This Sweet Potato & Peanut Butter Vegan Stew is comforting, creamy and totally delicious. Perfect for Meat Free Mondays or trying to reduce your meat intake.
This recipe is everything we all want from Slow Cooker comfort food; easy to make, filling, super tasty.. BUT it just happens to be vegan. Whaaaaat.When I was brainstorming vegetarian slow cooker recipes, I thought about the ingredients I find indulgent that also happen to be vegan. For me, peanut butter is right up there as food of the gods.
Add some chickpeas for texture, sweet potatoes for bulk and flavour, coconut milk for a silky sauce and here we are. I am OBSESSED. Hope you love it as much as we do.
You’ll love this recipe because:
✅ Just throw everything in.
✅ Creamy, silky sauce.
✅ All the family love the mild sweet taste.
FAQs about the Sweet Potato Vegan Stew
Which Slow Cooker do you use and recommend?
I use: Morphy Richards Sear & Stew Slow Cooker (it’s light and you can use it for browning on the hob too).
For induction hob users: Lakeland Digital 6.5l Slow Cooker
Also! Top tip, buy a WiFi plug for it so you can switch it on or off from your phone when you’re at work? What a time to be alive.. I have these: Tp Link Tapo Smart Plug (Also you can set up with your Google or Alexa to say “Switch on Slow Cooker” WHATTT 🤯
I don’t like coconut, can I substitute it?
The coconut milk does really make this vegan stew as it adds a silky, creaminess, but if you want to substitute an extra can of tomatoes instead, go for it.
Is this recipe spicy?
It has warmth from the cumin and ginger but it’s not spicy, suitable for children. I like to add some chopped chillies to the top of the adult portions.
Can I cook this in the oven or instead?
If you want to make this vegan stew and don’t have a slow cooker, I’d recommend cooking it in a pan on the hob on a low heat. It will take about 30 – 40 minutes (depending on how soft you want the sweet potato to be).
You will need to add some water or stock to thin the sauce.
Can I freeze this recipe?
Yes, you can freeze all of the ingredients uncooked in a ‘dump’ bag and throw in from the freezer (allow extra cooking time).
You can also freeze the finished stew. Allow to defrost and heat through thoroughly before serving. It will be much thicker as the sweet potatoes absorb the sauce, but you can add some water or stock to thin it out again.
Can I prepare this recipe the night before?
Yes. Throw everything for the initial cook into the slow cooker, pop the lid on, then store in the fridge overnight. In the morning put it into the slow cooker. (Don’t forget to switch it on!)
Can I add meat to this?
Sure. Try adding some chicken thighs before cooking. Be sure to check they are fully cooked before serving.
What can I serve with this vegan stew recipe?
- Wraps or soft tortillas
- Cous cous
- With crispy Tortilla chips
- A dollop of yoghurt (or vegan alternative)
- Chillis on top
- In hard shell tacos
- Peanuts and fresh herbs on top
- Bread to dunk
Fancy more ‘dump’ (no browning needed) recipes?
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the ⭐️ by the recipe.
Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
Sweet Potato & Peanut Butter Vegan Stew - Slow Cooker Recipe
This Sweet Potato & Peanut Butter Vegan Stew is comforting, creamy and totally delicious. Perfect for Meat Free Mondays and trying to reduce your meat intake.
- 1 kg Sweet Potatoes Peeled and chopped into chunks
- 400 g Can of Chickpeas Drained and rinsed
- 400 g Can of Coconut Milk I used reduced fat, either type is fine.
- 400 g Can of Tomatoes
- 1 Onion Peeled and chopped
- 150 g Crunchy Peanut Butter
- 3 Cloves Garlic Peeled and chopped
- 3 tsp Ground Ginger
- 3 tsp Ground Cumin
- 1 tsp Ground Coriander Optional
- 1/2 tsp Chilli Flakes Optional
- 3 tbsp Tomato Puree
Put all of the ingredients into the slow cooker and stir well.
Cook on HIGH for 4 HOURS or LOW for 6 HOURS.
Stir well and serve.
Onions and garlic
I use pre prepared frozen, chopped here. An onion weighs about 150g, so replace with that pre chopped weight. Garlic is about 5g per clove so I use 15g (3 teaspoons).
I prefer crunchy for texture but smooth is also fine if you prefer.