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Vegan Sweet Potato Stew

Cozy Vegan Sweet Potato Stew for Warm, Wholesome Evenings

Enjoy this Vegan Sweet Potato Stew, a comforting one-pot meal brimming with wholesome ingredients, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 Tbsp extra virgin olive oil Can be swapped with coconut oil or vegan margarine.
  • 1 onion Any variety can be used.
  • 2 stalks celery Chopped.
  • 1-2 carrots Peeled and chopped.
  • 4 cloves garlic Minced.
  • 3 sprigs fresh thyme Dried thyme can be used as a substitute.
  • 1 can (15 oz) organic white beans Choose from cannellini, great northern, or navy beans.
  • 2 cups cubed sweet potatoes
  • 2 cups cubed russet or Yukon gold potatoes
  • 4 Tbsp organic tomato paste
  • 3 Tbsp organic all-purpose flour Can be replaced with cornstarch or a gluten-free mix.
  • 2 tsp On Everything All-Purpose Blend
  • 1 tsp smoked paprika
  • 1 tsp sea salt Adjust according to preference.
  • 28 oz tomato sauce Can substitute with diced tomatoes.
  • 3 cups organic vegetable stock Ensure it’s vegan-friendly.
  • 1 Tbsp Worcestershire sauce Select a vegan version.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a medium-sized Dutch oven over medium-high heat, warm the olive oil. Add the chopped onion and minced garlic, stirring frequently for 1-2 minutes until fragrant.
  2. Toss in the peeled and chopped carrots along with the chopped celery stalks. Sauté for an additional 1-2 minutes until they begin to soften.
  3. Stir in the tomato paste, Everything All-Purpose Blend, smoked paprika, and sea salt. Mix for about 2 minutes until well coated.
  4. Sprinkle in the all-purpose flour, mixing thoroughly to avoid lumps, and continue stirring for about 1 minute.
  5. Slowly pour in the vegetable stock while stirring to prevent clumps, stirring for about 3-5 minutes until it thickens slightly.
  6. Add the tomato sauce, Worcestershire sauce, white beans, cubed sweet potatoes, and cubed russet or Yukon gold potatoes. Stir gently to combine.
  7. Bring to a simmer over medium heat, then reduce the heat to low, cover, and let it simmer gently for about 20-25 minutes.
  8. Once cooked, ladle the stew into bowls and garnish with fresh thyme sprigs if desired. Serve immediately.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 56gProtein: 12gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 680mgPotassium: 950mgFiber: 12gSugar: 8gVitamin A: 21000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

This stew can be stored in an airtight container for 4-5 days in the fridge or frozen for 2-3 months.

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