The BEST Vegan Slow Cooker Stew | B Foreal
by B Foreal
This vegan slow cooker stew brings all the warmth and satisfaction of a classic beef stew without any animal products. Loaded with vegetables, pulses, and aromatic seasonings, it's designed to simmer gently for hours, developing complex flavours and a wonderfully tender texture. It's an ideal dish for anyone seeking a meat-free option that doesn't compromise on heartiness or taste. Whether you're vegan, vegetarian, or simply looking to reduce meat consumption, this stew delivers comfort in a bowl
Watch: The BEST Vegan Slow Cooker Stew | B Foreal
Original recipe video — click to play
Ingredients
Main
- 800 g Mixed vegetables (carrots, celery, onion, potatoes), roughly chopped into bite-sized pieces
Adjust ratio based on preference; these are typical stew vegetables
- 600 ml Vegetable stock or broth
Reduce from typical stew amounts due to slow cooker moisture retention
- 400 g Vegan protein (canned lentils, chickpeas, or plant-based meat), drained and rinsed if using canned
Choose based on preference; brown first for deeper flavour
Seasonings
- 30 ml Tomato purée
Adds depth and umami to the stew
- 3 whole Garlic cloves, minced
- 5 ml Dried thyme or mixed herbs
Dried herbs work well in slow cooker; add fresh herbs at the end if preferred
- 5 ml Salt and freshly ground black pepper
To taste; adjust at the end of cooking
Optional
- 10 ml Vegan Worcestershire sauce or soy sauce(optional)
Enhances savoury umami flavour
Garnish
- 15 g Fresh parsley, finely chopped(optional)
Add just before serving to preserve colour and fresh flavour
Method
- 1
Prepare all vegetables by peeling and chopping carrots, celery, onion, and potatoes into roughly equal, bite-sized pieces. Mince the garlic cloves.
~15 mins - 2
If using canned lentils, chickpeas, or plant-based meat, drain and rinse thoroughly. For extra depth of flavour, briefly brown the protein in a frying pan over medium-high heat for 3–4 minutes, then transfer to the slow cooker.
~5 minsTip: Browning is optional but recommended for added savoury depth
- 3
Add the chopped vegetables, minced garlic, tomato purée, dried thyme, salt, black pepper, and vegan Worcestershire sauce (if using) to the slow cooker.
~5 mins - 4
Pour the vegetable stock over the vegetables and protein. Stir well to combine, ensuring the tomato purée is fully incorporated.
~5 minsTip: The mixture should be mostly submerged; adjust liquid if needed
- 5
Cover the slow cooker and cook on Low for 8 hours or on High for 5 hours, until the vegetables are very tender and the flavours have melded beautifully.
Tip: Avoid lifting the lid frequently, as this releases heat and extends cooking time
- 6Optional step
Taste and adjust seasoning with additional salt, pepper, or soy sauce as needed. If you prefer a thicker stew, increase the heat to High, remove the lid, and cook for a further 15–20 minutes.
~15 minsTip: Thickening is optional; some prefer a brothier stew
- 7
Divide the stew among bowls, garnish with fresh parsley if desired, and serve hot. Pair with crusty bread, rice, or mashed potatoes.
~5 minsTip: Add fresh parsley just before serving to preserve its vibrant colour
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, absolutely. This stew actually tastes even better the next day as the flavours continue to deepen. Make it the day before, cool it completely, store in an airtight container in the fridge for up to 3 days, and reheat gently on the stovetop or in the slow cooker before serving
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