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!
Servings 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 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.