Food, Recipes

Vegan Slow Cooker Recipes: Leek and Potato Stew

by

Vegan Slow Cooker Recipes: Potato and Leek Stew | Peaceful Dumpling
Given how much I love soups, stews, and curries, it’s odd that I haven’t experimented with slow-cooker recipes very much. I suppose you have to start somewhere, though, so this marks my first foray into vegan slow-cooker recipes.
This leek and potato stew is a rich, warming meal that–you guessed it–will help you ring in the fall season. In fact, for an extra cozy feel, serve your stew in a large mug with a side of crunchy bread for dipping. Divine!
To adapt this recipe to a dutch oven or stock pot (i.e. any large pot that you’d use on the stovetop), simply cook the stew on a low heat (the soup should be lightly simmering) for at least an hour or until the potatoes are tender and ready to “melt” on the tongue. Stir occasionally to ensure the heat is evenly distributed.

Vegan Slow-Cooker Recipes: Leek and Potato Stew

By

Prep Time: 15 minutes
Cook time: 4 hours
Total time: 4 hours
Yield: 8 servings
Ingredients
  • 3 leeks, tough green stalks removed
  • 4 medium-sized red potatoes, cut into bit-sized pieces
  • 2 celery stalk, chopped
  • 3 gloves of garlic, minced
  • 1/2 pound (about 1 1/2 cups) baby bella mushrooms, roughly chopped
  • 6 cups low-sodium veggie broth
  • 1 teaspoon (or to taste) sea salt
  • 1/2 teaspoon (or to taste) cracked black pepper
  • 1 tablespoon dried chives
  • 1 teaspoon dried oregano
  • handful parsley or cilantro, chopped (optional)
  • handful freshly toasted croutons (optional)
  • handful toasted almond slivers (optional)

Directions

1. Prepare the ingredients, and toss them together in the slow cooker.
2. Add seasoning and salt and pepper to taste. Cover the veggies with vegetable broth.
3. Cook for six hours on your slow cooker’s “low” setting or for four hours on the “high” setting. If possible, check on your stew as it cooks to adjust cook time if necessary.
4. Once your stew is finished cooking, taste test for salt, pepper, and seasonings.
5. If you’d like a puréed soup, you can process the soup in a food processor or high-speed blender or with an immersion blender. You can purée half of the stew and leave the rest chunky for a fun twist–or leave the stew chunky to serve over rice or a grain of your choice.
6. Top with fresh herbs, croutons, or toasted nuts. Enjoy!

Photos: Mary Hood Luttrell

Mary Hood Luttrell

Mary Hood Luttrell

Beauty Editor at Peaceful Dumpling
Peaceful Dumpling Beauty Editor and creator of Bisou du Jour, Mary Hood Luttrell lives with her husband in Corpus Christi, Texas. Mary is a freelance writer and writing and blogging consultant. A lover of whole foods, Mary delights in learning new ways to prepare vegan dishes. Mary also enjoys reading and writing poetry, art journaling, running, and practicing yoga and ballet. Follow Mary on her blog Bisou du Jour, Instagram and Pinterest.
Take care of yourself:
winter vegan recipes soup fall

latest stories