Hearty Vegan Gravy Stew

This hearty stew is perfect for winter; it’s warm, thick, and nutritious. What could be for satisfying? This vegan stew won’t leave you wanting.

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My mum always used to say that mushrooms are meat for vegetarians. We know now that mushroom don’t offer the same level of protein (or cholesterol *wink*) they are loaded with nutrients.

Mushroom are a great source of Vitamin D, much needed in these times, and are high in water.

Vegan Heart Gravy Stew
In this recipe I use a pre-made gravy mix because they are easy to use and simplify the cooking process. This is the brand I use; Gravox Traditional Gravy . It thickens well and has a great taste. I use it all the time for a quick and easy gravy. And obviously it’s vegan!

If you like this recipe, head over and check out a few of my other filling main meals.

If you make this recipe (or any of my others), head on over to Instagram and tag me at @plantfueledtucker.

Hearty Vegan Gravy Stew

  • Servings: 5
  • Difficulty: Easy
  • Print

A delicious and filling stew.


  • 1kg white potatoes, peel and chop
  • 5 large carrots, peel and chop
  • 500g Mushrooms, halved
  • 2 large onions, chopped
  • 1 cup vegetable stock
  • 1 tin coconut milk (400ml)
  • 1 tbsp garlic powder
  • 2 tbsp gravy powder (I use Traditional Gravox)
  • 3 tbsp mixed herbs
  • 2 tsp smoked paprika
  • a dash of Worcestershire Sauce
  • salt and pepper to taste


Step 1: In a large sauce pot (on a high heat) mix vegetable stock, coconut milk, gravy powder, Worcestershire, and spices together. Whisks until smooth and that there are no lumps.

Step 2: Add the roughly chopped vegetables and mix through. Cover and leave on a medium heat. Stir every 10 mins to make sure in doesn’t burn to bottom of the pot. Cook for 60 mins.

Step 3: Serve and enjoy with crispy bread.


Calories: 304   Fat: 2.1g   Protein: 10.9g   Fibre: 6.2g   Calcium: 8.3% rdi   Iron: 1.8% rdi   Vitamin C: 7.9% rdi

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