No-effort slow-cooker meals that are bursting with goodness – including a ‘sunshine stew’
Share:
IN need of some Veganuary inspiration?. A mix of veggie and vegan recipes, the book is the perfect companion to your slow cooker, to create all kinds of one-pot, hands-free meals for the whole family. Because, let's face it, who doesn't want to free up some time otherwise spent in the kitchen, for more fun with the kids or a quick trip to the gym?.
![[Book cover: The Green Slow Cooker, vegetarian and vegan meals.]](https://www.thesun.co.uk/wp-content/uploads/2025/01/NINTCHDBPICT000963504107.jpg?strip=all&w=620)
From a hearty veggie soup, to a stew that uses mango to bring the Caribbean vibes, and a tasty sweet potato and fennel one-pot, there's something to tickle everyone's tastebuds. So, fire up the slow cooker, and put your feet up - let the The Green Slow Cooker do the work for you...
![[Sunshine stew in a slow cooker with bread and a side of creamy sauce.]](https://www.thesun.co.uk/wp-content/uploads/2025/01/NINTCHDBPICT000963506509.jpg?strip=all&w=608)
Serves: 4. Prep time: 20 mins. Cooking time: 6 hrs. Ingredients:. *1tbsp olive oil. *1 onion, finely chopped. *3 cloves garlic, finely chopped. *1tbsp mild curry powder. *1 bay leaf. *3 sweet potatoes, peeled and cut into bite-sized pieces. *300g carrots, roughly chopped.
![[Sunshine stew in a slow cooker with rice.]](https://www.thesun.co.uk/wp-content/uploads/2025/01/NINTCHDBPICT000963506511.jpg?strip=all&w=612)
*400g parsnips, peeled and roughly chopped. *1tbsp tomato purée. *1tsp English mustard. *100g dried red lentils. *800ml hot vegetable stock. *400g tin butter beans, drained and rinsed. *Dollop horseradish, to serve (optional). Method:. 1. Heat the oil in a frying pan, add the onion, season well and cook for a couple of minutes. Add the garlic and cook for a minute more, then stir in the curry powder and bay leaf and transfer it all to the slow cooker.
![[Try this flavourful recipe at family mealtimes]](https://www.thesun.co.uk/wp-content/uploads/2025/01/NINTCHDBPICT000963506435.jpg?strip=all&w=606)
2. Add the sweet potatoes, carrots, parsnips, tomato purée and mustard to the slow cooker, then stir in the lentils and stock. Put the lid on and set on low for 6 hours. 3. When ready, stir through the butter beans and let them warm through, then serve topped with horseradish and crusty bread.
