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.

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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.


Yield: 4
Author: This Healthy Table

Slow Cooker Vegan Veggie Stew

This slow cooker vegan vegetable soup recipe is a riff off of ratatouille and has a great depth of flavor!
prep time: 15 Mcook time: 8 hourtotal time: 8 H & 15 M

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:

How to cook Slow Cooker Vegan Veggie Stew

  1. 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.
  2. Add the garlic and onion to a slow cooker with the tomatoes, zucchini, eggplant, and bell pepper.
  3. Cook on low for 8 to 9 hours or on high for 4 to 4 1/2 hours.
  4. Stir in the parsley before serving, reserving some for garnish.
  5. Add salt and pepper to taste.

Calories

124.53

Fat (grams)

4.10

Sat. Fat (grams)

0.59

Carbs (grams)

22.34

Fiber (grams)

5.53

Net carbs

16.80

Sugar (grams)

9.45

Protein (grams)

3.09

Sodium (milligrams)

29.00

Cholesterol (grams)

0.00

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