Hearty & Creamy Vegan Vegetable Stew

Serving Size: 8-10 people

Total Time: 45 minutes


1 sweet onion

1 Tbsp olive oil

2 tsp minced garlic

48 oz. vegetable broth

4 medium sweet potatoes

8 oz. sliced mushrooms

1 lb. celery hearts

5 full size rainbow carrots (regular orange carrots work fine)

1 can full fat coconut milk

1/2 cup “poultry blend” herbs (fresh rosemary, sage, & thyme)

1 tsp pepper

1 Tbsp salt (1 tsp if broth has high sodium)

Optional Toppings: Parmesan cheese


  1. Dice onion and add to a large cauldron sized pot. Add olive oil and garlic. Simmer onions on medium heat for 5-10 minutes.
  2. While the onions are simmering, dice sweet potatoes, carrots, and celery hearts into small 1-2 inch pieces.
  3. Add broth, potatoes, carrots, celery, & mushrooms to the pot. Bring contents to a rolling boil, then immediately turn the heat down to a simmer. Cover with a lid and let cook for 25-30 minutes or until the vegetables are tender.
  4. Once the vegetables are done cooking, add coconut milk and freshly cut herbs into the stew.
  5. Add salt & pepper to taste.
  6. Enjoy!

*Tips: If possible, let the stew sit for 12-24 hours before serving, this gives ample amount of time for the herbs and flavors to really shine! Secondly, if you have small children or picky eaters add a little bit of Parmesan cheese on top!


8 thoughts on “Hearty & Creamy Vegan Vegetable Stew

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