vegan winter breakfast stew

A warming breakfast for cold mornings. Full of nutrition and flavor.
vegan winter breakfast stew


  1. 1 ½ cups butternut squash, cubed (about half of a medium whole squash)
  2. 1 medium zucchini (about 2 cups chopped)
  3. 1 apple
  4. 1 fuyu persimmon
  5. 8 ounces cranberries (you can substitute 12 ounces frozen wild blueberries)
  6. 1/3 cup chopped walnuts
  7. 1/3 cup pumpkin seeds
  8. 2 teaspoons pumpkin pie spice (or cinnamon)
  9. 1 teaspoon vanilla extract
  10. 1 cup raisins
  11. 1 cup chopped dried apricots
  12. ¼ cup uncooked quinoa
  13. 2 5-ounce packages or about half of a 1-pound bag of organic baby kale (about 6 cups)
  14. 3 cups unsweetened almond milk
  15. cacao nibs, shredded coconut, or pomegranate arils, for topping (optional)


  • Place the cubed butternut squash in a 6-quart slow-cooker.
  • Chop the zucchini, persimmon, and apple into bite-sized pieces and add to the pot.
  • Add the cranberries or blueberries, walnuts, and pumpkin seeds to the pot.
  • 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.