Easy Italian Vegetable Stew (Vegan)

This is a perfect dish for the cool fall days.  It uses fresh veggies, cooks while you are at work or otherwise busy, and warms the belly. I got this recipe from a friend and colleague in Johnstown, PA, many years ago.  Thanks, Merrily!


6 oz. green beans                                                                   1 ½ c. sliced onions

3 tsp. minced garlic                                                              1 small eggplant in chunks (with peel)

2 large yellow squash in chunks (with peel)               2 bell peppers in strips

3 potatoes in chunks (no peel)                                         1 ½ c. tomato sauce

¼ c. olive oil                                                                            1 tsp. salt

1 tsp. Italian seasoning


Put green beans, onions, and garlic in bottom of crock-pot.  Mix the remaining ingredients in a large bowl and pour on top of green beans, onions, and garlic.  Cook on low for 8 hours or high for 4 hours.

(You can make this on the stove, just cook on a very low temp for less time)

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2 Responses to Easy Italian Vegetable Stew (Vegan)

  1. Pingback: Vegan Comfort Food | elephant journal

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