Vegan Slow Cooker Winter Vegetable Stew Recipe

Name: Vegan Slow Cooker Winter Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Dried Chickpeas, Or Substitue A 15 Oz. Can Of Chick Peas, Drained For The 1/2 Cup Of Dry; 1- 1/2 pound Acorn Squash; 1 whole Medium Onion, Large Dice; 1 stalk Celery, Large Dice; 1 whole Medium Carrot, Large Dice; 1 whole Small Parsnip, Large Dice; 2 cloves Garlic, Chopped; 1 whole Small, Sweet Potato, Large Dice; 1 whole Pear, Bosc Or Bartlette, Large Dice; 3/4 cups Pearl Barley; 1 cup Canned Tomatoes, Diced And With Juice; 1 quart Vegetable Stock Low Sodium; 1 cup Water; 1 teaspoon Ground Cumin; 1/4 teaspoons Ground All-spice; 1/2 teaspoons Cayenne Pepper; 1 whole Cinnamon Stick, Broken In Two; 2 whole Bay Leaves; 12 sprigs Fresh Thyme, Tied Into A Bundle With Kitchen Twine (or 1 Teaspoon Dried); Salt And Pepper, to taste; 1 Tablespoon Cornstarch; ⅓ cups Water

Servings: persons

1/2 cups Dried Chickpeas, Or Substitue A 15 Oz. Can Of Chick Peas, Drained For The 1/2 Cup Of Dry
1- 1/2 pound Acorn Squash
1 whole Medium Onion, Large Dice
1 stalk Celery, Large Dice
1 whole Medium Carrot, Large Dice
1 whole Small Parsnip, Large Dice
2 cloves Garlic, Chopped
1 whole Small, Sweet Potato, Large Dice
1 whole Pear, Bosc Or Bartlette, Large Dice
3/4 cups Pearl Barley
1 cup Canned Tomatoes, Diced And With Juice
1 quart Vegetable Stock Low Sodium
1 cup Water
1 teaspoon Ground Cumin
1/4 teaspoons Ground All-spice
1/2 teaspoons Cayenne Pepper
1 whole Cinnamon Stick, Broken In Two
2 whole Bay Leaves
12 sprigs Fresh Thyme, Tied Into A Bundle With Kitchen Twine (or 1 Teaspoon Dried)
Salt And Pepper, to taste
1 Tablespoon Cornstarch
⅓ cups Water

1
1.
2
Soak the dried chickpeas overnight in plenty of water (the chickpeas will double in size).
3
Drain off any excess water before adding them to the stew in step 6.
4
2.
5
Use a large, sharp knife to cut the acorn squash in half.
6
3.
7
Scrape the seeds out with a spoon.
8
4.
9
Peel the squash with a sharp knife.
10
5.
11
Cut the squash halves into wedges, or large cubes; add the squash into the crock of your slow cooker.
12
6.
13
Put all of the ingredients (except for the cornstarch and the 1/3 cup of water) into the crock of your slow cooker.
14
7.
15
Mix to combine and taste the liquid for seasoning; add salt for your taste.
16
8.
17
Put the lid on and cook on high for 3 1/2 hours.
18
Then prepare your thickener.
19
9.
20
In a small bowl make a slurry by mixing 1 tablespoon of cornstarch with 1/3 cup of cold water.
21
Stir this into the stew, put the lid back on and cook for 30 minutes more.
22
10.
23
Remove the bay leaves, cinnamon stick and thyme bundle before serving.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/2 cups Dried Chickpeas, Or Substitue A 15 Oz. Can Of Chick Peas, Drained For The 1/2 Cup Of Dry, 1- 1/2 pound Acorn Squash, 1 whole Medium Onion, Large Dice, 1 stalk Celery, Large Dice, and more.

Yes, Vegan Slow Cooker Winter Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Slow Cooker Winter Vegetable Stew

How did you like this recipe?

Frequently Asked Questions