Description
This Hearty Vegan Sweet Potato Stew is a cozy one-pot comfort meal packed with sweet potatoes, white beans, carrots, and herbs simmered in a rich tomato broth. It’s nourishing, plant-based, and perfect for busy weeknights when you want something warm, filling, and flavorful with minimal effort.
Ingredients
2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 celery stalks, diced
2 medium carrots, chopped
2 sweet potatoes, peeled and cubed
2 medium russet or Yukon gold potatoes, cubed
1 (15 oz) can white beans, drained and rinsed
1 tbsp tomato paste
2 tbsp all-purpose flour
1 tsp smoked paprika
1½ tsp all-purpose seasoning blend (or Italian seasoning)
½ tsp sea salt (adjust to taste)
2 cups vegetable stock
1 cup tomato sauce or diced tomatoes
1 tsp vegan Worcestershire sauce (or soy sauce / tamari)
2–3 sprigs fresh thyme
Optional for serving:
Vegan cornbread
Basmati rice or coconut rice
Crusty bread
Fresh herbs for garnish
Instructions
Heat the oil
In a medium Dutch oven over medium-high heat, add olive oil.Sauté aromatics
Add chopped onion and garlic. Cook for 1–2 minutes until fragrant and translucent.Cook the vegetables
Stir in celery and carrots and cook for another 1–2 minutes.Add seasonings
Add smoked paprika, all-purpose seasoning, salt, and tomato paste. Stir well to coat the vegetables.Thicken the base
Sprinkle flour over the vegetables and mix until fully combined.Add liquids and main ingredients
Slowly pour in vegetable stock while stirring to prevent lumps.
Add tomato sauce, Worcestershire sauce, white beans, sweet potatoes, and potatoes.Simmer the stew
Add thyme sprigs and bring to a gentle simmer.
Reduce heat to low and cook partially covered for 20–25 minutes, stirring occasionally, until potatoes are tender and the stew thickens.Serve
Remove thyme sprigs and serve hot with bread, rice, or vegan cornbread.
Notes
For a gluten-free version, replace flour with cornstarch or arrowroot powder.
Chickpeas or lentils can replace white beans for variation.
For deeper flavor, use mushroom broth instead of vegetable stock.
This stew tastes even better the next day as the flavors develop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Soup, Stew
- Method: Stovetop, One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 11 g
- Protein: 12 g
- Cholesterol: 0 mg