This recipe is everything we all want from slow cooker comfort food – easy to make, filling, super tasty, nutritious AND it just happens to be vegan. When I was brainstorming vegetarian slow cooker recipes, I thought about the ingredients I find indulgent that also happen to be vegan. For me, peanut butter is right up there as food of the gods. Add some chickpeas for texture, sweet potatoes for bulk and flavour, coconut milk for a silky sauce and here we are… my simple Slow Cooker Vegan Stew. I am OBSESSED. Hope you love it as much as we do!
Why you’ll love this Vegan Stew recipe
⭐️ Just throw everything in ⭐️ Creamy, silky sauce ⭐️ All the family love the mild, sweet taste Even better, if we could make it filled with ingredients that could be bought from frozen, that were pre-peeled and pre-chopped too, it meant speeding up the process for preparation, and offering the option to make this a true ‘dump’ recipe (apologies for the phrasing). It can be so satisfying when the results are a dinner filled with nutritious, healthy ingredients, even on those days when we have so little time but can just about stretch to 5 minutes of prep. I also made this an adaptable dish, so you can eat it on its own or with a side dish, or you can add meat if you like (I like adding chicken thighs before cooking – just be sure to check they are fully cooked through before serving).
Vegan Stew Ingredients
Sweet potatoes – You can chop and peel fresh ones or buy chunks of frozen pre-prepared Chickpeas Coconut milk – I use reduced fat but any type is fine Chopped tomatoes – Tinned Onion – I use pre-prepared frozen. An onion weighs about 150g, so replace with that Garlic – I also use pre-prepared. Garlic is about 5g per clove so I use 15g (3 teaspoons) Peanut butter – I prefer crunchy for texture but smooth is also fine if you prefer Ground ginger Ground cumin Tomato puree Ground coriander – Optional Chilli flakes – Optional
In the freezer You can freeze all of the ingredients – uncooked – in a ‘dump’ bag and throw in from the freezer (allow extra cooking time). OR You can also freeze the finished stew. Before serving, allow it to defrost and heat through thoroughly. It will be much thicker as the sweet potatoes absorb the sauce, but you can add some water or stock to thin it out again. You will need to add some water or stock to thin the sauce. If you’re really pushed for time in the morning, you can prepare this the evening before to save even more time on the day. Throw everything for the initial cook into the slow cooker, pop the lid on, then store in the fridge overnight. In the morning, put it into the slow cooker (and don’t forget to switch it on!) Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
