Winter Breakfast Stew
Recipe type: Breakfast
Serves: 8-10
  • 1 ½ cups butternut squash, cubed (about half of a medium whole squash)
  • 1 medium zucchini (about 2 cups chopped)
  • 1 apple
  • 1 fuyu persimmon
  • 8 ounces cranberries (you can substitute 12 ounces frozen wild blueberries)
  • ⅓ cup chopped walnuts
  • ⅓ cup pumpkin seeds
  • 2 teaspoons pumpkin pie spice (or cinnamon)
  • 1 teaspoon vanilla extract
  • 1 cup raisins
  • 1 cup chopped dried apricots
  • ¼ cup uncooked quinoa
  • 2 5-ounce packages or about half of a 1-pound bag of Earthbound organic baby kale (about 6 cups)
  • 3 cups unsweetened almond milk
  • cacao nibs, shredded coconut, or pomegranate arils, for topping (optional)
  1. Place the cubed butternut squash in a 6-quart slow-cooker.
  2. Chop the zucchini, persimmon, and apple into bite-sized pieces and add to the pot.
  3. Add the cranberries or blueberries, walnuts, and pumpkin seeds to the pot.
  4. Add the pumpkin pie spice, vanilla extract, raisins, chopped apricots, uncooked quinoa, and baby kale to the pot and stir to combine. Pour the almond milk over the contents.
  5. Place the lid on the slow-cooker and cook for 12 hours on low heat or 6 hours on high heat.
  6. Serve hot with a splash of almond milk, non-dairy yogurt, and topped with cacao nibs or fresh pomegranate arils, if desired. Freeze any leftovers.
  7. Note: if you prefer to cook this recipe on the stovetop, I would recommend bringing all of the ingredients to a boil, and simmering for 45 minutes to an hour, or until the butternut squash is tender.
Recipe by Carrie On Vegan at