Vegan Roasted Vegetable Stew

Vegan Roasted Vegetable Stew


This hearty stew is full of savory fall flavors. But best yet, this Vegan Roasted Vegetable Stew is made on a sheet pan and then combined with a red wine broth for a simple and delicious Autumn meal. 


Autumn Is In the Air

Fall is here! The days are getting shorter and we find ourselves reaching for jackets or cardigans to remove the chill in the air. 

Consequently, that means it’s time for a cozy bowl of stew! This thick veggie soup capitalizes on all the healthy produce that is still available but it also includes a savory broth for slurping. 


A Filling Stew- Minus the Meat!

Seitan was one of the first plant-based proteins we remember trying at a small Thai restaurant. It was honestly a little a little strange to bite into a chunk of textured wheat protein that looked and tasted like meat- but don’t worry, it’s not!

Now, are we saying this tastes like beef? No. But the texture coupled with the savory flavor makes for one satisfying stew.

Additionally, this meal in a bowl includes squash, carrots, potatoes, onions, and lots of flavor. It also has a splash of red wine to add depth and a little elegance. Yup, fancy! 



  • Seitan A plant-based protein made from wheat gluten that replicates the traditional meat in a stew. Either make your own Homemade Seitan (It’s surprisingly easy!) or use store-bought. 
  • Delicata Squash –  This squash is great because it doesn’t need to be peeled and it’s quick and easy to roast. However, any squash or pumpkin can also be used. 
  • Carrots –  Large chunks of carrots bring nutrition to this stew and taste slightly sweet when roasted. 
  • Baby Potatoes – These small potatoes are great for roasting because they can be left whole or sliced in half, if needed. Additionally, fingerling potatoes are also a great option; they have a rich buttery flavor that work splendidly with the seitan. 
  • Onion –  The onion is left in large pieces while roasting for a sweet and pungent flavor. 
  • Kale –  This optional green brings a pop of color and additional nutrients to this stew. 
  • Diced Tomatoes –  Canned tomatoes are a great option for a soup. They are easy and economical. 
  • Tomato Paste –  The paste provides rich tomato flavor in a tiny little can. 
  • Garlic, Herbs, and Spices  –   Flavor and more flavor! Fresh rosemary and dried thyme bring a lovely floral aroma and the paprika, salt & pepper enhances the flavor of the roasted vegetables. 
  • Red Wine –  Just a splash of wine takes this soup from tasty to phenomenal. We recommend a dry red wine such as merlot or cabernet sauvignon. 
  • Vegetable Broth The broth brings extra flavor to this easy soup. Feel free to adjust the amount of broth depending on how thick you like your stew. 



FAQ & Vegan Roasted Vegetable Stew Tips:

  • Is this stew gluten-free? 

    • No. Seitan is actually made from wheat gluten so it should not be consumed if you have a gluten intolerance or if you have celiac disease. However, if you leave out the seitan or substitute it with tofu, tempeh, or even a bean, it will be free from gluten.
  • What to serve with vegetable stew? 

    • This roasted veggie stew is filling especially if you serve it in a large soup bowl.  However, you may also want to serve some fresh bread alongside the soup because it’s great for dipping into the broth. 
  • Keep it chunky!

    • We recommend keeping the veggies in larger pieces.  It will allow their delicious flavor to become even more evident when roasting. As a bonus, it makes the soup extra chunky and thick.  
  • Perfect for meal prep. 

    • This stew is terrific on the day it is served and it’s also fantastic when reheated. Make it on the weekend for easy weeknight meals or freeze it for up to 3 months to enjoy at a later day. 


It’s Time for Stew! 

Now is the time for a cozy bowl of vegetable stew. It’s easy to make, rich in vitamins and nutrients, and will stick to your ribs on a cool Fall night. Just don’t forget your jacket! 

Finally, if you have made this roasted vegetable stew, we would love to hear what you think! Please comment down below  and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!

Additionally, you can also take a photo and tag us on instagram.  We would love to get your feedback! Happy roasting! 🤗


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Bowl of stew with bread and a pepper grinder. in a white bowl.

Vegan Roasted Vegetable Stew

  • Author: Meatless Makeovers
  • Prep Time: 10 min.
  • Cook Time: 50 min.
  • Total Time: 60 min.
  • Yield: 8 Servings 1x
  • Category: Soup
  • Method: Roast, Boil
  • Cuisine: American
  • Diet: Vegan


A savory and hearty vegan soup perfect for a cool Fall night! This roasted vegetable stew features seitan, squash, and lots of veggies.


  • 8 oz. Baby Potatoes (Either sliced in half or left whole depending on size.)
  • 1 Large or 4 Small Carrots (Chopped Large)
  • 1 Large or 4 Small Red Onions (1/2 Diced, 1/2 Wedges)
  • 1 Large or 2 Small Delicata Squash (Seeds Removed and Cut into Bite Sized Pieces)
  • 2 Tbsp Olive Oil
  • 3 large Garlic Cloves (Minced)
  • 8 oz. Seitan (Chunks) (Try this recipe for Homemade Seitan or use store-bought cut into chunks.)
  • 1 tsp Chopped Rosemary
  • 1 tsp Dried Thyme
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Black Pepper
  • 1/2 tsp Salt
  • 1 Tbsp Tomato Paste
  • 1 Cup Vegan Red Wine
  • 28 oz Can Diced Tomatoes
  • 3 Cups Vegetable Stock
  • 2 Cup Packed Chopped Kale


  1. Preheat the oven to 400℉. Prepare all fresh produce as directed above. 
  2. Place the cut carrots, potatoes, onion (wedges) on a baking sheet. Place the squash on a separate baking sheet. Drizzle 1 Tbsp of olive oil over the top of all the vegetables and stir to coat. Bake in the oven for 20-30 minutes. Remove the squash after 15 minutes. Stir or flip the vegetables halfway through.
  3. In a stock pot or Dutch oven, add 1 Tbsp of olive oil along with the diced onion. Sauté over medium heat until fragrant. Approx 2 minutes. Add the seitan to the onion and sauté stirring occasionally until seitan begins to brown approx 5 minutes. 
  4. Next add the garlic, dry seasonings and tomato paste to the seitan mixture. Stir to incorporate. And allow to cook for 1-2 minutes until the seasonings become fragrant. 
  5. Add the wine, tomatoes and vegetable stock to the pot and stir and scrap any pieces that may be stuck on the bottom of the pot. Bring to a simmer. 
  6. Add the roasted vegetables to the pot and simmer for 5-10 minutes. 
  7. Turn off the heat and add the kale to the stew. Stir to incorporate. Serve immediately and enjoy!
  8. Leftovers can be refrigerated for up to a week in an airtight container or frozen for up to 3 months.


  • The equipment listed above contains affiliate links to products that we personally use, love, and recommend!

Keywords: Roasted Vegetable Stew, Vegan Stew Recipe, Healthy Fall Recipe


Ingredients for Vegan Roasted Vegetable Stew in bowls and on cutting boards ready for preparation. Prepared produce for roasted vegetable stew on baking sheets and cutting boards.

sautéed onion with seitan in a dutch oven browning over medium heat. seasoning and tomato paste added to seitan sauté and ready for liquids.

Two baking sheets with roasted delicata squash, baby potatoes, carrots, and onions. Vegan roasted vegetable stew in a dutch oven with a ladle and bread in the background.

Two bowls of vegan roasted vegetable stew with bread and a dutch oven in the background. Bowl of vegan roasted vegetable stew with bread and a pepper grinder in a white bowl.

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