Name: Loaded Vegetable Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Global
Ingredients: 2 tablespoons olive oil, avocado oil, or ghee; 1 large onion, finely diced; 4 fresh garlic cloves, pressed; 1 tablespoon smoked paprika; 4 cups vegetable stock; 2 tablespoons arrowroot powder, gluten-free flour, or cornstarch; 2 lbs sweet potatoes or yams, peeled and cut into 2-inch cubes; 2 lbs brown mushrooms, sliced; 2 tablespoons tomato paste; 1 (15.5 oz) can chickpeas, drained; Sea salt and freshly ground black pepper, to taste; A handful of parsley, minced (for garnish)

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A hearty and soul-warming dish, this Loaded Vegetable Stew is packed with nutrient-rich ingredients like sweet potatoes, mushrooms, and chickpeas, all simmered in a fragrant, spiced broth. It’s a comforting, plant-based meal perfect for cold nights or anytime you crave a wholesome, satisfying bowl of goodness.

Loaded Vegetable Stew

Why You’ll Love This Recipe

Completely plant-based and gluten-free
Rich in fiber, protein, and essential nutrients
Comforting and satisfying without being heavy
Loaded with hearty vegetables and bold flavors
Easy one-pot recipe, ideal for busy weeknights
Customizable with your favorite veggies or legumes
Freezer-friendly for meal prep
Warm and flavorful with smoky paprika and garlic
Thickened naturally without dairy or flour
Perfect as a main course or side

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil, avocado oil, or ghee
1 large onion, finely diced
4 fresh garlic cloves, pressed
1 tablespoon smoked paprika
4 cups vegetable stock
2 tablespoons arrowroot powder, gluten-free flour, or cornstarch
2 lbs sweet potatoes or yams, peeled and cut into 2-inch cubes
2 lbs brown mushrooms, sliced
2 tablespoons tomato paste
1 (15.5 oz) can chickpeas, drained
Sea salt and freshly ground black pepper, to taste
A handful of parsley, minced (for garnish)

Directions

Heat oil in a large Dutch oven over medium heat.
Add diced onion and sauté for 3–4 minutes, until softened.
Stir in the garlic and smoked paprika. Cook for 30 seconds until fragrant.
Pour in the vegetable stock and bring to a boil.
In a small bowl, whisk arrowroot powder (or chosen thickener) with 2 tablespoons of stock or water to create a slurry.
Stir the slurry into the pot to help thicken the broth.
Add sweet potatoes, mushrooms, tomato paste, and chickpeas.
Reduce heat to a simmer, cover, and cook for 20 minutes or until the vegetables are tender.
Season with sea salt and freshly ground black pepper to taste.
Garnish with minced parsley and serve warm. Optionally, top with a dollop of unsweetened coconut yogurt or a splash of coconut milk for added richness.

Servings and timing

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories: Approximately 285 kcal per serving

Variations

Spicy Kick: Add a pinch of cayenne or red pepper flakes for extra heat.
Green Boost: Stir in chopped kale, spinach, or collard greens in the last 5 minutes of cooking.
Protein Upgrade: Add lentils or white beans for added plant protein.
Coconut Flavor: Replace 1 cup of stock with canned coconut milk for a creamy twist.
Different Veggies: Swap sweet potatoes for butternut squash or carrots.
Herb-Forward: Add thyme, rosemary, or bay leaves for extra depth.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge.
Reheating: Warm on the stovetop over medium heat or microwave in 1-minute intervals until heated through. Add a splash of water or broth if too thick.

FAQs

Can I use other vegetables in this stew?

Yes, feel free to substitute with carrots, parsnips, butternut squash, or zucchini based on what you have.

What can I use instead of chickpeas?

White beans, black beans, or lentils make great alternatives to chickpeas.

Is this stew spicy?

It’s mildly smoky from the paprika but not spicy. You can add heat with red pepper flakes or hot sauce.

Can I use fresh tomatoes instead of tomato paste?

Yes, though tomato paste provides a more concentrated flavor. Use ½ cup finely chopped fresh tomatoes as a substitute.

How do I make it creamier?

Add a splash of canned coconut milk or a dollop of dairy-free yogurt before serving.

Can I make this stew in a slow cooker?

Yes. Sauté aromatics first, then transfer all ingredients to a slow cooker and cook on low for 6–7 hours or high for 3–4 hours.

Is arrowroot powder necessary?

It helps thicken the broth, but you can use cornstarch, gluten-free flour, or skip it for a thinner stew.

Can I serve this stew with something else?

Yes, it pairs well with crusty bread, quinoa, or rice.

Can I double the recipe?

Absolutely. Use a larger pot and double all ingredients for a batch-cook or family meal.

What’s the best way to reheat leftovers?

Reheat gently on the stovetop with a splash of water or broth to loosen the consistency, or microwave in a covered container.

Conclusion

Loaded Vegetable Stew is the perfect cozy meal — nourishing, full of flavor, and easy to make. It’s a satisfying option for vegetarians, vegans, and anyone seeking comfort food that doesn’t compromise on health or taste. With its hearty ingredients and warm spices, this stew is sure to become a go-to favorite in your recipe rotation.