Easy One-Pot Vegan Green Beans and Potatoes

This One-Pot Vegan Green Beans and Potatoes Stew is the kind of cozy, comforting meal you can throw together on a busy night and still feel really good about. Tender green beans and soft potatoes simmer in a garlicky tomato sauce with herbs, all made in one pan for an easy, satisfying plant-based dinner.

This is one of those easy vegan recipes with very little prep but tons of flavor. It’s naturally gluten free, budget friendly, and perfect for simple weeknight dinners or easy meal prep. Serve it with some crusty bread and you’ve got a dinner that feels warm, satisfying, and effortless.

Need more easy weeknight ideas? Browse my full collection of Dinner Recipes for cozy, simple meals.

A few reasons I love this one:

A simple, comforting vegan stew made with everyday ingredients and one pot.

• One pot meal: Everything cooks in a single pan, which means easy cleanup.
• Wholesome and satisfying: Packed with fiber, veggies, and feel good ingredients.
• Simple ingredients, great flavor: Green beans, potatoes, garlic, and tomatoes work beautifully together.
• Vegan and gluten free: Naturally friendly for almost everyone.
• Even better the next day: The flavors deepen as it sits.

If one pan dinners are your thing, you’ll find plenty more easy ideas in my one pan dinner recipes collection.

Ingredients

You only need a handful of simple ingredients to make this Vegan Green Beans and Potatoes Stew, and chances are you already have most of them on hand.

• Green beans: Fresh or frozen both work great. Avoid canned beans, they tend to turn mushy.
• Potatoes: Any starchy variety like Yukon Gold or Russet gives the stew a hearty texture.
• Bell pepper: Adds sweetness and color to the dish.
• Onion and garlic: The aromatic base that builds depth of flavor.
• Tomato puree: For that rich, garlicky sauce that ties everything together.
• Olive oil: Use a good-quality extra virgin olive oil for rich flavor and a silky finish.
• Seasonings: Salt, black pepper, thyme, and paprika — simple but powerful.
• Soy sauce: Adds umami richness and depth.

Tip: This stew is inspired by Greek “Lathera” dishes, where vegetables are slowly cooked in olive oil and tomato sauce until tender and full of flavor. It’s simple Mediterranean comfort food at its best.

Easy One-Pot Vegan Green Beans and Potatoes

This is the kind of recipe you’ll come back to again and again. It’s simple, forgiving, and full of cozy flavors that feel comforting without being heavy.

This dish is part of a traditional Greek style of cooking called “Lathera,” where vegetables are gently simmered in olive oil, tomatoes, and herbs. It’s humble, comforting food, and one of my favorite ways to enjoy vegetables.

Even though it’s vegetable based, this stew is surprisingly filling. Between the potatoes, green beans, and generous olive oil, it’s a satisfying meal that keeps you full without feeling heavy.

This is also a very nourishing meal. It’s packed with fiber, antioxidants, healthy fats, and vitamins, and it’s incredibly affordable. Simple ingredients, big payoff.

How to Make This One-Pot Vegan Green Beans Stew

This stew is very simple to make. You’ll start by giving the potatoes a little head start, then everything simmers together in a garlicky tomato sauce until it’s tender and cozy.

Prep the vegetables: Take a few minutes to peel and dice the potatoes, trim the green beans, and chop the onion, garlic, and bell pepper. Nothing fancy, just simple prep so everything cooks evenly.

Start with the potatoes: Warm the olive oil in a large pot or deep skillet over medium heat. Add the potatoes and let them cook for about 8 to 10 minutes, stirring now and then, until they pick up a little golden color.

Add the rest of the vegetables: Stir in the green beans, bell pepper, onion, and garlic. Add the salt, black pepper, thyme, and paprika, then let everything cook together for another 7 to 8 minutes, stirring occasionally, just to soften the veggies and wake up the flavors.

Pour in the sauce: Add the tomato puree, soy sauce, and water. Give it a good stir, and once it starts to gently simmer, you’re basically done with the hard part.

Let it simmer: Cover the pot and let the stew cook for about 20 to 25 minutes, until the potatoes are tender, the green beans are soft, and the sauce has thickened up.

Finish and serve: Sprinkle with fresh parsley and serve warm with crusty bread for dipping. If you have leftovers, you’re in luck, the flavor gets even better the next day.

Little tip: If you can, let the stew sit for about 10 minutes before serving. The sauce settles, thickens slightly, and everything tastes a little richer.

I hope you enjoy this cozy, simple vegan stew as much as we do.

Helpful Tips for the Best Flavor

A few simple tips to help you get the best flavor and texture every time.

Green beans: Fresh green beans have the best flavor, but frozen ones work beautifully too. Just skip canned green beans, they tend to be too soft and don’t give the dish the right texture.

Olive oil: Use a good quality extra virgin olive oil and don’t be tempted to cut back. It’s essential for both flavor and that rich, comforting texture this dish is known for.

Tomatoes: When tomatoes are in season, fresh ones are wonderful here. Simply grate or finely chop them. During the colder months, tomato puree is a great and reliable option.

Sugar: This is completely optional, but a small pinch can help balance the acidity of the tomatoes. It’s a classic touch in traditional Greek-style cooking.

Potatoes: Potatoes make this stew more filling and hearty, especially when it’s served as a main dish. I sometimes leave them out if I’m in the mood for something lighter.

Variations and Substitutions

No potatoes: You can skip the potatoes for a lighter version and serve the stew as a side dish.

Extra protein: Add chickpeas or white beans during the simmering step for a more filling meal.

Spicy version: A pinch of chili flakes or a splash of hot sauce adds gentle heat.

Fresh herbs: Dill or parsley both work beautifully here.

Storage & Reheating

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Like many stews, the flavor actually improves after a day.

Reheat gently on the stovetop over low heat or in the microwave. If the sauce has thickened too much, just add a small splash of water.

FAQ

Can I make this stew ahead of time?
Yes. This stew actually tastes better the next day once the flavors have had time to come together.

Can I use frozen green beans?
Absolutely. Frozen green beans work very well and save time.

Is this recipe freezer friendly?
Yes, but the potatoes may soften slightly after freezing.

How to Serve This Vegan Stew

This stew is satisfying on its own, but it pairs beautifully with a few simple sides.

• Crusty bread or warm pita for soaking up the sauce.
• Rice or quinoa if you want to make it extra filling.
• A sprinkle of fresh parsley, lemon zest, or vegan feta on top.
• A simple green salad on the side to round things out.

It’s cozy, nourishing, and full of Mediterranean flavor, the kind of meal that feels comforting without being heavy.

Chef’s Notes

This One-Pot Vegan Green Beans and Potatoes Stew is even better the next day once the flavors have had time to come together. Feel free to add a pinch of chili flakes for heat or a squeeze of lemon juice before serving to brighten things up. It’s a great option for meal prep or relaxed family dinners.