Recipe Idea: Vegan Brunswick Stew (Gluten Free) Slow Cooker Recipe
Hi. It’s Lois at Recipe Idea Shop, talking about another Moosewood Collective recipe, Vegan Brunswick Stew (Gluten Free).
I am always looking for good vegan or vegetarian, gluten free recipes to share at potluck suppers or work. This is especially important when we have visitors from the Middle East or areas of the world where people have very restrictive diets. And this week our Pakistani Muslim friend, Ishaq Israr, will come to stay with us for the third time. He will be with us for a month while he attends 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. At a recent event, this recipe got rave reviews, and I loved it. I will definitely make it again!
Did you grab your FREE cookbook?
The only special tool you will need is a slow cooker. I have one like the first one, but I’d love to have a programmable model, especially if I plan to be a way for longer than 8 hours!
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
- 1/2 teaspoon Tabasco or other hot sauce
- 1-1/2 teaspoons white vinegar
- 3 tablespoons catsup
- 3 tablespoons molasses or brown sugar
- Salt & pepper to taste
- 2 heaping tablespoons corn starch
- 1/2 cup water
- 1/4 cup chopped scallions or chives
- grated cheddar cheese to garnish optional
1. Heat the oil in a medium sauce pan.
Sauté the carrots until they start to turn a little brown.
Remove the carrots to a 4-6 quart crock pot.
Sauté the onions and garlic in the remaining oil and dump them in the crock pot (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 crock pot and stir.
Cook on low heat for 6-8 hours.
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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Vegan Brunswick Stew Nutrition Label. Each serving is about 1-1/2 cups. Rice & cheese nutrition listed separately.