Vegan Brunswick Stew can be waiting for you when you get home from work. This scrumptious slow cooker recipe takes a few minutes of active prep and delivers big time on taste.
Vegan Brunswick Stew can help you celebrate National Slow Cooker Month.
Inspired by a Moosewood Collective recipe, Vegan Brunswick Stew is a hearty recipe with an excellent depth of flavor. It’s perfect for January, National Slow Cooker Month. I love a good-for-you slow cooker vegetarian recipe, don’t you? I’m also happy that it meets my need to eat gluten free and dairy free meals, and it’s really good.
The origin of Brunswick Stew is unknown. Some say it was first made in Brunswick, Virginia; others say Brunswick, Georgia, but all agree it’s a delicious stew with vegetables and tomatoes.
Add Meat If You Want
Country folk added squirrel or rabbit meat for extra sustenance. That sounds good to me, too. My dad was a hunter and we ate both when I was a kid. We now eat our Brunswick Stew without meat, but you could add chicken if you like.
Add Vegetarian Meals to the Menu
I am always looking for good vegan or vegetarian, gluten free recipes to share at potluck suppers or to just change up our menu at home. This is especially important when we have visitors from the Middle East or areas of the world where people have very restrictive diets. I first made this when our Pakistani Muslim friend, Ishaq, came to stay with us for the third time to attend Eastern Mennonite University’s Summer Peacebuilding Institute.
This Vegan Brunswick Stew (Gluten Free) recipe is originally from one of my favorite Moosewood cookbooks, Sundays at Moosewood Restaurant, but of course, I modified it to fit what I like to eat and what I have in my pantry. Add a Green Salad and the meal is complete. You can substitute any kind of bean you like—the original recipe calls for black-eyed peas or lima beans (which are not my favorites). It also called for zucchini and okra, but I had neither so I left them out. When I took this to a potluck supper, this recipe got rave reviews, and I loved it too.
WHAT YOU NEED
Of course, you need a slow cooker. You also need a knife, cutting board, sauté pan, small bowl, and measuring cups and spoons. Whatever you buy, buy the best you can afford. You’ll never be sorry.
Vegan Brunswick Stew Recipe
Vegan Brunswick Stew
- 1 medium onion chopped
- 3 garlic cloves minced
- 3 tablespoons olive oil
- 2 cups baby carrots chopped, if you like
- 2 medium potatoes peeled and chopped
- 1 can 15.5 ounces diced tomatoes with juice (or 2 cups fresh)
- 2 cups frozen corn kernels
- 4 cups vegetable stock
- 1 can 15.5 ounces of black beans, drained and rinsed (or any kind of beans you like)
- 3 tablespoons Worcestershire sauce
- ½ teaspoon Tabasco or other hot sauce
- 1½ teaspoons white vinegar
- 3 tablespoons catsup
- 3 tablespoons molasses or brown sugar
- Salt & pepper to taste
- 2 heaping tablespoons corn starch
- ½ cup water
- ¼ cup chopped scallions or chives
- grated cheddar cheese to garnish optional
Heat the oil in a medium sauté pan.
Sauté the carrots until they start to turn a little brown.
Remove the carrots to a 4-6 quart slow cooker.
Sauté the onions and garlic in the remaining oil and dump them in the slow cooker.
Add the potatoes, carrots, beans, tomatoes, corn and vegetable stock.
In a separate bowl, mix the Worcestershire sauce, molasses, vinegar, tabasco, catsup, salt and pepper until blended.
Pour this mixture into the slow cooker and stir.
Cook on low heat for 6-8 hours.
About a half hour before serving, mix the corn starch and water until blended.
Add it to the pot and stir until it thickens.
A few minutes before serving, stir the pot and sprinkle the scallions/chives over the top.
Serve over rice and top with grated cheese, if desired.
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Recipe Nutrition Information
This recipe is GF, DF, NF, SF, EF, V, VG*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop on May 16, 2016 and updated January 13, 2021.