Best 3 Vegan Butternut Squash And Lentil Stew In The Slow Cooker Recipes

Indulge in a delightful culinary journey with our tantalizing Vegan Butternut Squash and Lentil Stew in the Slow Cooker. This wholesome and hearty stew is a symphony of flavors, textures, and colors, offering a satisfying meal that nourishes both body and soul. With the convenience of a slow cooker, this recipe allows you to savor the goodness of fresh butternut squash, lentils, and an array of aromatic spices.

The vibrant butternut squash lends a sweet and earthy flavor, while the lentils add a hearty texture and a boost of plant-based protein. Simmered in a rich and flavorful broth infused with aromatic herbs and spices, this stew becomes a symphony of flavors that will warm your senses.

This recipe collection also includes several variations to cater to diverse dietary preferences and culinary adventures. Explore the tantalizing Vegan Lentil and Sweet Potato Curry, a vibrant and flavorful dish that combines the sweetness of sweet potatoes with the heartiness of lentils. For a smoky and robust twist, try the Slow Cooker Vegan Chili with Sweet Potatoes and Black Beans, where the smoky chipotle peppers and rich spices create a captivating taste experience.

If you crave a hearty and comforting one-pot meal, the Vegan Slow Cooker Vegetable Soup is your perfect choice. Bursting with fresh vegetables, beans, and herbs, this soup is a wholesome and nourishing delight. And for a quick and easy weeknight meal, the Lentil, Spinach, and Tomato Curry is your go-to option, offering a vibrant and flavorful curry that's ready in just 30 minutes.

Embark on this culinary adventure and discover the versatility and deliciousness of plant-based cooking. With these carefully crafted recipes, you'll enjoy a symphony of flavors and textures that will leave you feeling satisfied, nourished, and inspired.

Here are our top 3 tried and tested recipes!

SLOW COOKER MEDITERRANEAN LENTIL STEW

Slow Cooker Mediterranean Lentil Stew image

This is an excellent slow cooker recipe... Mix ingredients and let cook. Delicious! Spiced with cumin and coriander and flavored with tomato paste, this veggie-filled lentil stew will keep you warm for winter, and all year round! Good with a loaf of fresh-baked rustic bread! Vegetarian and vegan. Serve with a piece of bread for dipping.

Provided by CookingForDummies

Categories Everyday Cooking Vegetarian Soups and Stews Stew

Time 3h30m

Yield 10

Number Of Ingredients 14

Ingredients

5 cups water
2 ½ cubes vegetable bouillon, or more to taste
2 cups dry lentils
5 small carrots, peeled and diced
2 medium potatoes, peeled and diced
3 teaspoons ground cumin, or to taste
1 teaspoon ground coriander
1 tablespoon olive oil
1 small onion, diced
4 cloves garlic, minced
½ (6 ounce) can tomato paste, or to taste
½ teaspoon sea salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
½ (8 ounce) package fresh spinach, torn

Steps:

Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

Nutrition Facts : Calories 208.3 calories, Carbohydrate 36.4 g, Fat 2.1 g, Fiber 14.3 g, Protein 12 g, SaturatedFat 0.3 g, Sodium 193.9 mg, Sugar 3.8 g

SLOW COOKER VEGAN BUTTERNUT SQUASH MAC RECIPE BY TASTY

Slow Cooker Vegan Butternut Squash Mac Recipe by Tasty image

Here's what you need: butternut squash, medium white onion, raw cashews, nutritional yeast, garlic, dried rosemary, nutmeg, olive oil, mustard, salt, vegetable stock, elbow macaroni, fresh parlsey

Provided by Merle O'Neal

Categories Sides

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 butternut squash, peeled and cubed
1 medium white onion, quartered
½ cup raw cashews
¼ cup nutritional yeast
1 clove garlic
1 teaspoon dried rosemary
½ teaspoon nutmeg
2 tablespoons olive oil
1 teaspoon mustard
1 tablespoon salt
2 cups vegetable stock
1 lb elbow macaroni, cooked according to package instructions
1 tablespoon fresh parlsey, for garnish

Steps:

Cut off both ends of the butternut squash and poke all over with a fork. Microwave on high for 3-4 minutes.
Peel the skin off of the squash. It should come right off! Slice the squash in half lengthwise, scoop out seeds, and cut into 1-inch (2-cm) cubes. You should have about 5 cups (1 kg).
In a slow cooker, combine the squash, onion, cashews, nutritional yeast, garlic, rosemary, nutmeg, olive oil, mustard, salt, and vegetable stock. Stir to combine.
Cover and cook on high for 4 hours or low for 8 hours, until the vegetables are soft enough to be easily mashed with a fork.
Transfer the squash mixture to a blender, or use an immersion blender, and puree for 5 minutes, until there are no chunks and the sauce develops a creamy texture.
Pour the sauce over the cooked macaroni and stir well.
Serve garnished with parsley.
Enjoy!

Nutrition Facts : Calories 727 calories, Carbohydrate 100 grams, Fat 29 grams, Fiber 7 grams, Protein 14 grams, Sugar 13 grams

SLOW-COOKER SQUASH STEW

Slow-Cooker Squash Stew image

Provided by Food Network Kitchen

Time 8h30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
2 cloves garlic, sliced
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
1 1/2 cups dried chickpeas, rinsed
1 pound butternut squash, peeled and cut into large pieces
1 bunch Swiss chard, leaves and stems separated and roughly chopped
1 piece parmesan cheese rind, plus grated parmesan for topping (optional)
Kosher salt and freshly ground pepper
Crusty bread and/or lemon wedges, for serving

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated parmesan, if desired, and serve with bread and/or lemon wedges.

Tips:

Choose the right lentils: Brown or green lentils are the best choices for this stew, as they hold their shape well during cooking. Red lentils can also be used, but they will break down more and create a thicker stew.
Use a variety of vegetables: Don't be afraid to add other vegetables to this stew, such as carrots, celery, potatoes, or parsnips. This will make the stew even more nutritious and flavorful.
Season to taste: Be sure to taste the stew before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or spices to taste.
Serve with your favorite sides: This stew is delicious served with rice, quinoa, or crusty bread. You can also top it with a dollop of yogurt or sour cream.

Conclusion:

This vegan butternut squash and lentil stew is a delicious and hearty meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. The stew is easy to make in the slow cooker, and it can be made ahead of time. So next time you are looking for a healthy and flavorful meal, give this stew a try. You won't be disappointed!