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Autumn Harvest Vegetable Stew Recipe

by Rona Berg
Autumn Vegetable Stew

​Photo by Keepin It Kind

Now that we’re all done mourning the passing of summer, it’s time to move on to the joys of autumn: beautiful, cozy scarves; close-toed shoes; and the delicious fall harvest. The tasty root vegetables, squash, potatoes and piquant spices like ginger, cumin, coriander, cinnamon and saffron in this hearty stew speak to each other in a language any hungry diner will understand.

And, since the recipe comes from the Forks Over Knives Cookbook, it is not only easy to prepare, but 100 percent vegan. If you like to experiment, like I do, try subbing in red beans for chick peas, to add a bit of variety. Because you will want to make this dish time and again, it is that good!

You'll also want to try this tasty Black Bean Chili recipe, another fall favorite from Forks Over Knives.​

Autumn Harvest Vegetable Stew

from Forks Over Knives Family

Serves 6-8

Ready in 55 minutes


  • 1 large onion, peeled and chopped
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, cut into 1⁄2-inch slices
  • 3 cloves garlic, peeled and minced
  • 1 tablespoon grated ginger
  • 1½ tablespoons sweet paprika
  • 2 teaspoons ground cumin
  • 1 tablespoon ground coriander
  • Two 1-inch pieces cinnamon stick
  • 8 cups Vegetable Stock, or low-sodium vegetable broth
  • 1 medium butternut squash (about 1 pound), peeled, halved, seeded, and cut into ¾ -inch pieces
  • 1 turnip, peeled and cut into ½-inch pieces
  • 1 russet potato, peeled and cut into ½-inch pieces
  • One 15-ounce can crushed tomatoes
  • 2 cups cooked chickpeas, or one 15-ounce can, drained and rinsed
  • 2 large pinches saffron, soaked for 15 minutes in ¼ cup warm water
  • 2 tablespoons finely chopped mint
  • Salt and freshly ground black pepper to taste
  • ½ cup finely chopped cilantro


Place the onion, carrots, and celery in a large pot and sauté for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic, ginger, paprika, cumin, coriander, and cinnamon sticks and cook for 3 minutes. Add the vegetable stock, squash, turnip, potato, tomatoes, and chickpeas and bring to a boil over high heat. Reduce the heat to medium-low and cook, uncovered, for 25 minutes. Add the mint and the saffron with its soaking water and season the stew with salt and pepper. Cook for 10 minutes more, or until the vegetables are tender. Serve garnished with the cilantro.

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