Meet your new favorite weeknight dinner: this vegan slow cooker stew! I’ve had some requests for slow cooker meals lately, and I’m always happy to oblige. I have a few vegan slow cooker recipes on this site already, like my vegan lasagna soup and vegan jambalaya, both of which are reader favorites. But, they both require adding ingredients to the slow cooker in multiple steps. I got the impression from my requests that you guys were searching for a one-step deal, where you throw everything into the crockpot and dinner is magically ready several hours later. Well here it is folks! This veggie stew involves some chopping, but other than that it’s basically a set it and forget it kind of meal. You can even do all the chopping a day or two in advance, so all you need to do the day of serving is throw everything in the Crockpot. It’s delicious and comforting, but also healthy. A winner all around!
Ingredients You’ll Need
This recipe has lots of room for customization! I’ve use a mix of veggies that works really well, but you’re welcome to make substitutions. I’ve suggested a few to try below!
Onion.Garlic.Red bell pepper. You can substitute a green, orange, or yellow bell pepper if preferred.Sweet potatoes. Butternut squash, carrots, parsnips or other root veggies can be substituted here. Don’t substitute regular white potatoes though, as the tomato paste could potentially prevent the from cooking all the way through.Green beans. Feel free to use peas, broccoli, or another green veggie instead.Cannellini beans. Most common varieties of canned beans can be substituted. Try kidney beans, chickpeas, or black beans.Vegetable broth.Tomato paste.Soy sauce. Use gluten-free tamari instead if needed.Rosemary.Smoked paprika.Cayenne pepper. You can leave this out if you prefer a milder stew.Salt & pepper.Hot sauce. This is also optional, but I find a little heat really compliments the sweet and smoky flavors of the stew. I used a few dashes of Tobasco sauce.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Start by prepping all of your veggies. Dice the onion, mince the garlic, chop the sweet potatoes and green beans. You’ll also want to drain and rinse your can of cannellini beans.
Tip: The veggies can be chopped a day or two in advance then stored in airtight containers in the fridge if you’d like to save time on the day of serving.
Add all of your ingredients except for the salt, pepper and hot sauce to your slow cooker. Give them a stir to mix everything up well.Let the stew cook for 3 to 4 hours on high, or 5 to 6 hours on low.
Tip: Slow cookers can vary a bit when it comes to cook time, so keep an eye on the stew the first time you make it, if possible.
Your stew is finished cooking when the sauce is thick and the veggies are soft.Season it with salt and pepper to taste, along with some hot sauce if you’d like.
Ladle the stew into bowls and dig in!
Leftovers & Storage
Leftover vegan slow cooker stew will keep in an airtight container in the refrigerator for 3 to 4 days, or in the freezer for about 3 months.
More Vegan Stew Recipes
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