Vegan Vegetable Slow Cooked Stew ~ the easy way

It seems a little strange to be writing a recipe for a vegetable stew at the end of July, this one is such a warming and comforting dish, perfect for chilly autumnal nights! But the nights have been a little chilly and autumnal this past week, so we have been eating our vegetable stew curled up in front of the wood burner. It’s been lovely really!

As I’ve said before, having a little munchkin around means that recipes need to be quick and easy – and this one really was, especially as I used some ‘cheat’ ingredients!

Vegan Vegetable Stew


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, crushed
  • 500g of mixed stewing vegetables (this is where I cheated – I used half of Sainsbury’s vegetable stew pack from the frozen aisle. If you would like to use fresh vegetables for your stew, use a 500g mix of carrots, swede, turnip and celery)
  • 1 litre vegetable stock – I used Marigold Swiss Vegetable Bouillon
  • 125g dried red lentils
  • 400g tin chopped tomatoes
  • 1 tsp mixed herbs
  • 3 tsp smoked paprika

Simply heat the olive oil in a large pan, and fry the onion and garlic together until soft. Then add all of the ingredients into your crock pot or slow cooker, mix together well and cook on low for 6 hours. This could also be cooked in a casserole dish in the oven, or even on the hob over a low heat.

Serve with fresh crusty bread or mashed potatoes.

Vegan Vegetable Stew

About The Author


Mama of two beautiful boys. I’m veggie, vintage loving, a bit of a crafter and a bit of a hippy. I love the countryside and pretty things.

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