Description
Unlock the magic of effortless vegan cooking with this deeply flavorful and satisfying slow cooker meal. Packed with tender legumes and vibrant vegetables, it’s a creamy, hearty dish perfect for any weeknight.
Ingredients
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 large sweet potatoes, peeled and diced (about 3 cups)
- 2 bell peppers (any color), chopped
- 1 (15-ounce) can chickpeas, rinsed and drained (or 1 cup dried lentils, rinsed)
- 4 cups vegetable broth (low sodium)
- 1 (13.5-ounce) can full-fat coconut milk OR 1/2 cup raw cashews, soaked and blended with 1/2 cup water
- 2 tbsp nutritional yeast
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp turmeric (optional)
- Salt and black pepper to taste
- 2 cups fresh spinach, chopped
- Fresh cilantro or parsley, chopped (for garnish, optional)
- Lime wedges (for serving, optional)
Instructions
- Prep Ingredients: Dice the onion, mince garlic, grate ginger, chop sweet potatoes and bell peppers.
- Layer in Slow Cooker: Place sweet potatoes at the bottom. Layer with onions, bell peppers, garlic, ginger, and chickpeas/lentils.
- Add Spices and Broth: Sprinkle generously with nutritional yeast, cumin, coriander, smoked paprika, and turmeric (if using). Pour in vegetable broth, ensuring most ingredients are covered.
- Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until vegetables are tender and flavors are developed.
- Finish and Serve: Stir in coconut milk (or cashew cream) and fresh spinach until wilted. Taste and adjust seasoning. Garnish with fresh cilantro/parsley and serve with lime wedges if desired.
- Prep Time: 20 mins
- Cook Time: 6-8 hours (LOW) / 3-4 hours (HIGH)