There’s nothing like a warm, hearty bowl of Vegan Winter Stew to make you feel cozy and satisfied, especially when it’s completely vegan. This stew is loaded with tender vegetables, earthy lentils, and a blend of spices that create a deep, savory flavor. It’s the kind of meal that nourishes your body and soul, all while being incredibly simple to make.

A bowl of hearty stew with chunks of meat and vegetables, topped with chopped green onions and parsley, accompanied by slices of toasted bread. — Photo Credit: Two City Vegans

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What’s great about this stew (apart from its amazing depth of flavor) is that it’s so easy. It all gets cooked in one pot, and you can make it ahead. What’s even better is that the flavors get better the next day. You can double-batch and freeze (just don’t add the mushrooms). It’s perfect for Thanksgiving, Christmas Eve, family gatherings, and potlucks. It’s cheap to make, and it’s family-friendly—what’s not to love?

Ingredients You’ll Need

You’ll need all the ingredients in the photograph below.

A variety of ingredients are laid out in bowls and bundles, labeled as sweet potatoes, parsley, celery, onion, cumin & cinnamon, lentils, crushed tomatoes, tomato paste, mushrooms, oil, bay leaf, broth, garlic, and carrots. — Photo Credit: Two City Vegans

How to Make Easy Vegan Winter Stew Recipe with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Making this delicious stew isn’t difficult if you follow my easy instructions.

Sauté the Aromatics

Start by heating up some olive oil in a Dutch oven over medium heat. Once it’s hot, stir in the tomato paste. Let it cook for a couple of minutes, giving it time to deepen in color and flavor.

Chopped onions and celery are sautéing in a black pot. Surrounding the pot are bowls of sliced carrots, sweet potato chunks, and sprigs of parsley. — Sauté onion, celery, and garlic in a pot.

A pot containing chopped onions and celery sautéing with a dollop of tomato paste in the center. Surrounding the pot are bowls of sliced carrots, chopped sweet potatoes, herbs, and bay leaves. — Add the tomato paste.

A close-up of a pot on a stovetop containing sautéed diced vegetables, surrounded by chopped carrots, raw sweet potatoes, garlic cloves, and parsley on a countertop. — Cook for a few minutes.

Cook the Vegetables

Next, toss in the diced onion, celery, and garlic. Let them cook for about 5-7 minutes, until the onion turns soft and translucent, and your kitchen is filled with the aroma of garlic. This is where the flavor really starts to build.

Add the Root Vegetables and Lentils

Now, it’s time to add the heart of the stew: the diced carrots, potatoes, sweet potatoes, and lentils. Stir everything together so the veggies are nicely coated in the flavorful base you’ve created.

A pot filled with raw, cubed sweet potatoes and sliced carrots. Fresh herbs and garlic cloves are placed nearby on a light grey surface. — Dice the carrots, potatoes, and sweet potatoes.

A black pot containing a tomato-based broth with uncooked lentils and diced vegetables, situated on a light-colored surface. — Add the vegetable broth, canned tomatoes, and lentils.

A pot of vegetable soup with carrots, sweet potatoes, tomatoes, spices, and bay leaves. Parsley and garlic cloves are beside the pot. — Add the seasonings and cook for about 30 minutes.

Pour in the Broth and Tomatoes

Pour in the vegetable broth and the can of tomatoes. You want the broth to cover all the vegetables and lentils. Then, add the ground cumin, bay leaf, cinnamon, salt, and pepper. These spices will give your stew a warm, comforting flavor.

Simmer the Stew

Bring the stew to a gentle simmer. Cover the pot and let it cook for about 30 minutes, stirring every now and then. During this time, the vegetables will soften, and the lentils will soak up all those delicious flavors.

Add the Mushrooms and Finish Cooking

After 30 minutes, add the halved cremini mushrooms. Let the stew simmer for another 15-20 minutes until the mushrooms are tender and the stew has thickened up to your liking.

A cast iron pot filled with cooked vegetables and topped with raw, quartered mushrooms. — Add the halved mushrooms and cook for 15-20 minutes.

A close-up of a black pot filled with a stew containing pieces of sweet potato, lentils, and other vegetables in a rich, dark tomato-based sauce. — Wait until the stew becomes thick and creamy.

Serve and Enjoy

Once everything is cooked and the stew has a rich, creamy texture, it’s ready to serve. Ladle it into bowls, sprinkle with fresh parsley, and serve with some crusty French bread on the side. It’s the perfect way to enjoy all those wonderful flavors.

Recipe Notes and Expert Tips

I love making this stew and want it to turn out perfect for you, so here are a few tips and tricks.

Perfect Mushrooms: Adding the mushrooms towards the end keeps them from getting too soft, so they retain a nice bite in the stew.
Thicker Stew: For a heartier consistency, mash a few of the potatoes and sweet potatoes in the pot before adding the mushrooms. This will naturally thicken the stew and give it a creamier texture.
Balanced Seasoning: Always taste the stew before serving and adjust the seasoning. Sometimes a small pinch of salt, a dash of pepper, or an extra sprinkle of cumin can really elevate the flavors.
Depth of Flavor: Cooking the tomato paste for a few minutes at the start helps to deepen its flavor, giving your stew a rich, robust taste. Don’t skip this step!
Vegetable Variations: Feel free to customize the vegetables based on what you have on hand. Butternut squash, parsnips, or even some chopped kale or spinach added in the last few minutes of cooking can be great additions.
Perfect Texture: Keep an eye on the texture of your lentils and vegetables. If you like your stew more on the soupy side, add a little more vegetable broth during cooking. For a thicker stew, let it simmer uncovered for the last 10 minutes to reduce the liquid.
Layering Flavors: If you have the time, try letting the stew sit for a few hours or even overnight before serving. The flavors will meld together even more, making the stew taste even better the next day.
Acidity Balance: If your stew tastes too acidic from the tomatoes, balance it out with a small pinch of sugar or a splash of balsamic vinegar.
Herb Enhancement: Adding a sprig of fresh thyme or rosemary along with the bay leaf can add another layer of flavor. Just remember to remove them before serving.

A bowl of hearty stew with chunks of meat, vegetables, and garnished with green onions and cilantro. Two slices of toasted bread are placed on top of the stew. Parsley is in the background. — Photo Credit: Two City Vegans

How to Store Leftover Vegan Winter Stew

Got leftovers? This stew stores well in the fridge for up to 5 days, and the flavors get even better as they sit. Just make sure to keep it in an airtight container.

If you want to freeze it, go ahead, but leave out the mushrooms—they tend to get rubbery when reheated. Freeze for up to 3 months, and when you’re ready to eat, add fresh mushrooms as you reheat the stew.

A bowl of lentil soup topped with chopped green onions, garnished with a slice of toasted bread and some fresh parsley. — Photo Credit: Two City Vegans

More Vegan Comfort Food You Will Love

If you love the idea of stew for dinner, then check out these tasty options.

A bowl of hearty beef stew garnished with chopped green onions and cilantro, served with toasted bread. The stew includes chunks of beef, carrots, and potatoes in a rich broth.

Vegan Winter Stew

This hearty vegan lentil and mushroom stew is the ultimate comfort food, packed with tender veggies, earthy lentils, and rich, savory spices. It's easy to make in one pot, perfect for prepping ahead, and the flavors only get better the next day. Whether you're cooking for a holiday, family gathering, or just a cozy night in, this stew is a budget-friendly, crowd-pleaser. Plus, you can double the batch and freeze some for later, making it as convenient as it is delicious.

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Prep Time: 15

Cook Time: 59

Total Time: 1 14

Course: Main Course

Cuisine: Best of British

Keyword: easy veggie stew

Servings:

Calories: 295kcal

Author: Mandy Applegate

Ingredients

3 tablespoons olive oil
2 tablespoons tomato paste
1 onion diced
1 celery stick diced
2 garlic cloves diced
4 small-medium carrots diced
2 potatoes diced
2 sweet potatoes diced
1 ½ cups brown lentils
3-4 cups vegetable broth
1 can of tomatoes
1 teaspoon ground cumin
1 bay leaf
½ teaspoon cinnamon powder
salt and pepper
2 cups cremini mushrooms halved
fresh parsley to serve
French Bread

US Customary – Metric

Instructions

Heat the olive oil in a Dutch oven. Add the tomato paste and cook for a couple of minutes.
3 tablespoons olive oil, 2 tablespoons tomato paste
Add the onion, celery, and garlic and cook for 5-7 more minutes. Add the carrots, potatoes, sweet potatoes, and lentils. Mix well and add the vegetable broth, crushed tomatoes, cumin, bay, cinnamon powder, salt and pepper.
1 onion, 1 celery stick, 2 garlic cloves, 4 small-medium carrots, 2 potatoes, 2 sweet potatoes, 1 ½ cups brown lentils, 3-4 cups vegetable broth, 1 can of tomatoes, 1 teaspoon ground cumin, 1 bay leaf, ½ teaspoon cinnamon powder, salt and pepper
Bring to simmer and cook for 30 minutes, add the mushrooms and cook for another 15-20 minutes, or until thick and creamy.
2 cups cremini mushrooms
Serve with fresh parsley and French bread.
fresh parsley to serve, French Bread

Notes

Perfect Mushrooms: Adding the mushrooms towards the end keeps them from getting too soft, so they retain a nice bite in the stew.
Thicker Stew: For a heartier consistency, mash a few of the potatoes and sweet potatoes in the pot before adding the mushrooms. This will naturally thicken the stew and give it a creamier texture.
Balanced Seasoning: Always taste the stew before serving and adjust the seasoning. Sometimes a small pinch of salt, a dash of pepper, or an extra sprinkle of cumin can really elevate the flavors.
Depth of Flavor: Cooking the tomato paste for a few minutes at the start helps to deepen its flavor, giving your stew a rich, robust taste. Don’t skip this step!
Vegetable Variations: Feel free to customize the vegetables based on what you have on hand. Butternut squash, parsnips, or even some chopped kale or spinach added in the last few minutes of cooking can be great additions.
Perfect Texture: Keep an eye on the texture of your lentils and vegetables. If you like your stew more on the soupy side, add a little more vegetable broth during cooking. For a thicker stew, let it simmer uncovered for the last 10 minutes to reduce the liquid.
Layering Flavors: If you have the time, try letting the stew sit for a few hours or even overnight before serving. The flavors will meld together even more, making the stew taste even better the next day.
Acidity Balance: If your stew tastes too acidic from the tomatoes, balance it out with a small pinch of sugar or a splash of balsamic vinegar.
Herb Enhancement: Adding a sprig of fresh thyme or rosemary along with the bay leaf can add another layer of flavor. Just remember to remove them before serving.

Nutrition

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Hearty Vegan Winter Stew

Ingredients You’ll Need