Winter Vegetable Stew with Brown Rice

Time: 6 hour(s), 15 mins
Serves: 4
Tags: Dairy Free, Family, Healthy, Vegan, Vegetarian


When in the midst of winter, we’re all looking for comforting soul food. A bowl of goodness that will warm us through, as well as being nutritious and delicious… look no further than our Winter Vegetable Stew with Brown Rice. Fill the slow cooker in the morning and come back to the ultimate mid-week meal, perfect for the whole family. What’s more, this is a vegan recipe, so can be enjoyed by all your friends and family!
This recipe was made for us by food blogger, ‘The Balanced Kitchen’.


  • 1 Large Sweet Potato, peeled & diced
  • 2 Carrots, peeled & diced
  • 3 Savoy Cabbage leaves, washed, stalks removed & shredded
  • 2 Courgettes, washed & diced
  • 1 Onion, diced
  • 2 Celery Stalks, end removed & washed
  • 2 cups Brown Rice, rinsed under running water
  • 2 Vegetable Stock Cubes
  • 2 tsp Cinnamon
  • 2 tsp Sweet Smoked Paprika
  • Sea Salt & Ground Black Pepper, to season
  • 1 tbsp Rapeseed Oil


  1. Fill a kettle and boil the water.
  2. Place the oil, onion, celery, carrots and sweet potato in a large pan with a lid. Cook on the lowest heat for 10 mins. Give the pan a shake, while holding the lid on the pan, to ensure the bottom layer does not burn.
  3. Place the contents, plus all the remaining ingredients into a slow cooker.
  4. Pour in the boiled water until all ingredients are covered.
  5. Place the lid firmly on the slow cooker and cook on high for 2 hours, then turn down the setting to low for a further 3-4 hours until all the ingredients are cooked. Add more water throughout the cooking as required, and stir the ingredients to ensure even cooking.
  6. Serve immediately!

Top Tip

Store any leftovers in the fridge and re-heat the next day, making sure the mix is piping hot throughout.

You can find out more about food blogger, ‘The Balanced Kitchen’ by visiting her Instagram!

Scroll to Top