Easy Slow Cooker Vegan Stew

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

Preperation Time

15 mins

Cook Time

6 hours

Method

STEP 1

Roughly chop all the vegetables (except frozen peas) and place in a large bowl.

STEP 2

Stir in the flour, herbs and pepper.

STEP 3

Tip into slow cooker.

STEP 4

To the stock add and mix in the Balsamic vinegar, soy sauce, tabasco sauce and tomato puree

STEP 5

Pour over the vegetables.

STEP 6

Set the slow cooker for 3.5 hrs on high or 5.5 hrs on low.

STEP 7

Stir in the frozen peas and cook until the vegetables are tender (about another ½ hour).

STEP 8

Serve in bowls with crusty bread for mopping up the juices!

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.

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