Vegan Stew

Prep in 4 minutes | Ready in 15-20 minutes | Serves 4-6 people


  • Stir every five minutes.

  • Do not cook on high.

  • Adjust seasonings to your liking


  • 1 tbsp butter

  • 1 red onion or yellow onion, chopped

  • 3 garlic cloves, minced

  • 1 tsp vegetable bouillon

  • 1 cinnamon stick

  • Cumin

  • Coriander

  • Onion powder

  • Garlic powder

  • Nutritional yeast (optional)

  • Red pepper flakes

  • 2 cups vegetable broth

  • 1 cup uncooked lentils, rinsed

  • 1 cup crushed tomatoes

  • 1 cup carrot chips

  • 1 can chickpeas

  • 1 can corn

  • 1-2 bay leaves

  • 1/4 cup coconut milk, optional

  • Salt

  • Pepper


  1. In a large pan on medium heat cook onion and garlic cook until fragrant (1-2 minutes). Add in the lentils and season with salt, pepper, cumin, and whatever else your heart desires.

  2. Stir in corn, crushed tomatoes, vegetable broth, carrots, and vegetable bouillon. Add in all the seasonings until your ancestors tell you to stop along with the bay leaves and cinnamon stick. Do not over salt and don’t add too much cumin or coriander.

  3. Bring stew to a boil and then back down to medium/low heat until it thickens. Add in the coconut milk. Let the stew simmer for 15-20 minutes (stir occasionally) and adjust seasonings to your liking. It is important to stir every five minutes so the lentils don’t stick to the bottom of the pan. When there’s about 5 minutes left add in the chickpeas. Once the stew starts to thicken up then it's ready to serve.

  4. Ladle into soup bowls. Garnish with cilantro and enjoy!

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