Budget-Friendly Slow Oven Vegetarian Stew


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Budget-Friendly Slow Cooker Vegetarian Stew. This hearty meatless make ahead meal is a snap to whip up. Simply add all of the budget-friendly ingredients, including canned tomatoes and chili peppers, lentils, onions and kale into your slow cooker.

In just five to six hours, you’ll have a healthy lunch or dinner ready. Steps to Make It. Gather the ingredients. Layer garlic and vegetables in a 4to 5-quart slow cooker. Add beans, broth, tomatoes, and bay leaf.

Heat on low for 5 to 7 hours. Serve and enjoy!Place tomatoes and their juice in a 4to 7-quart slow cooker and crush them with your hands or a potato masher. Add cannellini beans, frozen.

Simmering the vegetable stew in a slow cooker with garlic, ginger, and spices allows the flavors to meld together for hours. The result is a fragrant, flavorful broth that takes very little work to achieve. Simply sauté the onions, pepper, and garlic; then toss everything into a slow cooker. Sandi’s Crock Pot Vegetarian Stew With Dumplings Food.com celery, lemon juice, bay leaves, potatoes, garlic clove, diced tomatoes and 18 more Slow Cooker Crock-Pot Butter Corn Life’s Little Sweets sweet corn, kosher sal.

A fall spin on classic minestrone, this hearty slow cooker vegetarian stew will warm you up from the inside out. Slow Cooker Creamy Tomato Soup (dairy-free, gluten-free, paleo) Totally creamy without a hint of dairy, this slow cooker vegetarian soup. Slow Cooker Moroccan Chickpea Stew Cayenne, paprika, and cinnamon deliver a delicious kick in this vegan dish. Get the recipe at Simply Quinoa.

Slow Cooker Vegetarian Lentil Chili. $4.64 recipe / $0.77 serving. Yeah, I know, it’s 90 degrees outside and most people don’t want to be eating chili right now, but I’m a year ’round chili eater. I’ve never smelled anything as lovely and drool-inducing as the scent in my house the day I made this Slow Cooker. Slow Cooker Jambalaya (Vegan) Meat isn’t always needed for comfort food. This hearty jambalaya is satisfying with its bold flavor.

Eggplant Parmesan. Make date night easy with this slow cooker method for Eggplant Parmesan. It’ll leave you more time for romance. Refried Beans Without The Refry “FANTASTIC!

Ingredients 3 onions 3 carrots 2 potatoes 1 parsnip 3 celery sticks 250 g Chestnut mushrooms 1 ½ tbsp plain flour (for vegan option see notes) 500 ml vegetable stock made with 1.5 stock cubes 1 tbsp Balsamic vinegar 1 tbsp soy sauce 2 tbsp tomato puree 1 tsp mixed herbs 2 dashes of Tabasco sauce 120.

List of related literature:

Slow cookers are great if you have time in the morning; you can throw in a vegetarian stew, dahl, soup, curry, or pasta sauce and come home to find dinner ready to go.

“Plant-Based Sports Nutrition: Expert Fueling Strategies for Training, Recovery, and Performance” by D. Enette Larson-Meyer, Matt Ruscigno
from Plant-Based Sports Nutrition: Expert Fueling Strategies for Training, Recovery, and Performance
by D. Enette Larson-Meyer, Matt Ruscigno
Human Kinetics, 2019

will allow you to simply fill your slow cooker with ingredients and go—this is especially true with soups and stews.

“The Mediterranean Slow Cooker Cookbook: A Mediterranean Cookbook with 101 Easy Slow Cooker Recipes” by Salinas Press
from The Mediterranean Slow Cooker Cookbook: A Mediterranean Cookbook with 101 Easy Slow Cooker Recipes
by Salinas Press
Callisto Media Inc, 2014

An inexpensive soup meal like this can be prepared more easily—and feed a crowd gloriously—with a bit of organization, including cooking in stages over a day or two if necessary.

“Mastering the Art of Southern Cooking” by Nathalie Dupree, Cynthia Graubart
from Mastering the Art of Southern Cooking
by Nathalie Dupree, Cynthia Graubart
Gibbs Smith, 2012

You can also use vegetables and stew meats bought on sale for easy and inexpensive meals.

“Frugal Living For Dummies” by Deborah Taylor-Hough
from Frugal Living For Dummies
by Deborah Taylor-Hough
Wiley, 2011

Reduce heat to medium, add onions, carrots, celery, and tomato paste to pot and cook, stirring occasionally, until vegetables begin to soften and brown, about 6 minutes.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Reduce heat to medium, add onions, carrots, celery, and tomato paste to now-empty pot and cook, stirring occasionally, until vegetables begin to soften and brown, about 6 minutes.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Add the lentils, the sauteed onion, the remaining 9 tablespoons of oil, the barley, dry soup mix, sesame seeds, cumin seeds, paprika, celery, garlic, and crushed bouillon cubes to the beans in the cooker; stir to combine.

“Not Your Mother's Slow Cooker Cookbook” by Beth Hensperger, Julie Kaufmann
from Not Your Mother’s Slow Cooker Cookbook
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2004

Reduce heat to medium and add salt pork, carrots, onions, garlic, and tomato paste to now-empty pot; cook, stirring occasionally, until light brown, about 2 minutes.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

Add the potatoes, garbanzo beans, bay leaf, stewed tomatoes, and tomato sauce; bring to a simmer and cook until the vegetables are softened, about 30 minutes.

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
by Susan Gregory
Tyndale House Publishers, Incorporated, 2017

If the recipe includes fragile vegetables like peas, you may want to add them to the stew during the last few minutes of reheating to avoid overcooking.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • bay bay! lemme tell yoooou! i subcribed to the previous video i believe about vegan fried chicekn (if yall havent seen it GO CHECK IT OUT!) but i pushed that BELL honnnnaay!! when i saw the ankh on her wrist and fro in the pic! you got a new subscriber girl im here for every video

  • Except for the cheese sauce which only takes 30 min at most to make, everything else were solid recipes. Just prep the veggies the night before (wash, peel and cut).

  • Second video hasn’t specified if it’s vegan pasta or not.
    Since logically you’d just buy any Macaroni packet.. unless you hand make it or buy specific vegan pastas.

    It has eggs in it. Thus NOT vegan. How many videos must I Debunk to show Tasty has no idea what Vegan really is.

  • I never thought jackfruit comes in a can. Sorry guys i got used to seeing it sold in the market as a whole fruit or on trees. We use fresh ripe jackfruit for dessert!

  • Yum, that looks amazing, I love using my crock pot especially on Sunday. I love having a meal ready for when my family and I get home from church. Plus soups are just amazing anyways. ��

  • My first time making this last night and I used an Instant Pot. I forgot to rinse the jackfruit �� ����‍♀️ so mine came out a little salty (but I’m going to try adding some lemon juice to see if that can fix it.). Otherwise, I love all the flavors and was surprised at the texture of the jackfruit (I’ve never had it before, so KUDOS to you for motivating me to try something new! ����. I will certainly try making this again (I do need to buy some more vegan Worcestershire sauce). Looking forward to making some more of your recipes! ��

  • I don’t drink and don’t like the taste of wine.. Does this change the flavour of it to something else? if so.. what does it taste like? I also can’t use tomatoes..

  • The Jack fruit may look similar to chicken and even taste like chicken…but I will always prefer the good old chicken. Don’t blame me.

  • Honestly you never fail me! I was looking for a way to make vegan beef stew because it’s cold and my crockpot has to start paying its yearly dues, so I scroll onto YouTube and boom! Right here for me to try! Thank you!!

  • There is a Whole Foods literally up the street from my apartment. Didn’t hear of Jack Fruit until 30 minutes ago when I was looking for a recipe for a vegan pot roast. Came across your channel. You have a new subscriber in Washington, D.C.!

  • I just spontaneously ran into your channel a month or two ago. Its truly unique, atmospherically warm, and instructive. I think your channels GREATEST ASSET IS ACTUALLY YOU AND NOT EXCLUSIVELY THE AMBIENCE, MUSIC, SET DESIGN, OR EVEN INSTRUCTIVE RECIPES. ITS YOU. In my opinion what I see here is a potentially multi million dollar global brand and possibly future billion dollar brand. I think It all depends on your vision and what it is specifically you want. I see this as not just a brand related to food but much much more. I time talking FASHION, HEALTH, LIFESTYLE BRAND. Instead of showing your audience vegan makeup choices WHY NOT EXPLORE OFFERING YOUR OWN BRAND OF VEGAN MAKEUP? It may not be necessary to actually start ir drom scratch. You could just private label under your desired name a variety of products. Why not Pots and pans, cooking utensils, frozen vegan meals and far more under your own name? The brand could extens in so many other directions BUT REGARDLESS YOU’VE GOT SOMETHING OF VALUE. WHAT YOU HAVE ADDS TREMENDOUS VALUE AND I BELIEVE THERE ARE MILLIONS WHO WOULD BE ABSOLUTELY DELIGHTED TO PAY TO BE APART OF THE RACHEL AMA EXPERIENCE. Forget Kylie Jenner, Jenifer Alba, or Brother VS. Brother the potential I see for this brand will be long lasting and not just a trend. This is just an opinion of one of your supporters. I’m not rich or in any position to facilitate what I have stated. It’s just that I feel there is so much potential.

  • I’ve heard of Jackfruit and want to try out this recipe. I appreciate your thorough description and demonstration of how to prepare the Jackfruit, because I honestly had no idea it had seeds. lol

  • I want to know when you eat do you portion out your food and count macros. Or just eat until you are full. Because I see you workout pretty heavy on your IG.

  • I love this stew! And it was a hit at my New Year’s Eve party yesterday. All non vegan friends, but everyone wanted your recipe! Even better when made the day before and re-heated. Thanks for all your lovely recipes! Happy new year��

  • Because you love aubergines, I think you will LOVE this afghan dish called Banjan. its made of aubergines, garlic sauce and a rich tomatoe spicy sauce and the aubergine usually lays on top of diced potatoes.

  • As I read all of your comments and see the beautiful pictures of your subscribers’ comments, I know I’m the oddball out being pretty much Casper white! BUT…I watch your videos and your personality makes me feel as though I’m just a good friend invited into your kitchen for AMAZING food, BELOVED friendship and EXQUISITE teaching. THANK YOU, BRITT! Yours is one of my favorite YouTube channels! God bless you and all your loved ones in Jesus’ Holy Name. Amen!

  • Nicko these are great recipes. My brother is a no meat or animal by product due to medical issues. But the rest of us, at least in my family are meat and animal by product eaters. Could we get some recipes that contain little to no salt and gluten free? Sodium/salt is a hugh issue for most Americans. As is anything that contains processed wheat of any kind.

  • Been up all night lookin at your videos. I think i got what I need to pursue this. Preciate the real, the flavor, the clarity, the transfer of traditional black soul food into healthy vegan food.

  • You know what is really yummy to add in burritos, that isn’t something people normally think of to add and wouldn’t think would be amazing in them but truly is?? Steamed broccoli!!

    If I make the kind of burrito you do here with rice in it, I always add broccoli in it. Soooo good!! I usually use Mexican rice though instead of white rice (I don’t add the salsa and all that though — the rice has enough of that sort of flavor for me).

    I bet lime rice would work well with the broccoli combo too.

  • I want to do your recipe using fresh Jackfruit (I got a 22lb fruit for.79lb). Once I cut the fruit should I cook it first or just slow cook it? Also have you used fresh jackfruit and if so are you using the white part also?

  • DAMN! That looks legit. Also to all you dumb asses, she shouldn’t have to tell you she’s using vegan Worcestershire sauce. It goes without saying.

  • That’s wasn’t great to be honest. When you binned the frozen veg in it spoiled it for me but nutritious either way so top marks for that

  • I tried the first recipe and I did not expect jackfruit to be so sour! Yuk. Had to put it under the running water to get rid of their acidity and started again. Waste of products. As it was already cooked overnight in the slow cooker, I added BBQ spices to my taste + soy sauce, tamari, agave syrup and veggie stock and cooked it in slow cooker for another hour. Then baked it in the oven. Voila. I’m surprised that many recipes do not tell that jackfruit from the can will taste very sour.

  • This looks delicious… I love the way you say Worcestershire sauce!!!! Try saying it like woostersher that’s easier… looking forward to your next recipe! X

  • I can’t believe how good this turned out! I added chopped celery with the onion, left out the passata because I didn’t have any, didn’t bother with the tamari or liquid smoke and it was divine! Added some steamed broccoli and peas instead of the mashed potatoes. Next time I think I might add potatoes in with the carrots. Oh and I used zucchini instead of the aubergine.

  • Love the direction you’re going here with the channel. Been a fan for a while and I still make your Sambal fried eggs every now and then.

  • I am making the stew right now. I think there is a mistake in the ingredients because it says 600m of red wine, which is practically the whole bottle and it doesn’t look like the amount used in the video so I’ve used half of that. I have to admit that it’s a real drag to have to constantly switch between the video and the written recipe which only has the ingredients. This is a reason for me not to subscribe to the channel or the blog. Otherwise the stew looks really good so far.

  • I’m just discovering jackfruit. This recipe sounds yummy, and easy!
    As you’re a fan of smoked paprika, check out “Spain on a Fork”. Albert Bevia has some super simple, incredibly delicious (vegan) dishes using sweet smoked paprika. I’m addicted to his Chickpeas and Spinach dish. I throw a little nooch in it as well.

  • Been looking all over YT for new vegan recipes, seen a lot of good ones, but yours look THE BEST! Real cooking for real. Got to try the chick’n sandwich, looks so good.

  • I made this for dinner last night….WOOOOOOOOO!!! Soooo good! My kids loved it, My husband loved it. It was easy and I have added this recipe to my ‘Go To’ dinner list.

  • Look like you was using tap water.������ and the butter come on now. Flora And sunflower oil is not good. Dr. sebi ALKALINE ELECTRIC FOODS

  • I made the stew yesterday, it’s so freaking delicious… ������������ couldn’t get enough! If you haven’t made it already you really should! Love it!

  • I couldn’t help but try your recipe. Thank you. It looks amazing. It’s in the crockpot right now and will be done at midnight. I do have to say though, I tasted the Jackfruit marinade after cooking it (just before putting it in the crockpot), and the 1/3 cup of lemon juice was quite over-powering. I’m hoping that the acidity dissipates when the entire dish is done in 4 hours. I’m guessing that it’s all going to permeate into the potatoes and the thickening sauce at the end. That Smoked Paprika though!!! That was a great discovery, thanks to you! I’ll let you know how mine turned out. Thanks again. ��

  • Excited to try this! Do you have a recommendation for substituting the Worcestershire sauce? (i can’t use it because i can’t eat onion and garlic) Thanks again for this recipe!

  • A month ago I made this meal for a family of meat-eaters, one of which does not eat vegetables and everyone had seconds. My best friend liked this so much she asked me to make it again today. <3

  • Hello! This recipe looks wonderful!! I do not have an oven, so would it taste the same if i just cook it in the pot? or is the oven an essential step not to be missed..? Also, is there a substitute one can use for white Flour? thanks:)

  • A lot of Dutch people mash their boiled potatoes on their plates with their forks. We also use mashers, but the way you improvised with the fork is very Dutch.

  • In vegetarian dishes is there the same protein and iron etc as a normal meal with meat? I was vegetarian forr years and ended up so ill because I didn’t eat balanced meals so now I’m quite wary of following vegetarian dishes incase I’m missing out on important nutrients ��

  • Just found your channel and am so grateful! I’ve been vegan for several years and my family keeps asking for more traditional dishes or comfort food that doesn’t feel “healthy” and these are perfect!

  • omg this is so much like the stew my mum used to make!! I have really been craving it but i’m a veggie! Thank you so much for veganizing this also Worcestershire is pronounced woostersheer:) the woo sound is more like wu as in would

  • I hate mushroom and eggplant but I made this dish for my sick friend… and girl… GOYL it was so good!!!! I made sweet potato mash and lemon pepper broccolini as the sides. The whole meal overall cost about $30 to make because I didn’t have a lot of the other cooking items, the produce its self was very affordable. My friends boyfriend doesn’t like eggplants and liked this dish. Fed 6 and have left overs to feed 4 more.

  • I’ve made both the Kung Pao Chickpeas and the MAC & Cheese. Both are absolutely fantastic! Family loved them. Hope to see you do more vegan recipes in the future.

  • First video has Avocados on the plate. Since you MUST apply Forced Bee Migration, exploitative practice to generate 9 of 10 Avocado sold daily. You’ve just been busted with a Vegetarian meal masquerading as Vegan.

  • The ancestor shimmy lmmfao. I love your channel. New to the no meat thing here and holy shit your channel will probably be my savior hahahaha

  • thank you new vegan since january at 58 i don’t have patience to fumble with recipes you make them so easy and you are REAL thank you.

  • Just came here to say that I went back to being vegetarian instead of vegan and I couldn’t be happier lol, I missed cheese and real chocolate way too much.

    Cool recipes tho.

  • Great relatable food I’ve recently converted and I’m STARVIIIING and just found your channel today I’m excited to try these recipes and enjoy food again

  • Dr. sebi oven food gas is no good. Steam or boiler it’s better. So you’re doing a lot of things that Dr sebi said is not alkaline. Why you call it alkaline?☝��

  • This was a huge success last night when we had friends over, I made extra so I could have leftovers this week but they scoffed the lot. Fabulous dish.

  • 1 corn 1 onion 1 pound of red potatoes 1 sweet potato 2 carrots 2 celery’s 1 can diced tomatoes parsley 2 garlic cloves salt pepper garlic salt Vegetable broth low 4 hours

  • Nicko seriously i love my slow cooker thanks so much for theses recipes I hope u do more soon �� question is the chickpea dish hot due to the chill flakes??

  • If you want something with texture in your dishes use mushrooms. There are so many type of mushrooms and most will have good texture.

  • Next time have your microphone on a little higher….I so wanted to hear your demonstration….and at the end, please show us your plated results. I am wondering, do your find that your smaller frozen veggies take less time to cook than your larger cut veggies? I would also add some beans for fiber and protein. This is a detox vegetable soup so it is not designed for meat. However, if I were serving “meat lovers”, this would be a great base for a beef and vegetable stew. Joyce from Sunny Florida

  • I was looking for a new easy soup to make. We’ve been having some cooler weather and this seems like it would be filling and warming. Thanks for sharing this with us.

  • My video accidentally fast forwarded to the part where you were mixing the cornstarch and broth and I thought you making cornbread. I almost threw my phone down and started praise dancing,lol. I am definitely making this and I am going to add some cornbread to sop up this goodness. Thanks for sharing! You got SKILLS!!!!!

  • It’s 2020, why the fuck isn’t there smell O vision yet damn it!? That looks great, I can only imagine how it smells and tastes. Gotta try this, minus a few cloves of garlic. Bloody hell, lady! and there’s me thinking that I liked garlic =P

    P.s. I also thought that I was a cheap skate with moths in my wallet, you can’t even be bothered to spend about two quid on a potato masher hahaa

  • So random question, my cousin sent me this video saying we sound alike… And I don’t completely disagree lol. Are you by chance from Philly or somewhere near Philly? I feel like that’s the “accent” ppl are talking about lol

  • Ohhhh! I think we ALL do this challenge because our different areas have different things! What an awesome idea! Looks so good!!