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.
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.
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In case you are in the market for a new slow cooker, I use and really recommend this All Clad Slow Cooker. This one is only 4-quart, but they make them larger as well!
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.