Dinner,  Soups and Stews

Vegan Meat and Vegetable Stew

Meat and Vegetable stew has long been one of my favourite comfort foods in the winter time. Similar to the vegetable stew with dumplings this stew is pretty simple to make and very tasty. Better yet, at only 208 calories per serving it makes a great comfort meal without affecting the number on the scales.

To make it even more perfect you could combine the two recipes and add dumplings into this one for something even healthier. The meat substitutes chosen are completely up to you for this recipe. Faux steaks and sausages both work really well. If using frozen ones just make sure to cook them slightly before placing them in the pan.

Vegan Meat and Vegetable Stew

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 People
Calories 208kcal


  • 1 tbsp Olive Oil
  • 3 Carrots
  • 1 Medium/Large Sweet Potato
  • 1/2 Turnip
  • 1 Parsnip
  • 1 pack Wild Mushrooms
  • 1 tbsp Tomato Puree
  • 2 Vegetable Stock Cubes
  • 1 tin Chopped tomatoes
  • 1 pack/box Meat substitute Steaks or Sausages work well
  • 2 tbsp Gravy Granules We use Bisto - Red Tub
  • Hot water 750ml
  • 50g Garden Peas
  • 2 tbsp Sage
  • 2 tbsp Rosemary
  • 1 tbsp Italian herbs


  • Peel and roughly chop all your veg. Place in the pan on a medium heat with the oil and cook for 5 minutes. 
  • Add the rest of your ingredients. Put on the lid and leave to simmer on a medium-high heat for 45minutes to an hour. Leave the lid off for the last 15 minutes to make the stock thicker. 


Please be advised, calories are estimates and your ingredients may vary from mine. 

If you try the recipe out I would love to see your pictures and know what you think. Follow me on Instagram and tag me in your pictures or comment below your thoughts.

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