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Slow Cooker Vegan Veggie Stew

Slow Cooker Vegan Veggie Stew

Today I'm serving up another slow cooker recipe! I feel like I've discovered a whole new genre of cooking that I've been missing out on. The slow cooker gives dishes a great depth of flavor.

Slow Cooker Vegan Vegetable Stew with Eggplant, Bell Pepper, Zucchini, & Onion. A healthy, hearty, and incredibly easy recipe to make.

This slow cooker vegan vegetable soup recipe is a riff off of ratatouille. I've cut down a bit on the eggplant and punched up the tomatoes. Ratatouille requires letting the eggplant release most of its moisture before cooking, but because this is a stew, we want that moisture and we can just toss the eggplant in. This is a really simple, fast prep meal - and the long cook time means you can set this for overnight or right before you head off to work. 

Slow Cooker Vegan Vegetable Stew with Eggplant, Bell Pepper, Zucchini, & Onion. A healthy, hearty, and incredibly easy recipe to make.

So I went to a really great little breakfast place this morning and I tried of bunch of things I've never had before - one being a cronut. How did I make it this long without trying a cronut?! I liked it because obviously SUGAR, but I felt like it didn't bring the best things about croissants and donuts to the table. I don't know, I will probably just have to try more cronuts before passing judgment. I also had the caramel one...and there was a chocolate one on offer - so I feel like that could have been my mistake, I should have stuck with chocolate. 

Slow Cooker Vegan Vegetable Stew with Eggplant, Bell Pepper, Zucchini, & Onion. A healthy, hearty, and incredibly easy recipe to make.

Back to the soup - I do hope you enjoy this. I felt like a total saint when eating it - it's super healthy, but it still has great flavor! It freezes well, so feel free to double this recipe if you've got a large slow cooker.


Slow Cooker Vegan Veggie Stew

Makes 4 servings | Prep Time: 10 minutes | Total Time: 8 - 9 hours

Ingredients

1 tablespoon olive oil

2 yellow onions, diced

3 cloves garlic, minced

2 (15 oz) cans whole peeled tomatoes

1 large zucchini, cubed

1 medium eggplant, cubed

1 red bell pepper, diced

1/2 cup roughly chopped parsley

pinch of salt & pepper

Instructions

Heat the olive oil over medium heat in a frying pan. Add the garlic and saute for 30 seconds, then add the onion and saute for 2 minutes, or until the onion is transparent. 

Add the garlic and onion to a slow cooker with the tomatoes, zucchini, eggplant, and bell pepper. 

Cook on low for 8 to 9 hours or on high for 4 to 4 1/2 hours. 

Stir in the parsley before serving, reserving some for garnish. 

Add salt and pepper to taste. 


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