This hearty slow cooker vegetable stew is ideal for chilly fall and winter days. It combines root vegetables and savory aromatics for a warming, nutritious meal that’s easy to prepare and perfect for meal prep.
With just a few minutes of chopping, you can combine the ingredients in a slow cooker and let them simmer until tender. The long, gentle cooking time develops deep, comforting flavors while the vegetables become melt-in-your-mouth soft.
The flavor is savory with a subtle sweetness from winter squash and root vegetables. This low-fat, nutrient-dense stew is full of fiber, vitamins and satisfying texture. It’s excellent for batch cooking — keep it in the refrigerator for up to five days or freeze portions for longer storage.
Make it as a main dish or serve it alongside grains, crusty bread or a green salad. For a heartier option, stir in cooked lentils or beans at the end of cooking. Leftovers taste even better after a day, when the flavors have had time to meld.
How to Make this Stovetop
Although this recipe is designed for the slow cooker so you can set it and forget it, you can easily adapt it to the stovetop. Combine the same ingredients in a large pot, bring to a gentle simmer, cover and cook for roughly 45–60 minutes until the vegetables are tender. If you want the same thickened finish, mix cornstarch or flour with a little water to make a slurry and stir it in during the last 5–10 minutes of cooking. Remove bay leaves before serving.
Vegetable Options
This stew is very adaptable. Keep the onion and garlic for base flavor, then choose up to 12 cups total of cubed vegetables from the options below. Mix and match to suit what you have on hand.
- Butternut squash
- Acorn squash
- Sweet potato (regular, white or garnet)
- Yam
- Rutabaga
- Turnip
- Potato (any variety)
- Carrot
More Vegan Stew Recipes
- Curried Chickpea Potato Stew
- Vegan Chickpea Curry Stew
- Curried Butternut Squash Lentil Stew
- Vegan Chickpea Quinoa Stew
Slow Cooker Vegetable Stew
By: Deryn Macey
This filling, comforting stew is simple to make in a slow cooker using a mix of root vegetables. Use about 12 cups of cubed vegetables in any combination. Flavors deepen over time, making it excellent for leftovers and freezer meals.
- Prep: 10 mins
- Cook: 4 hrs (approx.)
- Total: 4 hrs 10 mins
- Servings: 5
Ingredients
- 1 28 oz can diced tomatoes, with their juices
- 2 rutabagas, peeled and cubed (approx. 4 cups)
- 1/2 butternut squash, peeled and cubed (approx. 4 cups)
- 3 carrots, peeled and chopped (approx. 2 cups)
- 3 parsnips, peeled and chopped (approx. 2 cups)
- 1 large or 2 small white onions, diced (approx. 2 cups)
- 4 cloves garlic, minced
- 1 cup vegetable stock
- 1 tsp ground thyme
- 2 bay leaves
- 2 tbsp cornstarch or flour mixed with 2 tbsp water (slurry)
- 1 tbsp pure maple syrup
- Salt and pepper, to taste
Instructions
- Add all ingredients except the cornstarch or flour slurry to a slow cooker. Stir gently to combine so the vegetables are evenly distributed.
- Cook on high for about 3–4 hours or on low for 4–6 hours, until the vegetables are tender and easily pierced with a fork.
- When there is roughly one hour left (or during the final 10–15 minutes on the stovetop), mix the cornstarch or flour with water to make a paste and stir it into the stew to thicken slightly.
- Allow the stew to simmer gently until it reaches the desired consistency. Remove and discard bay leaves.
- Season with maple syrup, salt and pepper to taste. Serve hot, or cool and refrigerate for up to five days or freeze for up to three months.
Notes
Use up to 12 cups total of any combination of the suggested vegetables: butternut or acorn squash, sweet potato or yam, potato, turnip, rutabaga, carrot. This recipe yields five generous meal-sized portions (about 500 g each). For extra protein and a heartier texture, stir in up to 2 cups cooked lentils before serving.
Nutrition (per serving)
Calories: 215 kcal; Protein: 4 g; Fat: 1 g; Sodium: 187 mg; Potassium: 1280 mg; Fiber: 10 g; Sugar: 18 g; Vitamin A: 1241 IU; Vitamin C: 61 mg; Calcium: 165 mg; Iron: 3 mg.