This slow-cooker vegan stew tastes like it simmered for two days even though it absolutely did not

You know that rich, almost impossibly deep flavor you get from stews that have been babied on the stovetop for hours? The kind where someone's been stirring and adjusting and tasting every twenty minutes like they're conducting a symphony?

Yeah, this tastes like that. Except you literally dump everything in a slow cooker, walk away, and come back to something that tastes like you put in way more effort than you did.

The secret is layering umami-rich ingredients that do the heavy lifting while you're at work or binge-watching whatever everyone's talking about this week. Tomato paste, soy sauce, dried mushrooms, and a splash of balsamic create this flavor base that's basically doing CrossFit in your slow cooker all day.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 3 tablespoons tomato paste
• 2 tablespoons soy sauce or tamari
• 1 tablespoon balsamic vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 ounce dried porcini or shiitake mushrooms, chopped
• 3 medium carrots, cut into 1-inch pieces
• 3 medium potatoes, cut into 1-inch cubes
• 2 celery stalks, chopped
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 2 bay leaves
• Salt and black pepper to taste
• Fresh parsley for serving

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
2. Stir in tomato paste and cook for 2 minutes, letting it caramelize slightly. This step is key for depth.
3. Transfer the onion mixture to your slow cooker. Add soy sauce, balsamic vinegar, smoked paprika, thyme, and dried mushrooms. Stir to combine.
4. Add carrots, potatoes, celery, white beans, and chickpeas to the slow cooker.
5. Pour in vegetable broth and add bay leaves. Give everything a good stir.
6. Cover and cook on low for 6-7 hours or high for 3-4 hours, until vegetables are tender and the broth has thickened.
7. Remove bay leaves. Taste and adjust seasoning with salt and pepper.
8. Serve hot, garnished with fresh parsley.

Tips and variations

If you want an even thicker stew, mash some of the potatoes and beans against the side of the slow cooker in the last 30 minutes. It creates this creamy texture without adding any cream.

The dried mushrooms are non-negotiable if you want that two-day flavor. They rehydrate in the broth and release all their umami magic. You can find them at any grocery store, usually near the fresh mushrooms or in the international aisle.

This freezes beautifully for up to three months. Portion it out in containers and you've got emergency comfort food whenever you need it. Just reheat on the stovetop with a splash of extra broth if it's too thick.