Creamy Vegan Summer Vegetable Stew Recipe (GF)

This creamy vegan summer vegetable stew recipe is light, flavorful, and loaded with the best fresh garden produce the summer has to offer.  Naturally plant-based and gluten free, this is one healthy summer dish everyone at your table will absolutely love.
Summer doesn’t stop us from enjoying soups and stews!  With all the produce we are growing in our garden we have an abundance of fresh-picked vegetables ready every few days. These vegetables are perfect to simmer together in a bright fresh stew, making this a perfect light lunch or dinner.

This Summer Vegetable Stew Is:

  • Light
  • Fresh
  • Loaded with Produce
  • Versatile: Swap your favorite veggies that you have on hand
  • Creamy
  • Satisfying
  • Vegan, gluten free, dairy free, and oil free!

Our garden is producing amazing vegetables, at a bit of an alarming rate! Every time I step outside I feel like our green beans have multiplied… even when I’ve picked them the day before. This is a great way to use fresh garden produce, or enjoy your haul from your local farmer’s market or farm stands.

Since we live in a pretty rural area of Massachusetts, there are tons of little farm stands and coolers at the end of people’s driveways selling fresh eggs, corn, squashes, and beans. If we didn’t grow our own, we could easily “shop” for tons of produce just by driving around our neighborhood.

What’s In This Summer Vegetable Stew Recipe?

  • Potatoes: I used small yellow potatoes that we grew right in our garden. We planed these early in the spring, so we are going for two full potato harvests this year!  You can use any vairety of poato just make sure they are cut into bite sized pieces for the soup.
  • Carrots: This root vegetables gives this dish a light sweetness. It also provides amazing color in each spoonful.
  • Zucchini: Also from my garden, I sliced up one small zucchini into quarter moons.  You can use yellow squash or a cubes of butternut squash of you’d like instead.
  • Corn: I used a no-salt-added canned corn for this, as our ears of corn aren’t finished growing yet!
  • Bell Pepper: I used both green and red for color, but you can use your favorite variety of pepper.
  • Green Beans: From the garden,  crisp and fresh! I cut them into bite sized pieces to make it easier to enjoy in the soup.
  • Water or Vegetable Stock: I used water, since we like to keep things pretty low in sodium, but if you want a littl extra flavor a nice veggie stock would be a great add in.
  • Spices: Really only 2 in this dish: Herbes De Provance (my faaavorite spice blend!) and garlic salt for a little flavor.  I also added a few shakes of red pepper flakes for some heat, but you can skip those if you prefer a milder stew.
  • Coconut Milk: The secret to a light, rich, and creamy broth for this stew. I used a full-fat unsweetened variety, which even still gives the stew a rich and creamy flavor. Full fat coconut milk is still much better for you than heavy cream or milk, so don’t be afraid to add it in!

Serve This Stew With…

You can serve this stew as-is for a light lunch.  We ended up eating our over rice for dinner, which was delilcious!  This summer vegetable stew would also be a fantastic served over a pasta or with some rice noodles.

Don’t forget the bread!  A hunk of crusty sourdough is this stew’s best friend.  I wrote up an easy and totally do-able guide on 1 week to perfect sourdough bread.   You can also make your own Dutch Oven bread, cast iron skillet bread, or clay pot bread too.  I haven’t bought a big loaf of bread in years… its simple and easy to make at home, I’d definitely encourage anyone to try.

How Do I Make This Summer Vegetable Stew Recipe?

  1. In a large soup pot add all the ingredients, except for the coconut milk.
  2. Bring the soup to a boil and simmer on low heat for 40 minutes.
  3. Remove from heat, add the coconut milk, and stir well to combine. Taste and adjust seasoning as needed.
  4. Serve over rice, with crusty sourdough bread, or over a homemade biscuit and enjoy.

Other Delightful Summer Dinners Made With Fresh Garden Veggies!

The Creamiest Vegan Alfredo Sauce (Nut Free, Gluten Free)

Vegan Instant Pot Ratatouille (Paleo, Whole30, GF, Dairy Free)

Mustard Green Pesto (Vegan, Gluten Free, Paleo, Whole30)

Mediterranean One Pot Pasta (Gluten Free, Dairy Free)

Thai Mango Coconut Curry (Vegan, Gluten Free)

As always, if you make this vegan summer vegetable stew recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

Creamy Vegan Summer Vegetable Stew (Vegan, Gluten Free)

This creamy vegan summer vegetable stew is light, flavorful, and loaded with the best fresh garden produce the summer has to offer.  Naturally plant-based and gluten free, this is one healthy summer dish everyone at your table will absolutely love.
5 from 2 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Dinner, Soup, Stew
Cuisine American
Servings 6 servings

Ingredients
  

  • 1/2 lb potatoes diced (I used small yellow potatoes)
  • 2 carrots sliced
  • 1 zucchini diced
  • 1 14 ounce can corn, do not drain
  • 2 bell peppers cut into strips, I used red and green
  • 2 cups chopped green beans
  • 2 cups water or Vegetable stock
  • 1 teaspoon Herbes de Provance
  • 1/2 teaspoon garlic salt
  • 1 14 ounce can coconut milk full fat and unsweetened

Instructions
 

  • In a large soup pot add all the ingredients, except for the coconut milk.
  • Bring the soup to a boil and simmer on low heat for 40 minutes.
  • Remove from heat, add the coconut milk, and stir well to combine. Taste and adjust seasoning as needed.
  • Serve over rice, with crusty sourdough bread, or over a homemade biscuit and enjoy.
Keyword Light Summer Dinners, Summer Vegetable Stew, Summer Vegetable Stew Recipe Vegan, Vegan Summer Recipes, Vegan Summer Vegetable Recipes
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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