Get ready to try the most hearty potato stew you’ll make this winter!
Full of flavour, vegetables and comforting goodness, this stew is destined to become a go-to dinner on cold evenings.
Whether you follow a vegan or plant-based diet or are simply looking for meat-free Monday or Veganuary recipes, this dish is well worth trying.
It’s easy to make in one pot, feeds five, and is budget-friendly — a nutritious family meal for about £5. Share it with anyone who thinks healthy eating is expensive.
If you prefer quick stews, try the 15 Minute Chickpea Stew recipe as another option.
This Hearty Potato Stew is:
- Super easy
- Comforting
- Healthy
- One-pot
- Budget-friendly (around £1 per person)
- Gluten free & vegan
The recipe uses simple ingredients you can find at most supermarkets.
Since cutting out meat, I sometimes miss the deep colour and savoury depth of beef stews — this version delivers that satisfying richness without meat.
The chunky vegetables add comfort and texture, while lentils and mushrooms bring a meaty bite. Cacao powder and tamari deepen both the colour and flavour for a more complex stew.
One of the best things about this recipe is the minimal prep: everything goes into one pot and simmers until tender. One-pot cooking is perfect for simple weeknight dinners.
This is a family-friendly, warming meal for cold evenings. It also freezes well, so you can batch-cook and save portions for busy days.
So if you try this Hearty Potato Stew let me know!
Leave a comment, rate the recipe and tag @healthylivingjames on Instagram using #healthylivingjames — I love seeing your recreations!
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Hearty Potato Stew
Ingredients
- 3 large garlic cloves, crushed
- 1 red onion, diced
- 350 g mushrooms, chopped
- 1/4 cup tamari
- 4 carrots, chopped
- 3 celery stalks, chopped
- 500 g baby potatoes, halved
- 1 can green lentils, drained and rinsed
- 1 stem rosemary, finely chopped
- 3 bay leaves
- 2 400g tins tomatoes
- 300 ml vegetable stock
- 2 tbsp cacao powder
Instructions
- Heat a large pot with olive oil. Add the garlic, onion, mushrooms and tamari. Stir and cook for about 5 minutes.
- Add the carrots, celery, potatoes, lentils, rosemary, bay leaves, tomatoes and vegetable stock. Stir to combine.
- Stir in the cacao powder until well incorporated.
- Place the lid on the pot and simmer for 30 minutes, or until the potatoes are tender.
- Serve with brown rice or quinoa and top with fresh parsley if desired.
Video
Notes
Step-by-step photos: The original post includes helpful photos to guide you through the recipe.
To store: Keep in an airtight container in the fridge for 2–3 days. Reheat on the stove over low heat or in the microwave until piping hot.
To freeze: Freeze in an airtight container for up to three months.
Tip 1: This dish is versatile — try different vegetables.
Tip 2: Add chopped fresh chilli or chilli flakes if you like heat.
Tip 3: Don’t skip the cacao — it adds depth of flavour and colour.
Nutrition
Carbohydrates: 39 g |
Protein: 9 g |
Fat: 2 g |
Saturated Fat: 1 g |
Fiber: 10 g |
Sugar: 11 g
Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames
