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!

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