This post may contain affiliate links.

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.

Sweet potato peanut butter slow cooker stew
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.

This recipe is number 2 in a series of 9 (yes – NINE!) new Slow Cooker recipes I’m posting over the coming weeks. Watch me cook them on Instagram and TikTok.

You’ll love this recipe because:

✅ Just throw everything in.

✅ Creamy, silky sauce.

✅ All the family love the mild sweet taste.

Slow cooker sweet potato chicken pea and peanut butter stew vegan recipe

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?
  • Rice
  • 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

Uncooked sweet potato stew

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.

4.99 from 110 votes

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.
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6


  • 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).
Peanut Butter
I prefer crunchy for texture but smooth is also fine if you prefer.


Calories: 349kcalCarbohydrates: 63gProtein: 10gFat: 7gSaturated Fat: 5gSodium: 245mgPotassium: 1050mgFiber: 12gSugar: 14gVitamin A: 23861IUVitamin C: 14mgCalcium: 124mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: vegetarian
Like this? Leave a comment and rating below!Mention @myusername or tag #myhashtag!

new cookbook!

Featuring 100 delicious recipes that can be cooked in one pot, you can open any page in this book and find something that will give you not only a meal that the whole family will eat and enjoy, but also one that makes your life a little simpler in the process.

More Recipes

Sarah Rossi founder of and author of 'What's for Dinner?' books.


Hi, I'm Sarah. I help busy people decide 'What's for Dinner?' Find hundreds of recipes here, and also in my bestselling recipe book. Hope my recipes make your life easier ❤️

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    I first cooked this recipe when my husband tried being a vegan (short lived 😂). But we love it so much, we continue to make it regularly. It’s sooo easy to make and perfect for my little one who is dairy free- nice soft texture and well balanced. I just omit the chilli flakes for now. I serve it with basmati rice or cous cous and yoghurt, and freeze and left overs!