Vegan Creamy Veggie Stew! Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this delicious Instant Pot stew will quickly become a staple in your kitchen.
Bursting with an array of nourishing vegetables this Vegan Creamy Veggie Stew is a delightful symphony of taste and texture. Perfect for chilly evenings or a wholesome lunch, this plant-based stew is not only delicious but also packed with nutrients, making it an excellent choice for health-conscious food lovers.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Who doesn’t love a fantastic, creamy veggie stew? We sure do, and let me tell you, this delightful recipe has stolen our hearts (and our spoons)! Bursting with vibrant vegetables and enveloped in a luscious, creamy broth, this stew is the ultimate comfort food that warms you from the inside out.
You gotta give this one a try!
Tips for Success:
- Flavor Profile: This Creamy Veggie Stew is a deliciously creamy stew filled with garden veggies in a savory broth.
- Instant Pot versus Stovetop: This is an Instant Pot recipe. This recipe can be easily made on the stove top; however, we do not have specific instructions on how to make this recipe on the stove top as we have not tested it ourselves. We have no specific instructions nor timings. Just note that typically tomatoes (tomato sauce) and potatoes tend to fight against each other in soups and stews. In other words potatoes take longer to cook than under normal circumstances as the tomato acidity coats the potato which tends to take longer to cook. It’s called hemicellulose; the carbohydrate that makes potatoes firm, takes a much longer time to break down in acidic conditions (aka tomatoes). Hemicellulose does not happen with Instant Pots as the pressure from an IP penetrates the potatoes much quicker than normal stovetop cooking.
- Herbs/Spices: You can easily increase the herbs and spices if you wish.
- Finishing Herbs: The herbs (rosemary and sage) that are added at the end are flavor boosting herbs. Instant Pots tend to mellow out herbs which is great for smooth flavor; however, we wanted to boost the flavor at the end.
- Veggies: Feel free to add your favorite veggies. Adjust the cooking times accordingly. If you add additional veggies, consider adjusting the amounts of the other veggie ingredients to allow for adequate broth to veggie ratio.
- Regular Chili Powder: Feel free to use your favorite chili powder, just be sure to select a mild one and not one that has a lot of heat to it. The chili powder used in this recipe is used to add depth of flavor and is not discernable as ‘chili powder’ to the palate in this stew.
- Instant Pot Size: We used an 8-quart Instant Pot. If using a smaller IP, adjust timing accordingly (slightly less time).
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Leftovers and Freezing:
Leftovers will generally keep 5 days in the refrigerator. Store in a covered container.
This soup freezes well.
Pantry Products:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- 6 or 8 quart Instant Pot
- High-Speed Blender
If you try this delicious stew, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Vegan Creamy Veggie Stew
- Prep Time: 15 Minutes
- Cook Time: 5 Minutes (+10 Minute Rest)
- Total Time: 30 Minutes
- Yield: 12 Cups 1x
- Category: Soup
- Method: Instant Pot
- Diet: Vegan
Description
Bursting with an array of nourishing vegetables this Instant Pot Vegan Creamy Veggie Stew is a delightful symphony of taste and texture.
Ingredients
Base Ingredients:
- 1 medium yellow onion, finely chopped
- 3 medium carrots, sliced
- 2 medium celery ribs, sliced
- 2 Tablespoons minced garlic
- 1 – [ 8 oz. can ] tomato sauce
- 3 cups low-sodium vegetable broth *
- ¼ cup nutritional yeast
- 5 to 6 cups diced potatoes
Cashew Cream Ingredients:
- ½ cup [raw] cashews
- 1 cup water
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano (+/-)
- ¾ teaspoon dried ground rosemary (+/-)
- 1 teaspoon dried sage (+/-)
- ½ teaspoon sweet paprika
- ¼ teaspoon smoked paprika
- 1 teaspoon dried crushed thyme leaves
- 1 teaspoon dried parsley
- ¼ teaspoon regular chili powder (+/-) *
- ¼ teaspoon cumin (+/-)
- ¼ to 2 teaspoons sea salt (+/-)
- Pinch to ½ teaspoon black pepper (+/-)
- 1 bay leaf
Other Ingredients:
- 1 – [ 15 oz. can ] lima beans, drained
- 1 – [ 15 oz. can ] corn, drained
- 1 – [ 15 oz. can ] green beans, drained
Finishing Ingredients:
- 1 2/3 cups frozen peas
- 1 Tablespoon red wine vinegar
- ½ teaspoon dried ground rosemary
- ½ teaspoon dried sage
Instructions
- Place the Spice/Herb Ingredients (except the bay leaf) into a small bowl, mix well, set aside.
- Place the cashews into a small bowl, cover with boiling water. Allow to sit for 15 to 20 minutes, then drain off the water (and discard). Reserve until making the cashew cream in Step 5.
- In the meantime, place all the Base Ingredients, the Spice/Herb Mix, and all the Other Ingredients into the Instant Pot. Stir well, tuck in the bay leaf.
- Set the Instant Pot to Manual Pressure High for 5 minutes. When finished, press Cancel, allow to sit for 10 minutes, then do a Quick Release.
- In the meantime, place the soaked cashews and water into a high-speed blender, blend on high until smooth and emulsified. Set aside.
- Once all the pressure is released from the Instant Pot, carefully remove the lid, remove and discard the bay leaf, then stir in the Cashew Cream and all the Finishing Ingredients. Allow to sit for 4 minutes, then serve and enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 8 to 10 (makes 12 cups)
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