Vegan Root Vegetable Stew

A comforting dish that will satisfy vegans, flexitarians, and canivores alike. A very versatile menu solution!

vegan stew



Yield serving


Preparation time

10 minutes

Cooking time

10 minutes


  • 15 mL (1 tbsp) Vegetable oil
  • 250 mL (1 cup) Onion, chopped
  • 2 Garlic cloves, chopped
  • 500 mL (2 cups) Turnip, peeled and chopped
  • 500 mL (2 cups) Carrots, peeled and diced
  • 1 L (4 cups) Potatoes, washed and diced
  • 500 mL (2 cups) Green lentils, dry
  • 1.5 L (6 cups) LUDA H Brown gravy, prepared
  • 375 mL (1-1/2 cups) Water
  • 10 mL (2 tsp) LUDA H Vegetable soup base, dry mix
  • 4 Bay leaves
  • 30 mL (2 tbsp) Red wine vinegar
  • 125 mL (1/2 cup) Fresh Parsley, washed, pat dry, and chopped


  1. In a dutch oven or pot with a thick bottom, sauté the onions in the vegetable oil on medium heat until translucent.
  2. Add garlic and sauté for another minute or two, until fragrant.
  3. Add the turnips, carrots, and potatoes, and sauté for about 5 minutes to allow for flavours to develop.
  4. Add the lentils, brown gravy, season with the vegetable soup base and mix well.
  5. Add the bay leaves and let simmer for about 30 minutes, stirring frequently and adding water when it gets too thick.
  6. When the lentils are done, turn off the heat, add the red wine vinegar and mix well.
  7. Serve in a bowl and sprinkle with fresh parsley.

One bowl contains all the nutrients that your guests need; sprinkle with parsley and serve with a piece of baguette.

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