Vegan Vegetable Stew

Vegan Vegetable Stew

This is something I make on a weekly basis! So quick and easy to make and deliciously hearty and filling. I make mine normally with carrots, parsnips and potatoes and then sometimes add in some green, this week I used cabbage.. 🙂 The parsnips and carrots make this a delicious chunky sweet stew, or you can blitz it into a soup! When it’s reheated it forms more of a chunky soup consultancy.


What You Need

-A Mixture of Veggies! Quite Literally, I used Carrots, Parsnips, Potatoes and Cabbage… but substitute these for any root vegetable or greens you would like! Use roughly the same weight/amount of each. I generally just fill the sauce pan right up 😉

-Vegetable Stock 500ml or enough to cover your veg!

That is it! Crazy huh?


What You Do

Almost as simple as the ingredients….

Step 1; Chop all your veggies into small chunks (Peel first if you need it to cook slightly quicker) I personally leave mine on as it’s extra fibre!

Step 2; Pop them in a saucepan and cover with your stock.. you can top this up with more stock or boiled water if needed so all the veg is covered and soaking away.

Step 3; Boil them on a low heat for around 30 minutes.. or until the veggies are all nice and soft.

And wallah! You have a stew and you can Blitz it for a soup 🙂


I really love this meal, it is sweet, simple and easy. Something you can chuck on whilst the kids are having a bath, or cook in the morning and reheat later on. I generally make a big batch of this one morning packed full of veggies (a huge pan!) and then eat it for lunch and dinner for two days! (You can also portion it off and freeze it too.. But mine’s normally gone by then hehe)

Let me know if you try this out and you would like more simple easy recipes!

Much Love



**Don’t Forget to tag me over @emmablogsofficial over on Instagram if you make any of my recipes! I love to see them :)**

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