Autumn vegetable stew


Serve this stew with a slice of sourdough bread or the side of rice, pasta or potatoes.

This time of the year, 90% of my kitchen revolves around one-pot dishes – soups, curry and stews.
Today’s vegetable stew is dense, filling, full of goodness and most importantly – super easy to prepare!
The recipe contains only vegetables, but the stew can be enriched with beans, lentils, chickpeas, soy granulate or chunks, tofu or plant-based mince.
vegan vegetable stew

Autumn vegetable stew

Servings 6 servings
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins


  • large pot


  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 4 cloves garlic minced or finely grated
  • 5 medium size potatoes peeled and chopped
  • 4 carrots peeled and chopped
  • 6 ounces chestnut mushrooms sliced
  • 2 parsnips peeled and chopped
  • 1 tbsp thyme fresh or dried
  • 1 tbsp tomato paste
  • 1 tbsp dijon mustard
  • 1 tbsp balsamic vinegar
  • ½ tsp smoked paprika
  • ½ tsp chili flakes
  • salt to taste
  • freshly ground pepper to taste
  • 6 cups vegetable broth or water


  • Warm the olive oil in a pot over medium heat
  • Add the onion, carrots, parsnips, celery stalks, smoked paprika and chili flakes - cook, stirring occasionally, until the vegetables caramelize [ about 6 - 8 min ]
  • Add garlic and cook for another 30 seconds, stirring
  • Stir in the mustard and the tomato paste
  • Add thyme and dried mushrooms, season to taste with salt and a generous amount of pepper
  • Stew on a low heat for 25 - 30 minutes [ lid half on ]
  • Add balsamic vinegar 5 minutes before the end of cooking


Store refrigerated for 3 - 4 days.
Nutritional value | a portion of the stew
Energy value 225 kcal | Carbohydrates 28.5 g | Protein 6 g | Fat 5 g | Fiber 7.5 g
Course: Main Course
Keyword: mushrooms, potatoes, stew

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Cooked with by Magdalena Wrona.
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