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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 carrots diced
- 5 small potatoes chopped
- 1 medium 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 vegetable broth or water
- 2 1/3 cup frozen peas (*see notes)
- 1/2 cup dairy-free heavy cream or canned coconut milk
- 2 tbsp cornstarch or arrowroot flour
- 1/2 cup 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
- 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
If you are using Pinterest, feel free to pin the following photo:
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! 🙂
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. 🙂
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! 🙂
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. 🙂
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! 🙂
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 is so good.. hearty and comforting. Thank you!! Love it !
I am so glad you love it! 🙂
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. 🙂
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 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 reception thank you
You are welcome! I am glad you love it. 🙂
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. 🙂
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. 😍
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. 🙂
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. 🙂
I love your recipes Ela. This was truly delicious and satisfying.
I am very pleased you enjoyed the recipe, Catherine. 🙂
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! 🙂
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?
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. 🙂
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. 🙂