This hearty veggie stew contains green peas, potatoes, carrots, and other healthy vegetables. The vegan pea soup recipe is dairy-free, gluten-free, and easy to make in just one pot. It’s a perfect side dish, appetizer or weeknight dinner.
A comforting vegetable stew is all I need on a cool winter day (despite that it never gets cold where I live, haha). But it can also get pretty “chilly” in the tropics (sometimes as low as 70 degrees Fahrenheit). I know this isn’t cold at all for most of you, however, if you are freezing right now, then make a bowl of this simple vegetable soup. 😀
Vegetable Stew Or Soup?
You can leave it chunky like a stew or use an immersion blender or a regular blender to puree the soup and make it even creamier. I love both versions but I prefer eating a vegan stew when I am hungry.
These are the ingredients which I used for this veggie stew:
- Frozen peas – you can use canned ones
- Potatoes – I prefer Yukon Gold
- Carrots – they are healthy and rich in beta carotene
- Celery – I love celery because it’s rich in vitamins in minerals
- Onion – healthy and flavorful
- Garlic – adds a wonderful flavor and has many health benefits
- Vegetable broth – you can use water instead
- Fresh herbs – dried herbs are fine too
- Dairy-free heavy cream – you can use canned coconut milk
All ingredients and measurements can be found in the recipe card below!
How To Make A Veggie Stew?
This vegetable stew is an easy 1-pot recipe! This means you just need one large pot, all ingredients, and a stove! If you want to puree the stew to turn it into a creamy vegan vegetable soup, then you will also need an immersion blender or regular blender. Check the step-by-step photos below.
PHOTOS 1 + 2: Sauté onion, carrots, celery, garlic, and potatoes for a few minutes. Add all herbs and spices, stirring frequently.
PHOTOS 3 + 4: Pour in vegetable broth. Bring to a boil and cook for about 5 minutes, then add the frozen peas and cook for 15 more minutes or until vegetables and peas are softened.
PHOTOS 5 +6: Mix cornstarch with vegan heavy cream or canned coconut milk and pour the milk into the stew, also add white wine (or use more broth/or plant-based milk for a creamier soup) and let simmer for a further 3-4 minutes. Stir occasionally, then serve!
And that’s it! I told you, the recipe is very easy.
Helpful Tips
Add other veggies of choice: You can use sweet potatoes instead of regular potatoes for a variation. Also, zucchini or other veggies can be uses. Corn is also a nice addition which adds some sweetness.
Green peas: You can use canned peas, however, make sure to add them at a later stage as they are already very soft. Otherwise, the vegan pea soup will turn out mushy.
Cornstarch: You can use arrowroot flour or potato starch to thicken the soup. Regular flour should work fine too. You can also leave it out completely and blend half of the soup, to make it thicker.
This Vegetable Stew Is:
- Vegan (dairy-free)
- Hearty
- Creamy
- Comforting
- Rich
- Flavorful
- Gluten-free
- Easy to make
- Perfect as weeknight dinner, appetizer or side dish
Should you give this veggie stew a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see your vegan pea soup! 🙂
Do you love vegan stew recipes? Then make sure to also check out my other delicious stews and soups:
- Vegan Lasagna Soup
- Creamy Pasta Soup
- Vegan White Bean Soup
- The Best Lentil Soup
- Vegan Tortilla Soup
- Vegan Corn Chowder
- Thai Coconut Curry Soup
- Carrot Ginger Soup
- Creamy Roasted Cauliflower Soup
- Vegan Gumbo
- Vegan Shakshuka
- Hearty Vegan Goulash
Easy Veggie Stew
Ingredients
- 1 tbsp oil
- 1 medium white onion diced
- 3 medium (200 g) carrots diced
- 5 small (500 g) potatoes chopped
- 1 medium (70 g) stalk celery with greens, finely sliced
- 3 garlic cloves minced
- 1/2 to 1 tbsp fresh thyme or 1 tsp dried (*see notes)
- 1/2 to 1 tbsp fresh rosemary or 1 tsp dried
- 1/2 to 1 tbsp fresh oregano or 1 tsp dried
- 1 1/2 tsp sea salt or to taste
- 1/2 tsp black pepper or to taste
- 1/3 tsp nutmeg
- 1/4 tsp smoked paprika
- 1/4 tsp red pepper flakes or less if sensitive to heat
- 3 cups (720 ml) vegetable broth or water
- 2 1/3 cup (350 g) frozen peas (*see notes)
- 1/2 cup (120 g) dairy-free heavy cream or canned coconut milk
- 2 tbsp cornstarch or arrowroot flour
- 1/2 cup (120 ml) white wine or more vegetable broth (*see instructions)
Instructions
- Heat oil over medium heat in a pan and add the onion. Sauté for about 2-4 minutes, stirring frequently.
- Add carrots, potatoes, celery, garlic, and all herbs + spices. Sauté for a further one minute, then add vegetable broth.
- Bring to a boil over high heat. Cook for about 5 minutes, then add the frozen peas and cook for 15 more minutes or until veggies and peas are softened.
- In a small bowl, mix cornstarch with vegan heavy cream or canned coconut milk with a whisk.
- Pour the milk into the stew, also add white wine (or use more broth/or plant-based milk for a creamier soup) and let simmer for a further 3-4 minutes.
- Taste and adjust seasonings. Add more salt/pepper/spices to taste. You can blend half of the soup with an immersion blender to make it creamier.
- Garnish with fresh herbs (optional) and enjoy! Store leftovers covered in the refrigerator for up to 3 days. The stew can be frozen!
Notes
Video Of The Recipe
- I used 1 tablespoon each of the fresh herbs (thyme, rosemary, and oregano). Feel free to use less or dried herbs instead.
- The stew/soup will thicken once it cools. Simply reheat with a generous splash of either vegetable broth or plant-based milk.
- If using canned peas, add them at a later stage.
- Recipe serves 4. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photo:
I love this dish, I’ve made it several times now it’s my go-to chilly rainy weather dinner!
Hi Susan, I am so glad you like it. 🙂
It sounds delicious. I can’t wait to try it.
I would like to know what kind of potatoes you used?
Thank you!
Hi Anna, I often use Yukon Gold potatoes. I hope this helps. 🙂
I have made this recipe 3 times if that tells u anything!! I love it and my non vegan family loves it. I substitute soy milk for cream and still awesome. Thanks for this recipe!!
Hi Carol, you are very welcome! Thanks for your feedback, I am glad your family loves it too. 🙂
I am so glad I tried this, it’s so very good. I will be making this over and over I have also shared the recipe with friends and family. 😋
Happy you liked it, Judy! 🙂
Does this freeze well?
Yes, it does. 🙂
I made this recipe for the first time today. I cooked in in the IP for 4 min w 5 min release. Then I added the milk (I used soy milk) and corn slurry and sauteed for few min. It was so delicious.
Sounds amazing, Estee! Thanks for sharing your Instant Pot cooking method. 🙂
I am shocked by how delicious this stew is! I’ll definitely be adding it to my dinner rotation. I added white beans to mine and my husband added ground turkey to his! It’s great for vegan/meat families because so much can be added to it.
This recipe is 12/10!
I am so glad you loved it, Tiffany! Thanks for your great feedback. 🙂
It’s a favorite in our house! Thank you!
You are very welcome, Danielle. 🙂
hi there! i’m so excited to try this recipe! i was wondering if you could substitute or even leave out the cream completely? thanks for sharing!
You can use plant-based milk, but it won’t taste as creamy and yummy then. 🙂
No, I do not like it. Still don’t know exactly which condiment overpowers everything.
I would never do it again, but it’s not that bad that I have to throw it out.
Sorry, you did not like it, Ania! I hope you’ll find a recipe that you enjoy. 🙂
The herbs were too overpowering first time round so I removed the herbs and only used oregano. That made a big difference and don’t use coconut milk and use almond or soy milk instead
I just made this and its delicious!!! Its so flavorful and hearty. I’m so glad I found your website and I can’t wait to make more of you’re recipes!
That’s awesome, Sandy! Thanks for your kind feedback. 🙂
So hearty and delicious! Wish I’d made MORE!
So happy you loved it, Loretta. 🙂
As a meat eater trying to eat more plant based, this recipe is a 10/10. I made it last night for my family and it was a hit! Will definitely be making it again and sharing the recipe.
Happy you enjoyed it, Jocelyn. 🙂
Hi there! I’m going to try this recipe over the weekend, and I wonder if I can substitute the cornstarch/arrowroot with tapioca instead? 🙂
That should be fine, Amy. 🙂
I don’t always leave comments, but on recipes that are AMAZING, I do! This veggie stew is super simple, has a wonderful flavor, and has quickly become a go-to meal because of it!
Aww, thanks for taking the time to review the recipe, Trista. I am glad you loved it. 🙂
I was so excited to share my idea to use this delicious recipe as a filling for vegetable pot pie but I see it wasn’t so original after all. (Womp, womp). The first time I made it, I followed your recipe (using Sauvignon Blanc and Silk Dairy- Free half-and-half).. It was delicious. The second time I made it, I decided to experiment with “my” pot pie idea and made a small one. It was perfect. I will be making this often. Also looking forward to trying it with cornbread croutons.
Sounds amazing, Angela! I am so glad you enjoyed it. Thanks for your feedback! 🙂
Amazing! I used coconut cream to make it extra thick, great flavors. I read someone added rice to bulk it up, I shall do that too, thank you for the amazing recipes 🙂
You are very welcome, Sarah! So happy you enjoyed the stew. 🙂
I cannot wait to make this! Looks hearty and healthy. Thank you for sharing!
You are very welcome! 🙂
Great recipe! I followed it exactly as written, which tasted great, and then I threw in 3 cups of cooked rice to make it extra hardy. I used the knorr veggie bullion cubes to make the stock which added a really great base flavour and saltiness that made the stew taste similar to the filling in a chicken pot pie. It will be apart of my regular meal rotation from now on! Thank you so much for sharing!
I should mention that I didn’t add the white wine, but used extra veggie stock.. As well as used full fat coconut milk as the plant based cream. So good!
Thanks so much for your amazing feedback! 🙂
This is the first stew I’ve ever made and it did not disappoint! Reminds me of the stews my mom used to make while I was growing up in Romania. I didn’t add the wine/extra vegetable stock to have it extra thick.
Thanks for the recipe!!
That’s awesome, Corina, great memories. I am happy you liked it. 🙂
I’ve made this delicious stew twice in one week!!! Bursting with flavor!!!! One of my new fav recipes ! Thank you so much! Xo
My pleasure, Misty! I am glad you enjoyed it. Thanks for your feedback! 🙂
Wow so delicious! There was such great flavor and I loved the thickness of it. I left out the flour and heavy cream and just blended maybe a quarter of it and it was to die for. Super filling and with low calories. What a win win recipe!
So glad you loved it, Natalia! 🙂
One of the best soups we have had. Thank you for this recipe. We did not have peas, so we used Lima beans and it was still amazing.
So glad you liked it, Cassie! 🙂
This is a very good, practical recipe I can adjust in different ways depending on what I have in the kitchen. I go back to it gladly. Thank u.
My pleasure, Bea! I am glad it turned out great! Thanks for your feedback! 🙂
There’s lots of comments saying this, but this is really good! Might be my favorite soup recipe! I left out the nutmeg, white wine and celery because I didn’t have it on hand.
Happy you loved it, Misha! 🙂
Do you think if i added chopped buttetnut squash, it would taste good?
Yes, I think it would. 🙂
Hi Ela, I’ve recently switch to plant-based eating and this recipe was fabulously easy, and totally delicious!
Added mushrooms, didn’t want them to spoil, was hoping they wouldn’t override the other ingredients, the didn’t thankfully.
Looking forward to trying out more of your recipes!
Thanks and take care – Jeannine
Sounds so yummy with mushrooms! I am glad you liked the recipe, Jeannine. 🙂
Stay safe!
I just finished making this recipe. It’s soooo good and super easy to make 🙂
I am glad you enjoyed the stew, Alexandra! 🙂
Hi Ela, what do you recommend to substitute for the frozen peas? I can’t get frozen peas where I live and I don’t like to buy canned ones because they all have sugar. Really would like to try this recipe!
Hello Janelle, you can use cooked beans or chickpeas. If you don’t want to use legumes, you could also use any vegetables of choice, for example, zucchini.
I hope this helps. 🙂
Not sure if you’ll see this (or where you’re located), but you might consider looking into no salt added canned peas. My local store (Hy-Vee) carries them and they don’t include any added sugar. Maybe your local store has the same!
This is by far one of my fave recipes of the year. I added a bit of curry powder just for a different flavour and it was AMAZING. This recipe is so simple, so delicious and so healthy.
Sounds amazing with the addition of curry powder, and I am glad you enjoy the dish. Thanks for your kind feedback. 🙂
I have made this soup twice in the last couple of weeks and it is an absolute hit with the whole family. Absolutely brilliant recipe.
Awesome! I am glad you love the recipe, Ellie. 🙂
I made this as a veggie pie… poured it into a big pie plate, made a vegan pie crust to cover it up and baked til golden.. A new fave in our home!!
Sounds so amazing, Sherry! Thanks for sharing. 🙂
This was fantastic! I made garlic bread to go with it. I also used frozen pearl onions, potatoes and onions were all gone. I think they worked great! I did thankfully find red potatoes at my other supermarket, or I’d planned on using thawed hash browns. And my husband who is a huge meat lover, and rarely likes any vegan or vegetarian meals I make, loved this one!
Garlic bread sounds amazing, Sherry! I am so glad you and your husband enjoyed the recipe. 🙂
Love this stew! The flavour is amazing.
Good to hear you loved the recipe, Lana! 🙂
BEST SOUP EVER!!
So glad you enjoyed the soup! 🙂
Made mine with sweet potatoes and it was great! Definitely adding this to my favorites list.
I love the fact that you added sweet potatoes! Thanks for your feedback, Melodie. 🙂
Made this and added dumpling dough (4T melted butter, 2T baking powder, 1t salt, 2 c flour, 1 c broth) in dollops on top and simmered covered for 20 min, turned out amazing and really stretched the recipe servings! Will definitely be making this part of my regular rotation 🙂
It’s great that you liked the recipe, Meg. 🙂
I made this for my mother who just flew in from visiting my very meat hungry family. She was dying for a more vegan friendly meal. I thought this would be a perfect welcome home dinner and was I right. She raved about how great the flavor was and even went back for seconds (which she never does)! This will become a permanent staple in our how.
Aww, that’s awesome, Amanda! I am so glad your mom enjoyed the stew! Thanks so much for your awesome Feedback. 🙂
Oh my gosh! Absolutely delicious! Thank you so much! Wouldn’t change a thing!! Great for cold winter nights in Chicago or anywhere, I’m sure!!
Wonderful! So happy you loved it, Nancy. 🙂
Had this recipe saved on my insta since a long time and tonight we finally made it and it was OH SO GOOD! Thanks! All your recipes are gold
Awesome! I am so glad you liked it, Alicia. 🙂
WOW! This recipe is so amazing. It’s so flavorful and filling! Thank you so much for this awesome recipe!!
You are very welcome, Ebony! I am happy you liked it. 🙂
Absolutely delicious! My batch was distinctly sweet – not sure if that comes from the peas, wine or arrowroot flour? I like sweet, so it was a nice surprise! I’m making it again today for a ladies night dinner.
Hi Jen, it could be the peas (did you use canned ones?) or the wine. 🙂
I am so glad you liked it!
I made it yesterday and I’m in love with it, is so creamy, and just the perfect combination of veggies and spices, thank you for this great idea
You are very welcome, Nelly! I am glad it turned out delicious. 🙂
This was so delicious and simple! I added more oil than called for and more celery, added some ground sage and left out the smoked paprika, red pepper flakes (I love spicy food but wanted something different because almost all of the food I cook is spicy) and nutmeg. I also used plain almond milk as well and added a bit more to thin the soup rather than wine or more stock. A great staple recipe! I came across this on my Explore page on Instagram and I’m so happy I did.
Sounds awesome, I am glad you liked it. Thanks for your feedback. 🙂
This recipe looks delicious! Can I use my Instant Pot instead of cooking stove top? If so how long would you recommend? I currently make a potato leek soup in my instant pot and have it set for 7 min with a 15 min natural release. I wonder if i use frozen peas if that will be too long? Thanks for your input 🙂
Hi Joanna, I am sorry but I never made the recipe in my Instant Pot, so I can’t answer your question. Please report back if you give it a try. 🙂
Hello I just made this soup and it is so delicious!!! Thank you for sharing!!!
I am glad you liked it Lisa! 🙂
How nice to already have all the ingredients in my pantry! It has a very nice flavor and live it as a stew. Mine is brown though instead of green. My veggie stock is brown so I’m thinking that’s why. I’m taking a few bowls to my daughter and her hubby as they aren’t feeling well this weekend. I’m leaving it at the door with a phone call! ❤️❤️
Aww, I hope they will feel much better soon. Thanks for your feedback, Helen. 🙂
I made this today for my weekly meal prep but had to have a bowl for my lunch. It’s delicious. And comes together quickly and easily. Definitely staying in my rotation
Sounds terrific, Kathy! Thanks for your feedback. 🙂
For some reason my batch turned out super salty and was overpowered by the red pepper flakes. (And I love spicy food!). I had to add more water and milk in addition to a couple punches of sugar to balance out the flavors. Not sure where I messed up but the initial recipe I made turned out way too salty
Hi Ellen, it’s always difficult to recommend an amount of salt which pleases all taste buds. Did you use regular salt or sea salt? Sea salt is definitely less salty than regular salt. Maybe that’s why?
OMG so yummy. The gravy is better than my recipe. It’s the coconut milk. I added chop mushrooms, lentils and leeks. Just have to make biscuts.
I am so glad you liked it, Carol! 🙂
I love your recipes Ela. This was truly delicious and satisfying.
I am very pleased you enjoyed the recipe, Catherine. 🙂
Made it with a little fresh cashew milk and it was perfect!! Really loved this recipe. New favorite for sure! So easy, and fed 2 people multiple times throughout a busy week. Thank you 🙂 !!
That’s awesome, Beth! Thanks for your great feedback. I am pleased you loved the recipe. 🙂
Got my veggies in for the week! Used it as a “meal prep” and stretched it to 5 servings. So good!
Awesome! So glad you loved the recipe, Meagan. 🙂
This looks so delicious! I wish I could have a bowl right now! 😍
And I wish I could share it with you! It’s very tasty and comforting. 😍
LOVED this veggie stew recipe!!! Delicious! Served it to my non vegan friend and she loved it. I used low-fat coconut milk instead of coconut creme. Didn’t use any oil. And used unsweetened almond milk and low sodium vegetable stock for liquid.
Can’t wait to try more of your recipes.
Thank you so much!
You are very welcome, Mary! I am so glad you loved this vegan stew! Thanks for your helpful feedback. 🙂
I love this reception thank you
You are welcome! I am glad you love it. 🙂
I made this last night. Love that it was so simple and delicious! Thank you so much for sharing.
You are very welcome! I am glad you loved the recipe. 🙂
I love this recipe but for some reason mine doesn’t look green. Did I do something wrong?
Did you blend half the soup? Mine wasn’t greenish till i blended half the soup.
I am not vegan or vegetarian but have been really been not wanting meat lately. I have been trying your recipes and you make it very easy to try veg cooking and enjoy filling and yummy meals. Loved this soup and my 7 year old did as well. 🙂
Aww, thank you, Melissa! I am so glad you like my recipes. 🙂
This soup is so good.. hearty and comforting. Thank you!! Love it !
I am so glad you love it! 🙂
Quick and easy, this savory dish blew my expectations out of the water!!! I couldn’t believe how creamy and wonderful this stew becomes in less than 45 minutes of prep and cooK time!!!
That makes me so happy, Nicole! Thanks so much for your awesome comment! 🙂
This soup was delicious! My son who is a soup lover now has a new soup to rotate weekly! Easy recipe big flavor! I omitted the chili flakes because we don’t like spicy, but other than that it was perfect!!
Sounds awesome! Very glad you and your son liked the soup! Thanks for your kind comment! 🙂
Made this recipie tonight for dinner it’s so tasty I served it with some rice my partner and kids loved loved loved it it was a big hit in my house thank you
Wonderful! I am so glad you all loved the recipe! Thanks for your feedback, Allison. 🙂
All i can say is WOW!!! Absolutely delicious!!! I own a natural juice bar and would love to add this to my menu, with your permission!!! Can i just double the ingredients to make double the amount?
Hi Albert! If you could add a note to the menu, that the recipe is from my blog elavegan.com, then you can add it to the menu. And yes, you can double the ingredients to make double the amount. I am glad you like the recipe! 🙂
Hola!
I’m new to vegan cooking and I am loving your recipes!
I have a health condition that means I have to pace my activity throughout the day. So I love using my slow cooker. I can take an hour or more to gradually build up the ingredients, then once it’s set off I know that evenings meal is prepared. So if I were to stir in the milk maybe 30 mins before the end of cooking, do you think I could do this in the slow cooker? Possibly delay putting in the peas too, maybe an hour before the end? I live in Spain, so there’s an obvious time difference. Tell you what, if you don’t see this message in time, I might try it anyway! Will let you know how I get on. 🙂
Hi Vicky, I never tried the recipe in a crockpot but it should work fine. 30 minutes before the end of cooking sounds good to me. Please report back how it turned out! 🙂
Hi Ela,
Recipe is fine for crockpot. I’m always a bit more generous with the spices when using my slow cooker. Just feel you need to be to keep the flavours in for the longer cooking time. Error on my part, I added a touch too much pepper for my taste! Also, I always add peas right near the end then turn down to low. But, I forgot to turn down cooker, 🤦♀️ so peas were a bit overdone for me. I’ve added milk in curries before, but never in a ‘hearty stew’ type recipe. Have to say I loved the flavour it added! So will definately be doing that again. Today I zapped remaining stew in the blender and actually think I prefer it as a soup. But will be trying it as a stew again. Making sure I go easy on the pepper and don’t forget to turn down the crockpot next time! Lol
Thanks so much for reporting back, Vicky! Very helpful. 🙂
This is the first recipe of yours that I’ve made and it is DELICIOUS! Thank you so much! Can’t wait to try more. 😊
I am happy you liked it, Andrea! 🙂
This recipe is so delicious and perfect for winter! It’s easy to follow and uses ingredients you probably already have at home 🙂
I am so glad you loved the recipe! Thanks for your great feedback, Catherine! 🙂
This stew is SO amazing. Simple, filling, lots of flavour. Itsy my new go-to comfort meal!
Fantastic! Thanks so much for your great feedback! 🙂
This is a very yummy recipe. Was wondering if you would ever consider listing the fat content in two categories. Eg. Saturates and unsaturated. I follow the Weight Watchwes program and we only calculate the saturated fat…. is there any way to figure this out? Thank you!🙂
Hi Helena, I normally do that in all my recipes, however, in this specific recipe, it’s difficult to tell since it depends on which plant-based cream you are going to use. You can use soy cream, oat cream, coconut cream, etc. and of course, coconut milk/cream has more saturated fat than other creams. 🙂