This Pea and Carrot Vegetarian Stew is cozy, colorful, and exactly the kind of one-pot dinner that feels comforting without being heavy. It’s simple, flexible, and perfect for busy nights when you still want something warm and nourishing on the table.
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What is Pea and Carrot Vegetarian Stew?
Pea and carrot vegetarian stew is a stovetop dish built around tender peas, fork-soft carrots, and a tomato-forward broth that simmers into a pot of rich and savory goodness. It’s the kind of recipe that relies on pantry staples and easily accessible vegetables, letting their natural flavors shine through.
What makes this stew especially weeknight-friendly is how adaptable it is. You can keep it light and simple, bulk it up with grains or legumes, or tweak the seasonings depending on what you have on hand—all while keeping the peas bright and the carrots perfectly tender!
Ingredients You’ll Need
- Butter and Olive Oil – We love using this combination because the butter adds richness while the olive oil keeps the base from feeling too heavy. Together, they create a smooth, flavorful starting point for sautéing the vegetables.
- Veggies – Onions, frozen peas, and peeled carrots bring sweetness, texture, and plenty of color to the pot. This mix makes the stew filling without needing meat or dairy.
- Seasonings – Garlic, salt, and pepper keep things simple while still building plenty of savory depth. Freshly minced garlic is especially great here for a more rounded flavor.
- Water or Broth – This helps thin the tomato base and turn it into a spoonable stew. Vegetable broth adds extra savory notes, but water still works beautifully when seasoned well.
- Tomato Sauce and Tomato Paste – These two work together to create a smooth, aromatic broth that’s similar to tomato soup but heartier. The paste deepens the flavor while the sauce keeps things balanced.
- Sugar – A small amount helps soften the acidity of the tomatoes and rounds out the overall flavor. It doesn’t make the stew sweet—it just brings everything into balance.
How to Make Vegetarian Stew
- Build the flavor base. Melt the butter with the olive oil in a large pot, then cook the onions until soft and fragrant. Season with salt and pepper.
- Create the broth. Add the tomato sauce, tomato paste, and your choice of water or broth, stirring until smooth and well combined. Bring to a boil.
- Layer in the vegetables. Return the broth mixture to a simmer. Then, stir in the carrots, peas, and sugar.
- Simmer. Let the stew gently simmer until the carrots are fork-tender and the peas are soft but not mushy.
- Finish and adjust. Taste and adjust seasoning as needed, adding more liquid if you prefer a looser stew or letting it simmer a bit longer for a thicker texture. Then serve!
Variations
- Potatoes – Chopped potatoes make the stew heartier and soak up the tomato broth beautifully.
- Vegan – Swap the butter for extra olive oil or a plant-based butter to keep the stew fully vegan.
- Protein – Lentils or chickpeas stir in easily and make this vegetarian pea stew even more filling.
- Mediterranean – Add oregano, thyme, or a pinch of smoked paprika for a warm, herb-forward twist.
- Greens – Stir in spinach or kale at the end for extra color and nutrients.
- Spice – A pinch of red pepper flakes or a dash of chili paste adds gentle heat without overpowering the peas.
- Grains – Spoon the stew over rice, quinoa, or farro to turn it into an even heartier meal.
Can I Store Leftovers?
This stew thickens slightly as it sits, which actually makes the flavors even better the next day! If making it ahead of time, you may want to add a splash of water or broth when reheating to loosen it back up.
Stored in an airtight container in the refrigerator, pea and carrot stew will keep well for 3–4 days.
For longer storage, freeze the stew for up to 3 months. Let it thaw overnight in the fridge before reheating gently on the stovetop.
Common Questions about Pea and Carrot Vegetarian Stew
Absolutely! Frozen vegetables work great here and make this stew even more convenient. Just toss them in straight from the freezer. No peeling, no chopping, no problem.
We like using salt and pepper, but you can also try smoked paprika, cumin, and gentle herbs like thyme or oregano. They all pair well with peas.
Yes! This recipe is naturally gluten-free.
Crusty bread, a simple side salad, or a scoop of rice all make great pairings.
More Vegetarian Recipes
If cozy, veggie-packed dinners are your thing, you’re in the right place! These recipes are perfect for mixing into your weekly rotation when you want something comforting and simple.Egyptian Lentil Soup (Shorbet Ads)
Crockpot Vegetable Soup
Easy Mulukhiya Recipe (Molokiyah)
One Pot Fried Rice
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Pea and Carrot Vegetarian Stew (Bisilla)
Ingredients
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 small onions chopped
- 2 minced garlic cloves
- 1 1/2 teaspoons salt or to taste
- 3/4 teaspoon black pepper
- 1 15 ounce can tomato sauce
- 2 tablespoons tomato paste
- 3 ½ cups water or broth
- 6 cups frozen peas
- 2 cups peeled and chopped carrots
- 2 teaspoons granulated sugar
Instructions
- In a deep pot on medium-high heat, melt the butter and olive oil. Add the chopped onions, garlic cloves, and pepper. Sauté for 3-4 minutes or until the onions are translucent. Add tomato sauce, tomato paste, and water.1 tablespoon butter, 2 tablespoons olive oil, 2 small onions, 2 minced garlic cloves, 1 1/2 teaspoons salt or to taste, 3/4 teaspoon black pepper, 1 15 ounce can tomato sauce, 2 tablespoons tomato paste
- Bring the ingredients to a boil. Reduce the heat to medium-low, and simmer for 10 minutes, stirring occasionally.
- Stir in the peas, carrots, and sugar. Cover, and cook for 20-25 minutes or until the peas and carrots are tender but not overcooked.6 cups frozen peas, 2 cups peeled and chopped carrots, 2 teaspoons granulated sugar
- Serve immediately, and enjoy!
Video
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used some canned peas and it was so good 👍🏻
Thank you, Josiana! We’re so glad you enjoyed it. 😊
Xo,
Alia & Radwa
This was quite good, and very easy to make. I used a bag of frozen peas and carrots I found in my freezer, and it worked perfectly, no cutting carrots required. I didn’t have an onion, and I omitted the sugar, and it was still very tasty. I served with crushed up crackers and some cheese. I would recommend this recipe.
Thank you for the feedback, Lindsay! We’re so glad you were able to make it work for you. 😊
Xo,
Alia & Radwa
this is such a great side!
Thank you! We hope you enjoy it!
Xo,
Alia & Radwa
Literally one of my favorite meals growing up!! I’m actually making this tonight to meal prep for the week. I love making it with beef stew meat (cut into small cubes) to get some protein in as well.
Such a good idea! Thanks for sharing, Marise. 😊
Xo,
Alia & Radwa
I omitted the sugar because the frozen peas/carrots I used were already sweet. And used broth (chicken bouillon mix) instead of water.