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

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

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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 #crockpotEasy Slow Cooker Vegan Stew

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

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!

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

  • Easy Slow Cooker Dhal
  • Vegan Lentil Chilli 
  • Aubergine & Onion Masala
  • Aubergine, Mushroom & Sweet Potato Massaman Curry
  • Slow Cooker Vegetable Soup
  • Simple Slow Cooked Beetroot

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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
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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
Keyword fat-free, Slimming World, Weigh Watchers
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 vegan 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.
Previous Post: « Tomato, Carrot and Dill Soup – creamy, garlicky & delicious!
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Reader Interactions

Comments

  1. Wendy

    18/04/2020 at 3:05 pm

    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
    • Camilla

      18/04/2020 at 3:36 pm

      Excellent Wendy, so glad you like it:-)

      Reply
  2. Krystal

    11/01/2020 at 9:14 pm

    Is this Gluten Free?

    Reply
    • Camilla

      12/01/2020 at 8:48 pm

      Hi Krystal, no it wasn’t but I’ve now added a vegan alternative using cornflour in the notes. Sorry for the confusion!

      Reply
      • Kid evans

        16/02/2020 at 6:18 pm

        Why does flour make it not vegan?

        Reply
        • Camilla

          18/02/2020 at 7:03 pm

          I’m sorry I don’t understand, this is a vegan dish.

          Reply
          • Kylie

            18/04/2020 at 1:59 am

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

          • Camilla

            18/04/2020 at 12:53 pm

            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.

  3. Cathy

    26/11/2019 at 1:40 pm

    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

      26/11/2019 at 8:45 pm

      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
  4. Liz

    16/10/2019 at 6:01 pm

    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
    • Camilla

      16/10/2019 at 9:57 pm

      Thank you Liz, so glad you enjoyed it! I haven’t frozen it before but can’t see any reason why you couldn’t!

      Reply
  5. Donna Wilks

    17/08/2019 at 6:46 pm

    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
    • Camilla

      17/08/2019 at 11:16 pm

      Thank you so much Donna so glad you’re enjoying it:-)

      Reply
    • Camilla

      17/08/2019 at 11:16 pm

      Thank you so much Donna so glad you’re enjoying it:-)

      Reply
  6. Choclette

    05/03/2019 at 2:01 pm

    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
    • Camilla

      05/03/2019 at 7:58 pm

      Thank you. You need to keep it out on the work top if you can:-)

      Reply
  7. Catriana Dunne

    03/03/2019 at 10:24 am

    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
    • Camilla

      03/03/2019 at 8:38 pm

      Hi Catriana, I don’t know the answer to that as I haven’t tried doing this. But this article might help: https://www.livestrong.com/article/469882-how-to-convert-crock-pot-cook-time-to-oven-cook-time/

      Reply
  8. Fiona Manoon

    20/02/2019 at 5:13 am

    It looks very yummy.

    Thanks for sharing such a delicious recipe with us.

    Reply
    • Camilla

      21/02/2019 at 7:51 pm

      Thank you Fiona, it is yummy:-)

      Reply
  9. Anna | Once Upon A Food Blog

    14/02/2019 at 10:42 am

    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
    • Camilla

      14/02/2019 at 5:57 pm

      Thank you, I hope he likes it:-)

      Reply
  10. Corina Blum

    12/02/2019 at 10:59 am

    It sounds really tasty and I’m sure the chestnut mushrooms were a great replacement for the beef. I’d also love it with the butterbeans too!

    Reply
    • Camilla

      12/02/2019 at 2:29 pm

      Thanks Corina. Yes Chestnut Mushrooms are so much better than white mushroom I’ve found:-)

      Reply
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