22 Hearty Vegetarian Stew Recipes for Valentine’s Day Dinner

You're looking for a unique Valentine's Day dinner. Hearty vegetarian stews are perfect. They're delicious, varied, and can be romantic. You'll find 22 options, but which one will you choose?

1. Roasted Vegetable Stew

Roasted Vegetable Stew is a hearty and flavorful dish.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 red bell pepper, chopped
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the chopped onion, garlic, carrots, potatoes, and red bell pepper with olive oil.
3. Spread the vegetables on a baking sheet and roast for 30 minutes.
4. In a large pot, combine the roasted vegetables, diced tomatoes, vegetable broth, and dried thyme.
5. Bring the stew to a boil, then reduce the heat and simmer for 20 minutes.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy.

2. Lentil and Mushroom Stew

Hearty lentil and mushroom stew perfect for a cold evening.

Ingredients

• 1 cup brown or green lentils, rinsed and drained
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, carrot, and celery, and cook until the vegetables are tender.
3. Add the mushrooms and cook until they release their liquid and start to brown.
4. Stir in the lentils, vegetable broth, diced tomatoes, and thyme.
5. Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 30-40 minutes, or until the lentils are tender.
6. Season the stew with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs, if desired.

3. Spicy Black Bean Stew

Spicy Black Bean Stew is a flavorful and nutritious vegetarian dish.

Ingredients

• 1 can black beans
• 1 onion
• 2 cloves garlic
• 1 red bell pepper
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper
• Fresh cilantro

Instructions

1. Heat oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute.
4. Add the red bell pepper and cook until tender, about 5 minutes.
5. Stir in the cumin and chili powder and cook for 1 minute.
6. Add the black beans, diced tomatoes, and vegetable broth.
7. Bring the stew to a boil, then reduce the heat and simmer for 20 minutes.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro.

4. Butternut Squash and Apple Stew

Hearty and comforting stew made with butternut squash and apples.

Ingredients

• 1 large butternut squash
• 2 apples, peeled and chopped
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 4 cups vegetable broth

Instructions

1. Preheat oven to 400°F (200°C).
2. Peel and chop the butternut squash into 1-inch cubes.
3. In a large bowl, toss the squash with 1 tablespoon of olive oil, salt, and pepper.
4. Spread the squash on a baking sheet and roast for 30 minutes.
5. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
6. Add the chopped onion and cook until softened, about 5 minutes.
7. Add the minced garlic and cook for 1 minute.
8. Add the chopped apples, cumin, smoked paprika, and cook for 2 minutes.
9. Add the roasted squash, vegetable broth, and bring to a boil.
10. Reduce heat and simmer for 20 minutes or until the stew is heated through.
11. Season with salt and pepper to taste.
12. Serve hot.

5. Chickpea and Spinach Stew

Hearty and flavorful stew made with chickpeas and spinach.

Ingredients

• 1 can chickpeas
• 2 cups fresh spinach
• 1 onion
• 2 cloves garlic
• 1 carrot
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon cumin
• Salt and pepper

Instructions

1. Heat oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute.
4. Add the carrot and cook for 2 minutes.
5. Add the chickpeas, diced tomatoes, vegetable broth, and cumin.
6. Bring to a boil, then reduce heat and simmer for 20 minutes.
7. Stir in the spinach and cook until wilted.
8. Season with salt and pepper to taste.
9. Serve hot.

6. Vegetable Tagine Stew

A flavorful Moroccan-inspired stew with tender vegetables.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup chopped carrots
• 1 cup chopped zucchini
• 1 cup chopped bell peppers
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped

Instructions

1. Heat the oil in a large Dutch oven over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, carrots, zucchini, and bell peppers, and cook for 5 minutes.
4. Stir in the cumin, smoked paprika, salt, and pepper.
5. Add the diced tomatoes and vegetable broth, and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 20-25 minutes.
7. Taste and adjust the seasoning as needed.
8. Serve hot, garnished with chopped parsley.

7. Quinoa and Black Bean Stew

Hearty quinoa and black bean stew with a medley of spices.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can black beans
• 1 onion
• 2 cloves garlic
• 1 red bell pepper
• 1 can diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions

1. Rinse the quinoa in a fine mesh strainer and drain well.
2. In a medium saucepan, bring the quinoa and water to a boil, then reduce the heat to low and simmer for 15-20 minutes.
3. In a large saucepan, heat some oil over medium heat and sauté the onion and garlic until softened.
4. Add the red bell pepper and cook for an additional 2-3 minutes.
5. Stir in the cumin and paprika and cook for 1 minute.
6. Add the black beans, diced tomatoes, and cooked quinoa to the saucepan.
7. Season with salt and pepper to taste.
8. Simmer the stew for 10-15 minutes, allowing the flavors to meld together.
9. Serve hot, garnished with fresh herbs if desired.

8. Grilled Eggplant Stew

Grilled Eggplant Stew is a hearty and flavorful vegetarian dish.

Ingredients

• 2 large eggplants
• 1 large onion
• 3 cloves of garlic
• 1 large red bell pepper
• 2 large tomatoes
• 2 cups of vegetable broth
• 1 tablespoon of olive oil
• Salt and pepper to taste

Instructions

1. Preheat the grill to medium-high heat and grill the eggplant for 10-12 minutes on each side.
2. Chop the onion, garlic, and red bell pepper, and sauté them in olive oil until the onion is translucent.
3. Chop the grilled eggplant into small pieces and add it to the pot with the sautéed onion mixture.
4. Add the diced tomatoes, vegetable broth, salt, and pepper to the pot, and stir well.
5. Bring the stew to a boil, then reduce the heat and let it simmer for 20-25 minutes.
6. Serve the stew hot, garnished with fresh herbs if desired.

9. Cauliflower and Potato Stew

A hearty and flavorful stew made with cauliflower and potatoes.

Ingredients

• 2 medium-sized potatoes
• 1 head of cauliflower
• 2 tablespoons olive oil
• 1 onion
• 3 cloves garlic
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups vegetable broth

Instructions

1. Peel and dice the potatoes into large chunks.
2. Rinse the cauliflower and break it into florets.
3. Heat olive oil in a large pot over medium heat.
4. Add diced onion and cook until it's translucent.
5. Add minced garlic and cook for another minute.
6. Add the potatoes, cauliflower, thyme, salt, and pepper to the pot.
7. Pour in the vegetable broth and bring the mixture to a boil.
8. Reduce the heat to low and let the stew simmer for 25 minutes.
9. Serve hot and enjoy.

10. Minestrone Stew

Hearty Italian-inspired Minestrone Stew made with vegetables and beans.

Ingredients

• 1 can diced tomatoes
• 1 can kidney beans
• 1 can cannellini beans
• 1 onion
• 3 cloves garlic
• 2 carrots
• 2 celery stalks
• 1 can vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper

Instructions

1. Chop the onion, garlic, carrots, and celery into small pieces.
2. In a large pot, sauté the chopped vegetables in a little bit of oil until they are tender.
3. Add the diced tomatoes, kidney beans, cannellini beans, and vegetable broth to the pot.
4. Stir in the dried basil and oregano, and season with salt and pepper.
5. Bring the stew to a boil, then reduce the heat and let it simmer for 20-25 minutes.
6. Serve the Minestrone Stew hot, garnished with chopped fresh herbs if desired.

11. Stuffed Bell Pepper Stew

Hearty Stuffed Bell Pepper Stew filled with flavorful rice and vegetables.

Ingredients

• 4 bell peppers
• 1 cup uncooked rice
• 2 cups vegetable broth
• 1 can diced tomatoes
• 1 small onion
• 2 cloves garlic
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. Cook the rice according to package instructions.
4. In a large skillet, sauté the onion and garlic until softened.
5. Add the paprika, diced tomatoes, and vegetable broth to the skillet and stir to combine.
6. Stuff each bell pepper with the cooked rice and skillet mixture.
7. Place the stuffed bell peppers in a large baking dish and cover with foil.
8. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes.

12. Sweet Potato and Lentil Stew

Hearty and flavorful stew made with sweet potatoes and lentils.

Ingredients

• 2 large sweet potatoes
• 1 cup brown or green lentils
• 1 onion
• 3 cloves garlic
• 1 carrot
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Peel and dice the sweet potatoes and set aside.
2. Rinse the lentils and pick out any debris or stones.
3. Chop the onion, garlic, and carrot.
4. In a large pot, sauté the onion, garlic, and carrot in a little water until tender.
5. Add the lentils, diced tomatoes, vegetable broth, and thyme to the pot.
6. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
7. Add the sweet potatoes to the pot and continue to simmer until they are tender.
8. Season the stew with salt and pepper to taste.
9. Serve the stew hot, garnished with fresh herbs if desired.

13. Broccoli and Cheese Stew

A creamy and flavorful stew packed with broccoli and cheese.

Ingredients

• 3 cups broccoli florets
• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic and cook until the onion is translucent.
3. Add broccoli and cook for 3-4 minutes, until tender.
4. Pour in vegetable broth and bring to a boil.
5. Reduce heat and simmer for 5 minutes.
6. Stir in milk and shredded cheese until the cheese is melted.
7. Season with thyme, salt, and pepper to taste.
8. Serve hot, garnished with additional broccoli florets if desired.

14. Carrot and Ginger Stew

A flavorful and nutritious stew made with carrots and ginger.

Ingredients

• 2 medium carrots, peeled and chopped
• 1-inch piece of ginger, grated
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the grated ginger and cook for another minute.
4. Add the chopped carrots, vegetable broth, and ground cumin.
5. Bring the mixture to a boil, then reduce the heat and let simmer for 20-25 minutes.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy.

15. Mushroom and Barley Stew

Hearty mushroom and barley stew perfect for a cold winter's night.

Ingredients

• 1 cup pearl barley
• 2 cups mixed mushrooms
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Rinse the barley and soak it in water for 30 minutes, then drain and set aside.
2. Heat the olive oil in a large pot over medium heat and sauté the onion until softened.
3. Add the garlic and cook for 1 minute, until fragrant.
4. Add the mixed mushrooms and cook until they release their moisture and start to brown.
5. Add the vegetable broth, thyme, and cooked barley to the pot.
6. Bring the stew to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the barley is tender.
7. Season the stew with salt and pepper to taste, then serve hot.

16. Vegetable and Bean Chili Stew

Hearty Vegetable and Bean Chili Stew is a flavorful and nutritious meal.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups mixed vegetables
• 1 can kidney beans, drained
• 1 can black beans, drained
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon chili powder
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the mixed vegetables, kidney beans, black beans, and diced tomatoes.
5. Pour in the vegetable broth and stir in the chili powder.
6. Bring the stew to a boil, then reduce the heat to low and simmer for 20-25 minutes.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy.

17. Zucchini and Tomato Stew

Flavorful zucchini and tomato stew perfect for a summer evening.

Ingredients

• 2 medium zucchinis
• 3 medium tomatoes
• 1 onion
• 3 cloves garlic
• 1 cup vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic and sauté until the onion is translucent.
3. Add zucchinis and cook for 5 minutes, stirring occasionally.
4. Add tomatoes, vegetable broth, basil, oregano, salt, and pepper.
5. Bring the stew to a boil, then reduce heat and simmer for 20 minutes.
6. Serve hot and enjoy.

18. Pumpkin and White Bean Stew

A hearty and comforting vegetable stew featuring pumpkin and white beans.

Ingredients

• 1 medium pumpkin
• 1 can white beans
• 2 cloves garlic
• 1 onion
• 2 carrots
• 2 potatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• Salt and pepper

Instructions

1. Peel and dice the pumpkin into 1-inch cubes.
2. In a large pot, sauté the onion, garlic, carrots, and potatoes in a little bit of oil until tender.
3. Add the pumpkin, white beans, vegetable broth, and thyme to the pot.
4. Bring the mixture to a boil, then reduce heat and let simmer for 30 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs if desired.

19. Kale and Quinoa Stew

Hearty kale and quinoa stew packed with nutrients and flavor.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 onion
• 2 cloves garlic
• 2 cups kale
• 1 can diced tomatoes
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Rinse the quinoa in a fine mesh strainer and drain well.
2. In a large pot, heat the olive oil over medium heat.
3. Add the onion and garlic and cook until the onion is translucent.
4. Add the quinoa, vegetable broth, and diced tomatoes to the pot.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
6. Stir in the kale and cook until wilted.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy.

20. Vegetable and Mushroom Bourguignon

Hearty Vegetable and Mushroom Bourguignon perfect for a cold evening.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 cup vegetable broth
• 1 cup red wine
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional 1 minute.
4. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
5. Add the chopped carrots and potatoes, and cook for 5 minutes, stirring occasionally.
6. Add the vegetable broth, red wine, and dried thyme, and stir to combine.
7. Bring the stew to a boil, then reduce the heat to low and simmer, covered, until the vegetables are tender, about 30 minutes.
8. Season the stew with salt and pepper to taste.
9. Serve hot, garnished with fresh herbs if desired.

21. Corn and Black Bean Stew

Delicious corn and black bean stew perfect for a chilly evening.

Ingredients

• 1 can black beans
• 1 can corn
• 1 onion
• 2 cloves garlic
• 1 red bell pepper
• 2 cups vegetable broth
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Heat oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until softened.
3. Add the red bell pepper and cook for an additional 2 minutes.
4. Stir in the cumin, black beans, corn, and vegetable broth.
5. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy.

22. Eggplant and Red Lentil Stew

Hearty eggplant and red lentil stew for a comforting meal.

Ingredients

• 1 large eggplant, diced
• 1 cup red lentils, rinsed
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onions and cook until they are translucent.
3. Add the minced garlic and cook for 1 minute.
4. Add the diced eggplant and cook until it starts to soften.
5. Add the red lentils, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper.
6. Bring the mixture to a boil, then reduce the heat and let it simmer.
7. Let the stew cook for 30-40 minutes, or until the lentils are tender.
8. Serve hot, garnished with fresh herbs if desired.

Conclusion

You'll love these 22 hearty vegetarian stew recipes for Valentine's Day dinner. Notably, 40% of couples prefer a homemade meal, making it a perfect occasion to try one of these delicious stews. With options like Roasted Vegetable and Lentil and Mushroom, you'll find the perfect dish to make your evening special and memorable.