Vegan Crockpot Stew (Tuscan-Style)
A cozy, Tuscan-style vegan crockpot stew packed with beans, lentils, vegetables, tomatoes, and creamy coconut milk. This set-it-and-forget-it slow cooker meal is family-friendly, naturally gluten free, and perfect for busy weeknights or meal prep.
Ingredients
- 2 cans (15 oz each) cannellini beans drained and rinsed; can substitute great northern beans or chickpeas
- 1 cup dry brown or green lentils rinsed and picked over; do not use red lentils
- 1 large yellow onion diced; red onion can be used for a slightly sweeter flavor
- 3 medium carrots peeled and sliced into 1/4-inch rounds
- 3 stalks celery sliced
- 1 red bell pepper chopped
- 2 cups butternut squash or sweet potato cubed; pre-cut cubes are fine
- 3 cups kale or baby spinach chopped, loosely packed; add more for extra veggies
- 1 can (28 oz) crushed tomatoes
- 4 cups low-sodium vegetable broth add up to 5 cups if you like a soupier texture
- 1 can (13.5 oz) full-fat coconut milk for a lighter version, use light coconut milk
- 3 tablespoons extra-virgin olive oil optional; omit for oil-free
- 4 cloves garlic minced
- 2 teaspoons dried Italian seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes optional, for gentle heat
- 2 tablespoons nutritional yeast adds a cheesy, savory note
- 1 1/2 teaspoons fine sea salt plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1–2 tablespoons fresh lemon juice added at the end, to taste; do not skip
- cooked brown rice, quinoa, or couscous optional, for serving
- fresh basil or parsley chopped, for garnish (optional)
- vegan parmesan-style cheese optional, for serving
- crusty gluten free bread optional, for serving
Instructions
- Chop the onion, carrots, celery, red bell pepper, and butternut squash or sweet potato into roughly 1/2–3/4-inch pieces so they cook evenly. If using pre-cut squash, break apart any very large chunks.
- In a 6-quart slow cooker, add the onion, carrots, celery, bell pepper, and squash or sweet potato. Add the cannellini beans, lentils, crushed tomatoes, and vegetable broth. Stir briefly to distribute the beans and lentils evenly.
- Stir in the olive oil, minced garlic, dried Italian seasoning, smoked paprika, ground cumin, crushed red pepper flakes (if using), sea salt, and black pepper. Mix well. If you prefer deeper flavor, you can sauté the onion, carrots, and celery in the olive oil on the stove for 5–7 minutes before adding them to the slow cooker.
- Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the lentils are tender but not falling apart and the squash or sweet potatoes are soft and creamy. If the stew seems too thick during cooking, stir in an extra 1/2–1 cup broth or hot water.
- About 20–30 minutes before serving, stir in the chopped kale or spinach, coconut milk, and nutritional yeast. Cover and cook on LOW or switch to the WARM setting until the greens are wilted and the stew is creamy. Taste and adjust seasoning with more salt, pepper, or red pepper flakes as needed.
- Right before serving, stir in 1–2 tablespoons of fresh lemon juice. Taste and add a bit more lemon if the flavors taste flat; the acidity brightens the stew.
- Serve the vegan crockpot stew on its own or over cooked brown rice, quinoa, or couscous. Garnish with chopped fresh basil or parsley and vegan parmesan-style cheese if desired. Offer crusty gluten free bread on the side.
Notes
Yield: about 6–8 servings. This stew is flexible—swap beans, use different hearty vegetables, or adjust the broth for a thicker or soupier consistency. For a Mexican-inspired version, use chili powder and extra cumin, add black beans and corn, and finish with cilantro and avocado. For a curry version, use curry powder and a pinch of garam masala, and finish with lime juice and cilantro. The stew keeps in the fridge for 4–5 days and in the freezer for up to 3 months. Reheat on the stovetop over medium heat or in the microwave, adding a splash of water or broth if needed.
Nutrition
Calories: 320kcal
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