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Fill Up on These Hearty Vegetable Stews

A slow-simmered stew full of tender vegetables and warm spices is exactly what you need to fill up on this cold-weather season. While soups are great, sometimes we need to nosh on something thick and chunky to keep us happy. The great part about stews is that you can throw all the ingredients into a slow cooker in the morning, and come home to a hot meal at night. Easy peasy!

Plant-based eating has never been so simple to follow thanks to the plentiful recipes now available. You won’t have time to miss meat with these stews, thanks to the addition of hearty beans, greens, quinoa, and your favorite root veg.

Slow Cooker White Bean Chili

Recipe from Vegan in the Freezer

This slow cooker white bean chili makes for an easy weeknight dinner the whole family will enjoy.

1 lb Great Northern beans, dried
2 tbsp extra virgin olive oil
1 yellow onion large, chopped
3 cloves garlic 3-4, finely chopped
8 ounces mild green chiles
6 cups vegetable broth
2 tbsp nutritional yeast
2 tsp ground cumin
1 ½ tsp dried oregano
¼ tsp ground cloves
½ tsp cayenne pepper
1 ½ tsp salt
dash black pepper


The night before:

  1. Pick over the beans and rinse.
  2. Place the beans in a large pot and cover with water by about 2 to 3 inches.
  3. Let soak overnight - the beans will swell.


In the morning:

  1. Drain the beans and place in a large slow cooker.
  2. Heat the oil in a large skillet and saute the onions until translucent, about 10 to 15 minutes.
  3. Add the garlic, chiles, ground cumin, dried oregano, ground cloves, and cayenne pepper, and saute 2 minutes.
  4. Add 2 cups of the vegetable broth and bring to a boil.
  5. Take off of the heat and pour it into the slow cooker over the beans.
  6. Add the rest of the vegetable broth, nutritional yeast, salt, and pepper.
  7. Turn on low for 6 to 8 hours or high 3 to 4 hours. Check at the quickest time and then check every 30 minutes until done.

One-Pot African Peanut Stew

Recipe from Making Thyme for Health

This vegan and gluten-free stew is a warm and comforting meal that’s super easy to make.

1 tbsp extra virgin olive oil
1 onion, finely chopped
1 jalapeno, cored and finely chopped
4 garlic cloves, minced
2-inch knob fresh ginger, peeled and minced
2 tsp cumin
¼ tsp cayenne
3 tbsp tomato paste
1 large (1-lb) sweet potato, peeled and cut into 1-inch cubes
½ cup unsweetened creamy peanut butter
4 cups vegetable broth
1 cup water
1 bunch collard greens, stemmed and chopped
fresh cilantro, cooked brown rice, roasted peanuts, and lime juice, for serving


  1. In a large pot over medium heat, warm the olive oil. Add the onion, sprinkle with salt and cook for 3 minutes, until translucent. Add the garlic, jalapeño, ginger, cumin, and cayenne then stir together and cook for about 2 minutes.
  2. Add the tomato paste and stir together. Add the sweet potato, peanut butter, vegetable broth, and water. Stir together then bring to a boil. Reduce heat to medium-low, cover and cook for 15 minutes.
  3. Add the chopped collard greens to the pot, stir, then cover and continue to cook for another 15 minutes, until sweet potato is tender.
  4. Using the back of the spoon, mash some of the sweet potatoes to help thicken the broth. Boil uncovered for 5 minutes. Serve warm with rice and garnish with cilantro, peanuts, and lime juice. Enjoy!

Quinoa Vegetable Stew

Recipe by Happy Healthy Mama

This quinoa vegetable stew is the ultimate healthy comfort food! Vegan, gluten-free, and full of nourishing vegetables, it’s hearty and filling.

2 tbsp extra virgin olive oil
1 yellow onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 medium potatoes (sweet, white, or red all work), cubed
1 ½ tsp oregano
1 tsp marjoram
1 ½ tsp salt, divided
¼ tsp freshly ground black pepper
8 cups vegetable broth
3 cups greens, such as kale or baby spinach, chopped
1 cup quinoa, rinsed
2–3 tbsp fresh lemon juice


  1. Heat the olive oil in a large stockpot or dutch oven. Add the onion, carrots, celery, and half a teaspoon of salt, and cook over medium heat for 5 minutes.
  2. Add the potatoes, oregano, marjoram, the rest of the salt, pepper, and broth. Bring to a boil, then reduce to a simmer. Allow to simmer about 15 minutes.
  3. Add the quinoa and allow to simmer another 15-20 minutes.
  4. Optional: Take 2-3 cups of the stew and transfer it to a blender. Blend and then return the blended mixture back to the pot.
  5. Add the chopped greens and lemon juice and cook until the greens are wilted (about 5 more minutes). Taste and add more salt and pepper, if desired. Enjoy!

Warm stews are so convenient to make using a slow cooker, you’re guaranteed to have a hearty meal every night of the week! Thick stews are best enjoyed with warm, crusty bread, so make sure to pair with our best Keto Bread recipes. Do you like your stew with hot homemade bread or a few crunchy crackers?