Smokey Mushroom & Vegetable Slow Cooker Stew

I’ve got to be honest, I really don’t use my crock pot as much as I should. I think it’s the waiting that you have to do between preparing and stuffing your face with delicious food that deters me. Then, when I decide to randomly pull it out, I am reminded of how great the payoff can be for waiting a few hours for the flavors of your dish to meld together and really transform into something wonderful. In the end, all of the work is in the prep and the crock pot does the rest for you, magnificent!

This savory, smokey stew is a culmination of earthy wild mushrooms with tons of fresh vegetables and seasonings. It’s a great for the fall and even chilly winter nights, it will make your place smell amazing and will warm your belly. It’s comforting without being the typical, unhealthy comfort food.

Servings: Approx. 8 (could be less or more depending on how big of a bowl you have :])

Ingredients:

  • 8 Cups Vegetable Broth (I use no salt added Rapunzel)
  • 1 Cup Dried Chickpeas
  • 2 Cups Carrots, Chopped
  • 2 Cups White Onions, Diced
  • 1 Cup Corn Kernels
  • 3 Cups Potato, Chopped
  • 3 Cups Zucchini, Chopped
  • 1 Cup Dried Wild Mushrooms, or any earthy flavored Mushrooms
  • 8 oz. Can of Tomato Paste
  • 3 Tbsp. Bragg’s Liquid Aminos
  • 1/2 Tbsp. Liquid Smoke
  • 1 Tbsp. Fresh Rosemary, Minced
  • 1 Tbsp. Fresh Curled Parsley, Minced
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried Sage
  • 1 1/2 tsp. Black Pepper
  • Salt to taste

Directions:

  1. In a large crock pot, turned on high heat, place vegetable broth and chickpeas. Prepare the rest of the ingredients while the chickpeas are being cooked. Then add the rest of the ingredients into the crock pot and stir together until they are mixed, the zucchini may float and that’s normal.
  2. Continue to cook the stew at high heat for approx. 8-10 hours, or until chickpeas are no longer raw and hard. Stir it every few hours, although it’ll be fine if you leave it be while you go to work, etc. It may be beneficial to fix this dish up at night and leave it on until dinner the next day so that the flavors meld together better. You can always freeze the leftovers for later so that you have plenty of soup for the coming months! 🙂

11 Comments on “Smokey Mushroom & Vegetable Slow Cooker Stew

  1. This looks SOOOOOOOOOO good! It’s been in the upper 70s/80s in Denver, but I’m somehow still in the mood for soup every night. Totally making this!

  2. Hi, if I slow cook beans or vegetables at max of 40 °C (104 °F), would this still be considered raw veganism? Many thanks

    • Most beans are actually semi-toxic if not thoroughly cooked, so I would not recommend trying to make this soup unless the chickpeas are sprouted.

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