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Spanish Vegan Stew

This vegan stew features classic Mediterranean flavours and ingredients in a hearty plant-based dish that’s ready in just 30 minutes.
5 from 3 votes
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Course: Main Course
Cuisine: Spanish
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 3 (can easily be doubled)
Calories: 285kcal


  • 1 tablespoon olive oil
  • ½ medium onion diced
  • 2 cloves of garlic finely diced
  • 1 teaspoon dried basil
  • ¾ teaspoon smoked paprika
  • ¼ cup (60 ml) dry white wine
  • 1 can (14 oz / 400 ml) whole or diced tomatoes
  • 1 cup (250 ml) vegetable stock
  • 2 medium potatoes peeled and diced
  • 1 can (14 oz / 400 ml) white beans drained and rinsed
  • 2 large handfuls chopped spinach
  • ½ teaspoon salt or to taste
  • pepper to taste
  • Optional garnish: fresh basil


  • Heat the oil in a medium pot over medium heat. Add the onion and sautee until tender then add the garlic and sautee until soft.
  • Add the basil and smoked paprika. Stir for just a couple seconds to release the flavour but no more than that because paprika can burn easily.
  • Add the white wine and allow to simmer for about 2 minutes to evaporate the alcohol.
  • Add the tomatoes. If using whole tomatoes, break them up with your spoon into chunks then add the stock and potatoes. Bring to a simmer then cover and reduce the heat to low. Simmer until the potatoes are tender, stirring from time to time to make sure it’s not sticking - about 15 minutes.
  • Uncover and add the beans, spinach, salt and pepper. Simmer for a couple more minutes to heat the beans through and wilt the spinach.
  • Serve garnished with fresh basil if desired.
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Calories: 285kcal | Carbohydrates: 44g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Sodium: 917mg | Potassium: 1143mg | Fiber: 11g | Sugar: 5g | Vitamin A: 2443IU | Vitamin C: 20mg | Calcium: 195mg | Iron: 7mg
Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.