Fab Food 4 All

No more drab food, only fab food!

You are here: Home / Vegan / Easy Slow Cooker Vegan Stew – tangy & fat-free!

Easy Slow Cooker Vegan Stew – tangy & fat-free!

69 Comments

JUMP TO RECIPE

Easy Slow Cooker Vegan Stew is fat free and packed full of root vegetables, Chestnut mushrooms & peas in a tangy, tasty broth. Just serve with crusty bread to mop up the juices!

Easy Slow Cooker Vegan Stew - a hearty, tangy stew with root vegetables, Chestnut mushrooms & peas. Serve with crusty bread to mop up the cooking juices! #slowcooker #crockpot

Today I’m bringing you an Easy Slow Cooker Vegan Stew.

As many of you know my daughter is vegetarian and this week she managed to persuade my hubby to eat more vegetarian food. So I thought I’d adapt a Beef Stew with Worcestershire Sauce recipe that my hubby once concocted in the slow cooker. So this is really a Beefless Stew! But first I had a few dilemmas to solve!

What’s a good replacement for beef in a vegan recipe?

Well that was a no brainer, it had to be Chestnut mushrooms. They hold their shape and texture really well unlike white mushrooms and give that satisfying chew too.

Easy Slow Cooker Vegan Stew - a hearty, tangy stew with root vegetables, Chestnut mushrooms & peas. Serve with crusty bread to mop up the cooking juices! #slowcookerWhat’s a good vegan replacement for Worcestershire Sauce?

I decided that Balsamic Vinegar and Soy Sauce would give a great depth of flavour and compliment one other perfectly with the sweet and salty notes. I wasn’t wrong and together with the Tabasco Sauce for a hint of chilli, mixed herbs and vegetable stock the flavours just jelled beautifully.

What do you serve Easy Vegan Slow Cooker Stew with?

The stew is best served in a bowl along with lots of crusty bread to dip into the cooking juices or should that be broth? Or you could serve Easy Vegan Slow Cooker Stew as a side dish if like me you are catering for different diet preferences.

Easy Slow Cooker Vegan Stew - a hearty, tangy stew with root vegetables, Chestnut mushrooms & peas. Serve with crusty bread to mop up the cooking juices! #slowcooker #crockpotHow many people does Easy Vegan Slow Cooker Stew serve?

You’ll get 5 – 6 servings. As there are just 3 of us here at the moment we had this stew over 2 days and I added a can of butter beans on the second day to bulk it out. My daughter wasn’t a fan of that though and picked them all out!

Can you use other root vegetables in Easy Vegan Slow Cooker Stew?

Yes of course, the world is your oyster, another time I’d try butternut squash or any other root vegetables I happen to have!

Easy Slow Cooker Vegan Stew - a hearty, tangy stew with root vegetables, Chestnut mushrooms & peas. Serve with crusty bread to mop up the cooking juices! #slowcooker

More Vegan Recipes

For more slow cooker (Crock-pot) vegan recipe inspiration you should check out the following recipes:

I do hope you try my Easy Vegan Slow Cooker Stew. Not only is it tangy and delicious but it’s also fat free. So if you’re on the Weight Watchers or Slimming World diet or just trying to cut down on your meat intake, then this is the recipe for you!

Do leave a comment and rating below or share your stew with me by tagging @FabFood4All on Instagram or any social media!

Pin for later!

Easy Slow Cooker Vegan Stew - a hearty, tangy stew with root vegetables, Chestnut mushrooms & peas. Serve with crusty bread to mop up the cooking juices! #slowcooker #slowcookerrecipes #vegan #crockpot #crockpotrecipes #vegetarian #beeflessstew #rootvegetable #stew #casserole #fatfree #healthyrecipe #vegetablerecipe #sidedish #veganrecipes

Easy Slow Cooker Vegan Stew - a hearty, tangy stew with root vegetables, Chestnut mushrooms & peas. Serve with crusty bread to mop up the cooking juices! #slowcooker #crockpot
Print Pin
4.86 from 21 votes
Save

Easy Slow Cooker Vegan Stew

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!
Course dinner, Side Dish
Cuisine British
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 hours 15 minutes
Servings 6 people
Author Camilla Hawkins

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 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

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!

Video

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.

Sharing is caring!

Reader Interactions

Comments

  1. jesse

    Thank you so much. I just tried this recipe, and it was absolutely delicious! The tangy flavors are perfectly balanced, and the slow cooker made it so convenient. Even my non-vegan family members loved it. Thank you for sharing such an easy and hearty dish this will definitely be a regular in our meal rotation!

    Reply

  3. Rachel

    I changed up the veg adding zucchini, eggplant, silverbbeat and sweet potatoes and used vegan worcestershire sauce. Was delicious…..made again a few days later.

    Reply

  5. Gozza

    I made this without the tabasco at the weekend and we both loved it – I adjusted the portions slightly as there are only two of us, but we still had enough for day two.
    I’ll definitely make this again – possibly this weekend as number one son (vegan) is coming home from uni for the Christmas break, and it will be good to have something almost ready when we get back. he hates mushrooms though, so I’ll have to think of something else to replace that!

    Reply

    • Camilla

      So glad you like the recipe Gozza, hope your son likes it too. Maybe you could sub the mushroom with aubergine as have a similar texture.

      Reply

  7. Vi

    It took way longer to cook than suggested and the flavours didn’t work. Don’t think I’ll be making this again.

    Reply

    • Camilla

      Hi Vi, it does say in the recipe “Stir in the frozen peas and cook until the vegetables are tender (about another ½ hour).” I can’t know exactly how long it will take to cook in your particular slow cooker with the size of vegetable chunks that you have cooked. This is my most popular vegan recipe so luckily others do think that the flavours work well, I’m sorry that it didn’t appeal to your taste. Perhaps a thorough read of the recipe will help you understand the timings and how it will taste in future.

      Reply

  8. Katharine

    Really good recipe and so much like a traditional stew, thanks for sharing. Added a bit of miso and garlic too.

    Reply

  9. Simon

    In most recipes Worcestershire Sauce can be substituted with Henderson’s Relish. A very similar flavour but vegan because it doesn’t contain anchovies

    Reply

  13. Michelle

    I would love to cook this, but I start work at 1pm and finish at 8.15pm. If I turn the slow cooker on when I leave for work at 12.45pm, should the food be ok cooking for until 8:30ish pm?

    Reply

  14. Wendy

    Love this recipe and make it every week. It’s a great alternative to beef stew for vegetarians. All the flavors, minus the meat.

    Reply

          • Kylie

            Flour and cornflour are both Vegan.
            Flour doesn’t have to be substituted as it isn’t an animal product.
            Great recipe though

          • Camilla

            Hi, Kylie, sorry, when I get a comment it appears in a table with no other context so I can’t see the previous comments. Now I’ve gone back to look, I had a brain fuzz and accidentally used the word vegan instead of gluten free.

  16. Cathy

    this recipe looks great, could I substitute the mushrooms for butternut squash. I think this dish would be nice at Christmas with the roast potatoes and all the trimmings for the vegitarians

    Reply

    • Camilla

      Hi Cathy, you could do but you’re replacing the mushrooms with something similar to the carrot & parsnip so it would change the dynamics of this dish. I would have a trial run before Christmas to see if you like it. Do let me know how you get on!

      Reply

  17. Liz

    Made this today ,it was amazing ,defo be on my menu ,especially with winter just round the corner ,Have to say the smell of it cooking was lovely too ….Thank you

    Forgot to ask …could I freeze this

    Reply

  18. Donna Wilks

    This dish is amazing, so tasty, thank you for sharing, its now one of my weekly dishes that I pop in the slow cooker when im working nights & sleeping during the day, I just pop it on in the morning when I get home & its ready to take to work on a night.

    Reply

  19. Choclette

    I do love a good stew at this time of year and this looks delicious. I really should use my slow cooker more, but it’s stock at the back of the cupboard and always seems too much of a faff to get out.

    Reply

  20. Catriana Dunne

    Hi. I don’t have a slow cooker. Could I make this as a casserole in the oven and if so how? Many thanks. It looks lovely.

    Reply

  22. Anna | Once Upon A Food Blog

    My eldest isn’t a big meat fan but sometimes there’s no getting away from the fact that it’s stew/casserole weather so this looks like a fantastic option 🙂

    Reply

  24. Jill's Mad About Macarons

    Camilla, the chestnut mushrooms and all the flavours and spice sound really tasty. I wouldn’t normally make a vegan stew but this recipe looks so handy if entertaining vegans. I’m pretty tempted to try it, even if it is! Lovely.

    Reply

    • Camilla

      They really are Cathy! We don’t have an Asda locally but if ever I’m near one I’ll be sure to pick up some veggie Worcestershire Sauce for sure:-)

      Reply

  26. Phil Avery

    After going 3 years without a slow cooker my mother-in-law gifted me one for Christmas and I’ve been making all sorts and loving it. I’ll give this stew a go this weekend and let you know we get on, thanks for the detailed write up!

    Reply

  27. Choclette

    Mmm, I do love a good stew and this looks delicious. Funnily enough we also had vegan stew for supper last night. Or at least it would have been if I hadn’t added cheese to the dumplings 😀

    Reply

  29. Jill

    If I’m going to eat vegetarian or vegan this is the way I want to do it – easy! Bonus that your stew is made in the slow cooker. Looks delicious!

    Reply

  31. Amanda Wren-Grimwood

    Mushrooms sound so good in this stew. I used to be able to get Watkins Mushroom Ketchup, which was like Worcester sauce but haven’t seen it for a while. I think the soy and balsamic sounds a great combination.

    Reply

  32. Heidy L. McCallum

    I am loving this Vegan Stew, it looks so wonderful and comforting. I have a few vegan friends always looking for a new recipe and this looks like the perfect recipe to pass on! Yum’d to save for later.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating