Life is super busy for me at the moment which means batch-making vegan one pots is happening! It’s a helpful change.
My kinda batch-making is simple, nourishing and incredibly practical. It freezes beautifully and can be served in different ways depending on what you feel like. I am quite excited at vegan batch cooking recipes at the moment.
I recently bought a rather run-down cottage in the foothills of Yr Wyddfa in North Wales. It’s my dream to finally have a home again, after renting for the last few years… but it needs a lot of work before it’s fully liveable. At the moment I don’t have my own kitchen, which means that I don’t have the time for anything too involved.
So I’ve been cooking in my friend’s kitchen, a little haven where I’ve been staying while I am between homes. In the meantime, I’ve been filling the freezer with hearty, freezer-friendly vegan meals that I can rely on.
Today I wanted to share my go-to. This easy vegan stew recipe is endlessly adaptable, deeply nourishing and requires very little effort. It’s perfect for what I need right now, and perhaps you do too.
I’ve also made a video to show you exactly how I do it here…
A faff-free simple vegan one-pot stew
First things first, I am not interested in faff.
This is about making a healthy vegan one-pot that is genuinely simple. It needs to be nourishing, filling and properly tasty. That’s it.
There’s no frying, no sautéing and no complicated steps. Everything goes straight into one big pot. It feels relaxed, doable and very forgiving, which is exactly what you want when life is full.
The only small extra step I sometimes take is baking or air-frying the broccoli. It adds a bit more flavour, but it is completely optional. If you prefer, just add everything into the same pot and carry on.
This is what makes it such a reliable, easy vegan stew recipe. You don’t need to overthink it.
Easy vegan stew ingredients for batch cooking
This is a very adaptable stew, which is why it works so well for vegan batch cooking recipes.
I used a large 5 litre pot, but you can easily adjust the quantities depending on what you have.
For this version I used sweet potato, carrot, sweet pepper, mushrooms and broccoli. It gives a lovely balance of sweetness, texture and depth.
You can swap things around very easily:
- Any starchy veg such as potato, parsnip, swede, celeriac, beetroot or squash
- Broccoli can be replaced with cauliflower or kale
- If you don’t enjoy mushrooms or peppers, simply leave them out
The same flexibility applies to the spices. I used ginger, ground coriander, cumin seeds and black pepper for a warming flavour.
If you prefer something more herbal, you could use thyme, rosemary or mixed herbs instead. This is one of those healthy vegan one-pot meals where you can really use what you already have.
How to batch cook and freeze vegan stew
This is where this recipe really earns its place.
It’s ideal for making ahead and storing as one of your go-to freezer-friendly vegan meals.
I tend to use containers around 400g, somewhere between 350g and 500g works well. It makes a perfect single portion that you can grab straight from the freezer.
I usually ladle the stew into containers while it is still warm and let it cool there. It cools more quickly this way and is ready for the fridge or freezer sooner.
Once frozen, it will keep well for a couple of months. In the fridge, it will last a few days quite happily.
When you’re ready to eat, simply reheat and add whatever you fancy. Fresh herbs, leafy greens, a spoon of yoghurt or a slice of good bread all work beautifully.
Frequently asked questions: vegan one-pot
Can I freeze vegan stew?
Yes, this is one of those freezer-friendly vegan meals that works really well. Once cooled, portion into airtight containers and freeze for up to 2 to 3 months.
How do I reheat batch-cooked vegan stew?
You can reheat it on the hob. If it has thickened slightly, just add a splash of water to loosen it.
Is this an oil-free vegan stew?
Yes, there is no added oil in this recipe. The creamed coconut adds enough richness and depth.
What can I serve with vegan one-pot stew?
It works well on its own, but you can also serve it with rice, potato, pasta, quinoa, flatbreads or a simple green salad.
Can I change the vegetables?
Absolutely. This is one of the most flexible vegan batch cooking recipes. Use what you have and what you enjoy.
Is vegan stew a good recipe for beginners?
Yes, it’s a very approachable, easy vegan stew recipe. There are no complicated steps, and it’s very forgiving.
What goes well with this vegan batch-made one pot?
Things that I might make to go alongside this include:
- Turmeric potato patties (which I also batch make and freeze all the time)
- Simple boiled or baked potatoes
- Turmeric brown rice
- Rice pasta noodles
- Quinoa (great for batch making too)
- Homemade oatcakes (my fave)
- A big chunk of sourdough bread
Final thoughts
This is one of those recipes that meets you where you are.
Simple, flexible and nourishing. Whether you’re short on time, short on kitchen space or just want something easy to rely on, this kind of cooking can make life feel a bit more manageable.
If you make it, I’d love to hear how you adapt it.
Easy vegan stew for easy batch cooking and freezing
An easy vegan one pot stew with sweet potatoes, beans, vegetables, tomato and coconut. Perfect for batch making and freezing.
Ingredients
- 1kg sweet potato
- 1kg carrots
- 1 broccoli (medium-sized)
- 200g mushrooms
- 2 sweet bell peppers
- 500ml passata
- 750ml filtered water
- 2 teaspoons sea salt
- 1 inch cubed ginger
- 2 tablespoons ground coriander
- 2 teaspoons cumin seeds
- 1 teaspoon ground black pepper
- 50g creamed coconut
Instructions
- Chop all of your vegetables into small bite sized pieces. It doesn't really matter how you do this. Go super small if that's your preference, or chunky if you find that easier.
- Finely grate your fresh ginger. You can do this with the skin on if you prefer. My ginger guide is here: how to store fresh ginger
- Put all of the ingredients, except the broccoli and creamed coconut into a large 5 litre pot and bring it to the boil.
- Bake your broccoli on a tray in a hot oven at 200°C (400°F) for 10 minutes if you want to have optimal broccoli flavour for your one pot.
- Chop the creamed coconut into tiny pieces. If you don't know what creamed coconut is, find out here: What is creamed coconut, how to use it and why it works?
- Stir the pot a few times, once it comes to the boil it should only take about 15 minutes to fully cook. Once you can easily pierce the carrots and sweet potato with a fork it is ready. At this point mix in the creamed coconut until it melts. Add in the broccoli too.
- Tadahah, it's ready!
- Enjoy and portion into containers and freeze. It will also keep for a few days in the fridge.
My other favourite batch-made vegan dish for freezing…
OK one more… vegan batch-making recipe
Pin one pot vegan stew for batch making
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