Easy Slow Cooker Vegan Stew

Name: Easy Slow Cooker Vegan Stew
Prep time: 15 min
Cook time: 6 min
Total time: 6 h 15 min
Yield: 6 people
Ingredients: 3 onions; 3 carrots; 2 potatoes; 1 parsnip; 3 celery sticks; 250 g chestnut mushrooms; 1 ½ tbsp plain flour (for gluten-free option see notes); 500 ml vegetable stock; 1 tbsp balsamic vinegar; 1 tbsp soy sauce; 2 tbsp tomato puree; 1 tsp mixed herbs; 2 dashes of Tabasco sauce; 120 g frozen peas; freshly ground pepper

User Reviews

4.9

63 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
6 hrs 15 mins
Servings
6 people
Course
Side Dish, Dinner
Cuisine
British

Easy Slow Cooker Vegan Stew

Katherine Stark

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A hearty vegan root vegetable stew enhanced by Chestnut mushrooms and peas with a tangy, tasty broth best mopped up with crusty bread. Would also make a great side dish too!

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Ingredients

Servings

3 onions
3 carrots
2 potatoes
1 parsnip
3 celery sticks
250 g chestnut mushrooms
1 ½ tbsp plain flour (for gluten-free option see notes)
500 ml vegetable stock made with 1.5 stock cubes
1 tbsp balsamic vinegar
1 tbsp soy sauce
2 tbsp tomato puree
1 tsp mixed herbs
2 dashes of Tabasco sauce
120 g frozen peas
freshly ground pepper

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Instructions

Roughly chop all the vegetables (except frozen peas) and place in a large bowl.
Stir in the flour, herbs and pepper.
Tip into slow cooker.
To the stock add and mix in the Balsamic vinegar, soy sauce, tabasco sauce and tomato puree.
Pour over the vegetables.
Set the slow cooker for 3.5 hrs on high or 5.5 hrs on low.
Stir in the frozen peas and cook until the vegetables are tender (about another ½ hour).
Serve in bowls with crusty bread for mopping up the juices!

Notes

To make this stew gluten free you could omit the plain flour and mix 1 tbsp of cornflour (cornstarch) into 15 ml of water and stir into the stew 10 minutes before the end of cooking. Add more if needed.