Hearty Vegetable Slow Cooker Stew | Lunch
A classic vegan slow cooker stew is just what you need on those cold, snowy days! This recipe makes great leftovers for a healthy lunch or can be served at a winter potluck.
8 fresh tomatoes or a 28 oz. / 794 g can
6 dates, pitted or 2 Tbsp. sugar *optional
2 tsp. Herbs de Provence (or an Italian herb mix)
1 tsp. smoked chipotle powder *optional
1-1½ tsp. Herbamare or salt or as desired
Fresh ground pepper to taste
1 yam/sweet potato, sliced or diced
10 baby potatoes quartered or 2 medium potatoes cubed
2 golden beets or turnips
3 carrots peeled and chopped
3 stalks of celery, chopped
1 onion, diced
6 cloves of garlic, minced
2 low sodium vegetable bouillon cubes for slow cooker/ or 4 cups / 1 qt. of vegetable broth for stovetop
1 tsp. roasted cumin
1. Blend the tomatoes with the Herbs de Provence and dates/sugar. Taste, and add salt, pepper and chipotle as desired.
2. Slice the yams/sweet potatoes so they don't fall apart in the slow cooker. Combine all ingredients in the slow cooker, starting with the carrots at the bottom, then potatoes, beets/turnips, yam, celery, and onions. Pour the tomato mixture over top.
3. Cook on low for 6-7 hours or high for 5 hours - until the potatoes are done and the vegetables are tender. Taste, and adjust seasonings if desired.
4. Serve & enjoy!