Slow Cooker Vegan Brunswick Stew (Gluten Free)

Traditionally from the rural South, this vegan Brunswick stew is a delicious meal with tender vegetables, tomatoes, and beans in a tangy, slightly sweet broth. It’s a real crowd-pleaser and easy to make, too!

Although this stew is perfect on its own, serve it with some homemade French rolls, cornbread, or baked rice for a hearty meal. It’s also great with southern fried chicken or this oven-roasted spatchcocked chicken!

Why You’ll Love This Vegetarian Brunswick Stew Recipe

• So versatile - This recipe is incredibly forgiving. You can use different veggies, your favorite type of beans, or add meat. It’s perfect when you need to clear out your fridge or your pantry looks bare!
• Tons of flavor - Beyond all the flavorful veggies, the broth is seasoned with Worcestershire sauce, Tabasco, molasses, ketchup, and vinegar, so it has a savory, tangy, slightly sweet flavor that’s very satisfying!
• Inexpensive & filling - Brunswick stew has humble roots and is still a great, affordable meal for the whole family. It uses inexpensive ingredients like baby carrots, potatoes, frozen veggies, and canned beans, making it an excellent fit for any budget.

Ingredients

• Olive oil - Choose your favorite neutral oil to saute your aromatic ingredients.
• Onion - yellow onions have a little extra sweetness that pairs well with the sweeter ingredients below.
• Garlic - adds a hearty, savory flavor that’s so satisfying.
• Baby carrots - chop or leave them whole, depending on your preference.
• Potatoes - make the stew more filling and have a creamy texture.
• Diced tomatoes - will give the broth so much flavor and add little pops of tomato throughout the stew.
• Frozen corn - will soften quickly in the broth and is available all year.
• Vegetable stock - is the liquid base for the recipe. You can also substitute water or any other type of stock.
• Black beans - you can use any beans for this recipe. Just be sure to rinse and drain them first.
• Worcestershire sauce - has a savory, umami flavor, making this stew taste meaty. It contains fish, so look for a vegan brand (try this one!).
• Tabasco sauce - has a salty, vinegary flavor and a bright heat. Adjust this to your personal preference.
• White vinegar - you’ll need just a little vinegar to give the broth a bright, tangy flavor. You can also use apple cider vinegar or a little lemon juice.
• Ketchup -  will add extra sweetness and a concentrated tomato flavor that pairs well with the diced tomatoes.
• Molasses - for extra sweetness and flavor, add molasses or brown sugar.
• Salt and pepper - season as you go to ensure the final stew is flavorful.
• Cornstarch - to thicken the stew, follow the instructions below for a cornstarch slurry.
• Scallions & cheddar cheese - are optional for garnish.

Variations

• Add veggie meat - People used to add squirrel or rabbit meat for extra sustenance. But in keeping this vegan, you can choose plant-based meat replacements, such as TVP (Anthony's is well-loved by many), or soy-free meatless crumbles.
• Substitute any kind of beans - The original recipe called for black-eyed peas or Lima beans, but any type of beans will work.
• Add more veggies - This southern stew tastes wonderful with zucchini and okra as well. Feel free to add whichever veggies you have on hand to use them up!
• Add grated cheddar cheese to garnish.

How to Make Vegan Brunswick Stew

This vegetarian Brunswick stew recipe was inspired by a Moosewood Collective recipe.

1. Heat the oil in a medium sauté pan.
2. Sauté the carrots until they start to turn a little brown.
3. Remove the carrots to a 4-6 quart slow cooker.
4. Sauté the onions and garlic in the remaining oil and dump them in the slow cooker.
5. Add the potatoes, carrots, beans, tomatoes, corn and vegetable stock.
6. In a separate bowl, mix the Worcestershire sauce, molasses, vinegar, Tabasco, catsup, salt and pepper until blended.
7. Pour this mixture into the slow cooker and stir.
8. Cook on low heat for 6-8 hours.
9. About a half hour before serving, mix the corn starch and water until blended.
10. Add it to the pot and stir until it thickens.
11. A few minutes before serving, stir the pot and sprinkle the scallions/chives over the top.
12. Serve over rice and top with grated cheese, if desired.

Expert Tips

• Use the right potatoes - Not all potatoes are created equally. Russets or yellow potatoes have the perfect texture and starchiness for stews. There’s no need to peel them, either!
• Taste as you go - Anytime you add a new ingredient, taste the broth before you add more spices or seasonings.
• Be patient - The ingredients need to cook down to release their full flavor. Trust the recipe and give it time!

Recipe FAQs

More Vegan Recipes

• Vegan Jambalaya
• Vegetable Dill Stew
• Sweet Lentil Soup
• Vegan Mac & Cheese
• Vegan Roasted Ratatouille