Vegan Campfire Stew

  • 5MINS
  • 6HR
  • 327KCAL
Easy Peasy Vegan Campfire Stew pinchofnom.com

NutritionPer Serving

  • Calories327
  • Carbs50g
  • Protein15g
  • Fat2.7g
  • Saturates0.5g
  • Sugars26g

Vegan Campfire Stew - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

When we welcomed TV superstar Vicky Pattison onto our podcast, she chose jackfruit as her ‘magic ingredient’! We knew that we had the perfect dish to really showcase this underrated item – a vegan take on our popular Campfire Stew recipe!

Vicky Pattinson - Pinch of Nom Slimming Recipes

Jackfruit is the perfect substitute for pork in recipes like this as it is flavoured by the rest of the ingredients, and shreds just like slow cooked meat! We’ve used tinned chunks of jackfruit in water which are available in most supermarkets and are great to have on hand in the cupboard for recipes like this.

We’ve packed our Vegan Campfire Stew full of loads of delicious veggies to help make it really easy to achieve your 5 a day. If there’s a certain vegetable that you don’t like, then you can just swap it out for whatever you’d prefer – it’s a great way to use up any leftover veg that you have hanging around!

This recipe is featured in Episode 8 of our podcast ‘The Magic Ingredient’, you can listen here:

What diets is this Vegan Campfire Stew suitable for?

This Vegan Campfire Stew is suitable for dairy free, vegetarian and vegan diets. It’s also suitable for gluten free diets as long as you use Henderson’s Relish.

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Vegan Campfire Stew recipe?

  • You need to count 2 Points per portion of this Vegan Campfire Stew recipe if you’re on WW Green.
  • You need to count 2 Points per portion of this Vegan Campfire Stew recipe if you’re on WW Blue.
  • You need to count 2 Points per portion of this Vegan Campfire Stew recipe if you’re on WW Purple.

Do you need any special ingredients to make this Vegan Campfire Stew?

You should be able to find tinned, chunks of jackfruit in water in most supermarkets.

How many calories are in this Vegan Campfire Stew?

There are 327 calories per portion in this Vegan Campfire Stew, which means it falls into our Everyday Light category. 

This Vegan Campfire Stew is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

For the slow cooker

Step 1

Reserve half of the sliced peppers and add all the rest of the ingredients to the slow cooker. Stir well and switch on.

Step 2

Set the slow cooker to high setting and cook for 6-8 hours on high (you can leave it on longer if you like).

Step 3

30 minutes before the end of cooking, stir in the reserved peppers.

Step 4

After 6 hours, check the consistency of the sauce and tenderness of the vegetables. You can remove the lid to help it thicken if necessary.

Step 5

Shred the chunks of jackfruit in the slow cooker with two forks and mix well before serving.

For the Instant Pot

Step 1

Reserve half of the sliced peppers and add all the rest of the ingredients to the Instant Pot. Stir well.

Step 1 pinchofnom.com

Step 2

Turn valve to “sealing” and cook on Manual for 40 minutes. Let the pressure release naturally.

Step 3

Stir in the remaining peppers, close the lid, turn the valve to “sealing” again and cook on Manual for 0 minutes. (Setting the Instant Pot to 0 minutes means that it will reach pressure and then let it release naturally – just enough to cook your peppers!)

Step 3 pinchofnom.com

Step 4

Shred the chunks of jackfruit in the Instant Pot with two forks and mix well before serving.

Step 4 pinchofnom.com

For the oven

Step 1

Reserve half of the sliced peppers and add all of the rest of the ingredients to the casserole dish. Stir well and cover with a tight fitting lid.

Step 2

Cook for 2-3 hours at 170-180°C, checking every 30 minutes or so.

Step 3

15 minutes before the end of cooking, stir in the reserved peppers.

Step 4

Check the consistency of the sauce (it should have thickened) and the tenderness of the vegetables.

Step 5

You can remove the lid and continue cooking for a bit longer to thicken the sauce further if necessary.

Step 6

Shred the jackfruit in the dish with two forks and mix well before serving.

What could I serve with this Vegan Campfire Stew?

This Vegan Campfire Stew really is a meal in itself, but you could serve it with some boiled rice or even some extra vegetables if you wanted. It would also work well with any of the following accompaniments:

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How do you know when this Vegan Campfire Stew is cooked?

You can cook this Vegan Campfire Stew in the slow cooker, Instant Pot or in the oven, and we’ve provided instructions for all three methods.

You’ll need to cook this dish under the sauce has thickened, your veggies are cooked through and the jackfruit can be easily shredded with two forks.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Vegan Campfire Stew in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Vegan Campfire Stew in the fridge for approximately 3 days or so.

Can I freeze this Vegan Campfire Stew?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat this Vegan Campfire Stew?

From chilled: Place in a microwave proof container with a loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes or until piping hot.

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Vegan Campfire Stew

Perfect for vegetarians and vegans, this version of our popular Campfire Stew recipe uses jackfruit in the place of pork!
  • Prep Time
    5 MINS
  • Cook Time
    6 HR
  • KCals 327
  • Carbs 50G
WW Points
  • 2 Green
  • 2 Blue
  • 2 Purple

Ingredients

  • 2 400g tins of jackfruit in water drained and rinsed
  • 2 onions peeled and chopped
  • 3 orange peppers sliced
  • 3 garlic cloves peeled and crushed
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 420 g tin of baked beans
  • 400 g tin of chopped tomatoes
  • 400 g tin of kidney beans drained and rinsed
  • 1 stick of celery chopped
  • 2 large carrots peeled and chopped
  • 6-8 button mushrooms cut in half
  • 1 pinch of chilli flakes
  • 1 tbsp Henderson's Relish or vegan Worcestershire sauce
  • 1 dash of hot pepper sauce

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

For the slow cooker
  1. Reserve half of the sliced peppers and add all of the rest of the ingredients to the slow cooker. Stir well and switch on.
  2. Set the slow cooker to high setting and cook for 6-8 hours on high (you can leave it on longer if you like).
  3. 30 minutes before the end of cooking, stir in the reserved peppers.
  4. After 6 hours, check the consistency of the sauce and tenderness of the vegetables. You can remove the lid to help it thicken if necessary.
  5. Shred the chunks of jackfruit in the slow cooker with two forks and mix well before serving.
For the Instant Pot
  1. Reserve half of the sliced peppers and add all the rest of the ingredients to the Instant Pot. Stir well.
  2. Turn valve to "sealing" and cook on Manual for 40 minutes. Let the pressure release naturally.
  3. Stir in the remaining peppers, close the lid, turn the valve to "sealing" again and cook on Manual for 0 minutes. (Setting the Instant Pot to 0 minutes means that it will reach pressure and then let it release naturally - just enough to cook your peppers!)
  4. Shred the chunks of jackfruit in the Instant Pot with two forks and mix well before serving.
For the oven
  1. Reserve half of the sliced peppers and add all of the rest of the ingredients to a casserole dish. Stir well and cover with a tight fitting lid.
  2. Cook for 2-3 hours at 170-180°C, checking every 30 minutes or so.
  3. 15 minutes before the end of cooking, stir in the reserved peppers and serve.
  4. Check the consistency of the sauce (it should have thickened) and the tenderness of the vegetables.
  5. You can remove the lid and continue cooking for a bit longer to thicken the sauce further if necessary.
  6. Shred the jackfruit in the dish with two forks and mix well before serving.

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12 comments

See what others have to say

WendySunday 20th September 2020

Hi we tried this today for the first time, extremely tasty. We had it by itself and hubby had seconds. Lovely taste and flavours. Both my girls are vegetarians and they didn’t think it needed anything extra to add more flavour. This will definitely be a staple to our winter menu.

Reply

    HollyMonday 21st September 2020

    Hi Wendy, so glad you enjoyed the Vegan Campfire Stew! It’s one of my favourites too

    Reply

ClaireTuesday 28th July 2020

I made this today and also added 3 x the amount of spices along with a fresh chilli, a tsp of harrisa paste, a tsp of chipotle paste and a tbsp of ketchup to give a better balance of flavour to the dish.

Lovely healthy veggie recipe and it certainly goes a long way!

Reply

    SharonFriday 31st July 2020

    Hi Claire, thanks for letting us know how you adjusted this recipe to suit your taste, and we’re glad you thought this was a lovely healthy recipe. Thanks for getting in touch.

    Reply

SonMonday 27th July 2020

I made this recipe in the slow cooker today,, I added more spices as someone previously advised, as well as some extra mushrooms that needed using.. It was really tasty served with cheesy mash. We found that it did around 6 or 7 portions, which is great and I managed to save a portion for my daughters lunch at work tomorrow.

Reply

    SharonTuesday 28th July 2020

    Hi Son, thanks for your feedback. It does sound really tasty with the extra mushrooms and spices, and sounds great with the cheesy mash. We’re really pleased that you were happy with the dish and hope you daughter enjoys her lunch at work! Thankyou for letting us know.

    Reply

Jodie MCSunday 19th July 2020

I made this tonight and as the resident vegan ? in my house, I can say it’s superb! It makes a vast quantity (which is saying something as as a whole food vegan, I’m used to eating massive meals!) so the spices got lost but all I’ll do is use 3x the amount of the cumin, coriander and paprika plus Henderson’s relish (vegan Worcestershire). I feel a little powdered mustard would be an ace addition.

P.s. I used the instant pot and was nervous as there’s no water added but it released plenty which I simmered down after the pressure was released. I served it on a bowl of mixed whole grains, again cooked in the instant pot (a mix of millet, whole wheat berries, bulgur wheat, buckwheat and pearled barley in equal quantities).

All in all a super healthy, nutritious and delish dinner! 🙂

Reply

    Steve CowderoyMonday 20th July 2020

    Hi Jodie, thanks for getting in touch with us. We are so glad to hear you enjoyed our recipe.

    Reply

JanThursday 16th July 2020

Can you make this in a pressure cooker?

Reply

    HollyMonday 27th July 2020

    Hi Jan, there are methods for oven, slow cooker and the instant pot at the bottom of the Vegan Campfire Stew recipe card. Hope that helps!

    Reply

Trish HoltThursday 7th May 2020

Hi
Is it possible to used dried Jackfruit instead of tinned in this recipe, and if so, how much?
Thank you

Reply

    LisaThursday 7th May 2020

    Hi Trish. We have never tried dried jackfruit in this recipe, but it should work well if you follow the instructions on the packet. Please let us know how you get on.

    Reply

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