Forks Over Knives

Save 42% with the Forks Meal Planner annual plan! SHOP NOW

  • Prep-time: 30 min / Ready In: 1 hour, 30 min
  • Serves 6
  • Serving size: ⅙ of recipe
  • Print/save recipe

A classic vegan slow cooker stew filled with delicious root vegetables such as yams, potatoes, turnips and carrots is just what you need on those cold, snowy days! This recipe makes great leftovers for a healthy lunch and is perfect for serving at a winter potluck.

By Veronica Grace ,

Share

Ingredients

  • 10 baby potatoes quartered or 2 medium potatoes cubed
  • 1 yam or sweet potato, sliced or cubed
  • 2 golden beets or turnips
  • 3 carrots peeled and chopped
  • 3 stalks of celery, chopped
  • 1 onion, diced
  • 6 cloves of garlic, minced
  • 4 cups of low-sodium vegetable broth
  • 8 fresh tomatoes or 1 28 ounce can of tomatoes
  • 2 tablespoons sugar or 6 dates blended with water
  • 1 teaspoon roasted cumin
  • 2 teaspoon Herbs de Provence (or an Italian herb mix)
  • 1 teaspoon smoked chipotle powder (optional)
  • Salt and Pepper to Taste

Instructions

  1. Crockpot method: Blend the fresh tomatoes or the canned tomatoes with the herbs and dates or sugar. Taste. Add chipotle seasoning to taste.
  2. You’re going to choose the sliced option for the yams/sweet potatoes so they don’t completely fall apart in the crock pot. Combine ingredients in crockpot, starting with the carrots at the bottom, then potatoes, beets/turnips, yam, celery, and onions.  Pour tomato mixture over top.
  3. Cook on low for 6-7 hours or high for 5 just until the potatoes are done and the vegetables are tender. Add Herbamare or salt and pepper and taste test and adjust seasonings if desired.
  4. Serve.
Nutritional Information:
Per serving (⅙ of recipe), 168 calories, 37.2 g carbohydrates, 5.4 g protein, 0.6 g total fat, 0.1 g saturated fat, 214 mg sodium, 6.6 g fiber, 13.3 g sugar
Note: Nutritional information is provided as an estimate only.

Comments (6)

(3 from 1 vote)

6 comments

  1. Please read this out loud and maybe fix. it!:

    “Cook on low for 6-7 hours or high for 5 just until the potatoes are done and the vegetables are tender. “

    1. Hi Lynda,
      The vegetable broth should be added to the crockpot in step 2 with the veggies.

Leave a Reply

Your email address will not be published. Required fields are marked *

About the Author

Veronica Grace

About the Author

Veronica Grace

Veronica Grace is a chef and photographer. She is passionate about teaching people how to make delicious oil-free vegan recipes from scratch. Visit her website to find Grace’s self-published ebooks and keep up to date with her latest recipes, and find her on Instagram and Facebook.
See More from this Author