Ultimate Autumn Stew
There is nothing more comforting than a delicious stew, and with the addition of pumpkin, it’s perfect for fall. This vegan autumn stew is made with some of my favourite vegetables, including squash, potatoes, carrots and mushrooms.
What you need to make the ultimate autumn stew
- onion
- garlic cloves
- carrots
- mushrooms
- potatoes
- small pumpkin/squash
- paprika
- cumin
- bay leaves
- thyme
- plain flour
- tomato puree
- veg stock cubes
- vegan Worcester sauce
- chopped tomatoes
- veg stock
- bread
How to make vegan autumn stew
Preheat oven to 160°C.
Peel and chop all of the vegetables, ready to cook.
Add the onion and garlic to a large oven-proof pan over medium heat with a dash of oil. Fry until softened.
Add in the paprika, cumin, bay leaves and thyme, stirring through with a splash of water.
Add in the carrots and mushrooms, mixing with the spices and onions. Fry until the mushrooms have reduced.
Next, add the pumpkin, potatoes, flour, puree, stock cubes and Worcester sauce, mixing together with all of the veg.
Pour in the chopped tomatoes and stock and bring to a boil.
Once boiling, reduce, turn off the heat, put the lid on and place in the oven.
Stew for 1 hour-1 1/2 hours, checking in between and adding water if needed. You may need to remove the lid half way through for the liquid to thicken, all depending on your oven.
When the stew is ready and at desired thickness, season with salt and pepper (and more thyme if you like), and serve with a side of chunky bread.
Add in whatever vegetables you enjoy, or have in your fridge. This stew is easily adaptable!
Add in more water if it needs it, the thickness of the stew is up to you.
This tastes even better the next day, so store the leftovers in an air-tight container in your fridge, and re-heat the following day.
More autumn recipes
- Autumn Apple & Pear Porridge
- One-Tray Vegan Apple Crumble
- Autumn Veggie Tray Bake
- Savoury Pumpkin Pie
- Autumn Pumpkin Chilli
Did you make this vegan autumn stew recipe? Take a photo and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Twitter.
And don’t forget to leave a comment and a rating so I know how you enjoyed them!
Ultimate Autumn Stew
Ingredients
- 1 onion
- 2 garlic cloves
- 2 carrots
- 450 g mushrooms
- 3 potatoes
- 1 small pumpkin/squash
- 2 tsp paprika
- 1 tsp cumin
- 5 bay leaves
- Thyme (if not, mixed herbs)
- 2 tbsp plain flour
- 2 tbsp tomato puree
- 2 veg stock cubes
- 2 tbsp vegan Worcester sauce (I used Biona)
- 400 ml chopped tomatoes
- 500 ml vegetable stock
- Salt and Pepper
Serve with
- Bread
Instructions
- Preheat oven to 160°C.
- Peel and chop all of the vegetables, ready to cook.
- Add the onion and garlic to a large oven-proof pan over medium heat with a dash of oil. Fry until softened.
- Add in the paprika, cumin, bay leaves and thyme, stirring through with a splash of water.
- Add in the carrots and mushrooms, mixing with the spices and onions. Fry until the mushrooms have reduced.
- Next, add the pumpkin, potatoes, flour, puree, stock cubes and Worcester sauce, mixing together with all of the veg.
- Pour in the chopped tomatoes and stock and bring to a boil.
- Once boiling, reduce, turn off the heat, put the lid on and place in the oven
- Stew for 1 hour-1 1/2 hours, checking in between and adding water if needed. You may need to remove the lid half way through for the liquid to thicken, all depending on your oven.
- When the stew is ready and at desired thickness, season with salt and pepper (and more thyme if you like), and serve with a side of chunky bread.
Video
Notes
- Add in whatever vegetables you enjoy, or have in your fridge. This stew is easily adaptable!
- Add in more water if it needs it, the thickness of the stew is up to you.
- This tastes even better the next day, so store the leftovers in an air-tight container in your fridge, and re-heat the following day.
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don’t forget to rate this recipe!
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17 comments
Anita Bowles
This looks lovely. I may try in my king pro cooker thing.
Oriane T.
I couldn’t find a vegan Worcester sauce. What could I replace it with ?
Thank you for your recipes, you’re giving me good cooking ideas.
Jennifer A
If you’re in the United States, Annie’s brand has a vegan one.
Madeleine OliviaAuthor
Thanks for the tip Jennifer!
Kenza
I just made this – I didn’t have vegan Worcester sauce so I used soy sauce instead – and it was delicious! It’s the perfect autumn comforting meal. Next time I might add seitan chunks in there as well.
Dafne
This is so good! I’m adding it to my favourite recipes.
I didn’t have any vegan worcester sauce, so I looked up the ingredients for a vegan one and just added some of that.
Keely
I made this last night but made a few tweaks. I dont particularly like strong tomato flavours so I didnt add the tinned tomatoes incase it wasnt to my taste, I just added in the stock instead and some more water. I also added a tsp of crushed fennel seeds for an aniseed warmth, it worked so well! Then I made some american biscuits (minimalist baker) finished it off nicely!!
Loving trying all your recipes, giving me inspiration for tasty meals and getting me out of a rut!
Lisa
I have this cooking in my oven as I type and it smells amazing. Will be having vegan dumplings with it and Brussels sprouts and peas. I forgot to pick up vegan Worcester sauce yesterday so haven’t included it this time. For those asking where to find it, I have seen it in Holland and Barrett and Amazon.
Lu
I loved this… I made it in my instant pot, just used enough veg stock to fill above the veg and put it on manual for 16 minutes. Turned out perfectly. I also used soy sauce instead of the worcester sauce
Livia
Hi Maddie! Is there a way to make this outof the oven? Electricity in Italy is very expensive and I wander if there is a way to avoid keeping an oven on for about 2 hrs. Thanks for your help!
Maria
Made it last week and made it again this week (replacing pumpkin with 2 sweet potatoes and adding an extra potato), this time I added butter beans to this for protein and added fibre in the last 30 minutes and it was great! I’m a university student so I’ll make a big batch and eat it throughout the week. it stores well in the fridge and deepens in flavour if left for a couple of days. I reheat a serving in the microwave and have it with some rice. Delicious, filling meal. I can’t wait to try more from Madeleine!
Nina
We love this recipe! Very delicious, and especially tasty after a long walk in the cold!
Jen
My whole family love this recipe. Even my boys age 7 and 3. We’ve made it several times over the last few years! Love it!
Madeleine OliviaAuthor
Love this! Thank you Jen!
Bronwyn
I make this at least twice a month during winter and have been for years. It’s become a staple for my family and we love it.
Julie
Perfect
Belinda
I cannot stop eating this!!!! Thank you for this recipe it is seriously delicious