Cozy Coconut Milk & Dill Vegetable Stew, Vegan + Gluten-Free
Autumn truly is my favorite season for eating. Sure, I love summer salads and smoothies as much as the next gal, but I love the cozy flavors of fall.
From warm mugs of apple cider, to freshly baked pumpkin pies, everything about the fall cuisine is just so cozy! And I’m a sucker for cozy (remember my ode to hygge?).
Now that the air feels slightly crisp and it’s even almost chilly at night, I’m starting to bring some of my favorite soups and stews back into our dinner rotation. Today’s recipe is a super easy, extra warm and cozy stew that I’ve been making for years but somehow haven’t shared on the blog until now. Say hello to your new go-to autumn dinner: Vegan and Gluten-Free Cozy Coconut Milk & Dill Vegetable Stew.
The magic of this recipe is that the ingredient list is super simple, but the result is a totally rich, creamy and satisfying stew. You can really throw any vegetables in that you like and it will always be a hit! As we move farther into fall, I like to add in whatever’s fresh at the farmers market, like sweet potato, squash or brussels sprouts.
For a hearty meal, I like to serve the stew over brown rice, quinoa or lentils, plus a big dollop of vegan sour cream (I use either store-bought or this cashew sour cream).
For the complete cozy experience, follow the stew up with a mug of hot apple cider for dessert!
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 medium onion, diced
- 1 (13.5 ounce) can full fat coconut milk
- 2 cups vegetable broth
- 4 medium yukon gold potatoes, chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cups sliced cremini mushrooms
- 1 packed cup chopped kale
- 1½ cups cooked (or 1 15-ounce can) chickpeas
- 2 tablespoons nutritional yeast
- 1 tablespoon tamari
- juice of ½ lemon juice
- 1 tablespoon fresh chopped dill
- salt and pepper, to taste
- vegan sour cream
- fresh dill
- In a large pot, heat the olive oil at medium-high heat. Add the onion and garlic and saute for 5-7 minutes, until browned.
- Add the coconut milk and vegetable broth and bring to a boil.
- Add the potatoes, carrots, celery and mushrooms, and simmer until everything is tender (15-20 minutes).
- Add the kale and stir for a minute or two, until it wilts. Stir in the chickpeas, nutritional yeast, tamari, lemon juice, dill, salt and pepper, and let everything cook for another 2-3 minutes.
- Transfer to bowls and serve with sour cream and fresh dill on top.
When is the nutritional yeast added??
It gets added in with the chickpeas and spices at the end. Enjoy!! 🙂
This was delicious! I subbed navy beans for chickpeas and spinach for kale, everything else I kept the same – turned out well! It was warm and comforting and bright at the same time! 🙂
I’m so glad you liked it! Great to know about those substitutions too!
This was so incredibly tasty! I can’t believe I waited so long to make this. Super simple, yet insanely delicious.
I’m so glad you like it!!
I made this today and it was so good! I couldn’t find nutritional yeast at my grocery store , so that was the only thing I didn’t add… but it still turned out very good. I’m so glad I found this great website and I just ordered your cook book today. It’s nice to see such a variety and easy recipes to follow. I have been vegan for 1 month.
Thats all so great to hear! I’m really good to know that its still delicious without the nutritional yeast!
Amazing recipe! Made it in my slow cooker and turned out awesome! I used soya sauce instead of Tamari because I didn’t have it but still so good!
Thanks!
That’s great to know it turned out well in the slow cooker!
Such a delicious and well-balanced soup! I love the creaminess that the coconut milk adds. Thank you, this really hit the spot!
So glad you liked it!