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Warm up with a hearty bowl of this delicious Gluten Free Vegetarian Stew! Packed with sweet potatoes, carrots, and aromatic herbs, this stew is the perfect comfort food for any day. It’s easy to make, full of flavor, and guaranteed to satisfy your taste buds.
I first discovered this recipe on a chilly autumn evening when I was craving something warm and comforting. As someone who follows a gluten-free vegetarian diet, finding hearty and satisfying meals can sometimes be a challenge. But this Gluten Free Vegetarian Stew quickly became a staple in my kitchen. It’s not only delicious but also incredibly nourishing, making it a perfect meal for any time of the year.
Get ready to cook up a storm with this amazing Gluten Free Vegetarian Stew recipe!
What to Expect
- Time: Approximately 50 minutes
- Difficulty: Easy
Before You Begin
Before you start cooking, make sure you have all your ingredients prepped and ready to go. This will make the cooking process smoother and more enjoyable. Also, ensure that your smoked paprika is indeed the smoked variety, as it adds a unique depth of flavor to the stew.
Ingredients You’ll Need
| 2 tablespoons olive oil |
| 1 white or yellow onion thinly sliced |
| 6 garlic cloves minced |
| 3 sweet potatoes chopped into 1″ cubes |
| 1 14.5-ounce can diced tomatoes |
| 1 cup baby carrots or 1 cup roughly chopped regular carrots |
| 1 bay leaf dried |
| 3/4 teaspoon dried crushed rosemary |
| 1/2 teaspoon dried oregano |
| 1/2 teaspoon dried thyme |
| 1/2 teaspoon smoked paprika make sure it’s the smoked variety! |
| 5 cups water or vegetable broth |
| 2 tablespoons tapioca starch mixed into 1/4 cup water |
| 2 tablespoons Dijon mustard |
| sea salt or pink salt to taste |
Step-by-Step Guide
- In a large pot over medium heat, add oil, onion, and garlic. Sauté for 10 minutes or until onions are beginning to caramelize a little.
- Add sweet potatoes, tomatoes, carrots, bay leaf, rosemary, oregano, thyme, paprika, and vegetable broth/water.
- Turn heat to high, bring to a boil, cover, and reduce heat to a simmer (med-low).
- Simmer for 30 minutes.
- Add tapioca starch/water mixture and mustard. Mix well and simmer 5 minutes longer or until thickened slightly (it will continue to thicken when the heat is turned off).
- Turn off heat, salt to taste, serve, and enjoy!
Pointers for Perfection & How to Store
For an extra touch of creaminess, you can add a splash of coconut milk before serving. This Gluten Free Vegetarian Stew can be stored in an airtight container in the refrigerator for up to 5 days. It also freezes well, so you can make a big batch and save some for later. For more delicious recipes, check out this Creamy Vegetable Minestrone Soup.
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Gluten Free Vegetarian Stew
- Total Time: 45
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Gluten-Free Vegetarian Stew is the ultimate one-pot comfort food. Loaded with chunky root vegetables, tender chickpeas, and a rich, savory tomato-herb broth, it delivers all the heartiness of a beef stew without the meat. Naturally thickened with potatoes and cornstarch, it’s a warming, wholesome dinner that happens to be vegan and budget-friendly.
Ingredients
— The Aromatics —
2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
2 large carrots, chopped into thick rounds
2 ribs celery, chopped
— The Stew —
1 lb (450g) Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
1 can (14 oz) diced tomatoes (undrained)
4 cups gluten-free vegetable broth
1 tablespoon tomato paste (for depth)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and black pepper, to taste
— The Finish —
1 cup frozen peas (or green beans)
2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
Fresh parsley for garnish
Instructions
1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until the onion is translucent and the vegetables begin to soften.
2. Bloom Flavors: Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until fragrant. This removes the raw tomato taste.
3. Simmer: Add the potatoes, chickpeas, diced tomatoes (with juices), vegetable broth, thyme, rosemary, bay leaf, salt, and pepper. Stir well to combine. Increase heat to bring the mixture to a boil.
4. Cook: Once boiling, reduce the heat to low, cover the pot, and simmer gently for 20–25 minutes, or until the potatoes and carrots are fork-tender.
5. Thicken: Stir in the frozen peas. Then, slowly pour in the cornstarch slurry while stirring the stew gently. Let it simmer uncovered for another 2–3 minutes until the broth thickens into a glossy gravy.
6. Serve: Remove the bay leaf. Taste and adjust seasoning with more salt or pepper if needed. Ladle into bowls and garnish with fresh parsley. Serve with crusty gluten-free bread.
Notes
Potato Choice: Yukon Gold or Red potatoes work best as they hold their shape well. Russet potatoes will break down more, making the stew thicker but less chunky.
Protein Swap: You can substitute chickpeas with kidney beans, lentils, or even cubed firm tofu for different protein sources.
Storage: This stew tastes even better the next day as the flavors meld. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Thickening: Unlike traditional stews that use a flour roux, this recipe uses cornstarch to keep it 100% gluten-free and lighter.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: American / French Rustic
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 6
- Sodium: 680
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 8
- Protein: 8
- Cholesterol: 0
Your Burning Questions Answered!
- Can I use fresh herbs instead of dried?
- Yes, you can use fresh herbs. Just remember that the general rule is to use three times the amount of fresh herbs as dried.
- Can I substitute the tapioca starch with something else?
- You can use cornstarch or arrowroot powder as a substitute for tapioca starch.
Is this stew suitable for freezing?
Absolutely! This Gluten Free Vegetarian Stew freezes beautifully. Just make sure to store it in an airtight container.
Dig In & Enjoy!
There you have it—a delicious, hearty, and comforting Gluten Free Vegetarian Stew that’s perfect for any occasion. Whether you’re cooking for yourself or feeding a crowd, this stew is sure to impress. So, grab a bowl, dig in, and enjoy every spoonful of this wonderful dish. For more delicious ideas, follow me on Pinterest.