clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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