Name: Vegan Veggie Stew
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 4
Cuisine: American
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

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This slow cooker vegan veggie stew is hearty and healthy. It's a simple meal that you'll love for its rich flavors.

vegan veggie stew in a white bowl on a black background

This slow cooker vegan veggie 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.

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

This veggie soup is super healthy and has great flavor! It freezes well, so feel free to double this recipe if you've got a large slow cooker.

Yield: 4 servings

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 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

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
½ 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 hours or on high for 4 hours.
Stir in the parsley before serving, reserving some for garnish.
Add salt and pepper to taste.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 125Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 29mgCarbohydrates: 22gFiber: 6gSugar: 9gProtein: 3g