milk, while the curry and turmeric give the stew a warm, exotic flavor. It’s a perfect vegan stew for those looking for something both comforting and a little indulgent. The stew is wonderfully smooth and creamy, making it ideal for anyone who enjoys a rich, flavorful dish that isn’t too heavy. It’s also a great choice for meal prep, as it stores well and the flavors develop even more after a day or two.

Zesty Tomato & White Bean Vegan Stew

This zesty tomato and white bean stew is a bright and flavorful dish that’s perfect for a light yet filling Sunday meal. The white beans provide protein and a creamy texture, while the tomatoes create a rich, savory base. With a tangy kick from lemon juice and a bit of fresh basil, this stew offers a fresh, lively flavor that will brighten your day. It’s easy to prepare and perfect for a quick Sunday dinner that feels both comforting and refreshing.

Ingredients:

• 2 cans white beans (cannellini or navy beans), drained and rinsed
• 1 can diced tomatoes (14.5 oz)
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tbsp tomato paste
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional for heat)
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh basil for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5 minutes until softened.
2. Stir in the dried oregano and red pepper flakes (if using), and cook for 1 more minute to allow the spices to infuse.
3. Add the white beans, diced tomatoes, tomato paste, and vegetable broth to the pot. Stir well and bring to a boil.
4. Reduce the heat to low, cover, and let the stew simmer for 15-20 minutes to allow the flavors to combine.
5. Season with salt and pepper to taste. Stir in the fresh lemon juice for a zesty finish.
6. Serve hot, garnished with fresh basil.

This zesty tomato and white bean stew is a refreshing, vibrant dish that’s perfect for a light yet hearty Sunday meal. The combination of creamy white beans and savory tomatoes is elevated with a tangy kick of lemon juice and fresh basil, making it an ideal choice for anyone craving a bright, flavorful stew. This dish is also easy to make and packed with plant-based protein, making it both nutritious and filling. With its lively flavors and simple ingredients, it’s the perfect dish for a quick, satisfying meal that doesn’t compromise on taste.

Vegan Mushroom & Barley Stew

This vegan mushroom and barley stew is a rich, hearty dish perfect for a Sunday evening. The earthy flavors of mushrooms and the nutty texture of barley come together to create a satisfying, warming stew. With the addition of onions, garlic, and a blend of savory herbs, this stew is deeply flavorful and comforting. It’s a perfect way to incorporate more whole grains into your diet while enjoying a delicious plant-based meal that will leave you feeling full and nourished.

Ingredients:

• 2 cups mushrooms (button, cremini, or portobello), sliced
• 1 cup pearl barley, rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp soy sauce or tamari
• 1 tsp dried thyme
• 1/2 tsp ground sage
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5 minutes until softened.
2. Add the sliced mushrooms to the pot and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
3. Stir in the barley, vegetable broth, soy sauce, thyme, and sage. Bring to a boil, then reduce the heat to low and cover the pot.
4. Simmer for 40-45 minutes, or until the barley is tender and has absorbed most of the liquid.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

This vegan mushroom and barley stew is a comforting, hearty dish that’s perfect for a cozy Sunday meal. The mushrooms add a deep umami flavor, while the barley provides a chewy, satisfying texture. It’s a filling, healthy dish that’s perfect for colder weather or when you need something comforting but wholesome. The soy sauce and herbs give the stew a savory depth, making each bite rich and flavorful. Whether you’re looking to enjoy a filling dinner or meal prep for the week, this stew is a great choice that will keep you satisfied and nourished.

Vegan Chickpea & Spinach Stew

This vegan chickpea and spinach stew is a simple yet flavorful dish that’s perfect for a light yet filling Sunday meal. The chickpeas provide plenty of protein and fiber, while the spinach adds a burst of freshness and color. A combination of garlic, cumin, and lemon juice creates a tangy, savory flavor profile that pairs beautifully with the rich, creamy texture of the chickpeas. This stew is quick to make, and it’s both nutritious and satisfying, making it a great choice for a busy weekend or a healthy dinner.

Ingredients:

• 2 cans chickpeas (15 oz each), drained and rinsed
• 4 cups fresh spinach, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• Juice of 1 lemon
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5 minutes until softened and fragrant.
2. Stir in the cumin and smoked paprika, cooking for another 1-2 minutes to allow the spices to release their flavors.
3. Add the chickpeas, vegetable broth, and salt and pepper. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
4. Stir in the chopped spinach and cook for an additional 2-3 minutes, until the spinach wilts down.
5. Remove from heat and stir in the lemon juice. Adjust seasoning if needed.
6. Serve hot, garnished with fresh cilantro.

This vegan chickpea and spinach stew is a bright, flavorful dish that’s packed with protein and nutrients. The earthy chickpeas are balanced by the fresh, leafy spinach, while the combination of cumin, paprika, and lemon adds a depth of flavor that makes this stew truly delicious. It’s an easy-to-make meal that’s perfect for a light yet filling Sunday dinner. The quick cooking time makes it ideal for busy days when you still want a nourishing meal. Plus, it’s versatile and can be paired with rice or crusty bread for a heartier meal, making it a great option for any occasion.

Vegan Butternut Squash & Kale Stew

This vegan butternut squash and kale stew is a comforting and nutrient-dense dish, perfect for a Sunday evening when you need something both filling and healthy. The sweet, creamy butternut squash pairs perfectly with the hearty, slightly bitter kale. Combined with garlic, onions, and warming spices like cinnamon and nutmeg, this stew offers a comforting, aromatic flavor profile. It’s a satisfying meal that’s both light and filling, perfect for enjoying on a chilly fall or winter evening.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 4 cups kale, chopped (stems removed)
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened.
2. Add the cubed butternut squash, cinnamon, and nutmeg, and stir to coat the squash with the spices.
3. Pour in the vegetable broth and bring to a simmer. Cover the pot and cook for 20-25 minutes, or until the butternut squash is tender.
4. Stir in the chopped kale and cook for an additional 5-7 minutes, until the kale wilts down and becomes tender.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh thyme.

This vegan butternut squash and kale stew is a comforting, aromatic dish that’s perfect for a light yet hearty Sunday dinner. The sweetness of the butternut squash pairs beautifully with the savory kale and the warming spices, creating a perfectly balanced stew. It’s a healthy, nutrient-packed meal that’s rich in vitamins and fiber, making it both nourishing and satisfying. This stew is perfect for fall or winter, offering a cozy meal that’s easy to prepare and full of flavor. Whether you’re looking for a comforting meal or a nutritious dish to share with family and friends, this stew is sure to impress.

Vegan Sweet Potato & Black Bean Stew

This vegan sweet potato and black bean stew is a flavorful and hearty dish that’s perfect for a cozy Sunday meal. The sweetness of the roasted sweet potatoes blends beautifully with the earthy black beans, while spices like cumin, chili powder, and paprika bring a warm and slightly smoky flavor. Packed with fiber and protein, this stew is as filling as it is nutritious. It’s an ideal dish for both a light dinner or a meal prep for the week ahead, offering a perfect balance of savory and sweet in every bite.

Ingredients:

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

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5-7 minutes until softened.
2. Add the cubed sweet potatoes, cumin, chili powder, and smoked paprika, stirring to coat the potatoes with the spices.
3. Pour in the vegetable broth, diced tomatoes, and black beans. Bring the stew to a boil, then reduce the heat to low and cover.
4. Simmer for 25-30 minutes, or until the sweet potatoes are tender and cooked through.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

This vegan sweet potato and black bean stew is the perfect combination of flavors and textures. The sweetness of the roasted sweet potatoes pairs perfectly with the savory black beans, while the warming spices add a layer of depth and complexity. It’s a comforting and satisfying dish that’s easy to make and full of nutrients, making it perfect for a Sunday evening or meal prep. This stew is naturally vegan, gluten-free, and packed with protein and fiber, making it a great choice for anyone looking to enjoy a nourishing and delicious meal.

Vegan Lentil & Tomato Stew

This vegan lentil and tomato stew is a wholesome, comforting meal that’s perfect for any Sunday. Lentils provide a hearty, protein-packed base, while the juicy tomatoes add a burst of tangy flavor. Seasoned with garlic, cumin, turmeric, and bay leaves, this stew is rich in flavor and easy to make. It’s a great option for meal prep as the lentils soak up the flavors over time, making leftovers even more delicious. Serve with a side of crusty bread for a satisfying and well-rounded meal.

Ingredients:

• 1 cup dried lentils, rinsed
• 1 can diced tomatoes (15 oz)
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 2 bay leaves
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5-7 minutes until softened and fragrant.
2. Add the cumin and turmeric, cooking for an additional minute to release the spices’ flavors.
3. Stir in the lentils, diced tomatoes, vegetable broth, and bay leaves. Bring the stew to a boil, then reduce the heat to low.
4. Cover and simmer for 30-35 minutes, or until the lentils are tender and the stew has thickened.
5. Season with salt and pepper to taste, and serve hot, garnished with fresh parsley.

This vegan lentil and tomato stew is a simple, hearty dish that’s bursting with flavor. The combination of lentils and tomatoes creates a rich base that’s further enhanced by the earthy spices. It’s a budget-friendly meal that’s quick to prepare and full of plant-based protein, making it an excellent choice for a nutritious and filling dinner. Whether you’re feeding a family or preparing meals for the week, this stew is sure to satisfy your hunger and provide you with the energy you need to tackle the day ahead.

Vegan Cauliflower & Potato Stew

This vegan cauliflower and potato stew is a comforting, creamy dish that’s perfect for chilly Sundays. The potatoes create a creamy base while the cauliflower adds a mild, delicate flavor. With the addition of garlic, onions, and a few key spices like turmeric and thyme, this stew is both flavorful and nutritious. It’s naturally gluten-free and can be made oil-free if preferred. This stew is easy to prepare and can be served with a piece of crusty bread for a filling, satisfying meal that’s both comforting and wholesome.

Ingredients:

• 1 medium cauliflower, cut into florets
• 3 medium potatoes, peeled and cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground turmeric
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp olive oil (optional)
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened.
2. Add the cubed potatoes, cauliflower florets, turmeric, and thyme, stirring to coat the vegetables with the spices.
3. Pour in the vegetable broth, bring to a boil, and then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the potatoes and cauliflower are tender.
4. Use an immersion blender to blend part of the stew to create a creamy texture, or leave it chunky for a heartier consistency.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

This vegan cauliflower and potato stew is the ultimate comfort food. The creamy potatoes and cauliflower create a velvety base, while the turmeric and thyme give the stew a warm, aromatic flavor. This stew is naturally gluten-free, vegan, and can easily be made oil-free for a lighter version. It’s a great way to enjoy a rich, satisfying meal without any heavy ingredients. Serve it with some crusty bread or over quinoa for an even heartier dish. This stew is perfect for meal prep, as the flavors develop over time, and it’s a great way to incorporate more vegetables into your diet in a delicious, satisfying way.

Note: More recipes are coming soon!