This Vegan Potato Stew with Rosemary Garlic Polenta is a simple dinner that packs tons of flavors and veggies into one easy to make meal.
Today we are making the ULTIMATE pantry staple recipe. With just a few veggies, some seasonings and broth you will have a super tasty stew on your hands. And even if you don't have everything on hand, you can easily swap ingredients out with what you do have.
To take this stew to the next level we are serving it with a super tasty polenta. I'm talking garlic...rosemary...creamy goodness. If you've never worked with polenta before, it is super simple. Just be ready to whisk away.
TSV TIP: You can get the polenta I used here.
Don't have polenta on hand? Serve this stew with rice, quinoa or some crusty bread.
Have additional veggies in your fridge that need to be used up? Add them to the stew. The more the merrier.
Need more soup/stew recipe inspo:
- Roasted Cauliflower Soup with Basil Chickpeas
- Tomato Basil Soup with Vegan Grilled Cheese Croutons
- Vegan Zuppa Toscana
Vegan Potato Stew with Rosemary Garlic Polenta
Ingredients
FOR THE POTATO STEW
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 carrots sliced in rounds
- 3 stalks celery diced
- 3 cloves garlic diced
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- salt & pepper to taste
- ¼ teaspoon cayenne optional
- red pepper flakes optional
- 3 cups broth*
- 2 cups water
- 2 tablespoon low sodium soy sauce
- 3 tablespoon tomato paste
- 1 teaspoon dried parsley
- 1.5 lbs yellow potatoes cut in bite-sized pieces
- 1 tablespoon cornstarch
- 1 tablespoon water
- hot sauce optional
FOR THE ROSEMARY GARLIC POLENTA
- 2 tablespoon vegan butter
- 2 cloves garlic diced
- 2 sprigs rosemary
- 4 cups water
- 1 cup instant polenta**
- salt & pepper to taste
Instructions
- Heat the olive oil in a stock pot over medium heat. Add the onion, carrot, celery, garlic, chili powder, cumin, smoked paprika, salt, pepper, cayenne and red pepper flakes to the pot. Stir to combine and cook for 3-5 minutes, stirring frequently.
- Add the broth, water, soy sauce, tomato paste, parsley and yellow potatoes to the pot. Bring to a boil, then lower heat and simmer until the potatoes are tender.
- Transfer 1 cup of the broth and veggies to a blender. Blend until smooth and return to the pot.
- Create a cornstarch slurry by combing the cornstarch and water in a bowl until combined. Add to the pot and stir to combine. Continue to let the stew simmer until thickened. Add hot sauce if you'd like more spice.
- When you are ready to eat, prepare the polenta. Melt the butter in a pan over medium heat. Add the garlic and rosemary and cook until garlic begins to brown. Remove the rosemary with tongs and reserve for later. Add the water and bring to a boil. Slowly add the polenta and whisk until smooth (approx. 5 minutes). If the polenta gets too thick, add a splash of water or non-dairy milk to loosen it up. Add salt & pepper to taste.
- To serve, add polenta to bowls and top with the stew. Top the bowls with the reserved rosemary.
Video
This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!
If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Kelly dowell
Absolutely loved this, as did my partner. Highly recommend for a hearty winter dish
Rene
Thank you!!!
Marie-Rose
Hi
In your instructions is said you have to take 1 cup blend it then put back in the pot but is not showing in the video? I’m
Just confused
Thank you
Rene
The instructions are correct - it just didn't make the video 🙂
Sierra
Had this for dinner tonight, it was so good!!
Rene
Yay! So glad you liked it!
Stephanie
Made this for dinner tonight and it was so good, perfect amount of spice with the cayenne and crushed red pepper. I didn’t have polenta so I used grits and it was delicious. I will definitely be making this again as my husband loved it!
Erin Carrasco
Hello! Excited to make this, but I don’t see the amount of potatoes?
Rene
1.5 lbs yellow potatoes - it is listed in the ingredient list 🙂
Hayley
Excited to try this. I live in Canada, so even though it's Spring, it's still cold as hell outside!
Rene
Perfect! It has been pretty gloomy here in San Diego too, so I feel you 🙂
Tiffany Berch
Any way to swap out Rosemary for another herb? Any suggestions?
Rene
Thyme would be the easiest swap. But you could also do dried herbs (and just leave them in the polenta) or omit the herbs during cooking and serve some fresh basil over top at the end.
Tiffany Berch
Thank you!