Slow cooker vegan stew

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I used to think that only elderly ladies and strange people used slow cookers! Until one day about a year ago, when I was struggling to manage work commitments, feeding my family the healthy wholefood diet they had become used to and staying sane. So whilst reading an article in a magazine (in the bath) it dawned on me… slow cookers were actually for busy people. Asking around the following day I realised everyone else had one, apart from me. The next day I purchased a slow cooker, and can’t believe that I’d been so misguided. This is the first recipe I made in mine.


  • 1 large potato
  • 1 carrot
  • 1 large white onion
  • 1/2 or two cups of swede
  • 1 punnet of button mushrrom
  • 1 tin of organic chopped tomatoes
  • 1 cup of orgaic red wine
  • 1 stock cube of your choice, made up with 500ml water or 500ml of home made stock
  • 1 table spoon of date syrup
  • 1 table spoon of chopped fresh herbs of your choice
  • 1 teaspoon of potato starch or potato flour to thicken


  1. Wash all the veggies and cut them into chunks of about 3cm diced
  2. Put into the slow cooker with the wine, tinned tomatoes, stock, water, date syrup, herbs and potato flour
  3. Cook on highest setting for about 5 hours, stiring occasionally.
  4. Add salt and pepper to taste.