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!
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.
What’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.
How 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!
More Vegan Recipes
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
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!
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Easy Slow Cooker Vegan Stew
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!
Angie
Delicious!! Definately one for the winter rotation. Thank you for sharing ❤️
Camilla
So glad you like it Angie, thank you for taking the time to comment:-)
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!
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.
Helen
Henderson sauce is vegan and nicer than it’s rivals! Like Worcestershire sauce etc
Vi
It took way longer to cook than suggested and the flavours didn’t work. Don’t think I’ll be making this again.
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.
Katharine
Really good recipe and so much like a traditional stew, thanks for sharing. Added a bit of miso and garlic too.
Camilla
So glad you like the recipe and made it your own! Those additions sound fab!
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
Karen
Love it!
Camilla
Awesome, so glad you love it:-)
Betty
I have just made this stew and it’s lovely can the rest we frozen please?
Camilla
Hi Betty, I’ve never frozen it myself but there’s no reason why you couldn’t freeze it.
Adrian Davidson
For the alternative to flour, do you not mean ‘for gluten free option’?
Camilla
Yes, corrected now than you:-)
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?
Camilla
Hi Michelle, I can’t vouch for what it will be like as I’ve never left it that long but I would take a chance.